AFC COUNTRY HAM AND OLIVE WALNUT SPREAD
Ever hear of a nutrient dense ham salad? You have now. Animal-Free of course. Food always tastes better knowing there isn’t an animal screaming for his/her life in it! Give it a try, see if you agree!
Makes 10-1/2 cups
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BLUEBERRY WALNUT RUSSIAN TOAST
Dairy free cream cheese mixed with a smoky dried berry walnut crumble and fresh blueberries. Served atop fresh toasted Russian black bread!
Makes 2 cups spread
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AFC SCOTTISH PLAID DIP
When there’s not one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There’s no one flavor that dominates the dip. Enjoy this Scottish plaid!
Makes 5 cups
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SMOKY BEAN AND PEA DIP
A quick easy dip that can be made a couple days in advance of a special event – like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield!
Makes 3 cups
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BAKED VEG CHEESE AND VEAL CANNELLONI
We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.
Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.
What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!
Makes 14 stuffed cannelloni
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BARBECUE WALNUT PEANUT BUTTER
Just enough barbecue flavor in this chunky, chewy, melt in your mouth nut butter!
Makes approx. 1-2/3 cups Continue reading “BARBECUE WALNUT PEANUT BUTTER”
ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD
If you want an exciting change from the same old macaroni salads, try this and experience the explosion of flavors dancing over your taste buds with every bite! Sweet, sour, salty, spicy and pungent!
Makes 12 cups
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PEANUT BUTTER AND WHOLE GRAIN MUSTARD SPREAD
with brown sugar, Balsamic vinegar and smoke!
Makes 2 cups Continue reading “PEANUT BUTTER AND WHOLE GRAIN MUSTARD SPREAD”
BLACK PEPPER ‘BACON’ COOKIES
Dark cocoa, brown sugar, apple smoke flavor, maple syrup, allspice, sage and ginger with black pepper and soy bacon bits. If the dairy people can make bacon flavored ice-cream, I can make ‘bacon’ cookies. Whoa, texture and flavor down perfect. Crispy, chewy, a little oily, salty, sweet, hot, smokey. Yup, it’s a keeper!
Makes 5 dozen
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SPLIT PEA AND LENTIL SOUP
Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully. You decide what ingredients you want to add to a portion of it from day to day!
Makes 23 cups
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