Posted in SALADS, SANDWICHES, SPREADS, TOFU, VEGGIES

AFC Country Ham And Olive Walnut Spread

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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Posted in TOAST, TOFUTTI Brand Inc.

Blueberry Walnut Russian Toast

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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Posted in APPETIZERS, MY SCOTTISH, SPREAD-DIP, TOFUTTI Brand Inc.

AFC SCOTTISH PLAID DIP

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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Posted in APPETIZERS, HOLIDAY FEAST, SPREAD-DIP

Smoky Bean And Pea Dip

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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Posted in AFC CHEESE PRODUCTS, MAINS, MY ITALIAN, PASTA, TOFU, TOFUTTI Brand Inc.

BAKED VEG CHEESE AND VEAL CANNELLONI

baked-cannelloni-plated

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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Posted in MY BARBECUE, NUT BUTTERS & SPREADS

BARBECUE WALNUT PEANUT BUTTER

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”

Posted in BEAN-RICE, MY CHINESE | ASIAN, SALADS

ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD

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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Posted in NUT BUTTERS & SPREADS

PEANUT BUTTER AND WHOLE GRAIN MUSTARD SPREAD

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”

Posted in COOKIES, DESSERTS

BLACK PEPPER ‘BACON’ COOKIES

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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Posted in BEAN, SOUPS

SPLIT PEA AND LENTIL SOUP

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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