GREEK OLIVE AND MUSHROOM TOMATO SAUCE

GREEK OLIVE AND MUSHROOM TOMATO SAUCE Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting! Makes 9 cups sauce 2 T. extra virgin olive oil 1 T. margarine 12 oz. white button mushrooms, sliced 1 t. salt freshly ground black … Continue reading GREEK OLIVE AND MUSHROOM TOMATO SAUCE

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GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP

GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips! Makes 2 cups 3 oz. (dry wt.) sun-dried tomatoes - cover with water, bring to boil, remove from heat and … Continue reading GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP

GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD

GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Yes, it takes and textures like smoked salmon! Makes 1-1/4 cups 3 lg. sun-dried tomatoes soaked in hot water till soft and pliable, blotted with paper towel to remove excess moisture, … Continue reading GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD

WAGON WHEEL CHILI

WAGON WHEEL CHILI Yves Veggie Ground supplies the meatless meat. Cooked with fried peppers and onion, stewed tomatoes and pinto beans in a coriander-fennel tomato sauce. Hungarian paprika and red cayenne take the place of chili powder - with a great result! Serve alone or over wagon wheel pasta! Makes 9-1/2 cups 1/4 c. olive … Continue reading WAGON WHEEL CHILI

MUSHROOM AND SPINACH QUESADILLAS

MUSHROOM AND SPINACH QUESADILLAS Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish!  2 large or 4 small servings 4 oz. soy cream cheese, plain (I used Tofutti brand) 3 … Continue reading MUSHROOM AND SPINACH QUESADILLAS

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise! Makes 2-3/4 cups sauce 2 c. sweet red roasted peppers, plus 1/2 c. liquid from … Continue reading ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

POTATO TURNIP CARROT MASH

POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key! Serves 8 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and cut into quarters 1/2 lb. carrots, cut each carrot crosswise into 3 segments, then cut each segment into … Continue reading POTATO TURNIP CARROT MASH

MEXICAN ITALIAN HAT DANCE

MEXICAN-ITALIAN HAT DANCE Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party! 6 servings for main dish, 12 servings on a buffet 4 T. margarine 2 T. extra virgin olive oil 1 … Continue reading MEXICAN ITALIAN HAT DANCE

FRIED CLEVELAND TOFU AND BARBECUED VEGGIE SAUSAGE

FRIED CLEVELAND TOFU AND BARBECUED VEGGIE SAUSAGE Cleveland Tofu cubes coated with a dry rub, then fried till charred. Served atop a saute of caramelized onion and Gimme Lean Veggie Sausage drenched in a sweet, vinegar smoky barbecue sauce! Serves 4 Tofu: 16 oz. container Cleveland Tofu, drained, rinsed and gently squeezed between sev. layers … Continue reading FRIED CLEVELAND TOFU AND BARBECUED VEGGIE SAUSAGE

GREEK OLIVE FRUIT SALAD

GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the 'game' (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It's all there - in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that … Continue reading GREEK OLIVE FRUIT SALAD

SCRAMBLED TOFU EGG TORTILLAS

SCRAMBLED TOFU EGG TORTILLAS Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance! Makes 4 BURNT ONION SCRAMBLED TOFU EGGS: 12.3 oz. pkg. … Continue reading SCRAMBLED TOFU EGG TORTILLAS

SHARON’S HAPPY FAMILY RICE

SHARON’S HAPPY FAMILY RICE Jasmine rice combined with fresh spinach, grilled cubanella peppers and sautéed onion, celery and shredded carrot. Served as rice molds with a green peppercorn and thyme gravy sauce! Serves 6-9 9 oz. bag fresh spinach, washed, then steamed till tender and still bright green; when done, place steamer insert in a … Continue reading SHARON’S HAPPY FAMILY RICE

WASABI FRIED RICE MOLDS

WASABI FRIED RICE MOLDS Jasmine rice fried with sautéed celery and onion, mixed with steamed fresh baby carrots, fresh tomatoes and flavored with sesame oil, garlic and wasabi. Served with Wasabi Peppercorn Sauce and garnished with fresh grilled zucchini! Serves 6-10 Rice: 3 c. water 2t. salt 3 c. Jasmine rice Combine water and salt … Continue reading WASABI FRIED RICE MOLDS

SLOPPY JOE CHILI BEAN SOUP

SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots including … Continue reading SLOPPY JOE CHILI BEAN SOUP

WALNUT HUMMUS

WALNUT HUMMUS with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas! Makes 1-¾ cups Make walnut crumbles: Place 2 c. walnut halves in food processor. Process till as smooth and soft as you can get them without turning them into binding clumps. Light, … Continue reading WALNUT HUMMUS

SHARON’S CORDON BLEU SUBS

SHARON’S CORDON BLEU SUBS Pan-fried soy chicken patties with cracked pepper. Layered with pan-fried soy ham slices and heated sweet red roasted peppers on a broiled soft sub roll spread with Dijon mustard and soft Animal-Free Butter! Makes 2 subs 2 bakery-style soft sub rolls (I used sesame seed), cut in half and broiled open-side … Continue reading SHARON’S CORDON BLEU SUBS

AMERICAN TERIYAKI CHOP

AMERICAN TERIYAKI CHOP A teriyaki flavored almond, pecan, walnut paste. Served on toasted potato bread mini sandwiches with ketchup or mustard. Great for a party. No one will believe there’s no meat in it! Makes 3 cups for 48 hors d’oeuvre sandwiches 9 oz. can whole, raw almonds, unsalted 1 c. pecan halves, unsalted 1 … Continue reading AMERICAN TERIYAKI CHOP

BARBECUED SCRAMBLED TOFU EGGS

BARBECUED  SCRAMBLED TOFU EGGS Rich! Wow! Delicious! Serve these 'eggs in Five Star restaurants anywhere in the world! Serves 4 1 T. olive oil 12.3 oz. pkg. extra firm, silken-type tofu 1/2 t. salt 1/2 t. dried basil, finely crushed 4-5 marinated sun-dried tomatoes (marinated with sliced garlic and herbs), cut into 3rds 2 T. … Continue reading BARBECUED SCRAMBLED TOFU EGGS

BARBECUED VEGETABLE ROAST

BARBECUED VEGETABLE ROAST Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized! Serves 6-8 FAT-FREE BARBECUE SAUCE Sweet hickory smoke flavored tomato and Balsamic vinegar barbecue sauce with mustard and red cayenne pepper. A perfect all-purpose barbecue … Continue reading BARBECUED VEGETABLE ROAST