This is like no cream pie you ever experienced. Yet somehow it all seems so familiar. A rough and tumble cream pie? Is that even possible? With the animal-free chef, anything is possible!
Two egg-free dairy-free nogs, banana, sesame cashews, brown sugar and vanilla, blended and cooked like a pudding. Peanut butter pretzel nuggets and coconut made into a crust with only melted margarine. YES. To all of it!
Steve and I are big fans of Blue Diamond. Their smokehouse almonds are tops. I make crumbs out of them that I put on everything that likes a crushed nut topper. Their Almond Breeze Milk is the same – tops. Their gluten-free smokehouse Nut Thin crackers yup the same – tops.
Now this. Of course Steve had to buy some and of course he loved them. They’re almost delicate.
I’ve got some new teeth and the dentist said, “no rocks or nuts”. I handled these pretty good. Next time I’ll buy some vegan block cheese to serve with them, only because of my fragile teeth.
I’m happy to see them branching out. How about a couple more animal-free cracker flavors? A lot of stores don’t carry the smokehouse flavor. I blame that on the vendor. Still…so many animal flavors and only one non-animal. I’ll keep looking for non-animal #2. Thanks. Good thoughts going your way. No pressure. You already know how to do it. That’s always a good feeling for me.
Already made to order this special eggplant appetizer takes a creamy leap into never-never land to land on top of the heap! Mix with Tofutti gluten-free, dairy free cream cheese, and serve with gluten-free Blue Diamond Nut-Thins! Off the planet delicious!! A perfect spread with a perfect cracker. Add a few toppers and the celebration has already begun! Happy New Year to the world!
Not your typical green beans almondine. Better. Easy to make. I could make a main dish out of these beans and feel like I had a complete meal. Yet they go well with other main dishes, especially holiday ones. If you’re serving a crowd, this is a perfect side dish vegetable, requiring little effort!
Be looking in a couple days for the recipe(s) links right here kiddo. Made from the ingredients on display by YOU KNOW WHO!
You know where to come for the best!
At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!
1- Wishbone Russian Dressing
2- Almond Breeze unsweetened original Almondmilk
3- House Of Herbs Hickory Liquid Smoke
SMOKY RUSSIAN DRESSING low-fat
Steve likes bottled dressing and sometimes so do I. Wishbone Russian is one of them. To reduce the calories this time, I add a low calorie unsweetened Almondmilk by Blue Diamond (Almond Breeze), a few drops of liquid smoke, a little garlic powder, salt, then whisk till smooth. Perfect! I love the transformation to creamy!
Makes 1-3/4 cups
1 c. bottled Wishbone Russian Dressing
3/4 c. Almond Breeze AlmondMilk – unsweetened 30 calories per 8 oz.
sev. drops liquid smoke to taste
1/2 t. garlic powder
salt to taste
Combine all ingredients in bowl and whisk till evenly dispersed and smooth.
Use over green leaf and cabbage salads or serve with fried rice dishes, heated.
Serve heated or chilled, whatever your preference.
Notes: Wishbone Russian is Steve’s go-to salad dressing for work. To reduce the calories he drizzles the dressing over the salad, then drizzles Balsamic vinegar around the edges of the salad, without mixing the two. He gets the benefit of the full-strength Russian without using as much of it. And, he likes how the Russian dressing mutes the acidity of the Balsamic vinegar, when the two collide on the plate. Perfect again!
Add the amount of Almondmilk that suits the thickness you want for the dressing. I prefer mine on the thin side, while still creamy-textured.
To increase the protein content in one of the salads I used with this dressing, I sliced a chilled veggie hot dog and tossed with lettuce, tomato, onion, carrot cabbage and red pepper. Tasted great for lunch!
This is just one of the uses for SAFFRON WALNUT PESTO:
Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage!
You know biscuits and gravy? This is muffins and gravy! English muffins, the greatest biscuit in the world! Topped with Match Meat Italian Sausage without the Meat Gravy! Made with Pinot Grigio wine, almond milk, mushroom, sweet onion and celery. What more could I ask for?
Simple, easy, tasty. We combine canned foods with fresh for a great result. Give it a try. You won’t die if you eat something from a can. Pick a good quality canned asparagus and a good quality canned pea!
Every now and then I make myself a protein drink. I’ve had this container of pea protein from NOW SPORTS for about a year, that’s how seldom I make one. And I have a back up in the pantry. This one is almost empty, however, so at least I’m using it, albeit slowly.
Recently I decided to increase the amount of exercise I do, so thought I’d have one of these maybe once or twice a week.
So, about 8 oz. Almond Milk – Almond Breeze is good – plus a banana, a bunch of fresh strawberries and 1 scoop protein powder. Blend till smooth, then top with a little nutmeg.
I keep my bananas in the refrigerator. They last longer that way, plus they make the drink colder.
I get two glasses out of this amount, one for now and one for later.
When I first started using the protein powder, I felt stronger, but I also felt hungry all the time, so I wasn’t using the drink to replace a meal, I used it between meals, so naturally I experienced some weight gain. I also noticed a little slowing in the brain department, and wondered if high protein diets can do that. Mine wasn’t so high, but maybe it was high for my needs.
Anyway, here I go again, restarting an old practice, this time as I want it, not as I think I need it. That seems to work better for me.
Blue Diamond Almonds BOLD Wasabi & Soy Sauce flavor blended with garlic, fresh cilantro, grape seed oil and vinegar! WOW! Serve over pasta, pierogi, ravioli, green beans or as a thin hors d’oeuvre dipping sauce for Authentic Italian Pasta Chips!