Steve’s Antipasto Soup | Sauce – Today’s Ingredients

No slice no dice. Two hands, a can opener, a pot and a spoon is all you need to make lunches for a week plus a few at-home-meals.

Packed full of flavors, textures and exclamation points – Fly to Italy, Greece, Spain without leaving your kitchen!

Makes 23 cups


Ingredients: Steve waits till all these items are on sale. Use any brand you want, but these are good. Those grilled artichokes are super! If the recipe is too big for your pot, reduce the size (reducing by half works easiest.)

2,28 oz. cans diced tomatoes – Dei Fratelli brand

4 oz. jar chopped Roasted Garlic SPICE WORLD brand

0.42 oz. lightly dried basil by Gourmet Garden


5-3/4 oz. DELALLO MANZANILLA (green) OLIVES, including liquid

6 oz. DELALLO SMALL RIPE (pitted) BLACK OLIVES, including liquid

4.5 oz. jar sliced mushrooms including liquid – Pennsylvania Dutch brand

4.5 oz. jar sliced mushrooms including liquid – POLAR brand

12 oz. jar sweet red roasted pepper strips

2, 7 oz. jars Grilled Artichokes by Napoleon


15.5 oz. can cannellini beans by BUSH’S

16 oz. can garbanzo beans by BUSH’s

15 oz. can whole kernel corn including liquid by FULL CIRCLE


3 c. V-8 Vegetable Juice

12 oz. can tomato paste -I used HUNT’S

salt and pepper to taste


Optional: Top each serving with Follow Your Heart Vegan parmesan shreds.

For some of the meals we cooked up some Veggie Meatballs by Lightlife and served them with the antipasto.

For other meals we served it over cooked elbow macaroni with ridges – RACCONTO brand.


In extra-large soup pot, over medium heat, add all ingredients, except the parmesan and meatballs, stirring after each addition.

Bring to slow boil, then reduce heat and cook for approximately 30 minutes.

Salt and pepper to taste.

If desired, add other seasonings of choice. Steve, for this antipasto, wanted dried Greek oregano, a little brown sugar and a couple dashes of cinnamon.

Pack into microwaveable containers when cool enough.

If desired add 2 vegan meatballs per container, sliced in half and pan-fried till done.

Place the sauce on top of the meatballs. If desired, sprinkle with vegan parmesan.

Then sprinkle with fresh grind black pepper.

Both vegan products (meatball and parmesan) if you decide to use them will definitely wow you. But they are not required in this dish.


Notes: Lucky’s Market on Clifton Blvd. is where Steve primarily shops for the specialty items on sale.

For the non-specialty items he waits till they’re on sale at Sapell’s, Walgreen’s, Giant Eagle, Heinens, Aldi’s, Earth Fare, Whole Foods, probably the same markets you shop at. Everybody always has something on sale.

If you haven’t been to Lucky’s take a ride out. It’s new, different and lots of fun. You can get a pint of beer and 2 slices of pizza for 5$. You can also sip your beer or wine while you shop – low price on both

SLDT, the animal-free chef, at your service






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VEGGIE POT BEANS – today’s ingredients

TODAY’S FEATURE INGREDIENTS:

1- BUSH’S VEGETARIAN POT BEANS – fat-free

2- BIRD’S EYE Steamfresh frozen vegetables


VEGGIE POT BEANS

A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect!

Makes 23 cups






Today’s Ingredient(s) Fri. 19 October 2018

GOT THE GOODS

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. MINUTE MAID LIMEADE

2. LUCKY’S PINEAPPLE SLICES

3. BUSH’S BEAN POT VEGETARIAN FAT-FREE BAKED BEANS

 

MINUTE MAID LIMEADE DRESSING fat-free

Minute Maid Limeade combined with pineapple explodes onto your greens like no other dressing. Use as dressing for any salad you like or over cooked veggies or as a dipper for fried tofu!

Makes approx. 5 cups





 

COLLARDS IN MUSTARD CIDER SAUCE 1

COLLARDS IN MUSTARD CIDER SAUCE fat-free

There aren’t many sauces you can make fat-free that will stand up against the fatted version. This is one of them. All added flavors and textures compliment the greens and vice versa. I just happened to have cider on hand, because it’s Fall in America where I happily live. My status means nothing. Location, location, location is everything. I don’t want anybody’s life, money or fame. I can get my own in my own way on my own terms. I don’t buck the system or game it, or corrupt it. I work with it. Everybody wants a free pass with nothing to offer. Not me. I raise myself. I don’t need somebody else to do it for me. 

Enjoy this unique way of serving collard greens. Holidays are coming up. Surprise family and guests with something familiar yet different! Serve over a combination of white and sweet mashed potatoes, or seasoned long grain rice. You decide!

Makes 9-1/2 cups 






Vegan Ham And Bean Stroganoff – may wah brand ham

VEGAN HAM AND BEAN STROGANOFF

There’s nothing ordinary about these soupy beans. I seem to recall something about “let’s rock and roll some taste buds”. So let’s do it. There’s no liquor in here, but there could be. Go ahead juice it up – bourbon, wine, rum, beer? Experiment. Pineapple, cabbage, mini peppers and vegan ham make this stroganoff extra special! Sweet spicy savory! Serve over fettucini!

Makes 11-1/2 cups

Continue reading “Vegan Ham And Bean Stroganoff – may wah brand ham”

DONKEY BEAN SAUCE

DONKEY BEAN SAUCE

DONKEY BEAN SAUCE 

You can’t really taste the tomato or the beans or the pumpkin or the sesame seeds – not distinctly. Even the texture throws you off for a bean sauce. Nobody will connect this sauce to beans – unless they are a bean aficionado. No one ingredient commandeers the recipe. Brilliant strategy!

Makes 4 cups sauce

Continue reading “DONKEY BEAN SAUCE”

Stewed Tomato Bean Pot – cooking with large cans

STEWED TOMATO BEAN POT 5

Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.

We’ve selected the following: I’m going to give you the brand along with the ingredients and size can, just to give the people who produced the product some credit for a job well done.

102 oz. can Dunbar’s Sweet Bell Pepper Mixed Strips (mixed means multi-colored – they contain 0 fat and 0 sodium so of course are packed in water)

102 oz. can Gordon CHOICE Sliced Stewed Tomatoes (contains 0 fat)

117 oz. can BUSH’S Bean Pot Vegetarian Baked Beans (contains 0 fat)



1st RECIPE

STEWED TOMATO BEAN POT 1

STEWED TOMATO BEAN POT

Vegetarian baked beans mixed with caramelized red onion, multi-colored pepper strips, stewed tomatoes, green beans and carrot matchsticks. A light-flavored and colored sesame seed oil teamed with Balsamic vinegar and garlic create the rich foundation that brings together all ingredients, elevating them in one simple yet elegant main dish.

Makes 11 cups

1/4 c. light colored sesame oil

3 med. size red onion, sliced (cut off ends, cut in half from end to end, peel each half, place each half face down on board, cut each lengthwise from end to end into 1/4 inch wide strips, separate layers)

1 t. pink Himalayan salt

fresh grind black pepper

2 c. bell pepper strips with a little liquid from the can (a couple tablespoons)

3 c. stewed tomato slices with about 1/4 liquid from the can – transfer to bowl where you will cut the slices into smaller pieces

2 t. garlic powder

1 t. additional pink salt

4 c. beans with liquid

1/4 c. Balsamic vinegar

2 c. froz. cut green beans

1 c. fresh carrot matchsticks (peel carrots, cut off ends, slice into thin planks, stack planks, cut into thin sticks – remember, matchstick-size)

pumpkin seed snow as garnish (optional) – grind salted raw pumpkin seeds in coffee grinder till snow-like

additional fresh cut matchstick carrots (optional)

a drizzle of sesame seed oil (optional)

fresh black pepper grind (optional)


In large pot, over medium heat, melt sesame oil. Add onions and salt, then saute till wilted. Pepper to taste. Stir often to prevent burning.

Add 2 c. pepper strips with a little liquid from can. Stir.

Add the cut stewed tomatoes with a little juice from can, garlic powder and salt. Stir well. Cook about 5 minutes, stirring as needed.

Add beans followed by Balsamic vinegar and green beans. Stir well. Cook 3-5 minutes or till very hot.

Add carrot matchsticks. Stir to submerge. Cook all on lowered heat, uncovered, for about 10 minutes. Remove from heat and adjust for salt and pepper.

Serve family-style, in individual bowls as is, or perk it up a little by topping with pumpkin seed snow, additional fresh cut matchstick carrots, a drizzle of sesame oil and sprinkling of fresh grind black pepper.

Notes: An elegant tasting dish need not require many ingredients, steps nor hours to prepare. Yes, beans can be elegant. Rich too.

RED ONION SLICED LENGTHWISE


1st RECIPE completed and we still have lots of contents in all three cans left to make another dish.

To keep costs down restaurants like to use the same main ingredients in several dishes, then vary the peripheral ingredients, seasonings and procedures to create dishes for different categories.

This is a low fat dish. 1/4 cup oil = 120 cal./T. x 4 = 480 fat calories to a 11 cup recipe yield = 43.6 fat calories per cup.

Next up?

2nd RECIPE

to be continued…






 

Saffron Pesto Rotini

SAFFRON PESTO ROTINI 5

SAFFRON PESTO ROTINI

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!

Makes 9 cups

Continue reading “Saffron Pesto Rotini”

PICKLE POT BEANS

PICKLE POT BEANS SERVING

PICKLE POT BEANS

Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs!

Makes about 15 cups

Continue reading “PICKLE POT BEANS”

BLACKEYE PEA VEGGIE MACARONI SALAD

BLACKEYE PEA VEGGIE MACARONI SALAD IN BOWL

BLACKEYE PEA VEGGIE MACARONI SALAD

Barilla Veggie Elbow Macaroni combined with Bush’s Blackeye Peas, grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. A festive salad! Tossed with an extra virgin olive oil and Sherry vinaigrette!

Makes 13 cups

Continue reading “BLACKEYE PEA VEGGIE MACARONI SALAD”

VEGGIE HAMBURG SOUP

VEGGIE HAMBURG BLACKEYE PEA SOUP WITH ORANGE ZEST GARNISH

VEGGIE HAMBURG SOUP

Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, Bush’s Blackeye Peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest!

Makes 22 cups

Continue reading “VEGGIE HAMBURG SOUP”