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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TODAY’S INGREDIENTS: 12.31.2018

I GOT THE GOODS

  • Made from the ingredients on display by YOU KNOW WHO!
  • And you know where to come for the best!
  • At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURED INGREDIENTS:

1 – TOFUTTI BETTER THAN CREAM CHEESE

2 – GOYA WHOLE KERNEL CORN

3 – GOYA DARK RED KIDNEY BEANS

4 – DEI FRATELLI PETITE DICED TOMATOES

5 – POPCORNERS

 

AFC SCOTTISH PLAID DIP

When there’s no 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






 

Today’s Ingredients Thu. 12.20.2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!


FEATURE INGREDIENTS:

1 – Dei Fratelli Diced Tomatoes

2 – Gia Russa Tomato Puree

3 – Hunt’s Tomato Paste

4 – Honey Crisp Apple Cider

Wait till you see how well apple cider and canned tomatoes play together! Eureka! A forever friendship!

SMOKY APPLE CIDER MARINARA SAUCE

If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce!

Makes 7 cups






Steve’s Perfect Broth Sauce

STEVE'S MUSHROOM WINE SAUCE 2

STEVE’S PERFECT BROTH SAUCE

Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since this sauce, more like a rich broth with solids, turned my head for sure! I ran to get my pad and pen to write down the ingredients while still fresh in his mind – this is it, one of the finest broth-type sauces I’ve ever tasted!

Makes 7-1/2 cups

Continue reading “Steve’s Perfect Broth Sauce”

WILD TOMATO ZUCCHINI POT

ZUCHINNI TOMATO POT 2

WILD TOMATO ZUCCHINI POT

With spiralized zucchini used in place of the pasta! Hot, sweet, timid, lovely, exciting, smooth, bold! A vegetable main dish, soup or stew – no matter what you call it, it’s still wild!

Makes 8 cups

Continue reading “WILD TOMATO ZUCCHINI POT”

DEI FRATELLI CHOPPED ITALIAN TOMATOES

 

Recipe using DEI FRATELLI CHOPPED ITALIAN TOMATOES: Saffron Celery Soup






 

SAFFRON CELERY SOUP

SAFFRON CELERY SOUP

SAFFRON CELERY SOUP

We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise!

Makes 9-3/4 cups

Continue reading “SAFFRON CELERY SOUP”

AFC VEG BLOOD BURGER©

IMG_0439 - Edited

AFC VEG BLOOD BURGER©

Great news! A homemade burger that tastes and textures just like a beef burger – blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I’m lovin’ it!

Makes 7-8 cups burger dough (depending on how firmly packed)

Continue reading “AFC VEG BLOOD BURGER©”

Baby Mushroom Linguini Bolognaise

BOLOGNAISE

BABY MUSHROOM LINGUINI BOLOGNAISE

Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce made from Dei Fratelli Tomatoes, seasoned with fennel, basil and garlic. Served over linguini pasta with a side of  broiled French baguette with extra virgin olive oil and garlic!

Serves 6 with enough sauce leftover for another small meal

Continue reading “Baby Mushroom Linguini Bolognaise”