BEYOND BURGER MARSALA Pasta Sauce

BEYOND BURGER MARSALA Pasta Sauce

Sauteed peppers and onion with Beyond Burger crumbles cooked in a RACCONTO marinara with Marsala wine, added tomato product and fresh zucchini wafers. We served ours over RACCONTO curly elbow macaroni!

Makes 8 cups sauce

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Olive Walnut Tapenade

OLIVE WALNUT TAPENADE

Simple, easy to make. Textures, flavors all good. Serve with crackers, bagel, French baguette, flatbread. Use as a topper for marinara and pasta, green salad, coleslaw, or in scrambled tofu!

Makes 2-1/2 cups

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HAZELNUT CRANBERRY ROAST En Croute

HAZELNUT CRANBERRY ROAST En Croute

by FIELD ROAST Grain Meats

Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all!

En Croute means ‘in a pastry crust’. Today we’re serving an Artisan Vegan 100% Plant Based ROAST made from grains and veggies. Manufactured with the rosemary, candied ginger & sausage stuffing situated in the center of the roast, all formed in a neat roll wrapped in pastry.


Essentially the people over at FIELD ROAST developed a plant version of Beef Wellington, using the textures and flavors of sausage rather than beef. How’d they do? Well, I never had a beef Wellington in my animal-eating days, but I know what one is and what pastry and beef tastes like separately, so I can comfortably say that I’m glad I waited to experience the plant version first. Although I don’t make pastry, I’m a fan of pastry wrapped foods.


My contribution to this dish, besides following baking instructions to the letter, is a Mustard Sage Red Grape Sauce with Kalamata olive.

The crust, even when at room temperature, was flaky throughout. The roast, although giving the impression that it would be a little mushy, was firm and chewy, like you’d expect a sausage roast to be. Mashed potatoes and a green veggie side dish would have completed a holiday version of this meal, but it didn’t need side dishes for our purposes.

Serve this roast to any guests for any meal. When you aim to impress, this plant version of beef Wellington will come through for you!

Serves 8

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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






AFC HOT DOG EGG SALAD SPREAD

AFC HOT DOG EGG SALAD SPREAD

Fresh herbs, walnuts, grated carrot, vegan yeast, added to the ground tofu and meatless hot dogs make the spread more nutrient dense than others we’ve developed. This is our healthier spread! Serve on any bread or as a salad on a lettuce leaf. Tasty as always with enhanced texture from the added ingredients!

Makes 8 cups

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Today’s Ingredients Sun. 1.13.2019

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!

FEATURE INGREDIENTS:

1 – SAN MARZANO TOMATOES by Luisa

2 – SLICED BLACK OLIVES by NAPOLEON

3 – SLICED GREEN OLIVES by NAPOLEON

4 – CANNED ARTICHOKES by DELALLO

 

ANTIPASTO MARINARA 

Artichokes, black and green olives, sun-dried tomatoes, lots of fresh garlic and ginger simmered with nothing better than San Marzano tomatoes! Fat-free, except for a negligible amount found naturally in the olives.

Makes 7 cups






New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom | #AFC International

FOLLOW THE MONEY BUNNY…RIGHT HERE

# AFC SCALES & MIRRORS

Do you think it’s time to put the whole world on a diet? I think so.

The world, the whole world, needs to stop eating animals.

Everybody – adults, children, and other animals too. We need to find a way to feed the carnivorous animals on the planet plant food. We can do it with the will.

We need to replace animal with plant.

It’s a lot easier and cost efficient to grow plants, than it is to birth and raise animals. It doesn’t make any logical sense to do anything but. So there’s a drought, the plants dry up and we eat our family?

That’s where we are right now? We’re eating our families, so the conditions of the earth must be in dire straits?

We’re all animals. We need to take care of each other, firstly, by not cooking each other. Why are we cooking animals? When plants…

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Tofurkey Italian Sausage And Peas (stew or sauce – you call it)

TOFURKEY ITALIAN SAUSAGE AND PEAS (stew or sauce – you call it)

Serve as a sausage stew or ladle over mashed potatoes (white or sweet), over rice or your favorite pasta. We marinate the entire dish overnight in the refrigerator for optimal flavor and chew.

Makes approx. 13 cups

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Root Beer Dressing Sauce

ROOT BEER DRESSING SAUCE

Barq’s Root Beer and Canada Dry diet Ginger Ale mixed with cocoa, dark brown sugar, Balsamic vinegar, coriander and allspice! Different but Delicious! Serve over salad, fresh sliced fruit (I like banana) or as a dipping sauce for veggie chicken nuggets! How about all three? That’ll put a smile on your Fat-Free Animal-Free Friday!

Makes 4-1/2 cups

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Fried Barley (Vegan) Pork Rice

 

 

FRIED BARLEY (VEGAN) PORK RICE

More complicated than most fried rice stories, but definitely worth the effort! If rice can be a moan and groan dish, this is it!

Makes almost 8 cups

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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

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AFC Vegan Ham And Egg Macaroni Salad – using May Wah vegan ham

AFC VEGAN HAM AND EGG MACARONI SALAD

You can’t get much better than this. Lots of new techniques applied to an old-time favorite salad. Macaroni has a new place in the heirarchy of pasta salads. You don’t even need the dressing, in fact some of you will want to forego it. Or, half with dressing, half without. Either way it made it to the moon and back! 

Makes 14 cups solids and almost 2 cups dressing

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Over-The-Top Macaroni Salad – delight soy and hellman’s

OVER-THE-TOP MACARONI SALAD

Tired of the same old macaroni salad? Want to perk it up? Well, you came to the right person. Contains no animal products and who would know? Using products developed by Delight Soy and Hellman’s Mayonnaise who care about your animal-free experience we swung for the fences and went clear over the top into the next county! Take a look and see what you think!

We couldn’t make this salad with chicken-like plant meat and egg-like dressing alone, so a tip of the hat to all the manufacturers and farmers who contributed to the success of this dish!

Makes 13 cups

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Split Pea And Vegan Ham Soup – May Wah

SPLIT PEA AND VEGAN HAM SOUP

Green cabbage, vegan ham, vegan yeast, light-flavored sesame oil, liquid smoke, Balsamic vinegar and whole cooked frozen peas are the differential ingredients that take an ordinary pea soup to new culinary heights! give it a try!

Makes 27 cups

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AFC Eggs Benedictine – May Wah inspired

FIRST WE MAKE THE POACHED EGG SAUCE:

AFC POACHED EGG SAUCE ©

Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!

Makes 3-2/3 cups

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Red Rice by Lotus Foods – my new favorite rice

 

RED RICE by LOTUS FOODS

This is the first time making or tasting red rice. Although they state that the rice can be used in any dish calling for rice, I discovered another use unrelated to rice – as a hamburg substitute in chili. Looks like hamburg, textured closely like cooked hamburg, so I’m going to give it a try to see what happens.  Results to come in another post!

Males 7 cups

Continue reading “Red Rice by Lotus Foods – my new favorite rice”

Roman Beans by Goya

GOYA ROAMN BEANS 2

Roman beans are popular in Italy. Their meaty texture stands up well in soups and various sauces.

AFC 5 SPICE SOUP 3

TRY THIS SOUP or try them in one of your own soups and see what you think > https://fat-freechef.com/2018/02/26/afc-5-spice-tomato-bean-soup/






 

Veg Scrambled Egg And Garbonzo Bean Salsa

VEG SCRAMBLED EGG AND GARBANZO BEAN SALSA

Not your ordinary salsa! I like this so much that I eat it plain as a snack. Also can be used in a sandwich or as a salad served on a lettuce leaf. Multipurpose is what I like and I love this chewy texture, multi flavor, varied color, high protein content – everything good salsa! And so will you!

Makes almost 5 cups

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Barbecue Chick’n Green Beans – gardein

BARBECUE CHICK’N GREEN BEANS

Gardein Chick’n Strips sauteed with green beans, green peppers, roasted red peppers and onion with a Coffee Barbecue Sauce!

Serves 4

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Broiled Cheese Cracker Canapes

BROILED CHEESE CRACKER CANAPES

When you want something easy but spectacular to serve your guests, give these cracker canapes a try! Soft, melty tangy bites with a perfect cracker crunch!

Makes about 30 cracker canapes

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AFC Asian Pineapple Snowball

AFC ASIAN PINEAPPLE SNOWBALL

A creamy Asian-Style Pineapple Mousse frosted with an Asian cream. Sprinkled with black and white sesame seeds and sliced scallion rings. Served with sesame crackers. If you want to impress your Asian guests, this will do it! Lots of Asians are lactose intolerant, but they still like creamy. Again, this will impress!

Serves a crowd

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Imperial Chicken Salad – delight soy

IMPERIAL CHICKEN SALAD

Not your run of the mill chicken salad! I know I said I wasn’t going to cook on Christmas day, after cooking holiday dishes for two weeks, but Steve bought Lilly Belle five pounds of vegan popcorn nuggets for Christmas and I just had to make a chicken salad out of a portion of it. Technically I didn’t cook – I assembled. Like I said, not your ordinary chicken salad. Imperial!

Makes 8 cups

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Christmas Sandwich – delight soy

 

CHRISTMAS SANDWICH

Some people don’t want a Christmas dinner, but still want something nice. How about a Christmas Sandwich? I made something special for you! If Delight Soy Vegan Chicken isn’t available near you, then use some other brand that you like. The Cilantro Date Cream works well on veggie burgers too! 

Makes 1

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Cream Of Asian Peas

CREAM OF ASIAN PEAS 2

CREAM OF ASIAN PEAS

Cooked peas swimming in a umami-rich Creamy Asian Apricot Sauce! Hey, Asians eat creamy. They love creamy! This is for you!

Makes  almost 1 cup sauce and 3-1/2 cups peas

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Purple Asian Slaw

PURPLE ASIAN SLAW

Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw!

Makes 5 cups salad – 3-1/2 cups dressing

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Asian-Style Celebration Roast

ASIAN-STYLE CELEBRATION ROAST

Field Roast Celebration Roast studded with cloves, marinated overnight, then baked with carrots and walnuts in an Asian Coconut Apricot Gravy!

Serves 4-6

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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

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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…






 

Meatless Sausage And Matzo Pate

MEATLESS SAUSAGE AND MATZO PATE

A meaty flavored and textured animal-free pate. This pate served as fried sliders on Jewish rye cocktail bread with mustard, veg mayo and cilantro will have your guests singing at any holiday gathering! 

Makes 4 cups

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Red Snowy Coleslaw

It snowed last night. Pop. Pop. Pop.

#AFC GLOBAL

MAIN DISH COLESLAW 5

RED SNOWY COLESLAW

Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I’m changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop.

Makes 5-6 servings

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Ginger Cranberry Sauce

Make their eyes sparkle with these cranberry jewels!

#AFC GLOBAL

GINGER CRANBERRY SAUCE

Ah-h-h. I love cranberry sauce. Fresh ginger pops these berries to a new level, while the ruby red grapefruit takes them on a different but delectable texture journey. Serve hot or cold as a condiment for main dishes, a dipping/spreading sauce for horsd’oeuvres, as a preserve on your favorite toasted breads and biscuits, or as a topper for cakes and ice-creams. Versatile is what I call the CRANBERRY! A fruit for all dishes, occasions and seasons! Don’t wait till next year to revisit the CRANBERRY!

Makes 2 cups

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Matzo Chili

MATZO CHILI

FIVE STAR. Do I need to say more? Follow The Recipe. Wouldn’t ya know that the best chili I ever had turned out to be Jewish, says Steve, who practically ate the whole pot! Man is this good…

Makes 13 cups

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