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!
It’s Thanksgiving or any other holiday, so why not ratchet up your old favorites with a twist of new? Cranberry and apple in salsa? Why not? Take this dip with you to any gathering. Volunteer for the dip detail. You will change people’s taste buds forever. From now on they will expect the cranberries and apple in their salsa. They will, in fact, demand it. Where’re the cranberries? They don’t have them in the summer. Yes, they do. All year round in every grocery. Where’s the apple? Didn’t know you wanted apple. What??!! Everybody wants apple in their salsa. Where have you BEEN? Serve with any tortilla chips that strike you as appropriate; we’ll take care of everything else!
Red and white rice pan-fried with red onion and celery. Mixed with RED FORK Asparagus Skillet Sauce, then tossed with asparagus and edamame. Served with a Smoky Russian Dressing!
Makes 9-1/2 cups
I’ve bought frozen edamame before and the package instructions always recommended less time than it actually required to cook them till tender. I don’t understand why, but with WOODSTOCK brand that issue did not present itself. I like that. They cooked up quickly and tender, not mushy.
The same with the asparagus. I was surprised to see spears. I must not have been paying attention when Steve brought them home and I photographed them. Usually, I buy cuts. The spears were great. I just cut off an inch from the bottom of each stalk and discarded it after cooking them. Good flavor, good texture, good color. I’ll buy them again.
The asparagus sauce was a big surprise. Generally, I don’t buy packaged sauces; l make my own, but this was high quality like I’d get at an upscale restaurant. Impressive. Next time I’ll do the asparagus in the skillet recipe. But it worked well with this fried rice dish, and there was asparagus in the rice, so I didn’t veer too much from the original purpose of the sauce. Well done.
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!
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!
I usually saute onions and peppers for sandwiches, but then thought why not celery and onion? Celery is good fried, so here we have it and it is delicious. Such a simple variation that doesn’t break the bank and it’s readily available, just waiting for you to make the switch to something new but very familiar.
Team it with cashew butter, spicy pickles, lettuce, mustard and a cilantro relish on a toasted English Muffin and you’ve got yourself a sandwich to brag about!
Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard!
Our Family Whole Cranberry Sauce, Goya Black Beans and Wilson Produce Sweet Mini Peppers combined with Tostitos Chunky Salsa, fresh cilantro and lemon. Served with UTZ White Corn Tortilla Chips. Wow! My new favorite salsa!
Steamed baby carrots sauteed till charred. Briefly cooked in a glaze made from Goya Cream Of Coconut and fresh squeezed lime. Topped with toasted coconut! Ever have juicy carrots? These are them! Best carrots we ever had!