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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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 Ingredient(s) Fri. 2 November 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- 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!






Lightlife Veggie Deli Slices

Okay, it’s new, it’s different from their other deli slices that have a denser more cohesive texture.

Separating the slices is one of a few obstacles. If you’re in a hurry and want to make a sandwich, you can’t put your thumb under the slice to separate it from the pack. You need a sharp knife and have to gently place it under the edge of the slice and slowly wiggle it like you would do if removing a fragile cookie from a baking sheet. It’s not worth the effort.

The texture is similar to liverwurst or Braunschweiger, creamy but dry, still the creamy carries it. The flavor is sorely lacking.

I would make this a liverwurst type product; make it thicker, more flavorful and a little creamier. You have the components here, you just need to rework them.

More mustard, sage, garlic, black pepper, rosemary, and instead of kale and red pepper, use eggplant. Or use all of the above and add the eggplant – skin and all.

I wasted 2 slices by ripping them, you will do the same. Maybe wet a sharp knife under hot water first, or maybe the manufacturer should place a square of deli paper between each slice. I won’t buy either one again till improvements are made.

Still, I made a sandwich and enjoyed it. The Tofutti mozzarella singles stole the sandwich and Tofutti cheese is bland, so that tells you something.

The nutritional stats are good. You’ve got something good going here. It needs some work. Thank you for that effort.







 

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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PLANT MEAT PATE

PLANT MEAT PATE 3

PLANT MEAT PATE

You can say it tastes like any animal you like. It’s still plant meat, and that’s the way hundreds of millions of people all over the globe prefer their meat – from a plant! Enjoy the brilliance of plants that provide what they were intended to provide – nourishment and pleasure!

Makes 2-1/4 cups

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FAKIN’ BACON – smoky tempeh strips

Decades ago I tried Fakin’ Bacon. I don’t even know if this is the same company. Either they changed the recipe/formula or my appreciation for it changed.

It’s made by Lightlife, the people who make Gimme Lean breakfast sausage in a tube – a product I swear by.

Although I’ve never pursued tempeh when everybody else was into it, and I’m still not pursuing it, this product was off the charts – just plain.

I ate a piece raw before cooking it in oil and it had, at least to me, a wine flavor. Like Sherry.

Cooked 3-4 minutes each side in oiled skillet, and it textured more like ‘fall off the bone’ than bacon.

Great taste and texture.

What is tempeh? Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Wikipedia.

If I saw this again, I would definitely buy it.

Non-GMO, organic.






 

AFC BLOOD RED ITALIAN SAUSAGE BURGER©

BLOOD RED SAUSAGE BAKED

AFC BLOOD RED ITALIAN SAUSAGE BURGER©

Hamburg is soft-textured. It’s not hard – even when cooked. These burgers replicate that texture. Isn’t it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! Perfectly textured and flavored!

Makes 6-1/2 cups burger dough

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AFC VEG BLOOD BURGER©

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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)

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FLATOUT VEG HOT DOG ROLL UPS

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FLATOUT VEG HOT DOG ROLL UPS

Take 1 Flatout Garden Spinach flatbread and heat both sides in dry skillet till warm enough to roll.

Place on board. Spread evenly with sweet relish, top with mustard and chopped onion. Then place a row of chopped tomato across center – leaving all ingredients 1 inch from edge.

Pan-fry a Lightlife Meatless Jumbo Hot dog till cooked throughout.

Place about 1/4 down from flatbread edge closest to you. Lift edge up over hot dog, tucking under it, then roll the rest of the way.

Wipe away any condiments that leak as a result of rolling.

Oil a skillet on medium heat. Place the roll up folded edge down and sear to seal. It won’t take long. Remove, cut in half and serve.

A great way to eat a hot dog!

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JUMBO SMART DOGS - Edited






WILD RICE BEANS VEGGIE SAUSAGE – dog food

LILLY'S SUPPER WILD RICE BLACK EYE PEAS 1

WILD RICE BEANS VEGGIE SAUSAGE

Made with wild rice, black eye peas, edamame, fried mushrooms and veggie sausage. Add some smoked paprika, turmeric, allspice, and maple syrup for sweet, some salt and freshly ground black pepper, and the dog eats like the human. And so it should be!

Makes 12 cups

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SLOPPY MARYS

GIMME LEAN VEGGIE SAUSAGE TUBE

SLOPPY MARYS

You’ve heard of Sloppy Joes, well now enters the Sloppy Mary! Sauteed onion and Gimme Lean Ground Veggie Sausage, cooked with pink beans, tomato paste, spices, Worcestershire sauce and horseradish till you reach your desired thickness. Serve on a bun with a cold beer, and Sloppy Joe now has a cousin!

Makes 4 cups Sloppy Mary Mix

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VEGGIE SAUSAGE ASIAN TUMBLE

VEGGIE SAUSAGE ASIAN TUMBLE 1

VEGGIE SAUSAGE ASIAN TUMBLE

A stir-fry of peppers, onion, bok choy and Mann’s Sugar Snap Peas with Gimme Lean Ground Sausage Style. Fresh turmeric root adds an earthy flavor. Tossed with House Foods Tofu Shirataki Macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed.

Makes 4-6 servings

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