GLUTEN-FREE BROCCOLI CORN CHOWDER
Made with pan-fried potatoes, fresh corn off the cob, sauteed celery and onion, soy bacon bits and broccoli cuts. Steeped in a white wine and sage creamy Tofutti Better Than Sour Cream broth.
Makes 15-½ cupsContinue reading “Broccoli Corn Chowder gluten-free”
AFC OLIVE TOMATO TAPENADE
Fresh garlic, Kalamata olives, marinated sun-dried tomatoes, fresh cilantro and blood orange is all it takes to make a party! Rustic elegance proves interesting after all!
If you want more from this Tapenade, stick around for GREEN GOAT TAPENADE GRAVY!
Makes 2 cupsContinue reading “AFC Olive Tomato Tapenade”
ROYAL OATS GOAT
Hibiscus, purple and golden beets, dried cherries and berries highlight this sophisticated expression of a royal oat breakfast. Fresh ginger accompanied with fennel, allspice, tarragon and orange zest sealed the deal before anyone had a chance to speak!
Makes 12 cupsContinue reading “Royal Oats GOAT”
A great all-purpose pate. Makes a lot. Use as an appetizer spread on crackers, and breads (toasted or plain). Top a veggie burger. Fill a dumpling/pierogi. Mix with cooked macaroni, hot or cold. Make a sandwich. Delicious, nutritious and easy to make, store and use!
Makes 4 cupsContinue reading “Antipasto Pate”
BLUEBERRY CORIANDER BUCKWHEAT MUFFIN CAKE
Fresh blueberries in a buckwheat flour blend with yogurt, coriander vanilla and orange. Frosted with RICH’S Dairy-Free Whip Topping mixed with blueberry pie filling! Rustic yet exquisite!
Serves 12Continue reading “Blueberry Coriander Buckwheat Muffin Cake”
AFC BAKED PEPPERONI ARTICHOKES
Fresh globe artichokes boiled till tender. Stuffed with Texas Toast style fresh breadcrumbs with vegan pepperoni, parsley, garlic and lemon. Baked till steamy hot!
Some Italians stuff the artichoke with ham; I most often use bread and pine nuts. This time I thought why not pepperoni – animal-free of course! The result was splendid!
Makes 4 servings plus extra stuffing / main dish or appetizerContinue reading “AFC Baked Pepperoni Artichokes”
- We’re making 3 recipes here. We’re making two mousses: a cherry chocolate mousse for filling and a strawberry chocolate almond mousse for frosting and a cake. I’ve organized them to make it as simple as possible. Make sure you have all the ingredients before you start and anything that needs thawing, is thawed thoroughly without warming it.
LEMON PEAR FOUR LAYER CAKE
Filled with Chocolate Cherry Mousse, then frosted with Strawberry Chocolate Almond Mousse and topped with shaved chocolate! Textures like a pound cake! This is one of those once a year cakes or for special occasions!
Wouldn’t it be nice if animal-based bakeries made animal-free cakes like this?!!
- They’re so far behind the times. By the time they wake up to catch up, animal-free bakeries will already have replaced them.
Serves 12 or moreContinue reading “AFC Lemon Pear Four Layer Cake”
ASPARAGUS GOLD SOUP
Unlike most broth-based soups, this one is mostly vegetables. This is a long version soup, utilizing the entire asparagus. First we make the broth and store it till ready to use 1 week or less. Then we make the soup.
Carrot celery and onion cooked with Yukon gold potatoes, cauliflower and peas. Seasoned with garlic, caraway, tarragon and thyme. Asparagus spears added at the end. A high end asparagus soup sure to please! Good as gold they say!
Makes 12 cupsContinue reading “AFC Asparagus Gold Soup”
AFC IMPOSSIBLE STROGANOFF
Hungarian Italian French influences in this AFC PRIVATE RESERVE deconstructed stroganoff from my Russian heart with love. Where are the noodles? The stroganoff is the meat. What you put it over is your choice. This time I used rice. Maybe next time will be pasta or mashed potatoes.
Hey Russia, hope you don’t mind that I integrated your famous dish! Don’t forget, I’m a little bit Russian!
Serves 4 MainsContinue reading “AFC Impossible Stroganoff”
AFC MEXICAN TOFU RICE
Long grain Canilla Rice cooked till tooth-tender with oregano ADOBO seasoning, ground hatch chilies, salt and apple vinegar. Topped with sautéed peppers and onion in extra virgin olive oil with two forms of tofu seasoned with coriander, garlic and black pepper. Ladled with a pureed roasted pepper and roasted tomato garlic sauce. Garnished with fresh cilantro and additional olive oil!
Serves 6Continue reading “AFC Mexican Tofu Rice”
TOFU TASTE SENSATIONS
Contains the mellowed essence of all taste sensations in one healthy appetizer! Umami awaits your permission to indulge you!
Makes 6 appetizer platesContinue reading “TOFU TASTE SENSATIONS”
SMOKY NUT PASTE
Pecans and walnuts processed with coconut, brown sugar and liquid smoke into a creamy textured paste. Liquid Aminos added for umami boost. Melt in mouth. Serve on crackers with sweet or savory toppers. Versatile!
Makes 3 cupsContinue reading “SMOKY NUT PASTE”