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Steve’s Cinco de Mayo Fresh Corn Saute with a history – mine

 (Spanish: “Fifth of May”) also called Anniversary of the Battle of Puebla, holiday celebrated in parts of Mexico and the United States in honour of a military victory in 1862 over the French forces of Napoleon III. Apr 1, 2023

Corn’s looking good early this year. Steve and I think of corn as a natural body sweeper, that happens to also taste good!

5 May 1996 was the day I woke in the early morning and told Steve I was going to the Cleveland Animal Protective League (APL) to pick up Rose. I already named her sight unseen. She died on 3 March 2011. Except for the COW GOING TO SLAUGHTER painting, Rose was present while I painted all the others – both collections: “Yellow Duck Walks On Water” and “SNOW”.

In addition to their real names I gave them each an Earth name after each one died: Rainbow (Howdy Duty Davies-Tight) , Sunshine (Casual Rascal Davies-Tight), Rosebud (Ginger Pele Davies-Tight), Thunder (Samuel Joseph Davies-Tight aka Joey-the-fork-butterscotch), Wind (Daisy Mae Davies-Tight), Star (Midnight Rose Davies-Tight).

My publishing company, that I used to publish my own works was called Rainbow Sunshine and Rosebud.

After Rose passed I painted my last painting (2 in 1) thinking I was painting a swan. As it turned out it was Donkey Passing and Sea Animals. The same thing happened as happened with the Cow Going To Slaughter painting. I thought I was painting a huge perfectly formed Pink Rose in the sky I had seen over an Angus Cattle ranch, while taking a Sunday drive in the country in the Pacific Northwest. As it turned out it was a cow in the sky. I didn’t even see it till it was framed. I subsequently traveled all the way to Mexico trying to find the meaning of that Pink Rose. I ended up in Puerto Vallarta, walked in a church that was performing a wedding, walked around to all the statues, then looked up toward the choir and saw Mother Mary with a basket in her arm that had a loaf of bread in it – a real loaf. And here I am – The Animal-Free Chef. Truth be told, my first thought when I saw the statue was ‘her head slants just like mine’.

The alternate name of this dish is Ginger Corn And Tomato. Howdy, Rascal, and Pele used to eat corn right off the cob as we held it for them. They were so polite.

So today, on Rose’s Day, Steve decided to cook, making pepper, onion, celery saute, then I finished up with tomatoes, corn and seasoning, so it was a joint effort.

‘Regina Coeli = Queen of Heaven’, says Steve

FIVE MAY Ginger Corn And Tomato

Fresh cooked corn-on-the-cob removed from the cob, tossed with a saute of fresh green pepper, celery and red onion in extra virgin olive oil. Seasoned with garlic, ginger, basil, allspice and black pepper, brought together in a culinary union of excellence by Cara Cara orange and Fire Roasted Diced Tomatoes! How ’bout that?

Functions as side or main dish.

Makes 9-1/2 cups

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Sharon’s Red GUINNESS Carrots

Sharon’s Red GUINNESS Carrots

Who cares if baby carrots are really little stubs of whole carrots? Not me. Who thought GUINNESS could be elevated to haut cuisine? Me. Yes, I did it again, knowing I could! Sometimes unlikely partners make the best company. Nothing but the best comes out of My Animal-Free Kitchen!

I do get bragging rights when it’s something to brag on! Achieves every taste sensation!

Makes 5 Cups – 8 sides

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Saffron Infusion Seed Bomb


It’s hard to imagine raisins, walnuts and seeds in this Saffron bomb, but they’re there doing what they need to do to make this an extra special creation!

Great as dessert served with saffron agar. Use as a Mayo spread for all kinds of sandwiches, burgers and hot dogs. Works well as a spread for crackers or toast as appetizer bites! Also useful as a topper for soups or salads!

High end top shelf head of the line product! Treat yourself, your guests, your family, and your restaurant customers!

Toss it with boiled tofu cubes served cold drizzled with molasses the unsulphured kind, or on top of a JUST EGG FOLD or on top of your favorite bunless burger…add a condiment of Chick-fil-A Polynesian sauce mixed with ketchup and mustard for an ideal animal-free experience…

Makes 28 ounces

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Broccoli Corn Chowder gluten-free


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 cups

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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 cups

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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 cups

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Antipasto Pate


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 cups

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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 12

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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 appetizer

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AFC Lemon Pear Four Layer Cake

  • 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.


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 more

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AFC 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 cups

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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 Mains

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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 6

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Tofurky Plant Chick’n simmered in a SILK CREAMY CASHEW SAUCE with French Style Green Beans and marinated sun-dried tomato strips seasoned with garlic, tarragon and soft sweet onion. Served over PUMPKIN TATER MASH! Lovely!!


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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 cups

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