• The Fat-Free Chef •

Chef Davies-Tight seeking the sublime in animal-free, fat-free & reduced fat


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Chef Davies-Tight appreciates you! Thank you for your participation in spreading ANIMAL-FREE CUISINE™ AROUND THE WORLD!

~ Chef Davies-Tight™, at your service
the only animal-free chef in the world

Chef Davies-Tight appreciates you! Thank you for your participation in spreading ANIMAL-FREE CUISINE™ AROUND THE WORLD!

~ Chef Davies-Tight™, at your service
the only animal-free chef in the world

Chef Davies-Tight appreciates you! Thank you for your participation in spreading ANIMAL-FREE CUISINE™ AROUND THE WORLD!

~ Chef Davies-Tight™, at your service
the only animal-free chef in the world



WATCH YOUR WEIGHT | BE A WORK IN PROGRESS Too often we set unrealistic short-term goals that should be in the long-term category. We’re always going to start tomorrow or next week and those weeks turn into years, because the job of reaching the goal is overwhelming. Your weight doesn’t begin and end with a weight […]




I’m stepping outside the box, testing boundaries, going beyond the familiar on this site.

Always with a history though – the history of eating animals, the history of original sin – the ugliest of sins that made me and world ugly.

I’m looking for the beautiful in everything. There’s no beauty in enslavement, torture and slaughter.

The world needs to understand and remember that when they make their food demands.

This site is about experimentation.

I’m not sure where it’s going or how successful I’ll be in developing new tastes, textures and different ways of experiencing food, beyond the ‘tried and liked’ or ‘lets make that even more special’ type of fare we’ve become accustomed to.

Look, if you don’t eat steak, meaning the cooked muscle and fat of one who once lived and breathed with all the systems we animals have, then you can’t expect to achieve the same experience by eating something totally different. You can’t eat an apple and expect it to taste and texture like a cow.

Fat is something we use in food preparation to help ease the food into the gut. It’s a lubricant. We put it in everything – just about. Even when I ate steak, Delmonico being my favorite and Prime rib my second favorite, I never ate the center piece. It was too dry. The fatty part is what I went for every time. Who can eat meat without some kind of fat, or fatty sauce to help slide it down the throat and into the stomach?

Well, we’re not cooking with nor eating animals, but since we eat too much fat from plant sources, we have to learn ways to lubricate our food absent the fat. Not always, but mostly always.

You can caramelize peppers and onions with animal fat or plant fat and do a great job with both. But if you use neither – the animal nor the plant – for your fat source, then the result is going to be different.

With plants we have a fat source, so the transition between animal and plant isn’t all that difficult.

Without the fat from any source, the foods we usually team the fat up with are not going to taste and texture the same.  For the process to be the same – absent a fat source – either animal or vegetable, then someone needs to invent (or discover) a fat-free oil that behaves like a fatty oil behaves under similar conditions. I’m not there yet. Nobody is.

In the meanwhile and along the discovery path I’m looking for agreeable.

In order to be agreeable absent a fat source, then I need to open up to new flavors and textures. But not the flavors, textures and colors of insects, like so many food experimentalists are doing these days.

Stay out of the creature’s way, is my way. The plants have it all. It’s the way we’re using the plants that needs to be explored. Stop exploring the use of living creatures and get to the business of the plant.

I’m just beginning. Experimenting with food absent some form of the animal (meaning absent something) since 1972 has laid a foundation of familiarity for me in seeking an alternative process.

We can’t make everything the same way and just leave out the fat. We can’t load it up with sugar to trick the brain into thinking we’re eating fat either, since everything we eat gets converted to sugar anyway (nice try though).

Too much sugar clogs the arteries and too much fat clogs our electrical systems, transmissions, nerve impulses, our main computer, our brain and all that is physical that emanates from it. Nerves contain blood. Keep the blood as clean as possible, so all our organs can do their jobs more efficiently and effectively.

Still, our food has to taste good, or we won’t eat it. It must be prepared in a way that we find appealing – from start to finish.

I’m up for the task, I enjoy the experimental process, I like and accept the challenge of moving forward the planet in the realm of cookery.

Join me and let us experience it together.

Chef Davies-Tight, The Animal-Free Chef, at your service


My Specialty!



Eating protein doesn’t make me want to eat more and more of it.

Eating carbs doesn’t make me want to eat more and more of them. Simple, complex, doesn’t matter. They don’t push the addiction button – for me.

For me it’s fat. Fat with anything. Alone too. But I don’t usually eat fat alone. Something about not much nutritional value that keeps me in line – most the time. But pair fat with anything else and I’m all in. Still, I don’t have to go overboard – at least not way overboard. I do have some control. I recognize my fat in the mirror.

The guilt of poor nutrition, not feeling good and being fat.

Good nutrition, feeling good and not being fat, as well as being fit are all status symbols that elevate one’s perception of themselves. And they’re all free. So why not eat right, feel good and not be fat? Fat has all kinds of negative connotations attached to it.

And the connotations are all bad. Sure there’s a person, a human, underneath it all, but if you can’t even find that person, why would you think anybody else should take the time to conduct a search for the real you? That’s your job not  mine.

If everybody sees only the fat when they look at you, then you’re too fat.

Don’t say, ‘look at me’ by getting all that huge-body attention, then scream and cry when no one sees the smaller you that’s hidden. You put your best foot forward by putting all your fat out there, so everybody could see only that.

If you’re suffering don’t blame me when you sit beside me on a bus, and I don’t like your fat rubbing and jiggling all over the side of my body. I don’t want your fat rubbing on me when I ride the bus. It’s an invasion. It’s an assault. I don’t even know you and you’re getting that intimate with me? And you’re mad at me because I should like it, and understand the pain you’re in and be more supportive?  What?

If you’re fat, it’s all on you. Not me. Unless I’m fat, then it’s on me.

The purpose of this small satellite of a site is to develop recipes with no fat, no oil.

I’m not taking the fat out of a recipe, same as I don’t take the animal out of an animal-free recipe. I’m not adding it in the first place. I’m engineering the recipe without it.

Beyond that, I’m not going to talk to you about anything regarding you or why you’re fat. I don’t care why you’re fat. I care why I’m fat – or at least too fat for my own comfort, and it’s my comfort that matters. You take care of your comfort, I take care of mine. That’s how it works.

I want to weigh less. I’ve tried lots of ways. I’m pretty much convinced that the fat is the main culprit.

Years ago companies|manufacturers tried to take out the fat from prepared foods and replace it with a bunch of sugar. When it failed to make people lose weight or become more healthy, they went back to the fat. Of course they were putting a lot of responsibility for your weight and health all on the shoulders of their snack foods, which was unrealistic to begin with.

That’s them. That’s not me. They didn’t try hard enough, or maybe weren’t talented enough, or motivated enough, of maybe the fat|oil businesses got ticked off because sales dropped. Manufacturers use a lot of fat when you consider the huge orders they get for any one product. Their will weakened is how I see it.

Now I get a try. Yeah, the animal-free chef is going to see what she can do without fat. Yeah, that’s me. I already gave it up – today. Easy.

I’m looking at it like an addiction.

If I eat a steak or a cup of pinto beans or fresh fruit or steamed veggies or plain cooked pasta or a piece of dry toast it doesn’t make me want to keep eating it and ordering more. It’s not the potato part of the French fry that I really want, it’s the grease it’s cooked in. It’s the fat on the steak, the fat in the beans (pork and beans?), the whipped cream or brûlée with the fresh fruit, and the melted margarine on the veggies, the cheese on the pasta dishes, fatty dressings on my salads, lots of margarine and nut butters on my toast.

For me. That’s it for me.

If I have fat for breakfast (and every expert tells us peanut butter on whole grain toast with a banana and orange juice is the best breakfast), I’ll be eating some kind of food with fat all day.

So no fat. Fat is an addiction. I’m going to handle it like people handle addictions. It’s easy as long as I don’t take that first drink or smoke that first cigarette.

I won’t eat sugar plain – except every now and then a teaspoon of brown sugar or a tablespoon of maple syrup. I want my sugar with fat on it. I want my fat sweet and savory and everywhere in-between.

Now the giving up part has a few exceptions.

Fat in nut and plant milks not a problem. Fat in tofu and plant meats not a problem. No spraying oil on the skillet though. Find a way to saute without oil. I will. That’s what I’m good at.

Fat in store bought bread not a problem. Fat in veg dairy sour cream, cream cheese and other cheeses a problem. No veg dairy unless I make it myself fat-free. No nuts for now.  A few seeds as a garnish is okay. No avocado for now – maybe a little. A few olives are okay, just because I don’t eat them often, except as a small addition to a recipe.

No more margarine. No extra virgin olive oil, no coconut oil, no flax seed oil or any oil. How many seeds or olives or corn kernels does it take to press enough oil to measure one quarter cup (an amount you might use for a salad dressing or in a cooked dish)? A lot. I don’t think nature meant for us to be eating oil in the large amounts that we eat it.

In-between, since I still develop recipes for chefdavies-tight.comtheanimal-freechef.com, and animal-freesous-chef.com, I will have to taste as I proceed – but not eat the whole dish just because I don’t want to waste food, especially great tasting food. I’ve already started giving food to people I know around town so I’m good there.

Most chefs don’t eat their own food. That’s because they cook in restaurants and make the same recipe over and over again. They don’t need to eat an entire portion to see if it’s worthy of inclusion on a website, like I do. My situation is different being that I’m continually creating, engineering, testing, experimenting. Tasting/eating is a big part of that process.

So I’m going to lose some weight by dropping the fat. Nothing else needs to be said – except that there won’t be any animals in any of the recipes I engineer. Just like in chefdavies-tight.com only no added fat.

Don’t worry I’m not going to make a career out of dropping the fat. It’s not going to take over my life. No calculating, measuring beyond the ingredients in a recipe, predicting, counting, keeping journals, or tearing myself down so I can build myself up in another’s likeness either. Just drop the fat is what I’m going to do. Easy.

Sounds easy, but I feel I might have a fight on my hands – especially if it really is an addiction.

The fat might not want to go. In that case there will be a fight. Hey, I don’t want the fat, I don’t need the fat, your outta here!

Now we’ve been together a long time, I know. I never needed, wanted or liked you though. And if you don’t want to go on your own, then I’m going to have to push you out the door.

Maybe I shouldn’t go in with a fighting attitude. Maybe the fat will dig its heels in. Hmm.

Maybe coax the fat. Who does that? Not me. Melt the fat sounds too manipulative. I’m not the melting type. I’m going to freakin’ bomb it. Bomb the freakin’ fat. I’ll bomb it off the freakin’ planet. Now I’m ticked. I can’t even think of a name for it.

It’s got its hooks in me already. It knows my plan. Yeah, I can’t name it. You can’t get rid of what you can’t name. Wow. Good one. That fat’s pretty smart. Jeeze. Just what I didn’t need – smart fat! My fat’s got a freakin’ brain. Jeeze. How did THAT happen? I’m gonna char the wits right out of it. I’m gonna burn it to a crisp. Bacon? Who said anything about bacon? I’m no bacon.

Char the fat. Oh my God, I am bacon. Kill the fat. Burn it till it disappears. Char the hell out of it. Chew the fat? No, I’m not going to chew any fat. Chew it and spit it out. Nice trick. Chew it and spit it out!! Nice try. Chew it and swallow it you jerk (oops). I’m not chewing it. I’m charring it. Liquid smoke baby. Charcoal.

I’m sounding like a torturer of my own fat. Jeeze. Ease up. Okay, okay.

I’m animal-free. I’m fat-free. I’m free. I like free. Fat-free animal-free chef. Too long. Fat-free chef. That’s it. That’s me.

It fits. I’m going to prove that I can engineer chef-grade material while being animal-free and fat-free.

BIG ORDER. Better get movin’.

The war on drugs didn’t work. The war on fat won’t either.

Gotta find another, better way. Lots of vegans are fat you know. Not eating animals doesn’t guarantee that you won’t get fat.

For me. This is for me. I must remember that.

You do what you want – what works for you. Or, come along for the ride or to watch the fight or the melt or the charring of the fat.

Whatever way – my bacon is history.


We’ll see.



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Chef Davies-Tight

Word Warrior Davies-Tight

REMEMBERING MAMA ANIMAL-FREE CHEF excerpt from Birth Of A Seed SNOW Collection

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