Category: MAIN DISH

Posted in FAT-FREE FRIDAY, MAIN DISH, VEGGIES

ROASTED YAM STEAKS

Posted on by Chef Sharon Davies-Tight

 

ROASTED YAM STEAKS – fat free

Tired of the same old mashed yams? Or the cubed and roasted style? Me too. Steve doesn’t like the texture. So what do I do with yams on sale? Try something new. Yam steaks! Pour the SMOKY CRANBERRY ORANGE GRAVY over, top with some pine nuts and a wonderful main dish event emerges to take over the table! I’m in. And Steve? Well, he ate the whole portion. Except for the pine nuts this dish is fat-free

Serves 6-8

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Posted in BEANS - GRAINS, MAIN DISH, REDUCED-FAT RECIPES

Baked Apples With Quinoa Apple Pine Nut Stuffing low fat

Posted on by Chef Sharon Davies-Tight

 

BAKED APPLES WITH QUINOA APPLE PINE NUT STUFFING low fat

If you don’t want to do the apples, that’s just as fine. Serve stuffing from stove-top as is. Perfect either way! However, the apples do add a festive touch to a festive holiday! And they’re easier than pie to make!

Serves 6

 

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Posted in BEANS - GRAINS, MAIN DISH, MALIC ACID, REDUCED-FAT RECIPES

Gluten-Free Quinoa Apple Pine Nut Stuffing low fat

Posted on by Chef Sharon Davies-Tight

QUINOA APPLE PINE NUT STUFFING low fat

This is my gluten-free, bread-free, animal-free, low-fat stuffing. It’s made stove-top, so you don’t take up room in the oven while roasting veggies, plant-meat roasts etc. How can nutrient-dense tastes so good? Because you know who engineered it that way!

Makes almost 7 cups

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Posted in BEANS - GRAINS, MAIN DISH, REDUCED-FAT RECIPES, RICE AND NOODLE BOWLS, WE GOT THE GREENS

Asparagus And Edamame Fried Rice

Posted on by Chef Sharon Davies-Tight

ASPARAGUS AND EDAMAME FRIED RICE

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

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Posted in MAIN DISH, REDUCED-FAT RECIPES, RICE AND NOODLE BOWLS, SAUCES

GREEN DANDELION PASTA BOWL

Posted on by Chef Sharon Davies-Tight

GREEN DANDELION PASTA BOWL

Edamame and Mung Bean Fettuccine topped with sweet pepper and onion saute with zucchini sticks and dandelion greens. Wrapped in a smoky sour mustard sauce. Garnished with sliced sweet basil! Low fat, but who would even guess at that? No one I know. Top Shelf Pasta Bowl all the way to the end!

Serves 5-6

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Posted in BEANS - GRAINS, FAT, MAIN DISH, STEVE'S TOTAL HEALTH, TOMATOES

AFC Spaghetti Mushroom Alfredo – for Steve

Posted on by Chef Sharon Davies-Tight

AFC SPAGHETTI MUSHROOM ALFREDO for Steve

If someone wants to occasionally indulge in a higher calorie and fat dish, plus they want large or extra-large portions, I’d say take this one, for a sky-high experience!

That was Steve’s Request. Lots of happy sounds were heard while he savored this meal. The Animal-Free Chef at your service! As always.

Serves 8

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Posted in BEANS - GRAINS, MAIN DISH, REDUCED-FAT RECIPES, TOMATOES

Tomato Corn Curry Rice

Posted on by Chef Sharon Davies-Tight

TOMATO CORN CURRY RICE

Ever wonder what to do with fresh corn-on–the-cob besides eating it straight from the cob? I did, and this tomato corn curry rice is what I came up with. Super simple. Super tasty. Light and refreshing!

Makes 8 cups rice and 6 cups tomato corn

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Posted in MAIN DISH, SAUCES, TOMATOES

Red And Greasy (that means tomato sauce)

Posted on by Chef Sharon Davies-Tight

 

RED AND GREASY

Steve says he wants red and greasy – a favorite of his and mine. Lately we’ve been so low-fat or no-fat that we decided to treat ourselves with more-than-usual-fat. Lighten up. You’re not going to lose all that fat in a day anyway! Have some fun with food! Serve over pasta of choice!

Makes 9-1/2 cups

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Posted in MAIN DISH, REDUCED-FAT RECIPES, STEVE'S TOTAL HEALTH

Broccoli Red Fried Rice And Quinoa

Posted on by Chef Sharon Davies-Tight

BROCCOLI RED FRIED RICE AND QUINOA 4

BROCCOLI RED FRIED RICE AND QUINOA

Ever  taste juicy fried grains? This is it! What a chew! Reduced fat too! Less than one teaspoon fat per one cup serving!

Steve’s on a fried rice kick, so thought I’d rearrange the foundation of fried rice by using quinoa plus red rice which functions as the meat. Success! He added a fresh ginger stick topper and smoky ketchup! Yup! His way!

Makes 9 cups

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Posted in FAT-FREE FRIDAY, MAIN DISH, SAUCES, SOUPS

Pink Lentil Cream

Posted on by Chef Sharon Davies-Tight

PINK LENTIL CREAM

Serve as an elegant first course appetizer soup, use as gravy or as thickener/flavor enhancer for other sauces instead of cornstarch/flour and bouillon. Easy, cheap and super smooth!

Makes 4 cups

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Posted in BEANS - GRAINS, MAIN DISH, REDUCED-FAT RECIPES

WILD PUMPKIN SEED RICE

Posted on by Chef Sharon Davies-Tight

WILD PUMPKIN SEED RICE

A simple, nutritious and tasty rice dish made with white and wild rice with a pumpkin seed crumble add. Seasoned with turmeric, mustard and rosemary – a little sweet, a little sour and a little vegan yeast to give a hint of cheese. Garnished with fresh tarragon leaves!

Makes 12 cups

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Posted in MAIN DISH, TAPIOCA FLOUR, THRIVE ALGAE OIL, TOMATOES, XANTHAN GUM

BAKED VEG CHEESE AND VEAL CANNELLONI

Posted on by Chef Sharon Davies-Tight

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets. 

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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Posted in BEANS - GRAINS, MAIN DISH, REDUCED-FAT RECIPES

GYPTIAN RICE

Posted on by Chef Sharon Davies-Tight

GYPTIAN RICE

White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!

Makes 14 cups

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Posted in BEANS - GRAINS, FAT-FREE FRIDAY, MAIN DISH, PLANT MEATS

ORANGE TEMPEH WITH SAFFRON RICE

Posted on by Chef Sharon Davies-Tight

ORANGE TEMPEH IN POT

ORANGE TEMPEH WITH SAFFRON RICE

Tempeh marinated in Orange Barbecue Sauce. Sautéed with onion, celery, red cabbage and fresh spinach. Served over saffron rice and garnished with cilantro and lime wedge!

Tempeh makes 3-1/2 cups; rice makes 5 cups

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Posted in MAIN DISH, PLANT MEATS, REDUCED-FAT RECIPES, TOMATOES

GIMME LEAN SAUSAGE AND TOMATO

Posted on by Chef Sharon Davies-Tight

SAUSAGE AND TOMATO 3

GIMME LEAN SAUSAGE AND TOMATO

A plant meat and veggie saute. Tastier and more satisfying than the animal counterpart! No leap needed here. Low-fat too!

Makes 6-1/2 cups

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