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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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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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
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
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
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
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
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
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
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
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
