Category Archives: SAUCES & MARINADES

Sharon’s Sour Green Beans

Some people eat green beans the same way their entire life. I like to try new and different. Today I had a beautiful pound of French green beans my shopper brought me, and since I’m back to restricting my fat intake, decided on something sour. The amount of fat from the olive and pine nutContinueContinue reading “Sharon’s Sour Green Beans”

Luxury Condiment Sauce – fat-free too

MAPLE MUSTARD KETCHUP SAUCE Use this luxury condiment in place of the traditional mayonnaise for coleslaw, potato salad, macaroni salad, or as a condiment on burgers, subs and other sandwiches. French fries and deep-fried or oven-roasted veggies too! The maple syrup isn’t used for flavoring purposes, but for it’s syrupy consistency! So Nice!! Makes 1-1/3ContinueContinue reading “Luxury Condiment Sauce – fat-free too”

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Spongy Pear Cake With Pear Whip

Spongy Pear Cake With Pear Whip A nine inch single layer SPONGY PEAR CAKE. Cut into thin wedges and served with PEAR CREAM WHIP. Made from a base of canned pears with yeast and baking soda for a different but enjoyable chew. Flour, sugar, thickeners, ginger, turmeric, coriander. Chia seeds and pecan meal. Maple/vanilla flavor.ContinueContinue reading “Spongy Pear Cake With Pear Whip”

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MISO PEAR GRAVY -GOAT

aka AFC House Gravy for restaurant or home use. Call this MISO PEAR GRAVY. It’s new, exciting, familiar with a hint of exotic. Trust it. Put the gravy on the bottom, over the top, to the side or in a dipping container. In my fist animal-free restaurant that’s the only gravy I need for allContinueContinue reading “MISO PEAR GRAVY -GOAT”

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Barbecue Green Bean Sun-Dried Tomato Rice

BARBECUE GREEN BEAN SUN-DRIED TOMATO RICE Less water, longer cooking time creates a chewier rice. Cooked with spices, herbs, Italian cut green beans and sun-dried tomatoes. Tossed with a tomato and vinegar based Barbecue Sauce! Served as individual molds, topped with white and black sesame seed, drizzled with sesame oil and topped with fresh basil.ContinueContinue reading “Barbecue Green Bean Sun-Dried Tomato Rice”

Animal-Free Fluff Mayo

ANIMAL-FREE FLUFF MAYO I grew up on Miracle Whip. My mother was one of the first ones to convert from mayonnaise to Miracle Whip then kept on with it. Mayonnaise was okay when eating out, but it didn’t have that fresh zing to it. Lately I’ve become discouraged by the calorie and fat counts inContinueContinue reading “Animal-Free Fluff Mayo”

POM Ginger Ale Beets

Hot or chilled these beets are designed to impress! There’s no need to say they’re low fat, low calorie – who cares when they taste so good? Makes 3-1/2 cups PREPARE THE BEETS FIRST: approx. 5 large fresh beets – cut off ends, peel and cut into 3/8 inch thick beet steaks water 1 T.ContinueContinue reading “POM Ginger Ale Beets”

THE ULTIMATE HOLIDAY MEAL CHALLENGE

YOU FOUND IT. RIGHT HERE! The challenge I gave myself was to create a delicious, satisfying, exciting, new yet familiar, holiday meal. 7 Dietary Restrictions  ANIMAL-FREE. GLUTEN-FREE. BREAD-FREE. PLANT MEAT AND DAIRY FREE. SOY-FREE. LOW FAT. Well, I did it. And you can do it too! Here it is! APPLE CRANBERRY BLACK BEAN SALSA It’sContinueContinue reading “THE ULTIMATE HOLIDAY MEAL CHALLENGE”

Pickle Poppy Gel

Pickle Poppy Gel There’s s a reason why people like sweet pickles – they taste good. It’s not the cucumber; it’s the sweet sour vinegar brine. So why not make use of the pickle juice remaining in the jar after the pickles are gone? Save it up till you have two cups, then strain itContinueContinue reading “Pickle Poppy Gel”

Marinated Rainer Cherries

Cherries, Balsamic vinegar and orange rind, that’s all it takes to make some delicious tasting cherries. Marinate till soft. The juice from the cherries infuses into the vinegar, lightening the acidity and making them good to eat straight up! Serve over or in salads, over animal-free ice-cream or as a side condiment! Delicious all theContinueContinue reading “Marinated Rainer Cherries”

Blueberry Tarragon Sauce – no added sugar

BLUEBERRY TARRAGON SAUCE – no added sugar Smoky, fruity, savory, tart, naturally sweet. Goes well with vegan meats as a condiment, or spooned over cake or ice-cream. Spread as a jam on your favorite toasted breads! Add a dab of brown sugar if you like! Tarragon and blueberries who would think? Interesting match! The absenceContinueContinue reading “Blueberry Tarragon Sauce – no added sugar”

Roasted Sweet Potato Orange Soup Or Sauce

ROASTED SWEET POTATO ORANGE SOUP OR SAUCE Chilled Roasted sweet potatoes, peeled and processed till smooth. Mixed with plain yogurt, orange juice, maple syrup, tarragon and garlic. Served cold or hot. Appetizer summer or winter holiday soup. Sweet, savory, tangy, smoky! Creamy delicious! Makes 5-3/4 cups 2 c. pureed roasted sweet potato – don’t forgetContinueContinue reading “Roasted Sweet Potato Orange Soup Or Sauce”

Calypso Peas

CALYPSO PEAS A beautiful expression of fat-free – velvety, light, impressive simplicity, gently coating the peas as you lift them from the sauce. Or hey, why not take some sauce along? Two spoons for service – one slotted, one not! This calypso is a slow dance – enjoy the moves! Serves 6 F-FC ClipBoard: WeContinueContinue reading “Calypso Peas”

AFC Brown Mushroom Gravy

AFC BROWN MUSHROOM GRAVY We’re making a brown mushroom gravy using the Parsley Diet Soup as a base. With the addition of a few ingredients a savory gravy is achieved, while still keeping down the fat content. Traditionally gravy was made from the fat drippings with a little water and thickener added. Today we don’tContinueContinue reading “AFC Brown Mushroom Gravy”

ROASTED TOFU AND VEGGIES

ROASTED TOFU AND VEGGIES Tofu cubes roasted in marinade made with Liquid Bragg Aminos. Cabbage, yams, carrot and onion dusted with spice then roasted separately. Fresh boiled corn off the cob. Toss it all with salt and pepper and serve. That’s all you need to enjoy the essence of  each vegetable! Steve’s lunch for aContinueContinue reading “ROASTED TOFU AND VEGGIES”

Antipasto Marinara

ANTIPASTO MARINARA  Artichokes, black and green olives, sun-dried tomatoes, lots of fresh garlic and ginger simmered with nothing better than San Marzano tomatoes! Fat-free, except for a negligible amount found naturally in the olives. Makes 7 cups 8.5 oz. can artichokes in brine (discard any outer too-tough-chew petals), diced – I used DELALLO brand 1ContinueContinue reading “Antipasto Marinara”

Smoky Cranberry Orange Gravy fat free

SMOKY CRANBERRY ORANGE GRAVY fat free If you’re looking for something different and familiar this is it! Plus you combine the cranberry and gravy into one dish, saving time and money. Did I mention how off-the-planet exciting cranberries can be when you recognize their potential? They’re just waiting to be explored! Makes 3 cups 14ContinueContinue reading “Smoky Cranberry Orange Gravy fat free”

Collards In Mustard Cider Sauce fat-free

COLLARDS IN MUSTARD CIDER SAUCE fat-free There aren’t many sauces you can make fat-free that will stand up against the fatted version. This is one of them. All added flavors and textures compliment the greens and vice versa. I just happened to have cider on hand, because it’s Fall in America where I happily live.ContinueContinue reading “Collards In Mustard Cider Sauce fat-free”

GREEN DANDELION PASTA BOWL

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 toContinueContinue reading “GREEN DANDELION PASTA BOWL”

Red And Greasy (that means tomato sauce)

  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 pastaContinueContinue reading “Red And Greasy (that means tomato sauce)”

Fat-Free AF Orange Mayo Sauce

FAT-FREE AF ORANGE MAYO SAUCE Winner Winner Animal-Free Dinner! Jackpot! An Animal-Free (AF) mayo and sauce combined, depending where you want to use it – on sandwiches, salads, plant meats, veggies, over rice, beans or pasta. Hot or cold. Is that cool or what? Lots of flavor and lots of smooth. Don’t forget to useContinueContinue reading “Fat-Free AF Orange Mayo Sauce”

Blueberry Pudding Jam

Originally posted on CHEF DAVIES-TIGHT™:
BLUEBERRY PUDDING JAM Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon…

Pink Lentil Cream

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 2 c. washed pink lentils 4 c. water 1 t. pink Himalayan salt fresh grind black pepper to taste 2/3 c.ContinueContinue reading “Pink Lentil Cream”

Saffron Walnut Pesto

Originally posted on CHEF DAVIES-TIGHT™:
SAFFRON WALNUT PESTO Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto! Makes 4-1/2 cups 3/4 oz. fresh mint leaves (about 30 leaves) 3/4 oz. fresh basil leaves (about…

SWEET CARROT MARINARA

SWEET CARROT MARINARA  A wonderful fat-free marinara sauce with a sweet red pepper and carrot base – neither discernible but necessary to the enjoyment of the sauce! Makes 6-1/2 cups 1 c. water 1 t. xanthan gum powder 12 oz. jar sweet red roasted peppers including liquid from jar – process or blend till smoothContinueContinue reading “SWEET CARROT MARINARA”

ORANGE BARBECUE MARINADE FOR PLANT MEAT

ORANGE BARBECUE MARINADE FOR PLANT MEAT This marinade I used to marinate Tempeh – fermented soybean cake that is used as an animal meat substitute. Makes 1-3/4 cups 1/2 c. ketchup 1/4 c. prepared yellow mustard 1/4 c. Balsamic vinegar 1 T. liquid smoke 1 T. Worcestershire sauce 1/2 c. diet Coke or Pepsi zestContinueContinue reading “ORANGE BARBECUE MARINADE FOR PLANT MEAT”

MARINATED TOMATOES AND FRESH HERBS

MARINATED TOMATOES AND FRESH HERBS Even when cooking with oils, fresh herbs rarely flavor a sauce as much as we think they should. Dried herbs are always needed in addition to the fresh. We usually add the fresh right at the end of cooking time for best result, but even then, the flavor effect isContinueContinue reading “MARINATED TOMATOES AND FRESH HERBS”