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
FRIED VEGGIE RICE
Hey, the Chinese don’t tell me how to cook in my own home. They fry the rice; I fry the veggies and season the water the rice gets cooked in. It reduce calories and minimizes a big mess in the frying pan. I don’t care if it’s not the way the Asians make it. They never experiment with anything new. It’s always the same for thousands of years. More.
Makes 17 cups
Okay, so I didn’t meet expectations regarding the AFC RAPID FAT-LOSS DIET, but Steve thought I put myself on a solid path to lose more and I agree. So that meant a dinner party for two for lunch. It was a surprise. All I knew was we had to take a bus – a nice one that travels fast. I thought maybe we were going downtown for Impossible burgers, but we stopped midway at Don’s Lighthouse.
He knew they only served a vegan main dish for dinner, so called in advance and the chef said he’d be happy to make it for lunch. I was in animal-free heaven. I’m so accustomed to eating side dishes prepared by people who don’t want to prepare anything absent the animal. This was a joy. The service was beautiful. The wine excellent. It’s been a while since I had a Vouvray. Even dessert. Vegan? Yea! Tripe orange sorbet. Once I discovered they had chocolate syrup by Hershey that was vegan I was all set. A shot of the Vouvray over the sorbet and chocolate was divine. A perfect meal that deserved a congratulatory comment to the chef face to face.
SKINNY DIRTY RICE
What to do with the water you soak your almonds in and the skins you pop from the nuts? Make this original rice, skins and dirty water recipe! Fat-Free too!
Makes 12-1/2 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
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
FRESH LIME AND CURRY RICE
We add the fresh lime after the rice is cooked in curry. Then add the fresh basil. A simple fat-free lunch or late night snack. Steve eats it with a little ketchup or barbecue sauce and loves it!
Makes 6 cups
