Welcome to ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ by Sharon Lee Davies-Tight, THE ANIMAL-FREE CHEF™
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Chef Davies-Tight: Animal-Free Sous-Chef Prime ContentAnimal-Free Sous-Chef Prime Content
Boom’s Pizza
I Am In Pizza Heaven
Yea, Yea, Yea. Right here in Lakewood, Ohio, a straight shot up the road from where we live on the EDGE they call it between Cleveland and Lakewood. A 1.8 mile walk in good weather or a bus that runs every 15 minutes or if we’re feeling luxurious, letting Uber be our chauffeur!
Continue reading “Boom’s Pizza”AFC Mac And Cheese Meatball @ The Renaissance
AFC Macaroni @ The Renaisance
AFC Mac and Cheese with Meatballs – Deconstructed. Saffron Antipasto Marinara served over garlic and basil infused elbows, tossed with A-F parmesan. Topped with Impossible Meatballs. Then topped with A-F bleu cheese by Follow Your Heart.
Yes indeed. Follow your heart with a glow of happy shining with the power of sparkling taste sensations designed specifically to wake you gently. Seamless. Transparency. YES, you did make it all this way to find happiness in your culinary experience. Feel the stretch!
Kitchen name: MacBalls
Makes 6 cups sauce plus macaroni and meatballs = 6 servings
Continue reading “AFC Mac And Cheese Meatball @ The Renaissance”Saffron Agar with Coffee And Pepsi Ideas
We’re using Kabura Saffron from Afghanistan in support of Afghan women who plant, pick and package this ray of golden sunshine spice. Now that I tried it I can brag on it as well as appreciate every bite or sip of whatever I put it in.
Continue reading “Saffron Agar with Coffee And Pepsi Ideas”AFC Mac And Cheeze Collards @ The Marriott
MAC AND CHEEZE COLLARDS
Why serve collard greens as a side dish to mac and cheese? Why not put them together in one dish? Sounded good to me and tasted even better!
Boil the collards, make the sauce, boil the macaroni, then mix them together with vegan cheddar and fresh roma tomatoes in one dish. No need to bake this one. Stove-top tastes just as good, probably even better!
This is a reduced fat recipe, even with the olives.
Serves 6-8 Mains
Continue reading “AFC Mac And Cheeze Collards @ The Marriott”Want to serve your Guests Prime Meat? Go Beyond
AFC Macaroni At The Ritz
AFC Macaroni At The Ritz
Everybody loves macaroni and cheese. But not all mac and cheeses are alike – and why should they be? It’s an easy dish to do stove-top for hotel guests. Uptick it with some imagination and voila, a recipe for success!
This special version presents with cauliflower, green beans, black beans, and peas mixed into an herb and spice tomato sauce and A-F mozzarella shreds.
Serve home-style in a bowl garnished with dill weed and shaker parm by Go Veggie, or fine dine the presentation by molding the mac, inverting it onto plate, garnish with Cornflake Walnut Crumbs and fresh sliced basil strips!
Makes 27 cups
Continue reading “AFC Macaroni At The Ritz”Green Olive Chif (fon)
Basically we’re looking at an olive paste with liquid added, from the jar and the tap. A little sweet, a little smoke, black pepper and processed with my ole standby, guar gum – makes a beautiful thick!
Makes about 3 cups
Continue reading “Green Olive Chif (fon)”Delight Soy Nugget Ramen
DELIGHT SOY NUGGET RAMEN
Soy chicken nuggets, sweet onion strips, and fresh carrot ribbons simmered in a garlic tarragon coriander broth with millet and brown rice Ramen by Lotus Foods. Ramen Extraordinaire!! The finest of the fine!
Makes 8-1/2 cups
Continue reading “Delight Soy Nugget Ramen”Stove-Top Scallop Potatoes And Apples
STOVE-TOP SCALLOP POTATOES AND APPLES
Potatoes, apples, almond milk and a few flavorings make this stove-top scallop potato and apple dish reach all the high notes! No accompaniments needed today!
Serves 6
Continue reading “Stove-Top Scallop Potatoes And Apples”Lazy Golumpki (stuffed cabbage)
LAZY GOLUMPKI (stuffed cabbage)
Rice and ground meat is the tradition. Rolled in a cooked cabbage leaf, then baked with a sauce on top. Brown gravy or tomato sauce.
Cabbage these days, for whatever pandemic related reason, isn’t cooking up the same as it once did. It takes a long time to soften. Then by the time it does, the leafy part is too soft, while the lighter green part too fibrous. I never thought of cabbage being fibrous. It usually melts in your mouth when cooked.
Well, times change and a chef changes with them. Who really likes to boil a cabbage, peel the leaves off as they become tender, stuff them, then roll them up? There’s always that risk of them falling apart.
So meet the Lazy Golumpki.
We use pink rice which has a meat crumble texture. The pink rice becomes the rice and the meat. The rice this time is barbecue flavored.
Makes 11 cups
Continue reading “Lazy Golumpki (stuffed cabbage)”
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