Making Minced Sauerkraut

  You don't have to be Slavic, Germanic or Baltic to like sauerkraut, even though I'm all three and then some. Doesn't everybody like sauerkraut? The big news to me recently was that sauerkraut isn't pickled. I just naturally assumed it was due to its pickled taste. No vinegar though, just fermented cabbage. More big... Continue Reading →


Best Lime Squeeze

Limes are difficult to squeeze. Even when you firmly roll them on the counter under your hand to loosen the membranes they, unlike the lemon, do not respond as well. If you have a microwave this is what to do: First wash the lime. Next, on the side of the lime make about a 3/4... Continue Reading →

How To Make Fried Tofu Planks

  HOW TO MAKE FRIED TOFU PLANKS I don't deep fry anything. I don't like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofu... Continue Reading →

Making Pumpkin Seed Snow

MAKING PUMPKIN SEED SNOW All you need to make Pumpkin Seed Snow are raw, shelled pumpkin seeds and an electric coffee bean grinder. Fill the well of the grinder leaving enough head space for the 'swell'. Process till seeds become fluffy, pausing a few times to scrape up snow from bottom of well and to... Continue Reading →

Cooking Red And Brown Rice

RED: 3 c. water 2 t. salt 2 c. rinsed red rice Bring to boil in saucepan. Cover tightly, reduce heat to low and cook 30 minutes. Remove from heat and fluff. The original recipe on the package calls for 1-3/4 cup water for 1 cup rice. Now that I've done it two ways. I... Continue Reading →

AFC 5 SPICE – how to make

AFC 5 SPICE - HOW TO MAKE All you need is an electric coffee bean grinder and 5 spices. 5 Spice is somewhat like curry. Everybody who uses it has their own combination and amounts of spices they prefer. This is mine! Hope you like it! Makes a little more than 1/4 c. the equivalent... Continue Reading →

Mistakes Restaurants Make When Serving Vegan

Let's use as an example the IMPOSSIBLE BURGER that recently was introduced on many restaurant menus around the country - many animal-based restaurants. The two in question are located downtown Cleveland, Ohio: STACK'D HANDCRAFTED SANDWICHES and WAHLBURGER'S. Steve and I wanted to try the burger, so he checked both restaurants which claimed to carry it... Continue Reading →

Twice Cooked Skillet Potatoes – using leftover baked potatoes

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don't serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups 2 T. extra virgin olive oil 1 jumbo sweet onion, cut... Continue Reading →


SKINNING ALMONDS Almonds are hard nuts. Even while chewing they seem to never soften up. Do a parboil, a soak, then a peel for extra eye-appeal and they might just change your mind! Makes 4 cups almonds after soaking 3 c. whole raw, unsalted almonds 6 c. water In large saucepan bring almonds and water... Continue Reading →

Pink Lentils

Pink lentils, although smaller and thinner than the garden variety light brown lentil, absorb more water quicker, fluffing up more like rice than legumes. The first time I saw these in the market, many years ago, I was awed. Wow. Pink legumes. Of course I had to have some, only to be disappointed to see... Continue Reading →




Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic,  basil, coriander and mint. Served with a lemon slice float!

Makes 37 cups

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BAKED BEAN BEER SOUP for restaurants



Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage.  Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend! 

Makes 19 cups

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Malic Acid | Baking Ingredients | BAKERpedia

Malic acid is found in many sour or tart-tasting foods such as fruit; it's used to add flavor and texture to fruit fillings and jellies in baked goods.  What is Malic Acid? Malic acid is a dicarboxylic acid with the molecular formula C4H6O5 (Figure 1). It is made by all living organisms and it contributes... Continue Reading →

African Cricket Chili – therapeutic too

AFRICAN CRICKET CHILI - therapeutic too A 'Cure Whatever Ails You' Soup. Or at least you'll think you're cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice! MAKES 24 cups Make the black rice > 2 c. black forbidden rice, rinsed till water runs... Continue Reading →

Sexual misconduct often part of the job in hospitality work

By DON BABWIN Sexual misconduct often part of the job in hospitality work CHICAGO (AP) — One woman recalls how a general manager at a Chicago-area restaurant where she worked told her that if security cameras recorded him reaching between her legs and grabbing her genitals, he could simply “edit that out.” Another woman worked... Continue Reading →

Broccoli Baked Bean Pot – cooking with large cans BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but you leave the... Continue Reading →

Menu Psychology: The Science Behind Menu Engineering

  There are multiple nuances that restaurants can use with their menus to coax customers into spending on more high-profit dishes. Read our resource article on the topic. For years, restaurateurs have struggled with how to lay out a menu that is informative, readable, and — most importantly — profitable. While the debate on what... Continue Reading →

AFC Persimmon Tonic Water Dressing ©

AFC PERSIMMON TONIC WATER DRESSING © A simple, creamy, light, rich, persimmon salad dressing with the uncanny ability to make all the ingredients in your salad shine - a blessing. For special occasions when you are out to IMPRESS! Oh, and the surprise ingredient? Diet Tonic Water. Wow. It works. Perfect for fruit salads! Makes... Continue Reading →

Stewed Tomato Bean Pot – cooking with large cans

Today we're cooking primarily with cans - restaurant-size cans for restaurant or home use. We've selected the following: I'm going to give you the brand along with the ingredients and size can, just to give the people who produced the product some credit for a job well done. 102 oz. can Dunbar's Sweet Bell Pepper... Continue Reading →

Making Powdered Herbs

Normally we don't garnish with dried herbs, because the rough feel on the mouth throws the texture achievement of the entire dish into chaos. However, there is a way to utilize the potency of a dried herb by turning it to powder. We use paprika, cinnamon, nutmeg et al as garnish and they're all powdered.... Continue Reading →

Removing Pesticides From Fruit

Your Fruit Is Covered With Nasty Pesticides: Scientists Have Discovered the Best Way to Wash Them Off Kate Sheridan,Newsweek Wed, Oct 25 2:45 PM EDT A common kitchen product could supercharge fruit-washing protocols. A new study, published in the Journal of Agricultural and Food Chemistry on Thursday, found that baking soda could remove far more pesticide from the surface... Continue Reading →



Bring Your Own Vegan Cheese (BYOVC)

That's what Papa Nicks in Cleveland, Ohio said it was okay to do. In fact they encouraged it when I asked about it. So the next time we ordered take-out on our way shopping to pick up later, we first dropped off some vegan cheeses: Daiya Mozzarella Shreds and Follow Your Heart Provolone Slices. They... Continue Reading →


 BIRD SOUP?  That's what you wanted? Well, here it is. Only without the bird. Better without the bird! Guaranteed. Makes 22 cups Prep your veggies first: 1 lg. red onion, cut into 1/2 inch squares 1 lb. fresh beets, peeled and cut into 1/2 inch cubes   1 lb. baby carrots, cut from end to... Continue Reading →


AFC DRY SEED BOUILLON  Get out your coffee grinder and clean it up - no coffee grounds visible in the well, not even one. We're going to grind and pulverize some seeds, then make a mix out of it, to use in a variety of  applications - for home or restaurant. Makes approx. 9 cups... Continue Reading →

MELT Bar and Grilled


Ep. 21 – Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi

Ravi DeRossi owns 15 successful restaurants and cocktail bars in New York City – and he’s on a mission to make every item on their menus plant-based. In this engaging and unique conversation, he also shares his bold vision and gives exclusive details about 4 new concepts he has for future restaurants. Ravi started his... Continue Reading →

The Best Way To Peel and Cut Butternut Squash 

We know you hate having to peel and cut butternut squash, but with this amazing trick, you have no excuse for buying it prepackaged. Get the recipe on Tasting Table. The Super-Simple Trick to Peeling Butternut Squash Never fear peeling butternut squash again with this seriously easy hack BY ALISON SPIEGEL 10/27/16 We might be... Continue Reading →

Leslie’s Watermelon Mint Martini

At Tick Tock Tavern in Cleveland, Leslie often makes up special drinks for special customers. This one we titled Leslie's Watermelon Mint Martini. Wow, so good, refreshing, soothing. In blender add: Stolichnaya vodka fresh watermelon (no rinds) fresh mint raspberry flavor ice Blend till frothy. Pour into martini glass. Garnish with fresh watermelon wedges and... Continue Reading →

Eating Animal-Free In A Chinese Restaurant




Softening Up Non-Dairy Ice-Cream

My freezer temperature has only one setting that has no bearing on anything else. If the refrigerator is plugged in, no matter the setting for the refrigerator part, the freezer acts the same way - like a blast of cold arctic air. We never have to worry about waiting for ice. It's not just that... Continue Reading →

Soft-Fri Saffron Potatoes And Corn – two way

SOFT-FRI SAFFRON POTATOES AND CORN - two way For restaurants with leftover baked potatoes  - or home chefs who want to uptick your skillet potatoes - try this version of home fries and/or potato salad. It works great! Makes 9 cups Bake potatoes: 2-1/2 lbs. russet potatoes - the kind you find in the grocery... Continue Reading →

Animal-Free Sous-Chef Reaches New High For Photo Views

On Google Maps Sharon Lee Davies-Tight reaches new high of over 500,000 views of her EATING OUT ANIMAL-FREE photos. CHECK THEM OUT RIGHT HERE:  

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