Vegan Mac & Cheese

mac and cheese jpg

This rich and creamy macaroni and cheese is the ultimate comfort food. Vegan and Gluten-Free

Serves: 2-3


8oz macaroni noodles, cooked
¾ cup raw cashews
1 + ¾ cups almond milk
½  tsp Mustard
1.5 tbsp cornstarch
¼ cup nutritional yeast
2 tbsp light miso paste
1 tbsp lemon juice
1 tsp onion powder
½ tsp garlic powder
½ tsp salt & pepper, to taste


  1. Place cashews in the food processor and finely grind (just don’t let the cashews turn to a paste). Set aside.
  2. In a heavy saucepan, combine milk, oil and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
  3. Using a whisk or large fork, stir in the ground cashews, nutritional yeast, miso paste, lemon juice, onion powder, garlic powder and salt until well combined.
  4. Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve.

Skillet Veggie Loaf – small skillet


vegan loaf

1 medium onion #2 cone           1 package tofu (firm)                 1 cup rolled oats

½ chopped parsley                     1/3 cup tomato sauce                 1/3 cup braggs (soy)

2 TBSP Dijon mustard               Black pepper TT                        ¼ tsp garlic powder

1 cup chopped mushroom          ¼ nutritional flakes                    1/3 cup chopped nuts

Combine all ingredients together.  Spray Small skillet and add ingredients.  Medium Click Low.


Scalloped Potatoes  – 4 Qt Roaster

scalloped potatoes

3 lbs potatoes, #4 cone               4 onions, #2 cone                       ½ cup almond milk

½ cup sour cream                       Salt & Pepper, TT                      butter tt


Process the potatoes using the #4 cone.  Arrange a layer of potatoes and onions on bottom of 4 qt roaster.  Add more potatoes and onions in layers. Pour mixture of half and half and sour cream between layers and repeat the process. Season as desired with salt & pepper then cook on medium-click-low until done.

SALADMASTER “Trader Joe’s” Frozen to Finish

frozen to finish

1 bag of Chicken Tenders Frozen                  2 cans of organic pinto beans

2 cans of organic kidney beans                      Picante Sauce – enough to pour over top!

1 bag corn chips

Shredded cheddar cheese #2 cone (or your cheese of choice)

Start with cold skillet. Throw frozen chicken breasts boneless into cold pan. Pour kidney and pinto beans over chicken. Pour picante sauce over beans.  Cover with lots of Corn Chips.  Cut cheese on #2 cone and top with cheese.  Medium, click, low.  Leave for 30 minutes or until you are ready to eat!

Energizing Chia Pudding with Fruit & Nuts

Energizing Chia Pudding with Fruit & Nuts


  1. In a 16 oz glass jar, mix chia seed with liquid and vanilla.
  2. Stir or shake until chia is expended in liquid – about 2 minutes.
  3. Store in refrigerator covered and allow to soak for at least 4 hours. Store up to a week in the refrigerator.
  4. To serve, top with shredded coconut, cinnamon, blueberries, raspberries, and sliced almonds.
  5. For sweeter taste, add honey, stevia, or Lakanto.
  6. Other topping options: granola, cacao syrup, grounded flaxseeds, spirulina powder, blackberries, walnuts, hemp seeds


¼ cup of dry chia seeds

2 cup of non-diary milk  (almond/coconut/hemp)

1 tbsp sliced almond ( I like sweetened and roasted almond from Trader Joe’s)

A few mint leaves

½ cup blueberries

½ cup raspberries

1 tbsp shredded coconut

1 tsp vanilla

1 tsp cinnamon

Optional sweetener: honey, stevia, Lakanto


Robyn’s Vegan Chocolate Mousse Pie

This is soooo delicious!  you can serve it as a pie or as a mousse!

vegan mouse pie

  • 1-14-oz. package of extra firm tofu, cut into large chunks
  • 1 ½ – 2 teaspoons vanilla extract
  • 3 tablespoons unsweetened, vanilla almond or soy milk
  • 2 tablespoons maple syrup (or to taste) (I use my nephew’s straight-from-the-tree maple syrup)
  • 1-10 oz. bag vegan semi-sweet chocolate chips – set aside a handful for garnish
  • ½ cup Godiva® chocolate liqueur, optional
  • 1 easy vegan graham cracker crust, if opting for pie

Easy Vegan Graham Cracker Crust

  • 12 graham cracker sheets
  • 2 tablespoons organic brown sugar
  • ¼ cup melted coconut oil
  1. To make the crust, preheat the oven to 375° F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a Saladmaster pie pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.
  2. Transfer the tofu, vanilla, almond milk, and maple syrup to a blender and blend well. Melt the chips in an 8” Saladmaster skillet, and add them to the tofu mix. Blend again. If using, add and blend in Godiva chocolate liqueur.
  3. Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve. If serving as mousse, chill in a bowl in refrigerator until ready to serve.

Gluten Free Stuffing

gluten free stuffing jpg

Yes we cheated and used the Gluten free stuffing mix from Trader Joes.  Although we added fresh vegetables and used the broth from the turkey!  It was delicious!

Gluten Free Bread (Trader Joes Stuffing Mix)
6 Tbls butter
3 ½ cup water or veggie broth
½ onion #2 cone
2 stick celery #4 cone
Nuts (optional)

Sauté the onions and celery with butter.  Mix 6 TBLS butter and water in a sauce pan until butter is melted on low.  Remove from heat and gently fold in the bread until all are moist and let sit for 10 minutes or until moisture is absorbed.

Brussels Sprouts with Chestnuts & Sage

Brussle sprouts


2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons chopped fresh sage
3 tablespoons or vegetable broth
3/4 cup coarsely chopped chestnuts – you can use pecans as a substitute
1/2 teaspoon salt
Freshly ground pepper to taste

  1. Use small or large culinary basket or place them in Wok MED – Click – LOW
  2. Melt butter with oil and broth in a 12” gourmet skillet or wok over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Vegan Red Lentil Curry



  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste (or ketchup)
  • 2 tbsp curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups vegetable broth
  • 1 400ml can coconut milk
  • 1 400g can diced tomatoes
  • 1.5 cups dry red lentils
  • 2-3 handfuls of chopped kale or spinach
  • salt and pepper, to taste
  • Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream


In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.

Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.

Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.

{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}

Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.