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

Ingredients

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
Preparation

  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

redlentalcurry

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Ingredients
  • 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

Instructions:

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.

Jicama Ceviche

JICAMA SALAD

2 Jicamas
2 Lemons, zest and juice
2 Limes, zest and juice
½ Orange,  zest and juice
1 Red onion, diced small
1/2 cup Cilantro, chopped
2 T Oregano, fresh
½ cup Celery, diced small
5 Radishes, diced small
2 Tomatoes, diced small
2 Jalapenos, seeded and diced
¾ cup Avocado or olive oil
Salt and Pepper to taste
3 Cucumbers, sliced in ¼ inch coins

Method:

In a large bowl, mix all the Ceviche ingredients together except the jicama, salt and pepper. In a separate bowl, grate the jicama with a box grater. Drain the grated jicama with a cheesecloth or nut bag, squeezing out all the excess moisture. Add the jicama to the Ceviche mixture and toss together.

Asian Plum Glaze Ham 10 Qt Roaster

Asian Plum Glaze Ham  10 Qt Roaster

ham

This Recipe can be used on pork roast, turkey or chicken too!

Ingredients:

  • 1 Cup Plum jam or preserves
  • tbsp. soy sauce
  • 1 tsp. rice vinegar
  • 2 tsp. hoisin sauce
  • 2 tbsp. fresh chopped green onion
  • 2 tsp. sesame oil
  • 1 tsp. toasted sesame seed
  • ¼ tsp. crushed red pepper
  • 2 tsp. grated ginger

 

Directions:

Put all ingredients into your 1 qt and gently simmer for 30-45 minutes.  If you want a more intense flavor reduce the sauce further before applying.

 

Place the ham in the 10 quart roaster.  Drizzle with the glaze.  Start the roaster on Medium and wait for the valve to click and stand straight up for 8 – 10 minutes before lowering the heat to medium low.  If it continues to click drop the heat slowly.  Bake for a minimum of 15 minutes per pound.  The longer you leave it the more tender and juicy it will be!  I love my Saladmaster System!

 

GREEN BEANS WITH CRISPY SHALLOTS – 12” gourmet skillet

GREEN BEANS WITH CRISPY SHALLOTS  – 12” gourmet skillet

green beans with shallots

Ingredients                                                                                                                                        

  • 1 ½ lb. green beans, trimmed
  • 1/3 cup vegetable oil
  • ½ tsp. salt
  • ½ cup chopped mint
  • 5 medium shallots
  • ½  tsp. salt            

    Preparation                                                                                                                                        Cook beans in a 3-quart with inset, covered, until just tender, about 5 minutes.  Heat oil in a 10-inch skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.) Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.

Lemon Blueberry Cake – electric skillet

Lemon Blueberry Cake  – electric skillet

lemon blueberry cake

Ingredients:

  • 1box lemon cake mix
  • 12oz lemon yogurt
  • ½ yellow squash
  • 1 lemon
  • ½ cup blueberry
  • 2 eggs

Direction:

Zest lemon, make 1 tbsp.  Reserve lemon to make about 2 tbsp. of juice. In a bowl pour cake mix and add lemon yogurt, blueberry, eggs and lemon juice mix all well. With SM machine grate squash with cone #1 and add it to mix. Pour mixture into large skillet and cook for 15 minutes.

Creamy Scallop Potatoes Large Skillet

Creamy Scallop Potatoes  Large Skillet

scalloped potatoes

Ingredients:

  • 4 Yukon Gold Potatoes #4 cone
  • 1 onion #2 cone
  • 4 garlic cloves minces
  • 3 stocks Celery sliced
  • 1 cup coconut cream
  • ½ cup vegan sour cream
  • ½ cup vegan butter
  • Salt and Pepper to taste

 

Directions:

Blend together the coconut cream, melted butter, sour cream and cover the bottom.  Layer potatoes, celery, onion, garlic and cream mixture; repeat.  Place the cooktop on medium – click – low and GO!