Apple Fennel Chimichanga with Carmel Sause

compete chimichanga vegan with carmel!
Apple Fennel Chimichanga

5 Apple (fuji apples) 2 bulb Fennel ½ cup Rum
1 Orange juice and Zest 1/3 cup Sugar Pinch of salt

Sauté coconut butter, fennel and apple. Add brown sugar with a touch of water to dispurse it. Remove from heat and add rum. Return to heat and reduce.

chiminchanga pre wrap saladmaster

Place in flour tortilla, wrap, and fry using electric skillet at 325 and coconut oil.

electric skillet chimi fried


Salted Caramel

saladmaster vegan carmel

2 Anis star
1 stick Cinnamon
1 can Coconut Cream
1 can coconut milk
1/3 Brown Sugar
1 tbsp. vanilla.


Place all ingredients into pan and let simmer until color browns.  Remove from heat and vanilla and salt.

Enfrijoladas (Bean Enchiladas)

vegan enchilada saladmaster    sergio complete enchilada

Bean Puree – serving 6

bean for enchilada saladmaster
2 Cups White Beans
2 cloves Garlic
¼ Onion
4 Chile Poblano/ Negro
Salt and Pepper to taste

Deseed and destem the peppers then rehydrate. Add all ingredients into blender. Transfer to 3 qt and heat.

stuffing enchilada saladmaster gs
3 Potato
3 Carrots
1 Red Bell pepper
1 Corn
1 tbsp. Fresh Thyme
¼ cup Apple Cider vinegar


Small dice potato, pepper and carrots. Shuck the corn and add to mixture. Sauté potatoes, then add carrots and bell pepper then corn. Pull off stove and add vinegar and fresh thyme.

Take the corn tortilla and heat on a griddle till it bubbles and dip into bean mixture;

dip corn tortilla in sauce saladmaster

on a plate and add stuffing and roll. Topped w Cashew Cream, nutritional yeast, and arugula

top with vegan sourcream

Soyrizo – VEGAN


Soyrizo – Serves 6
4 Guajillos Peppers (stems removed)
4 Chiles anchos(stems removed)
1 Garlic clove
1 Bay leave
1 tsp Fresh Oregano
1 tbsp. Fresh thyme
1 tbs Coriander seeds
4 Pepper corns
¼ tsp Cumin seeds
3 -4 Cloves 1 tbsp.
Smoked paprika
Kosher salt
½ cup Apple cider vinegar
3 cups Water
1 bl Soy Protein

Toast the Bay leaf, Coriander seeds, and cloves.

bay leaf seasonings before cooking

Put in a spice grinder. Deseed the Guajillo or Ancho chillies and Rehydrate with hot water.


In the blender add the peppers, vinegar, thyme, garlic, paprika, oregano, and spices with 1 ½ cups of water.

Place soy protein in bowl and using a strainer gradually ad your blended mixture. Stir the soy protein until it’s coated with the liquid. Continue until all the blended mixture is used.

Chocolate Tofu pudding

tofu pudding saladmaster

Directions                   Makes 4 half-cup servings

1 pound soft silken tofu (16 ounces)
2 tablespoons cocoa powder
1/4 teaspoon salt
1/3-1/2 cup maple syrup (to taste)
1 teaspoon vanilla extract

Place all ingredients in a blender and process until completely smooth. Spoon into small bowls and chill well before serving.

Nutrition Information

Per 1/2-cup serving:

calories: 150; fat: 3.5 g; saturated fat: 0.7 g; calories from fat: 21%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 22.3 g; sugar: 17.5 g; fiber: 1 g; sodium: 191 mg; calcium: 58 mg; iron: 1.9 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.2 mg

Recipe from Jennifer Raymond, found in Patricia Bertron’s book, Healthy Eating for Life to Prevent and Treat Diabetes

Green Salad with Garlicky Tahini Dressing

green salad dressed

Green Salad
Green Mix
Pea Shoots
Red Pepper
Green Onion
Sunflower seeds

Mix all ingredients top with Garlicky Tahini dressing and enjoy!

Garlicky Tahini Dressing

1 cup tahini
1/2 cup rice vinegar
3 tablespoons pure maple syrup
1/2 cup water
2 tablespoons low-sodium tamari sauce
2 tablespoons nutritional yeast
1 heaping tablespoon minced garlic
2 scallions, thinly slided (optional)

Combine all of the ingredients, except for the scallions, in a food processor and puree until smooth. Stir in scallions and serve over salad or greens.

Tempeh Spaghetti

squash finished

1 package Tempeh
½ onion
2 cloves garlic
1 tomato
4 – 6 Mushrooms

Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. The process of fermentation makes the soybeans softer, since enzymes produced by the mold predigests a large portion of the basic nutrients.  It’s a great food to help keep blood sugar in control.

Whether mild or fiery, peppers are nutrient-dense. They’re one of the richest sources of vitamins A and C. Just a cup a day can provide more than 100% of your daily needs.

chopping pepper

The white mushroom has a special carbohydrate that stokes the metabolic fire and maintains blood sugar levels. A strong metabolism means more burned fat. Three ounces per day for four to six weeks has been said to yield substantial weight loss (this does not mean that exercise and healthy eating is not required). These mushrooms are also high in selenium which not only aids weight loss but is showing to have positive effects on prostate cancer.

Directions:    Preheat skillet and sauté garlic, onion.  Then add Eggplant & mushrooms.  Add the peppers and add tempeh and pasta sauce.

peppers eggplant to sauce

Spaghetti Squash

spaghetti squash raw      squash remove from shell


1 Spaghetti Squash
21 seasonings            

Steam in pots and pans, Oven Roast at 275 for 1 hour or Tenderize in Saladmaster 3Qt w/inset for 30 minutes.

There are just 75 calories in 1 cup of Spaghetti squash.   Its full of carotenoids and there is a good amount of vitamin C.  In addition to it’s antioxidants it a great anti-inflammatory!   Plus… it’s a great cancer fighter!

Will use this as spaghetti!

Gluten Free – Eggless pancakes with apple topping


If you have ever had a gluten free pancake you will know the texture is different from traditional pancakes.  It’s dense in texture and delicious in flavor!

  • Gluten free mix
  • Egg replacement
  • Apples cinnamon

Preheat griddle to medium/low. Do water test. Season the griddle using oil and a paper towel. Place mix on griddle until pancake bubble or looks ready and flip.