Lemon Blueberry Cake – electric skillet

Lemon Blueberry Cake  – electric skillet

lemon blueberry cake


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


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


  • 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



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!

Savory Cranberry Sauce – 2 Quart

Savory Cranberry Sauce  – 2 Quart

savory cranberry sauce


  • 1 tsp. vegetable oil
  • 1 small onion
  • 1 garlic clove
  • 1/4 cup port
  • 2 tbsp. balsamic vinegar                       
  • 1 ½ cups cranberries
  •   ½ cup granulated sugar
  • ¼ teaspoon each salt and pepper            


In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.

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.