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

Direction:

  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.

Vegan Red Lentil Curry

redlentalcurry

//

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.

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

Directions:
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.

Directions:

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