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



  • 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.

Jicama Ceviche


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


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

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.

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.



Sweet Potato Soup + citrus + chipotle vegan

Sweet Potato Soup + citrus + chipotle vegan, serves 1-2

This is simple, easy and delicious!

sweet potatoe soup
1 cup mashed sweet potato (from a baked sweet potato – all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
1/2 cup Almond Milk
Add to taste
orange or satsuma zest (a pinch) salt (3 pinches) chipotle powder (1/2 tsp)

1/4 cup diced avocado 2-3 tortilla chips, crushed dash of seasoned chili salt

Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.
lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up..

1. Preheat oven to 400 degrees (or tenderize in your Saladmaster cooking System.)
2. Bake your sweet potato until tender.
3.Add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
4. Serve with garnish or avocado and crushed chips over top.
Nutrition (per recipe):
Calories: 259kcal, Fat: 3g, Carbs: 47g, Protein: 12g
Fiber: 7g, Vita A: 776%, Vita C: 65%, Iron: 13%, Calcium:23%
also rich in potassium, manganese and B vitamins.

Pumpkin or Butternut Squash Version: You can use the same recipe, subbing out the sweet potato. You may need less liquid to thin out this version of soup. You will need more salt since the pumpkin and squash are both very bland on their own.

Split Pea Soup

Split pea Soup

split pea soup

2 cups vegetable stock
2 cups dry split peas
1 carrot
1 red onions, chopped
1 clove garlic
1 stacks of celery
salt and pepper


In a sauce pan, warm 1 tbsp. of oil, add garlic, carrot, celery and onion. Cook for 5 minutes until all vegetables are translucence, add peas and stir all together. Add stock and cook for 30 minutes. Season with salt and pepper to taste.

Carrot and Mint Soup – Sergio


This was a class favorite!

Carrot and Mint Soup
½ cups chopped onion
1 pounds carrots
3 cups Vegetable broth
1 medium shallots
2 tsp chopped fresh mint
¼ tsp freshly grated nutmeg
1/4 tsp ground allspice
Coarse kosher salt
1 apple finely coarse

Heat large saucepan over medium-high heat. Add onions and shallot; sauté 2 minutes. Add all carrots, broth; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Puree soup in batches in blender; return to pan. Mix in mint and spices. Season with coarse salt and pepper.
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.