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, serves 1-2
This is simple, easy and delicious!
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
2 cups vegetable stock
2 cups dry split peas
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.
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.
This was the hit of the class!
RED CABBAGE, CRANBERRY, AND APPLE SLAW
5 cups thinly sliced red cabbage (about 1 1/2 pounds) 1/2 cup dried cranberries
1/3 cup rice vinegar 1/3 cup honey (or to taste)
2 tablespoons white wine vinegar 2 teaspoons olive oil
3/4 teaspoon sea salt 1/2 tsp freshly ground black pepper
2 1/4 cups thinly sliced Granny Smith apple 1/4 cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
I Know… why make a vegan pesto when you’re eating fish… well… maybe you just don’t want dairy!
Salmon Bag Spinach Red Peppers
1 ½ cups Basil 1 cup Pine nuts (or any nut) 1/3 cup olive oil 1/3 cup nutritional yeast
5 cloves Garlic Lemon (optional) ¾ teaspoon salt ½ teaspoon pepper
Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes.
Place bag of pre-washed spinach in bottom of electric skillet or baking dish, followed by the salmon topped with a generous amount of pesto sauce. Place in cold electric skillet– set temperature to 275 until valve ticks then turn to below 185. For 10 – 15 minutes. Oven – preheat oven to 350 slather salmon with Pesto and bake for 30 – 40 minutes in a covered casserole dish.
- 1 Box Trader Joes Chocolate Cake mix (no Hydrogenated Oils in this boxed cake) I will also do a cake from scratch omitting the water and oil as the Avocado replaces both.
- 3 eggs
- 1 C. semi sweet chocolate chips or 70% dark chocolate bar chopped up
- 5 large Avocados (save 2 for the frosting)
- 1 Zucchini
Combine cake mix, 2 avocados that you’ve mashed until creamy, eggs, shredded zucchini, and Chocolate until just blended. Check the consistency. If like a brownie, then good, if still too dry, add the other avocado. Pour into a 9×13 Cake pan and bake according to box directions (or EOC if using Saladmaster on 300*. Remove moisture from lid interior every 5/7 minutes and bake for approx. 20 min. or until done.)
- 2 ripe avocados mashed
- 1 C. Powdered Sugar
- 1 tsp. pure vanilla extract
Mix all together until smooth and creamy. Can use a blender or mixer. Spread evenly over completely cooled cake. Enjoy the vibrant green of this frosting. Yum.
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 8 large tomatillos, papery husks removed and cut in half
- ½ C water
- 1/8 tsp. salt
- ½ tsp ground cumin
- 3 TBS chopped fresh cilantro
- Juice of 2 limes
- 1 fresh Jalapeno chopped fine (I added this for some kick)
Over medium heat, sauté the onion until it is lightly browned. Add garlic and sauté for 1 more minute. Add the tomatillos, water, salt and cumin. Simmer until the tomatillos have turned into a rough sauce. Remove from the heat and add the cilantro and lime juice.
SIMPLER VERSION: Add all ingredients to the pot at once and simmer until the tomatillos have softened and turned into a sauce.
The combination of Salsa Verde and apple cider vinegar really makes this salad, letting the simple ingredients, with salsa’s pop and sizzle, over the top.
- ¾ C. Salsa Verde (see below)
- 2 tsp. Apple Cider Vinegar
- 1 sm. Tomato, diced
- 1 yellow squash, diced
- 4 green onions, sliced
- 2 C. Sliced Napa Cabbage
- ½ C corn
- ½ C cooked quinoa
- ½ C cooked, rinsed red beans
- Fresh oregano, chopped
- Fresh Avocado, chopped (I added this because avocados are so good for you. May omit if you want)
Add salsa Verde to the apple cider vinegar and toss all salad ingredients together.