This is soooo delicious! you can serve it as a pie or as a mousse!
- 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
- 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.
- 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.
- 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.
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
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.
2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons chopped fresh sage
3 tablespoons or vegetable broth
3/4 cup coarsely chopped chestnuts – you can use pecans as a substitute
1/2 teaspoon salt
Freshly ground pepper to taste
- Use small or large culinary basket or place them in Wok MED – Click – LOW
- Melt butter with oil and broth in a 12” gourmet skillet or wok over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.
Asian Plum Glaze Ham 10 Qt Roaster
This Recipe can be used on pork roast, turkey or chicken too!
- 1 Cup Plum jam or preserves
- tbsp. soy sauce
- 1 tsp. rice vinegar
- 2 tsp. hoisin sauce
- 2 tbsp. fresh chopped green onion
- 2 tsp. sesame oil
- 1 tsp. toasted sesame seed
- ¼ tsp. crushed red pepper
- 2 tsp. grated ginger
Put all ingredients into your 1 qt and gently simmer for 30-45 minutes. If you want a more intense flavor reduce the sauce further before applying.
Place the ham in the 10 quart roaster. Drizzle with the glaze. Start the roaster on Medium and wait for the valve to click and stand straight up for 8 – 10 minutes before lowering the heat to medium low. If it continues to click drop the heat slowly. Bake for a minimum of 15 minutes per pound. The longer you leave it the more tender and juicy it will be! I love my Saladmaster System!
1 small clove Garlic
1 tbsp. chopped Onion
1 tsp. chopped Oregano
1 head cauliflower
½ cup water
Process Cauliflower on #1 cone or in food processor.
Blend water and all seasonings. Preheat skillet add liquid and cauliflower. Salt to taste.
Bean Puree – serving 6
2 Cups White Beans
2 cloves Garlic
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.
1 Red Bell pepper
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;
on a plate and add stuffing and roll. Topped w Cashew Cream, nutritional yeast, and arugula
¼ bunch cilantro
1 tsp. Oregano
1/3 cup Cashew cream
1 Lemon juice and zest
1 block firm Tofu (silkened)
2 tbsp. Nutritional Yeast
1 tbsp. Paprika
Blend all the ingredients together. Stuff into button mushrooms or mushroom of choice. Bake in Electric skillet at 275 until valve ticks then turn off.
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.
½ cup Apple cider vinegar
3 cups Water
1 bl Soy Protein
Toast the Bay leaf, Coriander seeds, and cloves.
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.
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.
1 package Tempeh
2 cloves garlic
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.
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.