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.

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.

Brussels Sprouts with Chestnuts & Sage

Brussle sprouts

Ingredients

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
Preparation

  1. Use small or large culinary basket or place them in Wok MED – Click – LOW
  2. 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.

Vegan Red Lentil Curry

redlentalcurry

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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.

GREEN BEANS WITH CRISPY SHALLOTS – 12” gourmet skillet

GREEN BEANS WITH CRISPY SHALLOTS  – 12” gourmet skillet

green beans with shallots

Ingredients                                                                                                                                        

  • 1 ½ lb. green beans, trimmed
  • 1/3 cup vegetable oil
  • ½ tsp. salt
  • ½ cup chopped mint
  • 5 medium shallots
  • ½  tsp. salt            

    Preparation                                                                                                                                        Cook beans in a 3-quart with inset, covered, until just tender, about 5 minutes.  Heat oil in a 10-inch skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.) Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.

Creamy Scallop Potatoes Large Skillet

Creamy Scallop Potatoes  Large Skillet

scalloped potatoes

Ingredients:

  • 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

 

Directions:

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!