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.
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.
HOLIDAY SALAD – Saladmaster Machine
- Organic Greens
- 1 cup Glazed Nuts
- 1 cup dried cranberries Blue Cheese
- 2 Apples #3 cone
- 2 tbs. seasoned rice vinegar
- 1 tbs. apple cider vinegar
- 1 tsp. Dijon mustard
GREEN BEANS WITH CRISPY SHALLOTS – 12” gourmet skillet
- 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
- 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
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!
Savory Cranberry Sauce – 2 Quart
- 1 tsp. vegetable oil
- 1 small onion
- 1 garlic clove
- 1/4 cup port
- 2 tbsp. balsamic vinegar
- 1 ½ cups cranberries
- ½ cup granulated sugar
- ¼ teaspoon each salt and pepper
In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.
- 3 Bananas
- 8 Cups of water
- Agave to taste
Raw sugar or stevia to taste
In blender: add all of your ingredients and blend. May add ice if you like your drink ice cold. or Freeze the Bananas for a chilled drink! Delicious and nutritious!
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.
Place in flour tortilla, wrap, and fry using electric skillet at 325 and coconut oil.
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.
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.