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Saladmaster COOKING SCHOOLS
 
 
 

Sweet and Tangy Melon Slaw
 
Ingredients
    
4 tablespoon(s) finely chopped shallots
4 tablespoon(s) (about 12 sprigs) chopped fresh mint
1/4 cup(s) cider vinegar
2 tablespoon(s) honey or agave
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 small Asian pear, cut with cone # 3
1/2 seedless cucumber, cut with cone # 3
1 cup(s) shredded jicama cone #2
1 1/2 cup(s) watermelon, cut into small cubes
________________________________________
Directions
Whisk the shallots, mint, vinegar, honey, salt, and pepper together in a medium bowl. Add pear, cucumber, jicama, and watermelon. Toss well to coat and serve immediately.
________________________________________
 

Nut Caesar Dressing
Ingredients
2 tablespoons Dijon mustard 
2 tablespoons nutritional yeast flakes 
2 tablespoons ground nuts or cashews (finely ground)
3 garlic cloves, minced 
1/4 cup water 
2 tablespoons lemon juice 
1/2 tablespoon soy sauce 
1 tablespoon olive oil 
1/4 teaspoon pepper 
Capers optional

Directions
In a small bowl, combine the mustard, nutritional yeast, almonds, and garlic. Make a paste.
*Whisk in the water, lemon juice, soy sauce, olive oil and white pepper.
*I prefer to blend the ingredients together in a mini-blender or using a hand-held immersion blender for a creamier consistency.
Refrigerate until ready to serve. Adjust seasonings if necessary.
Serve with romaine lettuce
 
 
 
 

Pasta with Pesto
 
Pesto Ingredients:
3 cup(s) (loosely packed) basil leaves
5 tablespoon(s) lemon juice
2 clove(s) garlic
3/4 cup(s) grated Parmesan cheese or Nutritional Yeast Mixture
1 1/4 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1/4 cup(s) olive oil
________________________________________
Other Ingredients:
1/2 pound(s) borlotti (or cranberry) beans
1 tablespoon(s) olive oil
3/4 pound(s) pasta, such as strozzapreti or penne
1 large (13-ounce) sweet red onion, sliced 1/4 inch thick
8 ounce(s) green beans, cut into 1 1/2-inch pieces
1/3 cup(s) white wine
8 ounce(s) cherry or grape tomatoes, halved lengthwise
½ cup veggie broth
________________________________________
Directions
Cook the dried beans. Drain the beans, discard the liquid and return the beans to the pan.
Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside.
Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a 7 qt pan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente -- about 9 minutes. Drain the pasta immediately (do not rinse). Set aside.
Cook the vegetables: Finely chop the remaining garlic clove. Heat remaining olive oil in 11 inch skillet over medium heat. Add the onions and garlic and cook until the onions are deep golden brown -- 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid or broth. Cover and cook until beans are warmed and green beans are tender -- 2 to 3 more minutes.
Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm.
________________________________________
Parmesan mixture
 Ingredients:
• 1 cup Nutrional Yeast Flakes 
• 1 cup raw cashews
• 2 tsp onion granulated
• 2 tsp garlic granulated 
• 1 tsp salt 
Put everything into a food processor or blender and mix it up until smooth.
 
 

Polenta Lasagna with Portabellas and Kale
 
 

If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit into your electric oil core skillet
Ingredients:
1 18-ounce package prepared polenta 
1/2 large onion, chopped
1 large portabella mushroom, cut into thin slices (about 2 cups, sliced)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan or parmesan cheese
________________________________________
“Cheese” sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk or almond
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
________________________________________
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
________________________________________
Sauté the onions and portabellas in 11 inch or 12 inch gourmet skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the electric oil core skillet with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
Cook at med heat turning down to low when vapo valve clicks- cook for 25 minutes. 
 

Bruschetta

4 Slices of toasted French or Italian bread (any good firm bread) 
4 Chopped tomatoes, big ripe ones 
Fresh sweet Basil leaves, chiffonade or chopped (to taste) 
2 garlic cloves, peeled and minced small or pressed 
1 T Olive oil 
1 zuccini shredded with cone #2
2 T Balsamic vinegar (or any mild vinegar, try whatever you have) 
Mix the chopped tomato with the basil, garlic, oil, balsamic vinegar, and salt to taste.

Let set while you toast the bread. 
Toast bread in EOS skillet with lightly brushed oil on 300 degrees for 10 mins.
Put the bread slices on plates and divide the tomato mixture, placing some on each slice of bread.
Let all the juice soak into the bread (make sure you start with a really firm bread). 
 
 
 

 Almond Cake

Frosting:
1 tsp almond extract
1 pkg toffuti cream cheese – or dairy cream cheese
1/2 package silken tofu

1. In bowl, cream butter, add milk, alternating with pre-sifted dry ingredients, beating all the time.
2. Add almond extract- stir well. Pour into greased and floured 2 burner griddle pan.
3. Bake at 350° C (convert to Fahrenheit) until tested with a drinking straw, it comes out clean. ( let cool before frosting)
4. Instructions for Frosting: blend together ingredients ( until creamy)
5. Frost the cake, in pan cut into diamond shapes 1 1/2 inch.
6. Sprinkle with coconut
7.top each diamond with fresh raspberry & lemon zest. Or almond slice. Or sweetened Hybiscus flowers

8 ounces uncooked Soba noodles (Japanese buckwheat pasta)
¼ cup hijiki seaweed (I have found it at wholefoods)
4 tablespoons sesame seeds ( black or white)
3 tablespoons peanut oil
3 cups shitake mushrooms, sliced
1 red bell pepper
1 jalapeno, seeded (optional)
3 cloves garlic, minced
1 small yellow onion
2 carrots, sliced
2 cups edamame soybeans, cooked
2 cups green cabbage, sliced cone #4
2 cups red cabbage, sliced cone #4
3 tablespoons (plus more as needed) soy sauce or tamari
2 tablespoons rice wine vinegar
¼ cup fresh cilantro, chopped
1 tablespoon dark sesame oil

Cover the hijiki with water and let soak for 30 minutes. Drain, then place in a saucepan with 2 tablespoons soy sauce and enough water to cover it. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain, reserving the liquid, and set both aside.

Meanwhile, cook the soba noodles in boiling water until they are al dente, about 6 minutes. Drain, rinse well with cold water, and set aside.

For this part you’ll need a 5 qt wok or a large 11 inch skillet.

Place sesame seeds in heated wok/skillet and cook until they are toasted and fragrant, about 3-4 minutes. You’ll need to shake them now and then so they don’t burn. Remove when toasted and set aside.
Heat the peanut oil until medium hot, and then add garlic and onion. Stir-fry for 2 minutes. Add the carrots, shitakes, jalapeno and bell peppe, place lid on and cook for 2-3 minutes. Add soybeans and both types of cabbage and cook for 2 minutes more, adding a small amount of oil or water if necessary. Ingredients should be lightly coated with sesame oil. Add the remaining soy sauce and the rice wine vinegar and cook for 2 minutes. Add the hijiki, saving enough for garnish, the reserved hijiki cooking liquid, and the soba noodles and mix well with the vegetables.
Cook 1 or 2 minutes more, until heated through.
Add the toasted sesame seeds, the cilantro and the sesame oil. Transfer to a serving platter and garnish with hijiki and cilantro, and serve.
 
 

Ingredients
3 blood oranges, peeled and cut into pieces
1 jicama, cut with cone #3
1 avocado, sliced
1 small red onion, diced
1 mango, cubed
2 cups cooked French Green Lentils (You can use less)
¼ cup fresh cilantro, chopped, plus sprigs for garnish
¼ cup fresh parsley, chopped, plus garnish

Dressing:
Juice of one orange
Juice of 1 lime
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon chipotle pepper
Salt and pepper to taste

Just chop ingredients and combine. Mix the dressing ingredients in a bottle or jar and shake well, and add to salad Toss salad to lightly coat everything.
This salad is vibrant!!

* Easy Cashew Sour Cream...
Combine in a blender and process until smooth:
1 cup cashews
1 Tbsp. miso
1-2 Tablespoons lemon juice, or to taste
1-2 Tablespoons apple cider vinegar, or to taste
1 teaspoons sea salt
Fresh water, to desired consistency (add slowly!!)

LENTIL ARTICHOKE STEW
Ingredients
1/4 cup vegetable broth
1 onion, chopped
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry (uncooked) red lentils (3 cups cooked)
1 bay leaf
2 cups water
juice of 1 lemon
2 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
1 1/2 cups quartered artichoke hearts (1 9-oz frozen package or 1 15-oz can)
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Directions
In the electric oil core skillet or 5 qt add vegetable broth, onion and sauté on medium high heat 350 degrees for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a high simmer 400 degrees. Place cover on, when clicking occurs turn down to low heat 200 degrees and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using). Cook for about 15-20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.
 
 

CAULIFLOWER SAUTÉ
Yield: # 4 servings
Ingredients

1 large head of cauliflower chopped
1 tsp of olive oil
a couple pinches of sea salt
2 cloves garlic, minced
1 small bunch of chives, chopped
zest of one lemon ( zest with cone #1)
¼ cup cheesy parmesan nutritional yeast mix
pinch of flaky sea salt
Parmesan mix ingredients:
1 1/2 cups raw cashew pieces
1 cup nutritional yeast
1 1/2 Tbsp seasoning salt
1 1/2 Tbsp garlic powder
1 1/2 Tbsp of onion powder
Directions:
Using a VERY dry food processor, blend the nuts till they are very fine. Then, blend in everything else until thoroughly mixed. Store in an air tight container and use on everything- yum!

Directions: Preheat on medium heat a large skillet for 2 mins add the oil and fine grain salt, add the cauliflower and stir until the florets are coated wait until it gets a bit brown on the bottom, and then toss the cauliflower with a spatula. Place lid on and brown a bit more and continue to sauté until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic, place lid on and cook for 3 more minutes.
 
 

KALE TEMPEH SAUTÉ SALAD

Yield: #4-6 side salads/ servings
Ingredients
1 Large bunch of Dinosaur Kale
1 Package Tempeh Strips cut into pieces
1 Tbs olive oil
1 Cup Baby Spinach
1 1/2 Cups Sweet Cherry Tomatoes (about 20) slice in half
Dressing
1/4 Cup Veganaise Mayo
1 tsp Dijon Mustard
1/4 tsp sea salt
1 tsp Lemon Juice
2 tsp Agave Nectar or maple syrup
Freshly Ground Black Pepper
1 tsp of cayenne pepper (optional)

Direction: Wash and dry kale. Using kitchen shears (or a knife) remove and discard the center stem from each leaf of the kale. Preheat 10 inch skillet to medium heat. Add tempeh and cook until semi crispy, then set aside. Add Kale & 2 tablespoons of water to the heated skillet and sauté for 3- 5 mins with lid on.
Make dressing and set aside. When the kale has turned a bright green color place in a large bowl add spinach tomatoes, tempeh & dressing and toss & serve.
What is Tempeh? Tempeh is very nutritious and contains many health promoting phytochemicals such as isoflavones and soy saponins. It is a great low fat meat substitute replacing bacon in this recipe. Found in most health food stores & grocery stores near the tofu section.
 
 

BROCCOLI SALAD
Ingredients
2/3 c. Mayo- I like using Veganaise
1/3 cup agave or honey
2 large carrots, string on cone #2
3 Broccoli stalks cut on cone #3
1 large head of broccoli chopped fine
½ cup soaked raw sunflower seeds
½ cup dried cranberries
½ cup raisins
2/3 cup walnuts
Directions:
Mix the mayo & agave in the double walled insulated bowl until well blended. Add remaining ingredients and stir gently. Serve immediately
 
 

CUMIN CABBAGE
Ingredients
1 small yellow onion, finely chopped (cone #1)
2 tablespoons water, divided
1 small zucchini, sliced (cone #4)
1 large head green cabbage
3 tablespoons vegetable oil
2 pinches cayenne
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon chili powder
1/2 cups frozen corn
1/2 teaspoon salt, to taste
1 can of fired roasted tomatoes
1 cup of garbanzo beans
Directions:
Process vegetables with the SM machine. In the 12 inch skillet-or EOS braise onion in oil & 1 tablespoon water, stirring until liquid has evaporated. Add zucchini, cabbage. Stir in cumin and chili powder and simmer for 5 minutes. Cook until tender add tomatoes -Stir in corn, beans and cook for 2 more minutes, until heated through. Add salt and black pepper to taste.
 
 

CHOCOLATE TOFU MOUSSE WITH FRUIT

Ingredients
1 package semi sweet chocolate chips
1 tsp salt
1 pkg silken tofu
2 Tablespoon almond milk
Directions:
Use 1 qt sauce pan and melt chocolate chips over lowest heat add almond milk and stir until smooth.
In Blender or Mixer –
Blend tofu well until smooth.
Mix tofu with melted chocolate chips & chill.
Serve with Fruit
 

PINEAPPLE UPSIDE DOWN CAKE
Cake:
1/6 cabbage green
1 celery stalk
1 zucchini
1 carrot
1 apple
2 tsp Baking powder
1 organic cake mix or 1 ½ cup of flour & ¼ cup of sweetener - raw sugar or agave

Bottom of the cake:
1 apples cut with cone #3 with the saladmaster machine
1 can of pineapple
3 tbsp Agave Nectar

Direction:
Equipment: Saladmaster Machine, Use one of the following: electric oil skillet, 3 qt, 5qt, 11inch skillet
Cut all the veggies, fruit with cone #1
Mix cake mix, veggies and baking powder in mixing bowl until moist.
Pour ingredient for the bottom of cake into the pan (agave and apples).
Pour mixed cake mixture onto the fruit and agave.
Start cooking at med temp. When the vapo valve starts clicking reduce heat to low. When a tooth pick or knife comes out clean cake is ready. Flip the cake over onto a plate, let cool down and serve. It takes 12-18 minutes to cook.
 

Navrattan korma
Ingredients 
3 cups - cooked vegetables varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, eggplant)
3 - Tomatoes 
2 - Grated onions 
1 1/2 tsp -Ginger paste 
1 1/2 tsp - Garlic paste
Salt To Taste 
1 tsp - Turmeric Powder 
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder 
2 tsp - Garam Masala Powder 
2 tbsp – Soy Cream 
2 tbsp - oil 
1 cup - water 
1/4 cup - Dry fruits (cashew nuts, raisins) 
Coriander leaves - cilantro
How to make navrattan korma :
• Cook tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. 
• Take 1 tbsp oil or ghee and slightly fry the dry fruits for about 1 min on medium heat. 
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. 
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. 
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. 
• Add soy milk (use water alternatively). Bring it to simmer. Reduce the heat and cook until the gravy becomes thick. 
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes. 
• Serve the navratan korma hot. Put chopped coriander leaves on the navaratna korma 

Ingredients:

1 cup Split Red Lentil (Masoor Dal) 
1/2 tsp Turmeric Powder (Haldi) 
1 tsp Cumin Seed Powder (Jeera) 
2 Green Chilli (Hari mirch) 
2 Dry Red Chily (Saboot Lal Mirchi) 
1 tsp chopped Ginger (Adrak) 
2 Bay Leaf (Tej Patta) 
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 
2 tbsp oil 
1 tsp Sugar 
Salt to taste

How to make arhar dal:
• Wash the dal and cook the dal in  5 qt pan with the turmeric, salt and the sugar over a medium heat. 
• Add half of the ginger to the dal along with the cumin powder. 
• When the dal is cooked and thick remove from the fire. 
• Heat the oil in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together). 
• When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot. 

1 cup butter, softened ( or soybutter)
3-1/2 cups whole wheat Pastry flour 
3 cups organic confectioners' sugar 
1/2 tsp. almond extract 
1 cup sliced almonds 
Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350° F and bake the cookies on Saladmaster cookie sheet for 10 minutes or until they just start to color golden. Cool and sprinkle with powdered sugar then store in an airtight container.

If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit into your electric oil core skillet
Ingredients:
1 18-ounce package prepared polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into thin slices (about 2 cups, sliced)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan or parmesan cheese
________________________________________
“Cheese” sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk or almond
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
________________________________________
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
________________________________________
Sauté the onions and portabellas in 11 inch or 12 inch gourmet skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the electric oil core skillet with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
Cook at med heat turning down to low when vapo valve clicks- cook for 25 minutes.
 
 

PROCEDURE:
Cooking Quinoa:
2 cup quinoa to 3 1/2 cups liquid in a 3 qt pan on low, until liquid is evaporated and the springs in the quinoa pop out. Let this cool on a sheet tray in the fridge.
Then mix together first 8 ingredients in a bowl.
Vinaigrette: mix spices with vinegar and lime juice and zest. Mix this with the salad ingredients and add oil to taste. Let marinate in the fridge in its own juices and enjoy. Season with more spices if desired.
 

GREEN TOMATILLO SAUCE
8 tomatillos, husks removed, about 1 lb.
1 red tomato
2 jalapenos
1/2 bunch cilantro
2 garlic cloves
Salt to taste
Place in 3 qt pan start at med heat and cook until tender. Blend & serve
 

Peru Yellow Beans (Peruano)
Soak overnight- rinse off water & add fresh water. Cook at med until clicking occurs – turn to low. Simmer for 1 hr- or longer.
 
 
 

EGGPLANT-ALMOND ENCHILADAS
tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt (possibly more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup grated jack cheese- or vegan cheese
12 corn tortillas
Mexican Red Sauce (recipe follows)
1. Heat the olive oil in a large 12 inch skillet or wok. Add onion, and sauté for about 5 minutes over medium heat.
2. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
3. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
4. Remove from heat; stir in almonds and cheese.
5. Use Electric oil core skillet: Layer in tortilla & eggplant mixture add Mexican Red Sauce

MEXICAN RED SAUCE
1 to 2 tablespoons olive oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup water or tomato juice
Black pepper and cayenne to taste (optional)
1. Heat the olive oil in 5 qt pan pan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.
2. Add the tomatoes and water or juice. Bring to a simmer, partially cover, and turn the heat down as low as possible. Simmer for 20 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.
NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!)
 
 

Mole Sauce
Ingredients:
2 tsp. salt
1 cup water
6 large dried chilies seeds removed
2 cloves minced garlic
1 cups tomato sauce
¼ cup peanut butter
½ cup raw cacao
1/4 teaspoon ground cinnamon

Directions:
1. Combine salt, pepper, water, chilies in a saucepan. Simmer for 30 minutes on low.
2. Add garlic, tomato sauce, cacao, peanut butter, cinnamon.
3. Stir until heated through and chocolate is melted, then serve.
 
 
 

Vegan CARAMEL
3/4 cup soy milk, rice milk, or other non-dairy milk of choice
3/4 cup Sucanat
1/3 cup maple syrup or brown rice syrup
1 T. water
1 T. arrowroot
2 T. vegan margarine
1 t. vanilla

In a small saucepan, place the soy milk, Sucanat, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Cook the mixture, while whisking constantly, an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Yield: 1 1/2 cups
 

Tofu Coconut Cream
3 packages of silken Tofu
2 tsp vanilla
¾ cup raw sugar
1 cup coconut
Cream together in a food processor the following: Tofu vanilla, & sugar until smooth. Stir in coconut & chill
Serve with vegan caramel sauce

* 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
* 2 Tbsp tahini sesame seed paste
* 5 Tbsp lemon juice
* 1 small clove garlic, chopped
* 1 Tbsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in electric oil core skillet with about 1/4-inch of water in a 350°, and cook until easily penetrated with a knife or fork about 1/2 hour. Peel once they have cooled.
Method

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with shaved mint.

Makes 2 cups.

METHOD
Mix tomato, onion, olive oil, zucchini, garlic basil & vinegar.
Lightly oil bread with pastry brush using olive oil mixture, and toast bread on one side until golden in EOS t 300 degrees- 350 for 5 min. Keep warm. To serve top bread with tomato mixture and sprinkle with minced parsley leaves.

Colcannon

Ingredients
4 Cups Chopped Potatoes, I like Yukon Gold
4 Cloves Garlic, minced (optional)
3 Tbs Earth Balance Butter or oil
4 Cups Chopped Kale
1 Cup Chopped Seitan ( optional) 0r veggie sausages
dash nutmeg (optional)
4 green onions, thinly sliced (scallions)
1 tsp Soy Sauce
1 Tbs Nutritional Yeast (optional)
2-4 Tbs Soy Milk or Soy Creamer, warmed
3 Sprigs Thyme, leaves leaves only (optional)
Salt and Pepper to taste
Preparation: Chop your potatoes with cone #3 and cook in 3 qt with inset. Or 7qt roaster. Meanwhile, add Earth Balance and garlic to the bottom of a large wok or 7 qt. Cook until the butter is melted and the garlic is fragrant, then add kale and toss well to coat. Add seitan and soy sauce and cook over medium heat until kale is tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture and pot warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while finishing the dish. Add potatoes to the warm kale and seitan mixture. Mash as you usually would. Mix in the nutritional yeast (if using), herbs, and 2 Tbs of the warmed soymilk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.

Lemon Peas & sundried tomato
Ingredients:
1 cup thinly sliced onion cone #4
1 tsp oil
4 cloves garlic chopped
Celery 1 cup thinly sliced
Juice from one lemon
Lemon zest & lime zest
½ cup sundried tomato
1 pack frozen petite peas
Soy sauce
Preparation:
In a skillet sauté onion, celery, lemon zest & garlic in oil, add sundried tomato, peas place lid on and turn off. Add lemon & and tamari or soy sauce and serve with rice.

Cooking Rice

Brown long grain varieties
Add 2 cups of water for every 1 cup of rice, Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 5-8 minutes. When you the place lid on reduce the heat down to medium-low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, when the vapo valve keeps clicking rapidly turn to low to tenderize. Takes a total of 35 minutes
Brown short grain varieties
Add 2 1/2 cups of water for every 1 cup of rice, Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 5-8 minutes. When you the place lid on reduce the heat down to medium-low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, when the vapo valve keeps clicking rapidly turn to low to tenderize. Takes a total of 45 minutes
White varieties
Add 1 ¾ cup of water for every 1 cup of white rice , Start at medium- high heat to get the water up to a high simmer/boil with lid ajar approximately 3-5 minutes. When you the place lid on reduce the heat down to low the vapo valve will have steam venting out – don’t worry about this it takes a few minutes for the heat inside the pan to drop, if the vapo valve keeps clicking rapidly turn to a lower temperature to tenderize. Takes a total of 15-25 minutes
If you’re using the electric oil core skillet start at Rice 1 setting with a 2-1 ratio.
 
 

Greens & Garlic
Ingredients:
1 1/2 to 2 pounds collard greens ,turnip greens, kale, chard
3 tablespoons oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
3 cups of white beans or garbanzo
Preparation:
In a large skillet over medium heat, cook garlic in the oil until it just begins to brown. Add the greens & cook until tender adding water if needed; season to taste with salt and pepper then add beans and a few dashes of your favorite hot sauce.
 
 

Prep- with the Saladmaster Machine
Cut up onion and chayote squash with cone #2 shredder – put aside
Cut up carrot with cone # 1 - put aside
Grate cheese with cone #1- put aside
Layer in the bottom of Electric skillet –In this order
 1. onion and chayote squash
2. Layer of enchilada sauce
3. 4 tortillas ( you can cut the 4th tortilla in half to fit the circle of the pan- so there is a full layer of tortillas)
4. layer of enchilada sauce- just enough to coat the tortillas
5. layer of veggie meat
6. layer of carrot
7. layer of tortillas
8. layer of enchilada sauce
9. layer of black beans  and chilies mixed together
10. Layer of half  of the cheese
11. Layer of tortillas
12. Layer of enchilada sauce
13. Layer of cheese
14. Layer of cilantro & black olives
Start cooking temp at 320 degrees – when the Vapo valve clicks steady turn down to 180.   cooking time 20-25 mins

J’s Famous Puttanesca

2- Cups Stewed Tomatoes
1-Cup Tomato Paste
1.5-Cups of Kalamalta pitted olives
1-Cup Capers drained 
1-Cup Crimini Mushrooms in chunks
1/4-Cup Olive Oil
4-Garlic Cloves Sliced
1/8 Cup Maple Syrup
1-Tbs. Dried Basil
1-Tbs. Oregano
Sea Salt to taste
1/4 Cup. Red, Red, Wine
Cayenne Pepper to taste
Fresh Basil
In a 7 Qt Roaster Sauté garlic with olive oil at medium heat, add olives and drained capers, Cook for 5 minutes, Crush the tomatoes with hands and mix with tomato paste, add to the Roaster gradually, with sea salt, maple syrup , Red Wine and Cayenne Pepper turn to medium the valve clicks turn to low Simmer for one hour, the longer you leave it the more the flavors will infuse, excellent left over to serve with Pasta.

****This recipe can be made in a Gourmet Skillet, Wok or Roaster depending on the amount of servings.
 
 
 

Rhubarb Pear Ginger Crisp with Hibiscus Flowers
Ingredients:
3 cups Rhubarb sliced
2 cups pears sliced
¼ cup crystallized ginger chopped
1 package Hibiscus Flowers chopped (found at trader Joes in the dried fruit section)
½ cup raw sugar or date sugar
Dash of nutmeg
2 1/2 cups of favorite granola
½ cup almond milk

Directions
Place the sliced rhubarb & pears in the bottom of the EOS (Electric oil core skillet). Sprinkle with nutmeg, ginger, Hibiscus Flowers & sugar. Sprinkle granola on the top & pour almond milk over the entire crisp.  Start cooking at 300°  degrees, cook until clicking occurs then turn down to 185°. Cook for 20 minutes. Serve with Lemon Anglaise Sauce & whip cream or favorite ice-cream.
 
 

Lemon Anglaise Sauce
Ingredients:
1 cup soymilk
½ can coconut milk
¼ cup agave
¼ c grated lemon zest ( zest on cone #1)
1 tsp good quality vanilla
¼ tsp lemon extract
2 tsp lemon juice
1 ½ tsp arrow root 
Pinch of turmeric
Pinch of salt

Directions
Whisk all of the ingredients together in a small sauce pan (3qt) until the arrowroot is dissolved. Place over medium heat and simmer for about 7 minutes. Let sit for 10 minutes at room temperature -to cool. Strain through a fine mesh strainer and refrigerate. Keeps in the fridge for a week. 
 
 
 
 
 
 

Edamame Hummus
Ingredients:
1 1/2 cups frozen blanched shelled edamame (green soybeans) 
4 teaspoons extravirgin olive oil, divided 
1/2 teaspoon salt 
1/2 teaspoon ground cumin 
1/4 teaspoon  ground coriander 
2 garlic cloves, peeled 
1/2 cup fresh flat-leaf parsley leaves 
3 tablespoons  tahini (sesame-seed paste) 
3 tablespoons  water 
3 tablespoons  fresh lemon juice 
1/2 teaspoon  paprika

Directions
Cook edamame in 11 inch skillet or small skillet with a T. of water start at med heat turn to low when clicking occurs. Take off heat and rinse in cool water.
Pour into food processor with remaining ingredients and blend until creamy. Serve with any crackers or pita.

Roasted Beet with Caramelized Garlic & Cherries
Ingredients:
6 Medium sized Beets (Red, Chioggia beets, or Golden)
1 spring onion
¼ tsp Dill seed
¼ tsp Allspice
2T. balsamic vinegar
1 cup cherries fresh or dried
Salt
Pepper
3 tsp olive oil
20 whole garlic peeled and sliced on cone #4
1 tsp tamari
Grazed zest of 1 orange
1 1/2 cup vegetable stock

Directions
Use one of the following: EOS, or 11 inch large skillet, 9 qt Braiser Pan
To roast the beets:  Cut away the leafy greens from the beets (if they're fresh, you can add them to a mixed salad; if they're limp but still tasty, you can add them to a sauté of greens) leaving about an inch or so of stem attached to the beets.  Cut beets into quarters or slicing with cone #4 with the saladmaster machine.
350 degrees: Sauté garlic & onion in olive oil add, dill seed, beets, cherries, balsamic vinegar, tamari & zest and stock cover. Turn to low when clicking occurs cooking until the liquid is syrupy. 30-35  minutes. Salt & pepper to taste
 
 
 
 
 
 
 
 
 
 
 
 
 

Lemon Dill Corn Gremolata with Tilapia
Gremolata is a chopped herb condiment typically made of garlic, parsley, and lemon zest.

Ingredients:
Gremolata:
Fresh corn from 3 cobs of corn
Grated zest of 2 lemons (cone #1)
2 cloves garlic finely minced
½ cup fresh dill chopped
Juice from 1 lemon
Sea salt
Cracked black pepper
3T lime avocado oil – or olive oil

4-6 fillet Tilapia
 

Directions
Cut the fresh corn off the cob
Mix all Gremolata ingredients and set aside.
 In Eos or Skillet add fillet of fish and salt & pepper, Start at medium heat when clicking occurs add Gremolata & turn to low. Cooking time 15-20 mins
 
 

Ingredient List:
 2 tablespoons peanut oil or vegetable 
1 large onion, sliced ( cone #4 ) 
1 red bell pepper, seeded and julienne
1 green pepper, such as ancho, Anaheim or bell, seeded and julienne
1 hot pepper, such as jalapeno or Serrano, seeded and minced
1 cup sliced mushrooms, such as cremini or Portobello (cone #4)
2 cups sliced, baked pressed tofu (preferably savory or hickory-smoked flavor)
Salt to taste 
6 non-fat whole-wheat tortillas, warmed
GARNISH:
Low-fat sour cream, salsa, chopped fresh tomatoes, avocado and scallions
 

1- Pre heat Electric oil core skillet at medium heat 300
2- Add the onions, oil and Sauté, stirring, until the onions are translucent.
3- Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.( place lid on)
4- Add the tofu and stir-fry for 5 minutes more. Season with salt to taste. Serve in the tortillas.

Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.
 
 

Couscous is a type of pasta that can be prepared in an instant. It’s done as soon as the “grains” soak up the hot liquid. This version, with its traditional Mediterranean flavors, is a wonderful accompaniment to any entree serve with a salad of cucumbers, tomatoes and feta cheese. Once you make this dish, you’ll find yourself wanting to experiment with other flavorful additions to couscous.

Ingredient List:
 1 1/2 cups water in 3 quart pan bring to a boil
2/3 cup whole-wheat couscous
1 teaspoon extra-virgin olive oil
1 fresh Italian tomato, chopped
1 tablespoon fresh parsley leaves, chopped
1 clove garlic, minced
1 tablespoon capers or olives
2 tablespoons slivered almonds, toasted
Salt and pepper to taste
 

1. Pour the boiling water over the couscous in a mixing bowl- or 11 inch skillet. Stir, cover, and let stand for 10 minutes. 
2. Fluff the couscous with a fork, stir in the olive oil, then add the other ingredients. Add salt and pepper to taste. 
3. Serve at room temperature.
 
 

Wash & rinse off the red lentils in water.
1-Put lentils into the 3 or 4 Quart Sauce pan with water, bring to med. Heat. and simmer cook. 
2-Add turmeric and ginger, and cover to simmer at 187F for 20 min.
3-Infuse the oil with the spices by cooking on medium heat in the 1 Quart Sauce Pan for less than a minute. Pour flavored oil into Dal and recover for 2 minutes. 
4- Add remaining ingredients and let cook on low for 5 min.
Serve with basmati  rice 
 
 

1- Cook basmati rice 
2-Mix 2 cups of cooked  rice with chopped tomato, salt, pepper, cinnamon., mint, pine nuts. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar. Place in 3 qt with basket insert and start cooking at med heat until vapo-valve clicks steady, turn down to low and coo k for 20-25 min until leaves are tender.

Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes then serve.

1-Combine all ingredients in  3 Quart Sauce Pan, cook and stir on medium-low until thick. 
2- Pour into oil misted 1 quart pan to mold up.
3- Slice when cooled and bake or fry with a little spray oil in the electric core skillet.
Top with marinara or spaghetti sauce. Fresh tomatoes and basil with fresh squeezed lemon juice are a great addition to this dish. Garnish with chopped fresh parsley.
 
 

Mix spaghetti sauce and canned tomatoes together
Add garlic to taste.

In the bottom of the electric skillet layer the following:
1-Pour half of sauce mix in the bottom of the electric skillet
2-Pour  dry noodles into skillet (no need to cook noodles first)
3-Add ricotta cheese onto noodles
4- Add other half of sauce
5- Add Ives veggie meat 
6- Add thin slice of zucchini cone #4
7 –Add thin slice mushrooms cone # 4
8 -Place fresh spinach on top (it will be full and piled high)
9- Grate mozzarella cheese with cone #1 sprinkle cheese on top of spinach.

Put lid on
Start cooking and 300 degrees
When it clicks- turn down to 190
It takes about 25 min to cook

1- Heat electric oil core skillet at medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. 
2- In a small bowl combine lime juice, chili powder, salt and garlic
stir until dissolved. Add seasoned lime juice all at once to pepita seeds and stir well to coat all seeds. Remove from skillet and let cool. 
 
 

1- In a blender add sunflower seeds garlic water.
2-Blend well 5-7 min. until creamy you might need to add more water if you want to make a salad dressing instead of a dip.
3- Add vinegar, salt, herbs. You can make a great sesame dip too! Just replace the sunflower seeds for sesame seeds.
 
 

1 lb. fettuccini noodles dried or fresh
1 cup fresh shrimp
1/4 cup Almond milk or milk
3 oz. grated Parmesan, Romano cheese
1 jar of alfredo sauce
1 cup fresh spinach
½ cup mozzarella cheese
2 tsp granulated garlic
4 tbsp. olive oil
Salt & pepper to taste
1 yellow squash
1 zucchini
Cut zucchini & Yellow squash with cone #4 
In the electric skillet layer the following:
1- squash & zucchini
2- ½ alfredo sauce
3- Fettuccini noodles
4- Other ½ alfredo sauce
5- Shrimp
6- Mozzarella Cheese
7- Fresh Spinach 
8- Almond milk
9- Parmesan Romano Cheese
10- Sprinkle with parsley
Start at 320 degrees Turn down when clicking occurs- takes 20 min to cook.

Ingredients:

2 cups cooked Fettuccini
2-3 medium sized boneless chicken breasts skin removed
Chicken seasonings
2 cloves minced garlic
¼ c. sweet red, green & yellow pepper cut into strips
¼ c. sliced mushrooms
¼ diced red onions
1/3 c sun dried sliced tomato
Fresh basil to taste
1 cup Classico sun dried tomato Alfredo sauce
 (or use Alfredo sauce & mix in Sun dried tomatoes found in jar)

Method:

• Season chicken with seasonings
• Pre- heat Electric oil core skillet to 350 F. 
• Add chicken, turning until lightly browned on both sides with lid ajar.
• Add onions, sliced mushrooms, fresh garlic, peppers & cooked fettuccini & sun dried tomatos sliced.
• Mix Classico sauce with fresh basil, pour over chicken and vegetable mixture.
• Place lid on skillet. When vapo valve begins to click, turn down to 175. Cook for 20 min.
• Serve with Romano cheese & fresh chopped parsley.
 
 

1. Preheat electric oil core skillet to 350, add oil.
2. Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 6-8 minutes in all.
3. Add the onion, celery & carrot and zucchini cook, stirring occasionally, for 3 minutes.
4. Stir in the tomatoes, paprika, cumin, cayenne, and ginger. Cook, stirring, for 1 minute.
5. Stir in remaining spices.
6. Cover and cook, until the chicken and vegetables are almost done, about 10 minutes.
7. Add in the vegetable or chicken broth and bring to a simmer.
8. Stir in couscous & parsley & chickpeas & sun dried tomatoes.
9. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
 
 

Ladle the soup into bowls and serve with lemon wedges. 
 
 

Creamy tahini makes a super dressing for cauliflower, in this traditional Middle-Eastern mezze. Dip into it with a fork or a chunk of bread. 
1 small head of cauliflower, broken into florets or sliced 1/2 inch thick 
2 to 3 garlic cloves, chopped 
1/2 cup tahini, any lumps mashed with a fork 
1/2 to 1 teaspoon ground cumin 
Juice of 1 lemon 
Salt and pepper, to taste 
Dash of hot pepper sauce or cayenne 
A few tablespoons of water, as needed 
Garnishes 
Paprika 
Chopped parsley and/or cilantro 
Lemon wedges 
1. 
Cook the cauliflower in 11 inch skillet until just tender 10-12 min; do 
Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce mix with the cauliflower. 
 
 

A refreshing dip that is found throughout the Middle East and parts of Central Asia. Always a component of a mezze or appetizer buffet, this dip is a natural with flatbreads. 
1½ cups plain yogurt (you can use low-fat) 
1 cup (packed) fresh mint leaves, finely chopped 
3 to 4 cloves garlic, peeled and finely minced 
½ teaspoon salt 
½ teaspoon freshly ground black pepper 
Mix all of the ingredients together in a bowl and refrigerate until well chilled. 

Storing: You can make the dip up to 6 hours ahead; cover and chill until needed.

Makes about 2 cups

This salad may be stored in the refrigerator for several days. It is excellent to take on picnics. 
1 pound (about 3 cups) dried lentils 
1 t. ground cumin seeds 
2-1/2 t. salt 
4 scallions 
4 to 4-1/2 T. lemon juice 
1/8 to 1/4 t. freshly ground black pepper 
1/2 cup olive oil 
1 cup minced parsley, well-packed 
In a 3- to 4-quart pot, combine the lentils with 5-1/2 cups of water. Add the cumin, 1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes. Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds halfway up their green sections. When lukewarm, add the remaining salt, the lemon juice, the black pepper, oil, parsley, and scallions. 
Stir and cool. Serve at room temperature or cold. 
Serves 8.

In Lebanese cookery, there are many fisherman's dishes. This is a very good one. 
4 Tbs. olive oil 
1 large onions, finely chopped 
1 celery stalk sliced
1 tsp. salt 
1 tsp. ground cumin 
1 kg / 2-1/4 lb. fillets white fleshed fish 
1 pinch of cayenne or Aleppo pepper
1 small can diced tomato with juice – or 2 fresh chopped finely tomato
50 g / 2 oz. hazel nuts 
juice of one lemon 
Sauté 3 tablespoons of the oil in electric oil core skillet (350 degrees), and fry the onions slightly brown. Add the tomatoes, salt and cumin. Simmer until the onions have almost melted. Add the fish and cook gently for 5-8 minutes. Turn heat down to low. Sprinkle with hazelnuts and the remaining tablespoon of oil and the juice of a lemon. Sprinkle with parsley & serve.
(Vegetarian option- Use lightly pan fried Slices of Eggplant instead of fish)

1 cup butter, softened ( or soybutter)
3-1/2 cups whole wheat Pastry flour 
3 cups organic confectioners' sugar 
1/2 tsp. almond extract 
1 cup sliced almonds 
Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350° F and bake the cookies on Saladmaster  cookie sheet for 10 minutes or until they just start to color golden. Cool and sprinkle with powdered sugar then store in an airtight container. 

 Melt butter in Electric oil core skillet at medium temperature.
Add the onion and celery and cook for about 5 minutes. Add green onions and cook an additional 2 minutes. Add the cashews and cook, stirring frequently, for about 3 more minutes, when they start to brown. 
Reduce heat to low. Add as many bread croutons as will comfortably fit in the pan, plus the sage, salt, pepper, and green onions, and toss to mix. Add salt or pepper if necessary. Mix well, adding vegetable broth. 
Cook at 200 for 20 minutes. 
 
 

 Sauté onion and mushrooms with 2 .T olive oil in 11 inch skillet.  Pour in 2 cups water and vegetarian bouillon cubes & stir while bringing to a boil.  Add arrowroot and stir continuously add herbs. Stir in 1 T. miso. & serve. 

PREPARATION:
Place the walnuts in EOS and toast in at 300 degrees for 5 minutes. Remove, let cool, and roughly chop. In a large bowl, toss together all the ingredients. Serve plain or on a bed of romaine lettuce or mixed greens.
 
 

• 1 pkg firm tofu, cut into 1 cm dice 
• 1-2 tbsp green curry paste
- (see recipe for curry paste if you want to make your own...) 
• 1-1 1/2 cups coconut milk 
• 1 medium head of cauliflower
• 1 can of baby corn
• 1 can of bamboo shoots 
• 1 medium carrot, cut diagonally 
• 3-4 small green squash, sliced 
• 2 tbsp soy sauce 
• ½ cup water & 1 veggie bouillon cube
In 3 qt pan, add water veggie bouillon, coconut milk & curry paste. Whisk together and simmer on low heat.
In 7or 5 qt wok sauté carrot cauliflower in sesame oil & 1 tsp water for 5 min. Add squash and cook for 3 min. Add remaining ingredients and cook for additional 8 min until veggies are tenderized.
Pour green curry sauce on and serve
Serve with basmati rice and chutney.
Garnish with chopped shallots & cilantro 
1 tbs. of cornstarch or arrowroot can be added to thicken the sauce.

INGREDIENTS:
• 1 package semi sweet chocolate chips
• 1 tsp salt
• 1 pkg silken tofu
• 2 Tablespoon almond milk
PREPARATION:  Use 1 qt sauce pan and melt chocolate chips over lowest heat add almond milk and stir until smooth.
In Blender or Mixer –
Blend tofu well until smooth.
Mix tofu with melted chocolate chips & chill.
Serve with Strawberries
 
 

 Pre heat 11 inch sq. griddle on medium heat then Spray griddle lightly with oil,. Meanwhile, mix all the dry ingredients (flours through cloves) and add the rind, juice, and raisins to a well in the center. Mix briefly, just until combined (a few lumps are okay).
When the skillet is ready, drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble. Turn and cook a couple more minutes until the underside is golden and the inside is cooked. Serve immediately.

Blend the banana, soy milk, cinnamon, nutmeg, salt and yeast together until they form a frothy, smooth batter. Soak bread in the batter. Pre- heat the 11 inch griddle for 3-4 min at med temp.
Spray oil on griddle, then pan-fry the soaked toast for 1-2 minutes on each side, or until crusty and golden. Meanwhile, put the strawberries in a small saucepan and just cover with maple syrup. Heat for a few minutes, or until the strawberries are heated through and the maple syrup is reddish.
Serve immediately, with strawberry syrup drizzled over each toast piece. Yum

Put the oats, water, salt, and cinnamon in 3qt or small saucepan. Bring to a high simmer , and then reduce heat to very low. Cover and cook for 15-20 minutes.

While oats are cooking, remove cherries from freezer and cut each in half while frozen. Allow them to thaw a little on the counter until oats have cooked for 10 minutes. Stir in the cherries and vanilla extract. Cover and cook until oats are tender and thick, about 7 more minutes. Serve with your favorite sweetener. (agave is mine)

Ingredients:
Pizza dough or frozen dough
1 bell pepper
½ sweet onion
tomato sauce (favorite kind)
Veggies- any that you like & meats
2 cups grated mozzarella cheese or vegan cheese (follow your heart brand)
Directions:
Oil the electric skillet with olive oil. Spread pizza dough on bottom of skillet; shape to fit pan. 
Spread tomato sauce, cheese, pepperoni slices and toppings. Add one bell pepper(diced) and ½-1 sweet onion (diced). 
Place lid on electric skillet all the way. Turn to 325 degrees for 10 minutes (exactly).
Let stand 12-15 minutes. (Do not lift the lid!) 

1/4 lb. basil, fresh
2/3 cup lemon juice
1 raw cashews or almonds
2 cloves garlic, raw
pinch of cayenne
a little filtered water in the blending process.
pinch of sea salt
Directions:
Use a Blender or food processor, Blend all ingredients until creamy.
 
 

Directions: (If you cant find Kohlrabi you can use cabbage instead)
Slice the kohlrabi and slice it into very fine slices with the saladmaster machine using cone #4. Slice the apple, Squeeze a bit of lemon over apple to prevent browning.
Make the lemon vinaigrette to taste using the lemon flavored oil, lemon juice, agave, a few Italian herbs and salt and pepper to taste. Whisk the dressing to mix well.
Place the kohlrabi in a serving bowl, pour the vinaigrette over and mix.
Remove the apple slices from the lemon water and add to the kohlrabi.
Mix well.Shortly before serving sprinkle the pistachio nuts over and mix again.
You can serve the salad on a bed of lettuce, or alone.
It keeps well overnight and tastes great on the second day also.
Notes:
I chose the Granny Smith apple to keep everything that lovely green color, but a regular apple would be fine too and give a red and green appearance to the salad.

Ingredients:

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half 
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant,  use cone # 3 with saladmaster machine
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), use cone # 3 with saladmaster machine
1/2 teaspoon black pepper
 1 can of Chickpeas
Garnish: Parmigiano-Reggiano shavings and fresh basil 
Directions:

In the 7 qt or 5-quart saucepan, heat olive oil over low-medium heat. Add garlic and onions,peppers and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover and cook for 10 minutes, stirring occasionally. Add tomatoes, zucchini, chickpeas and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serve with pasta or rice or its yum by itself.
 
 

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices. Add herbs and greens and serve.
 
 

Directions: Peeled and sliced 2 eggplant.  Salt eggplant and let sit for 15 minutes, then pat dry.
Put eggplant in a bag with whole wheat bread crumbs and shake until they were well covered. 
In the 12 inch electric oil core skillet, pour a layer of (1/3 of the jar) Spaghetti Sauce,
 Placed the eggplant slices on top of sauce, then put a thin layer of spinach, and sliced zucchini cut with cone #4 with the saladmaster machine.  Add some more spaghetti sauce then another layer of eggplant, add the rest of the sauce then sprinkle bread crumbs, then a thin layer of nutritional yeast and garlic. Start cooking at 350 degrees then turn down to low when the clicking occurs.  Cook 25- 30 minutes until eggplant is tender. 

Preheat 12 inch EOS to 350°
 In 12 inch Electric oil core skillet, sauté the onion, garlic in veggie broth for two-three minutes. Add the Veggie meat, pepper, spices, quinoa and water. Let this cook until clicking occurs add fresh herbs then turn down to 185°.
Cook 10-15 minutes, until quinoa has absorbed the water and you can see the white germ ring. 
 
 

INGREDIENTS: 
1 package semi sweet chocolate chips 
1 tsp salt 
 1 pkg silken tofu 
2 Tablespoon almond milk 
PREPARATION:  Use 1 qt sauce pan and melt chocolate chips over lowest heat add almond milk and stir until smooth. 
In Blender or Mixer – 
Blend tofu well until smooth. 
Mix tofu with melted chocolate chips & chill. 
Serve with Fruit
 
 

INGREDIENTS: 

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly with cone #4 with the saladmaster machine.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
 
 

1 to 1 1/2 Bundles Udon Noodles
Oil, about 2-3 Tbs
3-6 Stalks of Broccolini, depending on size
1 large bunch of Swiss Chard
1/2 tsp Red Pepper Flakes
Black Pepper
Fresh garlic
Salt
10 Cherry Tomatoes, quartered
1/2 Cup Cannellini, drained and rinsed
1-2 tsp Italian Herbs
Balsamic Vinegar, for drizzling
Heat a 7 qt pan of salted water to a boil. Add udon noodles and cook for four minutes (or as long as package directions dictate), then drain and rinse well. 
Coat lightly with oil to prevent noodles from sticking
 Preheat  11 inch skillet or wok over medium heat with a little oil. Add broccolini  & Chard. Season with 1 big pinch of salt, black pepper, and red pepper flakes & garlic.  Place lid on-
Once the broccolini starts to turn bright green and get a little color (just a minute or two), push them to the edge of the pan. Turn down the heat and add quartered cherry tomatoes. Stir to coat in any oil/spices leftover from the broccolini, then let cook, untouched, to get a little color and soften up, 1-2 minutes. Once tomatoes are softened, add 1/2 cup of beans. Stir everything together and remove to a bowl. Add  udon to the broccolini, beans, and tomatoes. Taste and season with more salt or pepper if needed. Plate, and drizzle with balsamic vinegar if desired.

Directions:
Cut the squash very thin
Grill kabocha squash on 11 inch griddle or electric oil core skillet
Top with Hemp Seed Oil, salt, dill then sprinkle with Shelled Hemp Seed. Add pepper to taste.

Ingredients:
1/4 cup Hemp Seed Oil
1/4 cup red wine vinegar or lemon juice
2 Tbsp agave
1 cups red cabbage, shredded
2 sliced blood oranges
1 cup Jicima 
1 cup Sun chokes
1/3 cup Shelled Hemp Seed
Lemon or lime oil

Directions:

Combine Hemp Seed Oil, vinegar and agave in a bowl. Whisk together.
 Toss with remaining ingredients.
 
 

½ cup Shelled Hemp Seed
2 tbsp Hemp Seed Oil
2 cups quinoa, 
2 cups assorted veggies- onion, garlic, edaname, corn, bellpepper
Lots of fresh herbs
2 Tbsp lemon juice
1 veggie bouillon cube
Directions:
Preheat 12 inch EOS to 350° 
 In 12 inch Electric oil core skillet, sauté the onion, garlic in veggie broth for two-three minutes. Add the, pepper, spices, quinoa and water. Let this cook until clicking occurs add fresh herbs then turn down to 185°. 
Cook 10-15 minutes, until quinoa has absorbed the water and you can see the white germ ring. 
 
 

In large wok sauté garlic add veggie broth & greens
Cook until tender

Directions
In the electric oil core skillet or 5 qt  add vegetable broth, onion and sauté on medium high heat 350 degrees for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a high simmer 400 degrees. Place cover on, when clicking occurs turn down to low heat 200 degrees and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using).  Cook for about 15-20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.

2 bunches of Curly Kale or Dino Kale
2 Cans of Cannellini Beans (white Kidney)
1 large onion
2 lemons
1 cup of veggie broth (or 1 Veggie bouillon with water)
¼ cup sesame seeds
2 tsp roasted sesame oil (optional)
1 tsp braggs amino’s

Equipment: 
7 qt wok & Induction Stove 
Saladmaster machine
Directions:
Preheat 7 qt wok on medium temperature.  (Medium on the induction is 250-300 degrees)
Cut onion with cone # 2 with the saladmaster machine
Sauté onion in 7qt wok with ½ cup of the veggie broth for 3 minutes
Chop or tear Kale into bite size pieces 
Add chopped Kale to wok pouring on ¼ cup of the veggie broth
Add Cannellini Beans
Add juice from 1 lemon
Zest lemon with cone #1 with the saladmaster machine, add to Kale.
Cook until clicking occurs then turn down to low
Cook for 15 mins until tender.
Sprinkle with sesame seeds & sesame oil, and braggs.
Serve on toast or alone.
 
 

4 kohlrabi’s purple or green or both (or 1/2 green cabbage)
1 Granny Smith apples
100 grams pistachio nuts, shelled 
2 Tbsp Dijon vegan mustard
2 lemons 
1 bunch Fresh mint chopped
1 bunch fresh parsley chopped
2 pomegranates
Salt & Pepper 
2 Tbsp Agave Nectar
Equipment: 
Saladmaster Machine & large bowl

Directions
With cone # 4 thinly slice the cabbage or Kohlrabi
With cone # 2 cut the green apple.
Remove pomegranates seeds- arils from the pomegranate.
Zest lemon with cone #1 with the saladmaster machine
Mix Dijon mustard, agave, and juice from 1 lemon in a bowl.
Toss all ingredients together and serve, add more lemon juice if you like.
 
 

Simply juice the grapefruit and lime into a glass and then fill the rest of the glass with the sparkling water. Add 1 TB or more of agave to taste and stir it with a spoon. Chop some fresh mint and sprinkle it on top. Done.

Directions:
Preheat a large wok or skillet on medium temperature
Cut onion into a thin slice
Sauté onion in  wok with ½ cup of the veggie broth for 3 minutes
Chop or tear Kale into bite size pieces 
Add chopped Kale to wok pouring on ¼ cup of the veggie broth
Add juice from 1 lemon
Zest lemon with cone, add to Kale.
Cook  on low until tender.
Sprinkle with sesame seeds & sesame oil, and braggs.
Serve on toast or alone.

Here are great greens for smoothies:
dandelion greens and kale (tons of calcium)
lettuce
celery
watercress
escarole
mustard greens
turnip greens
carrot tops
broccoli
asparagus
cabbage
Brussels sprouts
collard greens
kohlrabi
 Then add some combo of fruits like:
apples
pears
bananas
oranges
papaya
pineapple
kiwi
blueberries
raspberries
strawberries
watermelon
cucumber

I could go on and on. There's really nothing that can't be added into a green smoothie.

Ingredients:  
1 garlic clove, halved 
1 1/2 tablespoons oil 
1 finely grated carrot
1 package baby arugula  
6 large eggs 
1 zucchini thin sliced with cone #4 
1 tomato diced 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1/2 cup cheese cone #1 
Sauté  garlic  in EOS with oil add veggies , add eggs and cook at 250 until clicking turn to low.

This makes one Saladmaster Electric Oil Skillet full. Use the Saladmaster machine, for most of the chopping. I place the electric skillet right under the Saladmaster machine, and layer the dish.
ORGANIC INGREDIENTS:
2 tablespoons coconut oil
1 large leek
5 medium carrots, unpeeled, base cut off
2 tablespoons rosemary (dried or fresh)
1 cup crumbled wakame seaweed. I tear the dry seaweed apart with my hands
5 large garlic cloves. Chop and let sit 10 minutes, to release antioxidants
5 medium to large red potatoes, unpeeled
2 large zucchini
1 cup hot water with 2 ½ tablespoons miso stirred into it, to make a broth
4 coarsely chopped Roma tomatoes
½ bunch chopped scallion
Note: This is the vegan version. Non vegan which is very good also is to use unsalted butter in place of coconut oil, and sprinkle 1 cup of grated cheddar over the carrots and 1 cup before the topping of chopped tomato and scallion. 2 cups total. Instead of the miso broth, use 1 cup of half & half cream!
PERPARATION:
Spread 1 tablespoon of the coconut oil on the bottom of the electric skillet.
Trim older leaves off  the leek. You can use all the green leaves also.
Slice the leek down the middle, with the base intact, and run under cool water, pulling back the leaves to clean the dirt which collects where the leaves join. Cut off root base. Run the leek thru the Saladmaster machine, using the slicer. There will be some large strips, but they will cook and soften nicely. Layer the leek on the bottom of skillet. With the large grater attachment, feed the carrots through Saladmaster, spreading them out. Sprinkle on 1 tablespoon of the chopped rosemary, half of the chopped garlic, and the torn up seaweed. Using crinkle cut attachment, feed 3 potatoes through, spreading them out. Dot with the other tablespoon of coconut oil. Using the slicer attachment, slice the zucchini, and spread them out. Sprinkle on the rest of the rosemary and garlic. Pour over the miso broth, and top with the chopped tomato and scallion.
Set skillet on 350, and when it clicks, turn to 210 for approximately a 1/2 hour. Serves 10-12.
Enjoy!
 

2 cups of spinach leaves
½ English cucumber diced (cone #3)
1 medium to large tomato diced
2 green onions chopped
Salt and Pepper to taste
1 ½ tsp Vegenaise (Follow Your Heart) mayo substitute
1 ½ tbsp. nutritional yeast
Kai’s Salad Master Potato-Veggie Curry
1 lb potatoes, diced large and cooked ‘til tender
2 medium onions diced (Cone #2)
2 tbls Coconut oil
1 tbl Cumin seeds
1 tbl Curry powder (or to taste)
3 cloves fresh garlic, diced
1 – 2 tbls fresh ginger, grated (Cone #1)
1 can diced tomatoes (or 2 cups fresh)
1 can veggie broth
1 red bell pepper, sliced
1 green bell pepper, sliced
2 carrots, sliced
1 head cauliflower, diced large
1 bag frozen soy beans (or green beans)
1 cup cashews, slightly roasted
Salt to taste
Sauté onion in coconut oil a few minutes. Add spices, garlic and ginger. Stir in tomatoes & broth and simmer a few minutes. Add cooked potatoes and all veggies. Cook over medium heat until your Saladmaster lid clicks, then turn to low for about 10 minutes. Top with cashews.

1 bunch dark red beets
Beet greens (optional)
1 lemon, juiced
1 can organic coconut milk
1 cup water or liquid left from cooking beets plus water to equal 1 cup
Pinch dried chili flakes
Salt
Scrub beets and wash greens thoroughly.
Cook whole beets in the Saladmaster 3 qt (with insert) until tender.
If you want to use greens, cook them as well.
When beets are cook enough to handle, pinch off their skins.
In Vita Mix or blender, mix beets, lemon juice, chili flakes, salt, liquid, and ½ -2/3 can of coconut milk. If you are adding the greens as well, add them now. Blend until smooth. Add more water, lemon or coconut milk to your personal taste. Serve chilled or warm.

Wash and dry 2 large filets of fresh wild fish no more than 1” thick.
Place in Electric Oil Core Pan with a pat of butter or ghee on top of each filet.
Add 1 cup white wine.
Cook at 300 degrees - 8 minutes each side.
Remove fish and keep warm. Place pan with wine on stove top. Bring to a simmer. Add salt and 2 tbl arrow root mixed with cold water to thicken. 
Pour sauce over fish. Serve with lemon garnish.