CELERY ROOT APPLE FENNEL SALAD with HORSERADISH Dressing

CELERY ROOT APPLE FENNEL SALAD with HORSERADISH Dressing
dressing
Juice of one lemon

2 Tbsp Dijon mustard
1 Tsp honey or maple syrup
3-4 Tbsp olive oil
4 Tbsp veganaise mayo
2 heaping teaspoons prepared horseradish
salt and pepper to taste
Salad ingredients
3 Celery root, peeled cone #2
1 Crisp apple honey crisp cone #3
1 small fennel bulbs cone #4 and fronds
6 scallions, sliced
1 cup fresh parsley leaves
1 tsp celery seeds
¼ cup fresh mint, chopped
½ cup fresh basil, chopped
Process salad ingredients and toss with dressing and serve.

GREEN GODDESS CARROT YAM SALAD


GREEN GODDESS CARROT YAM SALAD
For the Vegan Green Goddess Dressing
1/3 cup tahini (or cashew butter)
¼ cup herbs parsley, cilantro, basil
1/2  cup chopped green onion
2 tbsp gluten free soy sauce or tamari sauce or (Coconut aminos)
2 tbsp apple cider vinegar
1 lemon juice and zest
sea salt and black pepper (to taste)
1 garlic cloves
1 cup water
1/4 cup olive oil or avocado oil
Optional - to make thinner dressing add more water or a bit more oil.

For the Salad
1 large yam sweet potatoes cone #2
4 carrots cone #2
2 purple carrots Cone #2
1/2 cup chopped green olives cone #4
3 T seeds sesame, hemp, pumpkin
3 T currants
Green Goddess Dressing (see above)
parsley to garnish
 

CAULIFLOWER MAC AND CHEESE

CAULIFLOWER MAC AND CHEESE
Ingredients
1 package of gluten free elbows pasta

1 onion cone #2
1 heads cauliflower cone #3
1 cup nuts l cashews to 6 cups water
1/4 cup roasted red bell pepper
1/2 cup nutritional yeast
1 lemon juiced – 1 T. apple vinegar
sea salt, smoked paprika, black pepper
1 teaspoon finely chopped fresh chives
Optional, daiya cheddar vegan cheese – fakin bakin tempeh for sprinkling on top.
Instructions
Blend cashew nuts, bell pepper, yeast, salt, pepper, smoked paprika, vinegar and lemon to make a creamy cheese sauce.
Layer in the Electric Skillet: onion, sauce, cauliflower, pasta, sauce, daiya cheese. start at 320 degrees, click turn down to 150. Crumble tempeh fakin bakin on top to serve

BLACK OLIVE ORANGE & BEET SALAD



BLACK OLIVE ORANGE & BEET SALAD
Serves 4
4 cups of greens of choice, lettuce, spinach or other
1 cup black olives 
1 teaspoon grated orange zest cone #1 on SM Machine
Pinch crushed pepper
4 tablespoon olive oil
4  tablespoon Amphora grapefruit vinegar or rice wine vinegar
2-4 sweet oranges chopped
1/2 med red onion #2 Cone

3 beets cooked (use 3 quart w/basket)
2 cups fresh beet greens chopped
black pepper to taste
sea salt to taste
Cook beets in steamer for 20-25 min cool and use cone # 3 to cut up the beets. Chop fresh beet greens and set aside. Zest orange.  Mix all ingredients together and marinate then serve. 
 

Sweet Potato Berry Cobbler


Sweet potato Berry Cobbler
3 1/2 – 4 cups strawberries or other berries,
4T maple syrup or   date sugar
1 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg
Crisp:
1 1/4 cup rolled oats
1 1/2 cups low sugar granola
2 pinches of salt
1 tbsp cinnamon
a good sprinkle of ground flax
 1 ½ almond or soy milk

In a large bowl combine the shredded potatoes, berries-strawberries, sugar,coconut. flour, and spices -coat, then let rest. In a medium bowl, combine and stir the dry ingredients first: oats, granola, sugar, salt, cinnamon, and flax. Place strawberry mixture ingredients in EOS start cooking at medium heat. Then cover evenly with your crumble crust. Pour a little soy or almond milk over the top.
Bake for 20 minutes. Medium –click- low.  Serve with coconut cream or other.