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
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.
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