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.