Roasted Veggies with Spinach Basil Pesto

1 lb. yams cone #3
3 lg. carrots cone #4
1 med. Red Onions
 1 cup Cherry tomatoes
1-2 Zucchini cone #4
1 small Eggplant
1-2 Fennel bulbs
1 small Kohlrabi
1 lg. green pepper
1 med. red pepper
1 T. oil
Black cracked pepper
Sea salt

Wash and dry vegetables. Any combination of vegetables in season may be used.

Cube them into large bite-size pieces.
Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with pepper, salt.
Roast in EOS at 400°F; with lid ajar –for 8- 10 mins to brow veggies, place lid on & when clicking occurs turn down to 185°.

Spinach Pesto Ingredients
2 cups baby spinach leaves
3/4 cup fresh basil leaves
1 cup parsley leaves
1/2 cup raw nuts
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Water for consistency
Blend in food processor until smooth

Tempeh & Corn Soup


2 yellow onion, cut cone #2
2 stalks of celery, cut cone #3
1 chilli, finely diced (optional)
2 garlic cloves, minced
1 pkg tempeh
2 tbs (cornstarch) or arrowroot
1 tsp powder vegetable broth
4 cups corn kernels (fresh)  or frozen
2 cups vegetable stock

to serve
soy cream  Or Soy yogurt
coriander (cilantro) or parsley
Cut the tempeh into chunks. Preheat 7qt on medium heat
add-2 tbs of oil.  Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.
Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.
Add the stock and corn Bring to a gentle simmer add cornstarch and veggie powder broth and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.  Blend ½ the soup in blender then add back to pan of soup and stir.
Serve warm drizzled with soy cream or soy yogurt, torn coriander (cilantro) or parsley and a little sprinkle of cayenne pepper if desired.

Tortilla Soup

Ingredients
1/4 cup chopped onion cone #2
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups vegetable broth
4 tablespoons chopped fresh cilantro
1 cup frozen corn kernels
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups roasted tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 cup chopped chard, spinach or kale leaves
½ cup carrot chopped cone #3
1 1/2 tablespoons minced seeded jalapeño chili

In 5 Qt Roaster or 7 Qt ,Add onion and garlic, carrot, zucchini and jalapeño; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to simmer. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, to soup. Cover; Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

Kale Tempeh Saute Salad

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 or 11 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.

Cashew Nut Paella

• 1 medium Green Bell Pepper, chopped into chunks
• 1 medium Red Bell Pepper, chopped into chunks
• 1 Red Onion, chopped into small pieces (cone #2)
• 1/3 cup Black and/or Green Olives, chopped into small pieces
• 1 large Tomato, chopped into small pieces
• ¼ cup Frozen Peas
• 3 cloves Garlic, minced
• 1/3 cup Cashews (whole or pieces)
• 1 can baby corn
• ¼ cup fresh parsley
• 1 cup Rice Risotto Or Basmati
• 1 cup Vegetable Broth
• 1 tbsp soy butter or oil
• 1 tsp ground Turmeric & Saffron (use proper saffron if it is available)
• 1 tsp ground Cumin
• 1 tsp Chili Powder
• 7 qt wok (or "Paella," the Spanish word for the type of pan)

How to Make Cashew Nut Paella
Step 1: Sauté the onion in oil and butter for 3 minutes in large Wok Or 5 Qt or until it is soft.
Step 2: Add rice, tomato, peppers, onions, olives, garlic, turmeric, cumin, and chili powder.
Step 3: Cook for 2 minutes.
Step 4: Pour in vegetable broth and reduce heat. Medium Click Low- Simmer for 20 minutes.
Step 5: Add the peas and cashews. Cook for 5 minutes.
Serve and Enjoy!!

Bread Pudding

Ingredients:
8 cups 1/2 " whole-grain bread cubes or Gluten Free Bread
1 cup dried cranberries or raisins
1/2 cup finely chopped apple pieces
1/2 cup finely chopped pecans or walnuts
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
4 cups plain almond milk or soy
1 T. canola oil
2/3 cup and 2 T. agave nectar or maple syrup, plus more for drizzling
Preparation:
1. In a medium-sized bowl, combine the bread cubes, cranberries-raisins, apple pieces, nuts, cinnamon, ginger nutmeg and salt until well mixed. Using a spoon, stir in the almond milk, canola oil and agave nectar and allow the mixture to stand for 10 minutes.
3.Spray the electric oil core skillet with a light oil- Pour the mixture into the EOS and bake at 300 degrees for 30 minutes. Drizzle with syrup and serve warm with soy dream

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.

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
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“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.
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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.

Orzo Arugula Strawberry Salad with Fennel Dressing


1 cup orzo pasta or Israeli couscous
2 cups vegetable broth
1/2 tsp olive oil,
1 tsp grapeseed oil
1 cup strawberries
2 cups arugula
1 cup walnuts
1/2 cup spring onions, chopped
1/2 medium sized red onion, finely chopped
1 oz basil & cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
sea salt to taste

In 5 qt roaster, heat 1 tsp grapeseed oil over medium high heat. Add the orzo and stir about 1 minute, until the orzo is lightly browned. Stir in 2 cups of broth.* Cover with a lid and reduce heat to low. Simmer for about 15-20 minutes, or until the orzo has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse. (Another method I've used occasionally to rapidly cool the couscous if it's a little too creamy is to spread the hot orzo on a cookie tray in a thin layer, uncovered, for about 15-20 minutes). Once cooled, stir in the remaining 1 Tsp oil to coat and separate the grains. I use a wooden spoon to gently break up the grains in a serving bowl.
In a serving dish, combine the orzo with walnuts, spring onions, red onion, basil, cilantro, lemon zest and shallots. Add lemon juice and strawberries, arugula & adjust seasoning with the sea salt to taste.
Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in. Serve with Fennel vinaigrette

Fennel Vinaigrette
Ingredients
4T. extra-virgin olive oil
Fennel fronds chopped finely
3 tablespoons sweet wine vinegar, such as Late Harvest Riesling, or seasoned rice vinegar
2 tablespoons fresh lemon juice
1 garlic clove minced & smashed with knife
Salt and freshly ground pepper
whisk together & serve

Almond Milk

Ingredients
1 cup whole raw almonds, soaked 8 hours, rinsed and drained
2-3 cups water
1-3 pitted dates (optional )
1/4 teaspoon vanilla extract (optional)
Dash of cinnamon (optional)
Directions

Combine all ingredients in a high-speed blender (Blendtec or Vitamix) and process until smooth.
To separate the milk from the pulp: squeeze the mixture through the More than a NUT MILK BAG and compost the pulp or reserve it for use in cookies, piecrusts, breads or biscotti.
Serve at room temperature or chilled. Stored in a sealed glass jar in the refrigerator, Almond Milk will keep for up to 4 days. It naturally separates so shake well before serving.

Banana French Toast

2 medium bananas
2/3 cup soymilk
2 tablespoons maple syrup
1/8 teaspoon ground cinnamon
4 slices bread

Blend bananas, soymilk, maple syrup, and cinnamon until smooth.
Pour into a flat, shallow dish and soak bread slices 1 minute on each side.
Transfer carefully to a skillet, which has been oiled or sprayed with a vegetable spray. Cook first side until lightly browned, about 3 minutes, then turn and cook second side until browned.

Vegan French Toast

1 banana
2/3 cup soy milk or almond milk
1/2 tsp cinnamon
1 dash nutmeg
 sprinkles of salt
1 tsp nutritional yeast
2-3 slices of  Sprouted Bread or Gluten Free Bread
2 Tbsp soy butter, or spectrum spray oil
fresh or frozen strawberries
maple syrup
Use 11 inch griddle- or 11 inch skillet
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 1 qt 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!

Buckwheat Corncakes

Buckwheat adds a wonderful, hearty flavor to these easily prepared pancakes. Serve them with homemade applesauce, fresh fruit, or maple syrup. Makes 16 3-inch pancakes
1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup almond milk or rice milk

Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.

Preheat a 11 inch griddle or skillet, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

Fruited Breakfast Quinoa


Quinoa is a highly nutritious seed that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture. It is important to rinse the grain thoroughly prior to cooking. Makes about 3 cups
1/2 cup rinsed quinoa
1-1/2 cups vanilla rice milk
2 tablespoons raisins
1 cup chopped fresh or dried apricots or other fruit
1/4 teaspoon vanilla extract
In a 2qt or 3qt- saucepan, combine the quinoa with rice milk. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender.
Stir in the remaining ingredients, then transfer about 1-1/2 cups to a blender; puree.
Return pureed mixture to the pan and stir to mix. Serve warm or chilled.

Breakfast Burritos

6 tortillas whole wheat sprouted or corn
4 Tbsp. vegetable oil, divided
1 clove garlic, minced
1/2 onion, finely diced
1 lb. firm tofu, crumbled
1 cup vegetables of your choice (try green onions, tomatoes, mushrooms, and bell peppers, potatoes), finely chopped
1/8 tsp. turmeric
6 oz. faux sausage (try Gimme Lean: http://www.lightlife.com/product_detail.jsp?p=gimmeleansausage), crumbled
Salt and pepper, to taste
Tabasco or other hot sauce, optional


Heat the tortillas in EOS at 250° for 5 to 10 minutes. In 11 inch skillet, pre heat pan on medium heat then add 2 Tbsp. of the vegetable oil . Add the garlic and onion and sauté for 2 to 3 minutes. Add the tofu, vegetables, turmeric, and salt and pepper and continue to cook over medium heat for 5 to 7 minutes. Meanwhile, in gourmet skillet, heat the remaining oil, add the faux sausage, and cook until the "sausage" is browned. Add the "sausage" to the tofu mixture and stir to combine. Scoop the mixture into the tortillas, fold them up, and serve immediately. Serve with hot sauce. Makes 6 servings.

Apple Cinnamon Oatmeal

1 cup water
1 cup old fashioned (not quick) oatmeal
2 tablespoons raw sugar or maple syrup
¼ cup diced apples
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons vanilla extract (optional)

Add water, apples, cinnamon, salt and sugar in 1 Quart Sauce Pan on medium high. Cover until clicker sounds, then stir in oatmeal, cover and turn down to low for 5 minutes. Sprinkle with almond milk,additional sweetener, and apples or other fruit, if desired.

Apple Sauce

3 Rome apples
1qt sauce pan                  
Saladmaster  and # 2 cone
Cut up the apples on the #2 cone.
Place in 1 qt and set heat on medium. Open valve clicks, turn off.  After ten minutes, remove lid and stir until smooth and rosy red. No sugar is needed. Very high in anti-oxidants to prevent heart disease and aging. 

Scrambled Tofu


Ingredients:
1 16-ounce block firm tofu
3 cloves garlic, peeled and sliced thin (1-1/2 tablespoons)
2 stalk celery sliced
3 tablespoons diced red bell pepper 
1 zucchini cut with cone #2
1 tablespoons oil
2 T. curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup sliced green onions, scallions, chives, or 1/2 cup minced onion
2 teaspoons tamari or soy sauce
1 tomato diced
Directions:
Drain the tofu and crumble it, using clean hands.
   2. Sauté the garlic and diced pepper with the oil in a 10 inch gourmet or 11 inch skillet on medium heat, for about 2 minutes.
   3. Stir in the crumbled tofu first, then add curry, salt, pepper, green onions (scallions, chives, or onions), and soy sauce.
   4. Cook the tofu for 3 more minutes, stirring occasionally.  Add tomato and serve with toast. 

Quinoa with Greens Salad & Lemon Pistachio Dressing

2 cups quinoa
1/2  onion, sliced
2 cloves garlic
1 tablespoons oil
zest and juice of one lemon
1 garlic clove, crushed
2 spring onions, thinly sliced
1/4 cup dried apricots, roughly chopped
1/4 cup pistachio nuts, roasted and roughly chopped
1 large bunch arugula or other greens
Sea salt and pepper to taste
Olive oil to taste….

Cook the quinoa in 3 qt,  (1 cup quinoa to 1 ¾ cup water)-   set aside.
While the quinoa is cooking, in the large 11 inch skillet, add the oil, garlic, onion and cook until golden brown. Stir in the greens, cook until it just begins to wilt, about 2-3 minutes. Remove pan from heat. Set aside and allow to cool. In a large bowl mix together the lemon juice and zest, garlic, spring onions, apricots, and pistachios.  Stir in the quinoa, brown rice, and onion and greens. Season with salt and pepper, olive oil to taste. Serve at room temperature.


Kai Cleansing Soup

Ingredients
2 zucchini
1 bunch asparagus
 2 stalks celery
2 cups almond milk (homemade is best but box is fine)
Bragg’s liquid aminos (or sea salt) and cayenne to taste
Lemon zest & juice
Directions
Cook in 5 qt pan or 11 inch skillet with 2 T. water, medium click low until tender. 
 Blend with almond milk and small amount of water, pinch of cayenne, Braggs, squeeze of lemon and pinch of zest before serving... . More water can be added to thin soup if desired.

Raw Banana Coconut Pie

For the Crust:
½ Cup Macadamia Nuts or Almonds
½ Cup Shredded Dry Coconut
Pinch of Salt
1 tsp Coconut Oil
2 TB Agave Nectar or honey

How To Prepare The Crust
Step 1 Blend first 5 ingredients in a food processor.
Step 2 Add more agave if needed to make crust sticky.
Step 3 Press crust into saladmaster pie pan.
Step 4 Place in freezer while making the filling.
For the Filling:
1 can coconut milk
2 to 4 TB Agave Nectar (to taste) or honey
1 TB Lime Juice
¼ tsp Salt
½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean)
2 bananas for filling
1 banana sliced for the bottom of the pie

How To Prepare The Filling

 Blend the rest of the ingredients, except banana slices, in a blender until smooth.

 Take crust out from freezer and place sliced bananas on top of crust.

 Pour filling on top of bananas.

 Place in freezer for 2 hours to set.
Sprinkle with coconut and serve

Spaghetti Squash with Black Beans + Lime

You'll need:

1 medium spaghetti squash
Sea salt and ground pepper
A drizzle of extra virgin olive oil, as needed
A sprinkle of cumin and good chili powder, to taste (I added a sprinkle of minced garlic, as well)
A splash of water, as needed

First, you need to cook the squash.

Halve the squash lengthwise and place cut side up in the bake & roast pan or oval baking dish.Season with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of water on each squash to keep it moist. When the squash is done, remove it and let it cool.

In the meantime, gather:
Extra virgin olive oil
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears of fresh corn, kernels cut off or pack of frozen corn
1 red bell pepper, diced
Cumin and chili powder, to taste
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14-oz. can black beans, rinsed, and drained well
Two whole roasted green chiles, mild or spicy, seeded, chopped
1 lime - for zest, and juice
For garnish: Toasted pumpkin seeds, Fresh chopped cilantro, Lime wedges

Heat a splash of oil in 11 inch skillet, Add the onion, garlic, corn kernels peppers and spices; stir for five minutes until the onion has softened.

Meanwhile, when the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
Add squash to skillet mixture and stir in the remaining ingredients, as above- olive oil & Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly. Cover and gently heat through over medium heat - roughly five to ten minutes.

Serve with a sprinkle of fresh chopped cilantro and some lime wedges.




Creamy Squash Filled Enchilada Pie

You'll need:
2 cups assorted summer squashes ( zucchini or crook neck) chopped with cone #3
2 garlic cloves chopped
2 cups of white beans or cans
1 cup roasted green chilies, chopped
1/2 cup toffuti sour cream or cashew cream
Juice from a large fresh lime
Cracked or Lemon Pepper, to taste
1/4 teaspoon cumin

2 cups  Enchilada Sauce* see below
10-12 white or yellow corn tortillas
Light olive oil, as needed
1 1/2 cups shredded vegan cheese
Fresh chopped cilantro

Preheat EOS to 320 degrees F.
Sauté the squash, garlic in a skillet for 2-3 mins with oil until tender but not mushy. In a mixing bowl, toss together the cooked squash, beans, chopped green chiles, sour cream or mayo, and lime juice; season with cracked or Lemon Pepper and cumin. Set aside.

Make your Quickie Enchilada Sauce or use a store bought large can


 Enchilada Sauce

1 splash of  oil
1 small onion, peeled, diced fine
3 teaspoon chili powder- mild or hot
1 teaspoon cumin
3-4 garlic cloves, minced
2 28-oz. can crushed fire roasted tomatoes
1 teaspoon organic sugar or raw organic agave nectar
1 splash of balsamic or red wine vinegar
2 teaspoons dried cilantro - or 1 tablespoon fresh minced cilantro

Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 minutes.

Use as a sauce for enchiladas, burritos or Mexican style casseroles.

To make the Electric Skillet baked enchiladas:

Spread about  1/4 of the enchilada sauce in the bottom of the EOS .

Layer in corn tortillas, ½ squash mixture, more tortillas, enchilada sauce, and tortillas, remaining squash mixture, tortillas, sauce & cheese.
Sprinkle with cilantro.

Cook at 300 degrees in EOS until clicking then turn to 190 – cooking time 25 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Serve with a crisp green salad, and offer salsa and fresh guacamole. 

Stuffed Peppers

My flavors are closer to Southwestern than Italian here, so if you prefer more traditional flavors, add Italian herbs instead of the smoked chile and cumin.

Stuffing:
1-2 tablespoons olive oil, as needed
vegan options: boca ground crumbles or  2 cups black beans
3-4 garlic cloves, chopped
1 medium red onion, diced
2 ribs celery, finely chopped (1/2 cup)
1 cup roasted corn kernels (you can pan-toast frozen kernels in a pinch)
2 rounded tablespoons pine nuts or toasted sunflower seeds
1 cup or so cooked
brown rice
Chipotle powder, to taste [or other favorite chile spice]
1/2 teaspoon cumin, or to taste
2 cups of spinach
1 carrot shredded
1 teaspoon paprika or smoked paprika
Sea salt and fresh ground pepper, to taste
2-3 tablespoons fresh chopped cilantro or parsley
2 cups tomato juice or thin tomato sauce

Note: Each choice influences how much stuffing you'll have.
I make a pan of brown rice first, and assemble the stuffing in a skillet; I add the rice in last, a little at a time, to make just enough stuffing for the size of my peppers.

To assemble:
3 large bell peppers: 1 orange, 1 yellow, 1 green, halved and seeded
6 heaping spoonfuls of your favorite prepared salsa- spicy or mild
1 pkg Daiya vegan cheese or Follow your Heart Mozzarella Cheese

Heat a little oil in the
large 11 inch skillet over medium heat add the chopped garlic, onion, corn, spinach, carrot and pumpkin seeds; stir and heat through.
Add a cup of cooked brown rice, stir and lightly mix. Add a dash more olive oil, if needed, to moisten. Add chipotle, cumin, paprika, beans or veggie meat
Season with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped cilantro. If you need a little more rice to fill large peppers- add some in and toss.

Stuff the halved peppers with the brown rice mixture, pressing in firmly; use as much stuffing as you can. Pour tomato juice in the bottom of the EOS Place the stuffed peppers in the Electric oil core skillet.
Top each pepper with a spoonful of salsa, and a sprinkle of cheese, if using.
Bake in EOS at 325 degree until clicking occurs then turn to low cook time; about 30 minutes, until the peppers are fork tender.
Garnish with fresh chopped cilantro.