Tofu Pumpkin Pie

1 can (16 ounces) pureed pumpkin
3/4 cup raw sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft silken tofu, processed in blender until smooth

1 9-in unbaked pie shell - I like using spelt
Preheat oven to 350 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 40 minutes.  Chill and serve with almond cream

Roasted Winter Squash

4 cups assorted winter squash ( kombucha, butternut, acorn, delicate)
Salt and Freshly Ground Pepper, to taste
Toasted shelled  pumpkin seeds
2 tsp fresh parsley and sage
2tbsp olive oil or broth for low fat
1 tsp garlic
2 onions sliced
Place the olive oil & squash cut into bite size pieces, sliced onions and garlic in EOS 12 inch and roast at 350 for 10 min. stir,  turn down to 190 and let tenderize for 15- 20 min. add herbs and serve.

Cashew Stuffing

1/2 stick soy butter or earth balance
1 medium onion, diced
3 stalks celery, sliced
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
1/2 cup cashews raw or salted roasted
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
1 bunch green onions, white parts only, minced
1 tsp. dried sage
1 1/2 loaves whole wheat  bread  or 6 cups diced bread croutons (or gluten free bread) you can buy this or make it your self
Make yourself:
Croutons can be made from bread that is more than a week old, if you can manage to keep some around that long. Cut bread into 3/4 inch cubes and place them on an oiled baking sheet. Toss the cubes with a small amount of olive oil. Sprinkle with garlic and herbs. Bake the croutons at 300 degrees for a half hour or until golden brown.
Salt and pepper 

 Melt butter in 12 inch 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.

Vegan Pumpkin Mousse

4 cups lightly cooked fresh pumpkin
4 Tb. coconut oil
4 Tb. honey or maple syrup
2 Table spoons psyllium
2 Table spoons Lecithin
2 teaspoons vanilla
1 Tb. pumpkin pie spice
1 tsp. salt
Cut up pumpkin with cone #3 with saladmaster machine. Cook in 7 qt roaster with 2 T. water, Start at medium heat- cook: medium-click- low.   Blend all ingredients in Vitamix and chill & serve.
recipe by Kai Bravo

Mushroom Gravy

1 onion, diced cone #2
2 cups mushrooms, cone #4
4 cups water
1/3 c cornstarch or arrowroot
3 bouillon cubes vegetarian
1 tsp thyme
2 T. oil
2 T garlic powder
1 T.  miso
 Prep veggies with saladmaster machine. Sauté onion and mushrooms with 2 T oil until browned in 11 inch skillet.  Pour in 2 cups water and vegetarian bouillon cubes & stir while bringing to a high simmer.  Add arrowroot and stir continuously add remaining water & herbs. Stir in 1 T. miso. & serve.

Wild Rice Stuffing

Serves 12
1 cup uncooked wild rice (or equal amount of uncooked quinoa) 3 cups water
2 veggie bouillon cubes- my favorite is Rapunzel
1 tablespoon oil
1 chopped onion cone #2
1 cup sliced mushrooms cone#4
1 cup chopped apple cone #2
1/4 cup dried cranberries
2 cups diced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
1/4 cup slivered almonds, toasted
Sprinkle of Fresh parsley to serve
Place wild rice and water in 3 quart sauce pan and bring to a boil.  Then place lid on and reduce temperature- so the vacuum cooking can quicken the cooking time.
Reduce to a simmer, cover and cook until all water is absorbed. Cook wild rice for about 30 minutes. (If you're using quinoa, cook It for about 15 minutes.)
Heat  EOS or 11” skillet over medium heat. Add oil, onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total. Combine the rice, the fruit/vegetable mixture in a large bowl. Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.


5  yukon gold or russet potatoes
 1 beet
 3 Tb "butter – earth balance
3/4 cup nut milk or soy milk unsweetened
 Sea salt and pepper to taste
Cook potatoes and beets separately in 3 qt and 5 qt
Mash potatoes with other ingredients
Then puree beets in Vitamix and fold into potatoes.
recipe by Kai Bravo

Brussels Sprout Salad with Lemon Hazelnut Dressing

3 dozen Brussels sprouts, shaved thin with cone #4
2 scallions, diced
1 Tbsp. chopped basil
1 Large Apple, cut cone #3
1/4 Cup Dried Cranberries
1/2 Red Onion, sliced thin cone #2
½ tsp pepper flakes (optional)
Juice from 1-2 lemon to your liking
Olive oil 1/4 cup
1T Dijon mustard
1 tsp maple syrup
1/2 tsp black pepper
2 Tbsp. nutritional yeast or 

2 tbsp. chopped hazelnuts
sea salt to taste
Process Brussels, onion & apple with the saladmaster machine. Put shaved brussel sprouts in a large bowl, add scallions, basil, salt, pepper, pepper flakes & nuts. In a small bowl put lemon juice, Dijon, honey olive oil & yeast. Stir to mix together. Add the lemon-hazelnut dressing to the sprouts, stir & serve.

Enchilada Pie

1 can or 2 cups of enchilada sauce
1 yellow onion
1 chayote squash
1 carrot
1 can green chilies
2 cups beans or 2 cans of black beans & 1 can of pinto beans
1 package sprouted corn tortillas
1 package of daiya non dairy cheese-  pepper jack
1 bunch of cilantro 

Layer in the Electric Oil core Skillet 12 “

1 onion cut with cone #2 (-when a clove of garlic or onion is chopped, the broken cell walls start a chemical reaction. That reaction produces the most active agents: allyl sulfide compounds always Chop your onions or garlic & wait 10- 30 minutes. This waiting period allows & releases more allicin. Garlic cooked immediately after it is chopped contains very little allicin. Allicin is an antioxidant and helps fight cancer & strengthens you immunesystem.)

1 chayote squash or zucchini squash cone #3 (chayote used in Spanish cooking It supports cell production & helps protect from anemia)

1 carrot cone # 3 (cooked carrots contain more beta carotene than raw carrots)

1/3 mild enchilada sauce

4 corn tortillas (sprouted) (Sprouted grains are higher in protein, vitamins and enzymes, and the complex starches are converted into natural sugars. They have a lower Glycemic Index, so they are digested more slowly by the body.)

½ the black & pinto beans with chilies (beans have more antioxidants than berries, the highest fiber food, fiber is only found in plant based foods. Beans help eliminate toxins, lower cholesterol, get rid of extra growth hormones that can cause cancer, and are a great source of protein and low in fat.) Cook beans with kombu seaweed to get rid of the gas)

4 corn tortillas

1/3 mild enchilada sauce

Other ½ the black & pinto beans with chilies

4 corn tortillas

Remaining 1/3 mild enchilada sauce

Vegan Cheese cone #1

Start cooking temp at 320 degrees – when it gets up to a steady click turn down to 200 – then 180 cooking time 20- mins

½ cup chopped fresh cilantro at the end of cooking (Cilantro has been found to chelate remove heavy metals like mercury, aluminum, and lead from the body).

serve & enjoy!

Salad Cake

1/6 of cabbage (The core of the cabbage contains an enzymes that helps break down the rest of the cabbage, it contains high amount of natural pepsin, so it’s good for digestion.)
1 carrot
1 stalk celery (celery contains phytochemicals compounds known as coumarins. Studies have
shown that they are effective in cancer prevention and capable of enhancing the activity of certain white blood cells. it lowers blood pressure, and tones vascular system.)
1 apple (apples are high in pectin this helps reduce and prevent gallstones, promotes a healthy digestive tract
½ zucchini
2 tsp baking powder  & 2 T water
1 pkg of cake mix or 2 cups of your favorite cake mix (spice, chocolate, lemon, white, organic.)

Try using gluten Free 
Grate all the veggies and fruit with cone #1 with the saladmaster machine
Add 2 cups of any fruit to the bottom of the 5 qt pan or 12 inch EOS (berries or apples)
Mix the cake & veggies in mixing bowl until moist. Pour cake mixture into pan (5 Quart pan) with the fruit already placed in the bottom of the pan. 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 15-18 min to cook.

Mushroom, Yam & Creamy Dairy Free Cheddar Chowder

1 onion, diced cone #2
2 stalks celery chopped
1 lb. mushrooms, sliced (I used portabellas)
4 cups sweet yams, cut with cone #3
2 cloves garlic, minced
Good pinch of dried thyme
1 bay leaf
3 cups vegetable stock
1 cup soy creamer plain
½ cup shredded cheddar daiya dairy free flavor cheese
Kosher salt
Black Pepper

1. In 7 qt  cook diced onions, celery and the mushrooms in a small amount of oil. Season with a little salt and pepper, and cook until the moisture released from the mushrooms evaporates and the vegetables start to brown, about 10- minutes.

3. Add the sweet potatoes and the garlic, stirring to combine. Add the thyme, bay leaf, and stock. Bring to a simmer, place the lid on medium click, low-then reduce to a simmer. Cook until the sweet potatoes are tender. Season again with salt and pepper.

4. Remove the bay leaf. Puree as much or as little of the mixture as you want in a food processor, and return the pureed soup to the pot (alternatively, use an immersion blender). Add the creamer and the cheese. Simmer until the soup has heated through and the cheese has melted. Taste for seasoning and adjust as needed.

5. Serve, garnished with parsley

Raw Pumpkin Pie


2 1/2 C Pecans
¼ cup Dates
1/2 tsp salt
Put pecans into food processor with dates. Process until well ground. Press into saladmaster pie plate,  and place in refrigerator.

3 cups carrots chopped about 5 carrots
1 ½ cups water
1/3 cup maple syrup
½ cups dates pitted
¼ teaspoon sea salt
2 teaspoons lemon juice
2 teaspoon pumpkin pie spice
2 Tablespoons Health force Lecithin
1/3 cup coconut oil, melted
2 tablespoon psyllium powder

To make the crust, place all the ingredients in a food processor fitted with the s blade and process until the mixture resembles coarse crumbs and begins to stick together, scoop the crust into a pie. Press the crust firmly into the pie plate evenly. Place the crust in the freezer.

To make the filling, place the water and the carrots in a blender- blend until smooth.

Add maple syrup, dates, salt, lemon juice, pumpkin spice blend until smooth.

Add coconut oil and lecithin– blend well.

Add psyllium powder and blend – it will thicken quickly. Pour the filling into the crust- chill the pie for at least 2 hours.

Roasted Brussel Sprouts


2 pounds Brussels sprouts cut in half

1 tablespoons olive oil

1 large garlic clove, minced

2/3 cup low-salt vegetable broth

Coarse kosher salt

Lots of lemon juice!


Preheat 12 inch or EOS skillet to medium high heat

Trim root ends from brussels sprouts. Using sharp knife cut in half.

 Pre heat skillet  add oil and place the brussel sprouts cut side down into skillet. Sauté until golden, about 5 minutes. Add garlic; and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt, lemon juice and black pepper. Transfer to serving bowl.

Fall Salad


1 Large Apple, cut cone #3

1 Ripe Pear cored, and cut into 1/2 inch cubes

1/4 Cup Dried Cranberries

1/4 Cup toasted Walnuts

1/2 Red Onion, sliced thin

Salt and Freshly Ground Pepper, to taste

½ purple or green cabbage or both cone #4

2 pomegranates


Juice from 1 lemon

Olive oil

1T Dijon mustard

1 tsp maple syrup

Saladmaster Machine & large bowl


Remove pomegranates seeds- arils from the pomegranate.

Zest lemon with cone #1 with the saladmaster machine

Mix Dijon mustard, maple syrup olive oil, and juice from 1 lemon in a bowl.

Toss all ingredients together and serve, add more lemon juice if you like.

Green Chili Soup


2 cups long grain rice  cooked

2 Tsp. grapeseed oil

1 bunch green onions, chopped (1/2 cup)

6 cloves garlic, minced

2 large green sweet peppers, chopped into small diced

3 stalks celery, chopped

2 cups white beans cooked or edamame

1 4.5-oz. can chopped green chiles

3 cups vegetable broth

1 16-oz. jar salsa verde (green salsa)

6 cups fresh spinach

1/4 cup chopped fresh cilantro


1. Cook rice

2. Meanwhile, in 7 qt roaster cook and stir onions and garlic in heated oil for 2 minutes over medium-high heat. Add the peppers and celery; cook 5 minutes, until crisp-tender. Add the cooked beans and green chiles; cook 5 minutes. Add broth and salsa verde; bring to simmer. Medium click low-

Reduce heat and simmer, covered, for 15 minutes. Stir in the spinach; cook about 1 minute, until wilted.

3. Remove from heat; stir in rice and cilantro and optional 1 chopped avocado.