Creamy Polenta with Greens

4 cups water
Salt to taste
1 cup medium- to coarse grain yellow Polenta
2 T earth balance butter

Saute Greens -  Any winter greens you like - Kale, Chard, Collards
Saute greens in 12 inch Gourmet skillet  with a wee bit of broth or oil until tender.

1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 15- minutes.
3 Finish by stirring in the salt to taste.


Eggplant with Hazelnuts and Cumin

2 Tbs. grapeseed oil
1 large onions, finely chopped
1 celery stalk sliced
1 tsp. salt
3 tsp. ground cumin
1 eggplant sliced
1 pinch of cayenne  pepper
1 small can diced tomato with juice – or 2 fresh chopped finely tomato
50 g / 2 oz. hazel nuts 
           juice of one lemon
Directions: Sauté 2 tablespoons of the oil in electric oil core skillet (350 degrees), and fry the onions slightly brown. Add the tomatoes, salt and cumin. Simmer until the onions have almost melted. Add eggplant slices and cook gently for 15-20 minutes. Turn heat down to low. Sprinkle with hazelnuts and the  1tsp olive  oil and the juice of a lemon. Sprinkle with parsley & serve with brown rice or quinoa.

Cumin Cabbage

1 small yellow onion, finely chopped (cone #1)
2 tablespoons water, divided
1 small zucchini, sliced (cone #4)
1 large head green cabbage
3 tablespoons vegetable oil
2 pinches cayenne
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon chili powder
1/2 cups frozen corn
1/2 teaspoon salt, to taste
1 can of fired roasted tomatoes
1 cup of garbanzo- chickpeas beans
Process vegetables with the SM machine.  In the 12 inch skillet-or EOS braise onion in oil & 1 tablespoon water, stirring until liquid has evaporated. Add zucchini, cabbage. Stir in cumin and chili powder and simmer for 5 minutes. Cook until tender add tomatoes -Stir in corn, beans and cook for 2 more minutes, until heated through. Add salt and black pepper to taste.

Cauliflower Saute

1 large head of cauliflower chopped cone #3
1 tsp of olive oil
a couple pinches of sea salt
2 cloves garlic, minced
1 small bunch of chives, chopped
zest of one lemon ( zest with cone #1)
¼ cup cheesy parmesan nutritional yeast mix
pinch of  flaky sea salt

Parmesan mix ingredients:
1 1/2 cups raw cashew pieces
1 cup nutritional yeast
1 1/2 Tbsp seasoning salt
1 1/2 Tbsp garlic powder
1 1/2 Tbsp of onion powder
Using a VERY dry food processor, blend the nuts till they are very fine. Then, blend in everything else until thoroughly mixed. Store in an air tight container and use on everything- yum!

Directions: Preheat on medium heat a large skillet for 2 mins add the oil and fine grain salt, add the cauliflower and stir until the florets are coated wait until it gets a bit brown on the bottom, and then toss the cauliflower with a spatula. Place lid on and brown a bit more and continue to sauté until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic, place lid on and cook for 3 more minutes.

Lentil Artichoke Stew

1/4 cup vegetable broth
1 onion, chopped
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry (uncooked) red lentils (3 cups cooked)
1 bay leaf
2 cups water
juice of 1 lemon
2 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
1 1/2 cups quartered artichoke hearts (1 9-oz frozen package or 1 15-oz can)
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
In the electric oil core skillet or 5 qt add vegetable broth, onion and sauté on medium high heat 350 degrees for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a high simmer 400 degrees. Place cover on, when clicking occurs turn down to low heat 200 degrees and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using).  Cook for about 15-20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.

Fruit Salad with Coconut

½ cups walnuts cone #2
2 green apples cone# 3
2 bananas cone# 3
2 pears cone# 3
1-2 citrus – cut with a knife
Add whatever fruit you like – something in season
Handful cranberries
Zest of lemon cone #1
 ½ cup Coconut flakes
1 tsp Vanilla
1 container soy or So Delicious Coconut Milk Yogurt (found at heath food store)
Sprinkle of sugar – maple syrup or honey
Pinch Cinnamon
Pinch sea salt
Fresh mint 

Process fruit with saladmaster machine and toss with yogurt and spices, mint & honey.

Raw Broccoli & Fakin Bacon Salad

4 cups raw broccoli, & stalks cut with cone #3
1/2 cup red onion, diced cone #2
1/2 cup raisins or cranberries
2 stalks celery cone #4
1/3 cup chopped cashew salted nuts or sunflower seeds
½ cup mayo dressing- ( below)
1 pkg tempeh- fakin bakon strips cooked and cut into slices (Organic Smoky Tempeh Strips)

1/2 cup vegenaise
4 tablespoons red wine vinegar or lemon or more to taste
1 tsp honey or agave
1/4 teaspoon salt
Garlic powder to taste
1/4 teaspoon coarsely ground black pepper

Mix all ingredients with dressing and serve

Saladmaster Potatoes

5- 6 Potatoes red or yukon gold
(1 sweet yam- would be good too!)
1 onion
Nutritional Yeast
sea salt and black pepper

Cut 5-6  red or yukon gold potatoes with the saladmaster machine with cone # 4,5,2  - Your choice
 Rinse in hot water. Hot water rinses off more starch than cold.
Use the 3 Qt pan with Inset, add a couple inches of water in the bottom of the pan.
The benefit of using the 3 qt and inset is that as it is cooking it open up the pores and the starch drips
down to the bottom of the pan. Then you have lower starch, less sugar, less fattening potatoes.
Potatoes contain more potassium than any other fresh vegetable in the produce department - even
more than bananas. Potassium is important for body growth and cell maintenance. It's also necessary
for nervous function and for normal muscle contraction - including the heart muscle. They are also
very high in vitamin C.

Cut onion with cone#2

Start at medium high, when a steady clicking happens stir in onion and turn it down to low.
 when finished cooking add nutritional yeast (Adds Cheesy buttery flavor) salt & pepper to taste.

Nutritional yeast is an excellent source of protein (52%), containing essential amino acids. Gluten Free. Rich in vitamins, especially the B-complex, vitamins B-12. Great source of folic acid, which is important for formation, growth, & reproduction of red blood cells. It is grown on enriched purified cane and beet molasses under carefully controlled conditions.


1 pkg mushrooms
1 small onion
1 bottle spaghetti sauce 24 oz
2 cans diced tomatoes  or 1 large (12oz)
1 zucchini
3 cups fresh spinach
1 pkg pasta- your choice - gluten free or other ( I use Organic Garden Time Spinach Ribbons 12oz) Or  16 oz Brown Rice Pasta
1 pkg daiya mozzerella cheese or follow your heart brand.
Tofu cheese:
1 box sprouted tofu ( water packed 12 oz)
1/2 cup nutritional yeast
1 T. garlic granulated
1 T. onion granulated
1 tsp sea salt
In a bowl mix spaghetti sauce with canned tomatoes.
In another bowl mix tofu with yeast, garlic, onion granulated and salt = tofu cheese mixture

Layer in the Electric Oil Core Skillet 12 “
mushrooms cut with cone #4
1 onion cut with cone #2
Add  ½ spaghetti sauce mix
Add Full package of pasta
Other ½ spaghetti sauce- diced tomatoes
Add *tofu cheese mixture onto noodles
1 zucchini Add thin layer cone #5
Add Fresh spinach on top  (it will be full and piled high)
Grate vegan cheese/cheese cone #1 sprinkle on cheese
Put lid on, Start cooking and 340 degrees, when it clicks- turn down to 190, It takes about 25-30 min
to cook. & Enjoy!

Carrot & Apple Salad

¼ cup walnuts
4 carrots cut with cone #2
1 tart apple cut cone #2
¼ cup Black Olives sliced
¼ cup Sun dried Tomatoes
A handful of mint

Salt and pepper
Juice of half lemon
Extra virgin olive oil

Barley, Shiitake, and Spinach Pilaf

1 cup pearl barley
1 tablespoon oil
2 tablespoons dark sesame oil
1 cup diced onions
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
2 cups spinach ( or kale) leaves, loosely packed
1 tablespoon sesame seeds
1 tablespoon tamari soy sauce
1/8 teaspoon cayenne, to taste
Cook barley 1 cup of dry to 3 cups stock
Pre-Heat  large skillet- Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
Add garlic and mushrooms; saute for approximately 3 minutes.
Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through. Season with tamari and cayenne.

Roasted Squash and Corn Salad

1 small-medium butternut squash, kabocha or yams (peel winter squash & diced) with cone #3
2 T grape seed oil, divided or 1/4 cup broth for low fat
1 small chili/hot pepper
3 ears of corn, excess husk/silk trimmed off or 1 pkg frozen corn
2 tbsp apple cider vinegar
1 tbsp maple syrup
3 clove of garlic
1/2 tsp dijon mustard
splash of water
heaped 1/4 cup pumpkin seeds, toasted
1-2 sprigs basil, leaves finely chopped
salt and pepper
Preheat the EOS to 400 degrees F.
Toss the pieces of squash with 1 tbsp of the oil, salt and pepper. Spread out into EOS with
the whole chili as well. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside. Add the corn to cooked squash. Make the dressing: combine the apple cider vinegar, maple syrup, garlic, roasted chili, dijon mustard, remaining oil, splash of water, salt and pepper in a blender. Blend mixture until creamy and unified. If you don’t have a blender, just finely mince the chili and garlic, combine everything except the oil. Then slowly drizzle in the oil while whisking until the mixture is thoroughly combined. Toss the squash and corn with half of the dressing, half of the basil. Taste to see if you would like more dressing. Place the mixture onto your serving plate. Garnish the top with the pumpkin seeds, serve with arugla & remaining basil.

Coconut Ice cream

  Put Saladmaster insulated bowl in freezer
1/4 cup unsweetened plain or vanilla soy, almond, rice
1 can coconut milk
1 cup raw natural cashews, soaked in room temperature water 6-12 hours and drained
1/2 cup dry shredded unsweetened coconut
1/3 cup coconut (palm) sugar or 10-15 drops stevia liquid
1 tsp pure vanilla extract
1/8 tsp fine sea salt
Place all ingredients in a high powered blender (such as a VitaMix) and blend until perfectly smooth.  This may take a while (if using a VitaMix, you’ll need to push the ingredients down with the wand until everything comes together).  If using a regular blender, start with the wet ingredients and then add the coconut and cashews last; blend in small batches if necessary. 
Pour the mixture into frozen insulated bowl and place in freezer

Warm Potato Salad

3 Large Yukon Gold potatoes cut with cone #3
1/2 cup chopped celery
1/2 red onion, chopped cone #2
1/3 cup chopped flavorful olives - Kalamata
1/4 cup chopped fresh parsley
1/4 cup seasoned rice vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper to taste
Cut Potatoes with cone #3, Rinse potatoes and place in 11 inch skillet with an inch of water. Start on medium heat cooking until a steady click- Reduce to low, cook until the potatoes are tender when pierced with a fork.
 Put potatoes in a large serving bowl with the celery, red onion, olives, and parsley. Add the rice vinegar and oil while the potatoes are still warm, so they absorb the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste.

Cabbage Salad with Red Bell Pepper, Olives & Basil

½ green cabbage cut with cone #4 thinly sliced
1 large sweet red bell pepper
1 green chili, thinly sliced
1/ cup olives, green or black
fresh basil, chiffinode
sea salt
juice from one lemon juice
extra virgin olive oil

 Slice the cabbage really thin, with cone #4 with the Saladmaster Machine. Take out the core and the seeds from the bell pepper and slice thin with a knife. Repeat that with the green chili pepper and you have finished with the slicing part. Add as many olives and as much basil you feel like. Salt it and then after a squeeze of lemon juice, a drizzle of olive oil you mix the whole salad thoroughly and serve it.

Wild Rice & Zucchini Salad

2 cups wild rice, cook in 5 qt with 6 cups of broth
2 medium zucchinis, sliced cone #4
4 tbsp olive oil, divided
sea salt
ground black pepper
1 tsp lemon zest, finely grated
juice from half a lemon
1/4 cup pecans, toasted and chopped
3-4 sprigs of parsley, finely chopped

1/4 cup  nutritional yeast

Cook the rice in 5 qt roaster, While rice is cooking, Saute the zucchini in 11 inch skillet with a little oil and water.  Season with salt and pepper. Place rice and cooked zucchini in a medium bowl. Add remaining olive oil, lemon zest, juice, yeast, pecans and chopped parsley. Season to taste (I like a lot of black pepper here). Serve immediately or chill and store for later.

Chocolate Salted Caramel Sauce

vegan, makes about 2 cups
3/4 cup soy milk (almond milk)
1 stick of vegan buttery spread 

1 cup sugar - raw turbinado or sucanat
pinch of sea salt
2 Tbsp corn starch (you could also use arrowroot powder)
1/4 cup chocolate chips
1/4 tsp vanilla extract
dash of cinnamon
1. Add cold milk to a 3 qt saucepan. Add in corn starch and stir until dissolved.
2. Turn on the heat and add in the butter and sugar. Continue stirring over medium heat until the butter and sugar has dissolves/melted into the mixture. Keep stirring.
3. Bring the mixture to a high simmer – and keep stirring until it starts to thicken. Fold in the cinnamon, salt and vanilla – lastly, add in the chocolate chips. Stir for another minute until melted. remove from heat.
4. Pour into a bowl and place in the fridge. The sauce should harden to a nice ‘caramel’ consistency in about 20-30 minutes. Pour into smaller bowls and place in freezer for even faster cooling.
5. Serve! Over ice cream cakes and Fruit.

Saffron Almond Rice Pilaf

2 cups vegetable broth
generous pinch saffron threads
couple dashes of sea salt and pepper
2 tablespoons  butter earth balance
1 cup basmati rice
1/4 cup chopped onion cone #2
1/2 small red pepper, diced
1/2 cup sliced black olives cone #4
1/3 cup slivered almonds, toasted
chopped fresh parsley

Bring vegetable broth to a boil. Turn off heat, add saffron, salt and pepper then set aside.
In EOS, sauté the onion in the 2 tablespoons of butter until softened. Add the basmati rice and stir over medium high heat until the rice begins to brown. Add the broth mixture to the rice, return to a boil then turn heat down to  250 degrees -simmer, cover skillet, and simmer about 10 minutes or until rice has absorbed water and is no longer crunchy.
To toast almonds - while rice is cooking place the almonds in Gourmet skillet and toast on medium high heat. Watch carefully and stir often as they will burn quickly
Remove rice from heat and stir in red pepper, black olives, almonds, and parsley. Serve immediately.

Pumpkin Curry Stew

2 tsp grapeseed oil
1 cup chopped onion cone #2
3 garlic cloves, chopped
2 teaspoons sweet paprika
1 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 T Curry powder
1/4 cup cilantro, minced
pinch of cinnamon
½ tsp fresh grated ginger
1/2 teaspoon cayenne pepper
1 cup water
1 19 oz can chick peas, drained and rinsed
1 can of coconut milk
1 14 1/2-ounce can diced tomatoes
fresh lemon juice
4 cups  pumpkin cone #3
2 stalk celery
1 bell pepper
2 cups carrots cone #3

For stew: Process veggies with saladmaster machine
Pre Heat 7 qt roaster to medium high heat  add oil, onion, celery & bell pepper; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in spices. Add 1 cup water, tomatoes, and lemon juice. Bring to High simmer. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, add chick peas and coconut milk.  Stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead.  Serve with fresh herbs like cilantro.  Great with Roasted Pepita's  too!

Raw Cranberry Fruit Muesli

1 orange leave a small part of the peel on
1 apple
1 cup cranberries
1/2 handful hazel nuts  soaked
1 handful almonds soaked
1- 2 dates optional
1 handful blueberries
Wee bit of sea salt
Pinch of cinnamon
1 tsp vanilla
Process in the food processor- until chopped well.
Serve with warm almond or soy milk! YUM!
Recipe by Kai

Jicama Fennel Citrus Salad

1/2 large jicama, cone #2
1 fennel bulb, thinly sliced cone #4 or #2
2 carrots cone #2
1 apple, thinly sliced cone #4
1 1/2 cups red cabbage, shredded cone #2
2 cup citrus, diced (orange or mandarin)
1/2 tsp citrus zest cone #1
2 tbsp pumpkin seeds (pepitas)
1 cup cilantro leaves and stems, finely chopped
1 lemon, juiced
4 Tbsp olive oil (optional)
dash of cayenne or chipotle powder for heat
2 Tbsp tahini
Wee bit of water
2 Tbsp seasoned rice vinegar
1 Tbsp maple syrup or honey
salt and pepper to taste
2-4 Tbsp vegan mayo
Blend well

1. Prep all your veggies
2. Combine all the ingredients in a large mixing bowl – toss well.

Veggie Miso Soup

2 boxes vegetable broth, I prefer organic and low sodium or 6 cups water with 4 bouillon cubes- Rapunzel is my favorite
1 Zucchini, diced cone #3
2 cups diced winter squash cone #3
1 Yellow Squash, diced cone #3
1 Turnip, diced cone #3
1 cup Celery, sliced cone #4
1 cup Carrot, cone #3
1/2 cup Yellow Onion, diced cone #2
1/4 cup Miso paste
1/2 cup quinoa or couscous
1 cup black beans or 1 can
4 Cloves Garlic, peeled
1 teaspoon fennel seeds
1 Avocado, ripe
Salt and Pepper

Prep all veggies with Saladmaster machine. Preheat electric oil core skillet to 400 degrees. Lightly coat veggies with a little oil. Place all the vegetables, quinoa seeds or couscous, and garlic into skillet and roast for 25 minutes until tender. Heat the vegetable stock to a high simmer in the 5 qt roaster pan and stir in the miso paste. Once the miso is mixed into the broth, add all the roasted vegetables and beans. Cook on low for 10 mins until quinoa is done. Garnish with avocado slices. This is a quick, hearty soup.

Saladmaster Salad Cake

1/6  head of green or red cabbage,
1 sm carrot
1 stalk celery
1 apple
½ small zucchini
2 tsp baking powder & 2T water- for vegan cake or 2 eggs
1 box cake mix (spice, chocolate or lemon) or *make your own  2 cups.
Fruit for the bottom of pan: 3 apples (cone #3) or 2 cup fresh or frozen fruit.

*Make your own Dry Cake Mix
2 3/4 cup flour (your choice pastry or gluten free)
1 3/4 cups raw sugar or honey (agave)
2 teaspoon non aluminum baking powder
3/4 tsp salt

Directions: Pour the cake mixture into a bowl; with SM machine cone #1 shred all of the vegetables & apple.  Stir cake mix, veggies & baking powder or eggs in mixing bowl until moist.  Use Saladmaster 5 qt pan, 11” skillet or Electric Oil Core Skillet.
Pour cake mixture into pan with the fruit already placed in the bottom of the pan.
Start cooking at medium heat, when the vapo valve starts clicking reduce heat to low. To check the cake put a tooth pick or knife in cake, when it comes out clean the cake is ready. If cake looks to moist leave lid ajar for 5-10 mins while cooking.
Flip the cake over onto a plate, let cool down and serve.  20 minutes cooking time.