Sautéed Asparagus with Peas & Sundried Tomato

Sautéed Asparagus with Peas & Sundried Tomato
1 cup thinly sliced onion cone #4
1 tsp oil
4 cloves garlic chopped
1 bunch of Asparagus sliced
Juice from one lemon
Lemon zest
½ cup sundried tomato
1 pack frozen petite peas

In 11 inch skillet sauté onion, asparagus, lemon zest & garlic in oil, sauté for a few mins then place lid on. Medium click
low- turn the pan down to low. Add sundried tomato, peas place lid on and turn off. Add lemon juice & and tamari or soy sauce .

Orange glazed Tempeh with Kale with Sweet Potato

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin or brown rice vinegar)
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
2 squares tempeh (Alive and Healing Tempeh)
1/2 bunch of kale, sliced into very thin strips
1 Yam cut with cone #3
2 tablespoons olive oil
1/2 lime
1. Put the orange juice in a small bowl. Add the grated ginger, tamari, mirin, and maple syrup, ground coriander, and
garlic. Mix together and set aside.
2. Cut the tempeh into thin-ish, bite-sized pieces.
3. Pre heat skillet and sauté tempeh on both sides until golden.
Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely
thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time. Add
yams,sliced kale and cook until just tender & kale wilted.
4. Serve with rice.

Savoy Cabbage Slaw w/ Papaya

3 cups savoy cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup jicama, cone #2
1 cup papaya cone #2
1 watermelon radish cone #2
1 cup raw macadamia nuts, roughly chopped

lemon juice
lemon zest
3 tbsp cold pressed extra virgin olive oil
1 1/2 tbsp maple syrup
pinch sea salt
Toss Salad with dressing.

Moroccan Tempeh

1- pkg Tempeh- sliced (Alive and Healing Tempeh)
2 tsp sea salt
2 tbsp oil grapseed or other
1 onion chopped cone #2
2 garlic cloves chopped
2 carrots sliced on cone #4
2 stalk celery sliced
1 tbsp ginger minced
½ tsp paprika
¾ teaspoon ground cumin
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp turmeric
2 cups cooked quinoa
¼ cup sun dried tomatoes
1 cup roasted tomatoes
1 can chick peas drained
1 zucchini sliced
½ cup parsley
1 tbsp lemon juice
  1. Preheat electric oil core skillet to 350, add oil.
  2. Sprinkle the tempeh with salt and pepper. Put the tempeh in the pan and brown well.
  3. Add the onion, celery & carrot and zucchini cook, stirring occasionally, for 3 minutes.
  4. Stir in the tomatoes, paprika, cumin, cayenne, and ginger. Cook, stirring, for 1 minute.
  5. Stir in remaining spices.
  6. Cover and cook, until the vegetables are almost done, about 10 minutes.
  7. Stir in cooked quinoa & parsley & chickpeas & sun dried tomatoes.

Pan Fried Tofu

1 pkg water packed sprouted tofu ( sliced)
Oil for the pan
Tamari & nutritional yeast for seasoning
Pre heat  gourmet skillet-griddle or EOS at medium high heat – (check to see if the pan is hot by doing the beaded water test)  add some spray oil or coconut oil to heated pan. Add tofu slices to hot pan and let sear for 8-10 mins until the sear has released then turn over and repeat sear.  Season with tamari & Nutritional Yeast.

Curry Currant Slaw

½ green or red cabbage cone #4 or #2
2 carrots, cone #2
2 green onions, thinly sliced
2 tablespoons dried currants
1 apple cut cone #3
1/2 cup Veganaise
2 tablespoons fresh lemon juice
1-2  tablespoon curry powder
Salt & Pepper
Process Vegetables with the saladmaster machine toss with currants & dressing and serve.

Veggie Thai Quinoa Chili

1 Tbsp chili powder
1 1/2 tsp red curry paste
1 Tbsp cumin
4 cups vegetable broth, divided
1 small onion, diced cone #2
1 large green bell pepper, diced
2 cloves garlic, minced
1 small sweet potato, diced cone #3
2 cups thinly sliced cabbage cone #4
1 Tbsp olive oil
3 cans dark red kidney beans, drained and rinsed
3/4 cup dry quinoa
1 cup light coconut milk
1-28 oz can added crushed tomatoes
Salt and pepper, to taste
6 green onions, sliced, for serving
In large 7 qt roaster, whisk together the chili powder, curry paste, cumin and a few tablespoons of broth over medium-low heat until smooth. Add in cabbage, onion, green pepper, garlic, sweet potato, and olive oil and sauté for 5-7 minutes or until veggies are tender. Add in remaining broth, beans, quinoa, coconut milk, tomatoes, salt and pepper and bring to a high simmer with lid off. Place lid on when you see it is boiling then Reduce to low- simmer and cook for about 20 minutes, or until flavors are melted together and quinoa is cooked.
Serve topped with sliced green onion.

Vegan Chia Seed Cheesecake

Chia seeds are a great superfood- chia seeds have:
  • 15 times more Magnesium than Broccoli
  • 6 times more Calcium than whole milk
  • Nearly 9 times more Omega 3 than Salmon
  • More fiber than flax and bran flakes
  • Nearly 3 times more Iron than spinach
  • More Protein than soy
Chia Cheesecake Filling
1 tub of toffuti  vegan cream cheese
1 block silken tofu
1  tsp vanilla or almond extract
¼ cup dry chia seeds
1 cup raw sugar or maple syrup or 10 pitted dates
2- 3 Tbsp organic virgin coconut oil
1/2 tsp pink salt
optional: add in 1/2 cup soaked and drained cashews for a more rustic texture.

Raw Oat Nut Crust
1 1/2 cups walnuts
1 cup oats
1-2 dates
Tsp Pink salt
dash cinnamon and nutmeg

1. In a Vitamix or food processor, add the crust ingredients. Pulse until a smooth crumble forms. Press the crust firmly into saladmaster pie plate. Might need to add a few T. of water to make it to the right texture to form into the pie pan.
2. In Vitamix  or food processor blend the filling mixture, Do a taste test. Adjust salt and sweetener if needed.
3. Pour filling into crust. Place in fridge for about 2 hours to fully chill before serving. For quicker chilling you can place the cooled-slightly pie dish in the freezer for first 20 minutes. The Chia Seeds help the pie set up nice and Creamy.
Serve with fruit.

What Chia Can Do For You!

  1. Helps Stablize blood sugar and reduce junk food cravings - Check out the picture of the gel around the chia seed above? The gel forming is due to soluble fiber in the chia. In your digestive system, this gel actually slows down the conversion of carbohydrates to sugar, thus helps to stablize blood sugar. By eliminating the peaks and valleys of your blood sugar, you get a more consistent energy level and reduced cravings.
  2. Help your concentrate and improve your mood- Chia is an excellent source of Essential Fatty Acids, which are critical for concentration and other brain functions.
  3. Energize now, Sustained energy later! -Chia has great nutrients like proteins, essential fatty acids, antioxidants, and fiber, and complex carbohydrates to energize you. Chia can provide good stamina and energy over time due to its slowing of the sugar conversion mentioned in point 1. In fact, it has been called the runners food and was used by the Aztec Indians for long distance runs and endurance.
  4. Fills you up - Chia seeds actually swells in water and help to make you feel full and potentially eat less. Take a look at the chia seed picture again and see how much each seed actually swells in just a ew minutes
  5. Lower your cholesterol and heart health - Remember what is causes chia to swell in water? Chia is high in soluble fiber. Soluble fiber has been shown to help lower cholesterol.
  6. Digestive Health - Chia has both soluble fiber (which forms the outer gel), and insoluble fiber. Both types of fiber are healthy for the digestive system. The insoluble fiber helps cleans the intestinal tract. The soluble fiber can act as a prebiotic and help feed the good bacteria in your digestive system.
  7. Help build lean muscle mass - Chia is high in protein and helpful in a weight loss or muscle building diet. It is even low-carb and vegan.
  8. Get Better nutrition from other foods - Remember the gel ? Well, by maintaining the proper level of hydration and electrolytes in your stomach you actually optimize your bodies ability to effectively absorb other nutrients. Also. the essential fatty acids in chia help the body emulsify and absorbs the fat soluble vitamins A, D, E, and K.
  9. Build strong bones - Chia not only contains calcium, but it also contains the trace mineral boron, which speeds the rate at which calcium is absorped and utlized by the body.
  10. Healthy nails, skin, and hair - Remember that chia seeds are loaded with over 60% essential fatty acids? Not only are they good for your mental clarify, those same essential fatty acids help skin, nails, and hair grow strong and healthy. They are also a great source of protein, which is essential to grow healthy hair, nails, and skin.
  11. Maximum hydration - Chia is said to help maintain hydration which can be helpful for endurance athletes. Presoak chia seeds before your workout and consumption.

Kohlrabi Waldorf Salad

4 kohlrabi’s purple or green or both (or 1/2 green cabbage)
1 Granny Smith apples
100 grams pistachio nuts, shelled
2 Tbsp Dijon vegan mustard
2 lemons zest & juice
1 bunch Fresh mint chopped
1 bunch fresh parsley chopped
2 pomegranates
Salt & Pepper 
4 T. Olive oil
2 Tbsp Agave Nectar or Maple syrup

Saladmaster Machine & large bowl

With cone # 4 thinly slice the cabbage or Kohlrabi
With cone # 2 cut the green apple.
Remove pomegranates seeds- arils from the pomegranate.
Zest lemon with cone #1 with the saladmaster machine
Mix, Olive oil,  Dijon mustard, agave, and juice from 1 lemon in a bowl.
Toss all ingredients together and serve, add more lemon juice if you like.

Kale with White Beans & Lemon

2 bunches of Curly Kale or Dino Kale
2 Cans of Cannellini Beans (white Kidney)
1 large onion
2 lemons
1 cup of veggie broth (or 1 Veggie bouillon with water)
¼ cup sesame seeds
2 tsp roasted sesame oil (optional)
1 tsp braggs amino’s or tamari

7 qt wok
Saladmaster machine

Preheat 7 qt wok on medium temperature.  
Cut onion with cone # 2 with the saladmaster machine
Sauté onion in 7qt wok with ½ cup of the veggie broth for 3 minutes
Chop or tear Kale into bite size pieces
Add chopped Kale to wok pouring on ¼ cup of the veggie broth
Add Cannellini Beans
Add juice from 1 lemon
Zest lemon with cone #1 with the saladmaster machine, add to Kale.
Cook until clicking occurs then turn down to low
Cook for 15 mins until tender.
Sprinkle with sesame seeds & sesame oil, and braggs.
Serve on toast or alone.

Tofu Chocolate Mousse

1 package semi sweet chocolate chips 
1 tsp salt 
1 pkg silken tofu 
2 Tablespoon almond, soy or rice milk
PREPARATION:  Use 1 qt sauce pan and melt chocolate chips over lowest heat add almond milk and stir until smooth. 
In Blender or Mixer – 
Blend tofu well until smooth. 
Mix tofu with melted chocolate chips & chill. 
Serve with Fruit