Kai’s Sweet Potato Pie

Kai’s Sweet Potato Pie
1 1/2 Cups pecans
8 Dates (4 soaked over night or in hot water 1 hour)
2 tsp.s Vanilla
1 tsp. salt
3 Lg. Yams and or sweet potatoes
4 Tb.s Coconut oil
1 1/2 Tbl.s Health Alliance Lecithin (optional, adds creaminess)
1 Tbl. Pumpkin pie spice
For crust
Process pecans, 4 (un-soaked) dates, 1/2 tsp. salt and 1 tsp. vanilla in food processor until it can be pressed into a pie pan. It should be a little crumbly but able to stick together. If it’s too crumbly you can add a little water or process longer or both.
Press into pie pan and set aside, no baking needed.

Chop yams/sweet potatoes with skin if you have a strong blender.
Cooking in 3qt Pan with 2 T. water - Medium, click, Low- until just soft, slightly firm. Blend in blender with the other 1/2 tsp. salt, other 1 tsp. vanilla, 4 soaked dates, coconut oil, lecithin and pumpkin pie spice until smooth (you may need to stop and stir a few times… you want it to be thick. Pour/scoop into crust and chill over night or a few hours at least.
This pie is wonderful topped with coconut whipped “cream”!

Coconut Whipped Cream

1 Can Thai Kitchen Coconut milk (not "lite")

1 Tblsp coconut oil

1/2 tsp. vanilla

2 tsp.s sweetener (maple syrup, brown rice syrup, coconut nectar or honey all work well)

Pinch of salt

Blend all ingredients in blender and chill in the fridge over night.

Kai Bravo author of the BLT that saved my Life

Sweet Potato Strawberry Crumble

2 medium-ish sweet potatoes- yams, shredded – cone #2
3 1/2 – 4 cups strawberries, halved
1/4 cup raw cane sugar or maple syrup or  1 T. stevia
1 tbsp coconut  flour
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg

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
1/2 cup almond or soy milk

In a large bowl combine the shredded potatoes, 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 coconut bliss ice cream.

Veggie Pancit

cups  tempeh ( Alive and Healing Tempeh)
onion, chopped, use Cone #2
cloves garlic, minced
green pepper, julienned
red pepper, julienned
cup  bok choy or other green vegetable
large carrots, chopped, use Cone #4
 head cabbage, use Cone #4
stalk celery, chopped, use Cone #4
tablespoons soy sauce
ounces  rice noodles
cup  vegetable  broth
Directions: Preheat Saladmaster braiser pan over medium-high. When several drops of water sprinkled on the pan skitter and dissipate, place garlic and onion  into pan. Stir until onion is clear, approximately 45 seconds. Add  tempeh and allow to cook until seared  stirring occasionally, approximately 1 minute. Add soy sauce, celery, peppers, green vegetable and one-half of the cabbage and carrots to the mixture Add noodles to top and  push down into pan. Add 1 cup veggie broth. Add final ½ of cabbage and carrot mixture. Cover, and cook until Vapo Valve clicks. Reduce heat to medium-low and cook for approximately 20 minutes. Squeeze lemon over the top of the dish.

Almond Crusted Tofu with Red Pepper Sauce

Red Pepper Sauce
6 oz. jar roasted red peppers in water, drained
1 red pepper  (slice and saute in gourmet skillet until cooked)
2 garlic cloves
1 bunch of cilantro
1 tablespoon olive oil
sea salt small amount

Cooked Tofu
6-8 oz. tofu  1 package sprouted tofu
1/2 cup raw almonds
 sea salt
 ground black pepper
1-2 tablespoons coconut oil
For the sauce, place all the ingredients in a small food processor and blend until smooth, set aside.
Place the almonds in a food processor and blend until they become a coarse almond meal. Dump out into a shallow bowl and stir in the salt and black pepper.
Cut the the tofu  thin slices. Place a tofu in the almond mixture and coat on all sides, repeat with each slice. Pre Heat a skillet (I use EOS) over medium-high heat. Spray with oil or add a little coconut oil. Once the oil is hot, carefully place the tofu slices into the pan. Cook for 2 minutes or until golden brown without moving, then flip and cook for another 2 minutes. Plate the tofu slices and pour the roasted red pepper sauce over the top, serve immediately.

Mixed Bean Water Cress Salad

6 cups soaked and cooked beans ( heirloom Rancho Gordo)
6-8 stalks celery
1 cup thinly sliced red onion
1 head watercress
3 lemons
Green olives
1/2 cup olive oil
Sea salt/pepper to taste
Cook bean in 7 qt roaster until tender
Combine soaked/cooked/cooled beans in a large bowl. Slice celery with cone # 4, slice onion with cone #2
 Rinse and roughly chop the cress, remove and toss the roots and stems. Add the veg. to the bowl of beans. Stir together with olive oil, juice of three good lemons, and season to taste with a few grinds of sea salt and black pepper. Let rest in the fridge for about 30 minutes to develop a deeper flavor. 

Spring Salad

1 head cabbage
1 heads radicchio – chiffinode
1/2 cup fresh dill, minced
3 oranges
Pea shoots or fresh peas
1 cup dried red sour cherries & brazil nuts chopped
Juice of 2 lemons
1/2 cup olive oil
Sea salt/pepper
Chop the cabbage with cone #2 or #4, thinly slice the radicchio, slice pea shoots. 
Mince fresh dill and toss into the bowl with the cherries. In a small bowl combine olive oil and lemon juice, mix together, then pour over the mixture. Toss together. Segment the oranges by removing the skin and pulp and cutting out slices between the fiber skins. Lightly toss the salad with oranges and add a little more salt/pepper to taste.
Sprinkle with chopped nuts.

Winter Vegetable Irish Lager Stew

1 Tbs. grapeseed oil
1 medium onion cone #2
1 cup button or shiitake mushrooms sliced
2 cloves garlic, minced
1 medium leek, sliced
3 small red potatoes, cut with cone#3
2 medium carrots, sliced cone #4
2 small parsnips, sliced cone #4  
1 rutabaga cone #3
1 Turnip #3
1 1/2 tsp. tomato paste
1 15-oz. can crushed tomatoes
2 cups vegetable broth
2 tsp fresh thyme
1/2 cup lager beer
1 1/2 Tbs. arrow root or corn starch
2 cup shredded cabbage
1 Tbs. white miso
2 Tbs. chopped parsley
Sea Salt & Pepper

Process Veggies with the saladmaster machine
Use 2-3 T. of Corn starch or flour or Arrow root to thicken the stew. (Mix with a little water in a bowl and stir until dissolved then pour into stew)

1. In the 10 qt roaster or 7 Qt saute the onion until it begins to Add vegetables and sauté for 5- 10 min. until softened

2. Add the remaining ingredients, mix well, bring to med-high simmer. Cover and let the vapo – click then turn down to a low simmer on low for 20 minutes or until vegetables are done. Add miso

3. Taste and season.

Quick Apple Pie with Raw Nut Crust & Coconut

2 Cups raw pecans or walnuts or mixture of any nuts
4-6 Dates pitted and soaked
Coconut flakes
Sea salt

Apple Filling:
5 gala apples, sliced cone # 4 or 3
4 Tbl. butter
3-5 Tbl.  Raw Sugar or maple syrup
1 Tbl. lemon juice
2 tsp. ground cinnamon
1 tsp. ground nutmeg
pinch of salt
In a food processor blend the crust ingredients until well incorporated, press into a saladmaster pie or cake pan. Chill
Sauté the apples in 11 inch skillet  over medium heat for 5 minutes or until softened. Add the sugar, lemon juice and cinnamon. Reduce the heat and simmer for 1-2 minutes until slightly thickened. Place apples into pie crust and serve with coconut cream.

Pan Seared Kabocha Squash

Kabocha is Japanese winter pumpkin available from late fall to late spring.

½ Kabocha  Squash sliced with skins on

Preheat 11 inch griddle to medium heat

Add a little coconut oil and sear until tender – turn over and cook until tender.


Caesar Slaw with Palm Hearts & Capers

¼ head of green cabbage cone #4
¼ head of purple cabbage
1 large carrot  cone #2
¼ cup walnuts or brazil nuts
2 T capers
1 cup sliced palm hearts
¼ cup slice green onion
Process all veggies with the saladmaster machine, toss with dressing

Caesar Dressing
1 cup vegan mayonnaise
2 T Dijon mustard
1 garlic clove , minced
1 tablespoon water
1  lemon juiced  (fresh)
1 tablespoon olive oil
3 teaspoons nutritional yeast
salt and pepper , to taste
optional –1 T. vegan worcestershire sauce
Dressing Directions – blend well.

Barley Salad

2 tablespoons lemon juice
1 tablespoon Dijon mustard
Pinch plus 1/2 teaspoon sea salt, divided
2 tablespoons sherry vinegar or 1 tablespoon apple cider vinegar plus
1 tablespoon minced shallot
1/4 cup olive oil
5 cups water
2 cups pearl or hulled barley
2 bay leaves
2 tablespoons chopped fresh oregano or 2 teaspoons dried and crumbled
1/3 cup pitted and chopped kalamata olives
1/3 cup drained capers
1/2 cup toasted pine nuts
1/4 cup finely chopped green onions or red onion
1 cup fresh shredded veggies of choice (carrot, or beets, zucchini)
1 cup fresh garden tomatoes diced

1. To make the dressing, combine the lemon juice, mustard, pinch sea salt, vinegar, shallot and olive oil in a medium bowl and set aside.

2. To prepare the salad, bring the water to a boil in 5 qt saucepan. Add the barley with the remaining salt and bay leaves. Turn to low when the clicking occurs- Simmer until the barley is tender and all of the water is absorbed, 25minutes to 30 total cooking time. Remove from heat and cool.

3. Place the barley in a large bowl, and stir in the dressing and oregano. Cover and chill for about 2 hours or until ready to serve. Before serving, gently stir in the olives, capers, pine nuts, veggies, tomato and green onions.

Veggie Tempeh IRISH STEW

2 medium onions
4 cups water + 3 vegetable bouillon cubes
1 cup dark beer
2 cups mushrooms, sliced cone #4
1 cup carrots or parsnips, sliced cone #4
1 cup turnips or rutabagas cone #3
1 leek sliced thin
1 cup celery, diced
1/2 cup split red lentils
1/2 cup fresh parsley
4 T.  Braggs liquid aminos or Tamari sauce
bay leaf
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram
 Black pepper  to taste
1 cup tempeh (Alive and Healing Tempeh) or setian – pan fry tempeh in separate skillet if you like first
1 tsp oil
Use 2-3 T. of Corn starch or flour or Arrow root to thicken the stew. (Mix with a little water in a bowl and stir until dissolved then pour into stew)
1. In the 10 qt roaster or 7 Qt  fry the onion until it begins to Add vegetables and sauté for 5- 10 min.
2. Add the remaining ingredients, mix well, bring to med-high simmer. Cover and let the vapo – click then turn down to a low simmer on low for 20 minutes or until vegetables are done.
3. Taste and season.

Irish Kale & Potatoes

6 cups coarsely chopped kale (about 1 pound) chiffonade
5 red potato cone #3 (cook potatoes in 3qt with inset)
1/2 teaspoon salt
1 teaspoon olive oil
2  tsp water
1/4 teaspoon crushed red pepper
Lemon zest
3 garlic cloves, thinly sliced
Nutritional yeast
Chop potatoes with cone #3
Cook potatoes in 3 qt with inset to get rid of starch-
Use 5qt wok or 11 inch skillet, add garlic, oil and water to pan. Cover and start cooking Kale at medium heat, cook for 8 minutes.  Reduce heat when the clicking occurs – add cooked potatoes and season with salt pepper and nutritional yeast.