Fall Pumpkin Salad


½ small Savoy cabbage, finely shredded cone #2
1 carrot, grated cone #2
2 cups raw winter squash or pumpkin cone #2, #1
2 Apples cone #2
1 cup fresh parsley, chopped
1 green onion, finely chopped
¼ cup dried cranberries
¼ cup raw sunflower seeds- soaked for 5 hrs then drained

¼ cup vinegar
1 tbsp Dijon mustard
1 tbsp fresh ginger, grated
3 T. Veganaise
1/4 c Olive Oil
½ tsp sea salt
¼ tsp black pepper
Add all ingredients to a large a mixing bowl. Set aside
In a separate bowl, add vinegar, oil, mayo, ginger, chilies, salt, pepper and Dijon mustard. Blend until well combined. Pour over reserved salad and stir well. Serve immediately, or refrigerate for a few hours to allow flavors to develop. This salad will keep for 2-3 days in the refrigerator.

Roasted winter squash


1 small butternut, kabocha squash
1 medium yellow onion
4 cloves of garlic
2 - 3 tablespoons fresh parsley, finely minced and set aside; reserve the parsely stems
juice and zest of 1/2 a lemon
1 teaspoon oil
salt and pepper

Preheat the EOS to 400  cut the butternut into 1" cubes or use cone #3 then halve the onion and cut into large-ish wedges. Coat everything with oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, cook medium click low until tender.

Pumpkin Chili

you will need:
1 1/2 cups dry red- or chili beans - soaked overnight and cooked for 1 hour or until soft ,beans can be cooked up to 2 days in advance or cook a big batch and store in the freezer. in a pinch use 1 can or your favorite bean.

1 tsp grapeseed oil
1 large green pepper - chopped
2 cloves of garlic minced
2 leeks - sliced
1 small jalapeno - seeds removed for less heat, minced
2 cups pumpkin or 1 small- seeded & cut with cone #3
10 tomatoes - peeled & seeded (or 2 cups canned/crushed)
1/2 tsp chili powder - more or less depending on your heat tolerance

2 tsp salt
1 tsp raw sugar
1 tsp dried herbs- basil, parsley
2 cups veggie broth
2 tbsp cornmeal
for garnishing

if using dry beans, rinse and soak beans overnight and cook for 40 minutes
(1 cup of dry beans plus 2 cups of water for cooking)

In 7qt roaster over medium high heat drizzle pan with oil and saute leeks, garlic, jalapeno and pepper until fragrant and leeks begin to soften. add pumpkin , canned or cooked beans and remaining ingredients through veggie broth. cover and simmer on low heat for 30 - 40 minutes. stir in cornmeal to thicken chili.
garnish each serving with fresh herbs, sour cream or daiya cheddar

Pumpkin Pecan (Mexican Wedding Cookies)


1/2 cup melted coconut oil or room temperature earth balance butter
1/2 cup pumpkin purée or fresh pumpkin
1/2 cup fine cane sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 slightly heaping cup raw pecans or raw pecan pieces
2 cups whole wheat pastry flour or gluten free flour
1/2 cup powdered sugar

1.      Preheat oven to 350 degrees Fahrenheit. Line a saladmaster cookie sheet with parchment paper.

2.      Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, under they are nice and fragrant. Remove from heat. finely chop the pecans. In a large bowl, beat the coconut oil or butter, pumpkin purée, cane sugar, vanilla, cinnamon, ginger, allspice and salt until light and fluffy. Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1 1/2-inch space around each cookie (the cookies will not expand in size).

3.      Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet. Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Taste, and if the cookies aren’t quite sweet enough to delight, give them another roll in powdered sugar. Let the cookies cool on a wire rack.

Pumpkin Hummus


·         1 cup pumpkin or canned plain pumpkin
·         1 can garbanzo beans or fresh cooked
·         1 teaspoon tahini
·         1 tablespoon avocado roasted garlic oil – or olive oil
·         2 teaspoon cinnamon
·         1/2 teaspoon nutmeg
·         Lemon juice

1.      Cook pumpkin in Saladmaster EOS or a 3qt pan at 350 degrees- medium click low. Puree the pumpkin. Remove the pumpkin pulp from the rind and place in a large bowl. Mash until all the lumps are removed (you can also use a food processor at this point.) Measure out one cup and place in the food processor.

2.      For hummus: add all the ingredients, except the pumpkin to the food processor. Run processor on low and slowly add the pumpkin, one tablespoon at a time until hummus becomes creamy. Remove from food processor and serve with pita bread!

Layered Mexican Dip - Halloween

1 large onion Cone #3
1 large can refried beans or 2 1/2 cups of beans - blended
1 can green chilies
2 avocadoes
juice 1 lemon
4 T. Sourcream
Sea Salt and 3 T.Garlic powder
3 large tomatoes chopped
1 cup salsa
1 1/2 cup cheese - I used Daiya vegan cheese
black olive and blue corn chips

Saute at 350 degrees onion with 1 tsp oil until translucent.

Layer in the following:  Cook until cheese melts then serve! YUM

Great for Halloween Parties!!

Veggie 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 or other veggies
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 3/4 cup Vegetable Broth
1 tbsp coconut oil
1 tsp ground Turmeric & Saffron (use proper saffron if it is available)
 1 tsp ground Cumin
 1 tsp Chili Powder
Sautéed- 2 block tempeh - optional
Mega Skillet "Paella," the Spanish word for the type of pan

How to Make
Saute Tempeh until golden and set aside
Sauté the onion in coconut oil in large mega skillet until it is soft.
Add rice, tomato, peppers, onions, olives, garlic, turmeric, cumin, and chili powder.
Cook for 2 minutes.
Pour in vegetable broth and reduce heat. Medium Click Low- Simmer for 25 minutes.
Add the peas and cashews. Cook for 5 minutes
Add broccoli or zucchini or whatever other veggies you like

Root Vegetable Apple Slaw

3 Apples cone #2
3 medium carrots  cone #2
1 medium beets cone #2
1 small celery root cone #2
2 stalks celery cone #4
1 rutabaga cone #2
1 cup dried cranberries
3/4 cup toasted pumpkin seeds ( toast in a dry skillet over med- high heat until toasty)

Zest and juice of 1 orange (about 1 tablespoon zest, 1/2 cup juice)
1 teaspoon cumin
¼ extra virgin olive oil
Orange or lime avocado oil
¼ cup lemon juice or apple cider vinegar
Himalayan salt and pepper to taste

In a large bowl, whisk together the orange zest and juice, cumin, vinegar, olive oil. Shred all the veggies with cone #2 and add to the bowl. Dress and serve.