Wild Rice Stuffing

1 cup uncooked wild rice (or equal amount of uncooked quinoa) 3 cups water
2 veggie bouillon cubes- my favorite is Rapunzel Vegan Bouillon
1 tablespoon oil
1 chopped onion cone #2 + leeks
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 salted cashew nuts cone #3
Sprinkle of Fresh parsley to serve

Add in’s: Sautéed Tempeh ( Alive& Healing)


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.


Roasted Brussels Sprouts in Balsamic Glaze

About a pound of brussels sprouts, cut with cone #4

1 large onion, finely chopped cone #2

2 cloves garlic, minced

1 tsp garlic oil

1 to 2 tablespoons Dijon mustard

3 to 4 tablespoons good quality balsamic vinegar

Salt and freshly ground pepper to taste

Process Brussels with the saladmaster machine.

Meanwhile, in a skillet, sauté the onion, brussels and garlic in oil until onion is soft and translucent. Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.

Sweet Potato Pie

 Sweet Potato Pie

1 1/2 Cups pecans

8 Dates (4 soaked overnight or in hot water 1 hour)

2 tsp.s Vanilla

1 tsp. salt

3 Lg. Yams and/or sweet potatoes cone #3

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.

Cook in 3qt Salad Master Pan with 2 T. water - Medium, click, Low- until just soft, slightly firm. If using a regular pan, use 1 cup water, cook until tender, then drain excess water. 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 overnight 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.

recipe by Kai Bravo

Cranberry Romanesco Pomegranate Slaw


1 head romanesco broccoli cut with cone #3
1 cups thinly shredded white cabbage cone #2
1 Fuyu persimmons cut cone #2
1 pomegranate – take out seeds
2/3 cup dried cranberries
1/3 cup toasted slivered almonds
1/2 cup vegan mayonnaise
Lots of lemon juice 1/2 cup
2 tablespoons minced fresh parsley, optional

Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.


Kale Pomegranate slaw

1 pomegranate
2-3 radish cone #4
1 bunch lacinato (dino),  chiffinode
1/2 head red cabbage, shredded cone #2
1 carrot, cone #2
2 apples cone #2
2 stalk celery, thinly sliced cone #4
½ small red or green onion, very thinly sliced
handful of chopped parsley leaves
salt and pepper
¼ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Directions - Process veggies with Saladmaster machine
Whisk together olive oil, apple cider vinegar, Dijon mustard, and honey to make a “vinaigrette.”
Toss vegetables in large bowl. Drizzle with vinaigrette. Taste and season with salt and pepper.
Kaleslaw can be served immediately.  Top with Crunchy seed nut topping. It will keep in the refrigerator, covered, for about a day, after which, it takes on the taste and texture of fresh sauerkraut.

Crunchy salad topping: sauté in a skillet until toasty!
1 T earth balance butter
1 1/2 cup almonds, chopped
1/3 cup sesame seeds

Butternut Squash Soup with Sauteed Kale

1 large butternut squash or cut with cone #3
1 small onion diced large
4 stalks celery diced large
1 T. Zest from lemon and juice from one lemon cone #1
1 cups almond milk or soy milk
2 T Curry powder
sea salt and cayenne to taste

Place veggies in 7 qt Roaster with 3 T water and cook until squash is just tender. Medium click & low. Blend veggies and the water they were cooked in, in blender (Vitamix is best) with almond milk, Salt, curry, lemon and cayenne. More water can be added to thin soup if desired.

Top with Sauteed Kale

Sauteed Kale
Chiffinode  1 bunch of Dino kale
Preheat large 11 inch skillet
Add 1-2 T grapseed or sesame oil
Sauté Kale on medium heat until crispy and tender – 8 mins