Yam Carrot Salad

¼ cup walnuts cone #2
3 carrots cut with cone #2

1 large yam cone #2
1 tart apple cut cone #2
¼ cup Black Olives sliced
¼ cup Sun dried Tomatoes
a lot of chopped mint

Salt and pepper
Juice and zest of one lemon
Extra virgin olive oil



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, or broth for low fat
1 chopped onion cone #2 + leeks
1 cup sliced mushrooms cone#4
1 cup chopped apple cone #3
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 30-40 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.

Shredded Brussels Sprouts with Radicchio Candied Nuts & Mustard Dressing

1 ½ -2 lbs Brussels sprouts
1 Tsp Avocado oil - or use 1/4 cup broth for less fat
3 T. maple syrup
¼ cup Dijon mustard (whole grain or not, both are delicious)
¼ cup lemon juice
3 T. good quality oil, for dressing
2 cups whole nuts (almonds, pecan halves, walnuts, hazelnuts, they all work)
1 tbs plus 2 tsp sea salt, divided
3-5 cloves of garlic
1 head of radicchio, sliced thin
Shred the Brussels sprouts with cone #4
Pre -Heat the 11 inch large skillet over medium heat.  Add oil, garlic and Brussels to pan, spread it over the pan evenly, and cook for 3-5 minutes without disturbing the sprouts. When they’re brown on the edges give them a stir, season with a sprinkle of salt and take them out of the pan. Then return the pan to the heat and repeat those steps until all the sprouts are cooked. It should take the 2 tablespoons of oil and the tablespoon of salt. Do the same process with the Radicchio.
Meanwhile, preheat the EOS to 350F in a medium-sized bowl, combine the nuts, maple syrup, 1 tablespoon of oil, and 1 teaspoon of salt and mix well.  bake for about 5- 10 minutes.
 Until golden. In a small bowl combine the mustard, lemon, ¼ of high quality oil, and 1 teaspoon of salt 1 T. maple syrup. Whisk the ingredients – the large amount of mustard should help make a good emulsion.* You don’t need this much dressing for the dish – I generally only use about half in the recipe. BUT it is worth making all of it because it is delicious and tangy and keeps forever and tastes delicious on just about every salad.
About 20 minutes before you’re ready to eat, toss the Brussels sprouts, Radicchio with the dressing. Right before serving, add the nuts to the dish. Add a dash of cayenne pepper for heat is nice too!

Cranberry Sauce

1 pkg (12 oz) cranberries, rinsed
½ cup dark brown sugar or maple syrup
1 cup golden raisins or mixture of dark and golden
1/2 cup currants
1/3 cup finely chopped candied ginger
1 cinnamon stick
1 star anise pod
1/4 cup spiced rum
1/4 tsp orange zest
Directions: Bring the cranberries and all ingredients except the rum and 1/4 cup water to a boil over medium high heat. Reduce the heat to medium-low and simmer uncovered stirring often until all the cranberries burst and the juices are thick and syrupy. Remove from heat and stir in the rum. Cool completely.

Fall Holiday Salad

1 head romanesco broccoli cut with cone #3
1 cups thinly shredded white cabbage cone #2
1 Large Apple, cut cone #3
1/2 Red Onion, sliced thin cone #2
1 Fuyu persimmons cut cone #2
1 pomegranate – take out seeds
2/3 cup dried cranberries
1/3 cup toasted slivered almonds

Salt and Freshly Ground Pepper, to taste
2 T Olive oil
1/2 cup vegan mayonnaise
Lots of lemon juice 1/2 cup and zest
2 tablespoons minced fresh parsley, dill optional
 Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.


Root Vegetable Soup

1 tbsp coconut oil (or avocado oil)
3 tbsp Chickpea Miso
1 Onion cone #2
2 stalks Celery cone #4
2 Carrots cone #3
2 Beets #3
1 small Turnip #3
1 Parsnip #3
2 Yams #3
2 Potatoes #3
2 bouillon cubes
Salt and cayenne to taste
Smoked paprika
Parsley for garnish
 Dice the vegetables on cone #3.

Heat 2 tbsp coconut oil in a large 7 Qt Roaster or in MP5
Add veggies and sauté, stirring a few mins. Add enough water to cover vegetables, plus 1 inch. Add 3 tbsp Chickpea Miso.
Cover, wait for clicking and turn to low. Cook until veggies are tender.
Add salt and cayenne to taste. Top with fresh chopped parsley and enjoy!
recipe by Kai Bravo

Gluten Free Pumpkin Cake & Vegan Cream Cheese Frosting

Pumpkin Cake

2 cups garbanzo–fava bean flour
1 cup potato starch
½ cup arrowroot
1 tablespoon plus 1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
 2/3 cup coconut oil
1 1/3 cups agave nectar
1 cup cooked pumpkin
1 tbsp pumpkin pie spice
3 tablespoons pure vanilla extract
grated zest of 1 lemon
1 cup hot water

Preheat oven to 325 degrees.
Grate pumpkin on cone 2. Heat on medium, click to low. Cook a few minutes until tender. Mash with a potato masher.

Mix dry ingredients and wet, then combine. Bake for 25 minutes in a 9”x13” pan.

 Recipe by Sonora Bravo

Vegan Cream Cheese Frosting (Light)

1 package of Better Than Cream Cheese
1 1/2 cups powdered sugar
2 tbsp coconut yogurt (plain)
1/3 cup Earth Balance
1 1/2 tsp lemon juice
1/2 tsp lemon zest
1 tsp vanilla extract
Combine in Cuisinart, adding powdered sugar in batches until mixed thoroughly. Chill.

Tortilla Winter Squash

3 Garlic cloves
1 Onion cone #2
Green cabbage - 1/2 head, sliced cone #4
1 carrots cone #2
1 ½ cups winter squash cone #3
Green onions - 2 stalks, chopped
1 Red bell pepper diced
Black beans - 1 can, rinsed and drained
Cooking oil - 1 tbs. or broth for low fat
Lime juice
Hot sauce - as desired
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon chipotle seasoning blend (optional)
1 14-ounce can crushed fire-roasted tomatoes
6 cups vegetable broth
For the tortilla chips:
6 corn tortillas, cut in half and then sliced into thin strips
Leftover rice or quinoa - 2 cups
Tofutti or Sour cream and peppers.
Sauté onions peppers and garlic until softened, ~5 minutes



Romenesco Broccoli Slaw

For the Slaw:
1 head of broccoli, romenesco cone #2 or 3
1 large broccoli head#2 or 3
1/2 cup sliced natural; almonds, toasted
1/2 cup dried cherries or cranberries
1/2 red onion, finely chopped cone #2
For the Dressing:
1/2 cup veganaise
juice from 2 lemons
Lemon zest
2 tablespoons apple cider vinegar
Sea salt and pepper
2 T olive oil
Make the Slaw:
Use the Saladmaster food processor process the veggies.
Put the broccoli, almonds, sour cherries and red onion into a large salad bowl toss for dressing and serve.