Corn Zucchini Casserole

2.5 cups corn kernels, fresh/frozen
1 zucchini cone #3
3 cups almond or soymilk
1 cup water 
1 medium onion, finely chopped cone #2
1 tablespoon freshly ground black pepper (more or less)
Sea salt
1 teaspoon honey
2 cans of green chilies chopped
3-4 tablespoons fresh cilantro, finely chopped
1 tablespoons earth balance butter
1 cup corn meal, (Polenta) white or yellow
1 cup vegan pepper jack cheese 

Pulse the 1/2 cup milk and the 1cup of the corn kernels in a food processor for a short while. Part of the corn kernels will be broken, the rest remain whole. Combine salt and the corn meal to the corn kernels and set aside. Melt the butter in 5 qt pan. Add the onions, chili peppers and cook till the onions are soft. Lower the heat and add corn polenta, almond milk, water and black pepper to the pan while stirring quickly, so it does not lump. Stir in the chopped cilantro, chilies, honey and corn. Pre heat the oven to 350 degree F. ( or cook in EOS at 350 for 20 mins) Grease/spray bake & roast pan. Transfer the corn mixture from the pan to the baking dish and flatten it to form a uniform top. Sprinkle the cheese evenly on the top and bake for about 30 -35 minutes till the cheese melts and starts to crisp. Carefully remove from the oven and cool for about about 10-15  minutes. The corn casserole should be set enough to be spooned out or cut and scooped out clean. To serve: 1 fresh tomato, diced fine. Minced cilantro and scallion.

Serve with Sautéed Garlic, Spinach, Corn and tomatoes.


Corn Blueberry Tomato Slaw

1 cup Fresh Blueberries, halved
1 cup White Corn Kernels
1 -3 Tomatoes, chopped
1/2 Small red Onion, diced cone #2
2 tbsp Freshly Squeezed Lime Juice
½ head cabbage cone #4  or romaine lettuce
2 tbsp Chopped Cilantro
1/2 tsp Ground Black Pepper
1 avocado, halved, seeded, peeled and diced
1/2 cup fresh basil leaves, chiffonade
Sea salt and freshly ground black pepper, to taste

For the vinaigrette
3 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside. In a large bowl combine salad ingredients toss with dressing & Serve. Add almonds for texture.


Raw “Cookie Dough”

5 Medjool Dates, pitted
2 Tbls Raw Almond Butter
1/2 tsp Vanilla
Pinch of Salt 

Blend all ingredients in food processor. Roll into balls, freeze or refrigerate.

recipe by Kai

Winter Squash Curry

1 Pound Winter Squash, diced  cut with on cone #3 and lightly cooked (med-click-low about 10min)
1 Medium Onion, peeled and diced
1 Tablespoons Coconut oil
1 Tablespoon Cumin seeds
1 Tablespoon Curry powder (or to taste)
3 Cloves fresh Garlic, diced
1-2 Tablespoons fresh Ginger, grated
1 Can diced Tomatoes (or 2cups fresh)
2 Cups Veggie Broth
3 Cup Garbanzo Beans or Green Peas
1 Can coconut milk (optional)
Salt to taste

Sauté onion in coconut oil a few minutes. Add spices, garlic and ginger. Stir in tomatoes & broth and simmer a few minutes. Add cooked squash and beans . Cook a few minutes more over medium-low heat, stirring occasionally. Add coconut milk for a creaminess if desired.
Serve over rice or potatoes.
recipe by Kai


Preheat Electric Oil Core Skillet to 350 add little bit of oil ( makes the crust crispy) press in pizza crust
add any sauce, toppings & cheese. Cook for 20 mins medium click low

It All Starts with Crust- Here are some options for crusts 

Gluten Free- Bob's Red Mill brand is good one
White Sourdough - buy frozen in grocery store
Whole-wheat flour
Thin sandwich bread
Rice Tortillas
Pita bread
English muffins

And Then There's the Sauce- here are some options for Sauce

Pizza Sauce: 
Sliced tomatoes
Garlic coconut cream
Basil Pesto
Herb Pesto
Garlic paste
Mushroom tapenade
Olive tapenade
Olive Oil
Refried bean dip
Onion and garlic jam
White bean spread
BBQ sauce
Peanut sauce

Pesto Sauce

1  bunch fresh basil
3/4 cup pine nuts or walnuts, cashews raw
2 lemons, juiced
1 tsp pepper
1/2 tsp salt
5 garlic cloves
1 tsp red pepper flakes
1 Tbsp olive oil
1 Tbsp vegan Parmesan cheese (optional)

blend above ingredients in food processor until creamy

Fresh Tomato Pizza Sauce

Makes 2 cups

15-ounce can whole or diced tomatoes
2 cloves garlic, roughly chopped
1 teaspoon balsamic vinegar, or to taste
Olive oil
A few leaves fresh basil, optional
Salt and freshly ground black pepper, to taste

Cook in large skillet on low heat until reduced 20-30 mins

Blend the tomatoes with the garlic, balsamic vinegar, and a drizzle of olive oil, as well as well as the basil, if using.

Toppings Ideas 

Artichoke hearts
Black Beans
Butternut Squash
Cherry tomatoes
Sun Dried tomatoes
Green peppers
Jalapeno Peppers
Kalamata olives
Porcini mushrooms
Portobello Mushrooms
Red beans
Red onions
Red peppers
Roast cauliflower
Roasted eggplant
Roasted Garlic
Roasted peppers
Wild mushrooms
Yellow peppers
Yellow squash
Vegan Cheese Brands:
Follow your heart
Dairy Tree Foods
Nutritional Yeast