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.

Pumpkin Cinnamon Cake

1 Vanilla or spice cake mix
1 apple cone #1
2 cups fresh pumpkin Cone #1
2 T baking powder & 2T water- for vegan cake
Cinnamon & Nutmeg- pinches
Fruit for the bottom of pan: 3 apples (cone #2)
Directions: Pour the cake mixture into a bowl; with SM machine cone #1 shred pumpkin & apple.  Stir cake mix, veggies & baking powder, water in mixing bowl until moist.
Use Electric Oil Core Skillet.
Pour cake mixture into pan with the fruit already placed in the bottom of the pan.
Start cooking at medium heat, 320 degrees when the vapo valve starts clicking reduce heat to low. To check the cake put a tooth pick or knife in cake, when it comes out clean the cake is ready. If cake looks to moist leave lid ajar for 5-10 mins while cooking.
Flip the cake over onto a plate, let cool down -serve.