Mexican Chocolate Pudding





INGREDIENTS: 
1/2 package semi sweet chocolate chips  - and 3 round of Mexican chocolate
1 tsp salt 
  2pkg silken tofu 
2 Tablespoon almond, soy or rice milk 

 PREPARATION:  Use 1 qt sauce pan and melt chocolate chips over lowest heat add almond milk and stir until smooth.  In Blender or Mixer –  Blend tofu well until smooth.  Mix tofu with melted chocolate chips & chill. 
Serve with Fruit

Instead of TOFU you can use Cashew Cream
  • 1 cup raw cashews or macadamia nuts (120g)
  • 1/3 cup to 3/4 cup water, depending on how thick you want your cream
In a bowl, cover the cashews with water and let sit at least 1-2 hour . Drain completely, then combine the drained cashews with the water and blend until very smooth (a full minute in a Vita-Mix, or much longer in a food processor, making sure to scrape down the sides occasionally). Mix with the melted chocolate & Salt and serve.





Posole Soup


Ingredients
1 heaping tablespoon cumin
1 (15-ounce) can of diced tomatoes
4 cups vegetable broth
1- 2 tsp cooking oil
1 onion, chopped cone #2
1/3 teaspoon dried or 2 teaspoons fresh oregano leaves
1 pasilla chile, seeded, deveined and minced optional
1 lime juiced
¼ cup green salsa or green chilies
1 bunch cilantro, stems and leaves separated, stems tied tightly
1 large can hominy, about 29 ounces, yellow or white or a mixture
1 pkg frozen corn
2 zucchini squash, cut in 1-inch rounds
1 can pinto or black beans, rinsed
Sea salt and pepper to taste
1/4 head cabbage shredded
Accompaniments: Cilantro leaves, Sliced green olives, 1/2 avocado, sliced, 4 radishes, sliced thin, 2 jalapeño peppers, sliced thin,1 cup shredded red cabbage, Corn tortillas, 2 limes, quartered
Remove from heat and serve with garnishes.
 In the 7qt or 5 qt roaster, heat oil over medium-high heat. Add chopped onions, oregano, and pasilla chile stir onions and chile until they are soft and beginning to brown. Add one heaping teaspoon of ground cumin and stir, cooking for a few moments. Add vegetable stock to onion mixture, then lime juice, green salsa, and cilantro stems. Bring just to rapid simmer, then reduce heat covered, while you cut vegetables, about ten minutes. Taste and add more cumin, if desired. Add hominy, corn, zucchini to pan and simmer ,add pinto beans. Taste and adjust seasoning with salt and pepper.To add smokiness without much heat, add sweet smoked Spanish paprika. For smokiness with more heat, add a dash--not to much--of dried chipotle.
Prepare garnishes: To serve, offer soup with accompaniments. Mix and match to create your own bowl!














Cheesy Sauce

 
¼ cup raw almonds or raw cashews
2 cups water
1/tsp  sea salt
¼ cup nutritional flakes
1 tsp onion powder
½ tsp garlic powder
3 tbsp cornstarch or arrow root
1 tsp or tbsp lemon juice to taste
Optional 1/3 cup red bell peppers or 1 small jar pimentos
Blend all ingredients until smooth in Blender
Pour into pan and bring to a simmer- while stirring.
Serve warm- hot

Layered Salad


 

2 cups cabbage green Cone #2
2 cups purple cabbage Cone#2
1 cups small broccoli florets  cone #3
1 cup shredded carrots  cone#2
2 cups Green frozen sweet peas, thawed drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)  cone#4
6 slices tempeh bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)

Dressing:
1 cup veganaise
¼ water
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese- daiya (2 oz)
Place cabbage in large salad bowl. In order given, layer remaining salad ingredients over greens.

In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Makes 10 servings (about 1 cup each)

 

Squash Delight


 Ingredients
1 delicata squash cone #4
1 bunch of chiffinode kale
2 small handfuls dried cranberries
1 handful toasted pumpkin seeds (pepitas)
1 handful pecans or walnuts
1 apple cone #3
2 cups cooked millet
2 celery stalks, chopped
1-2 teaspoons curry
Juice of half a orange and zest
Juice of lemon & zest
olive oil
Sea salt and freshly ground pepper to taste

Instructions
Clean out seeds and cut delicate squash, Cook In EOS cook squash until tender. 350 degrees with 2 T water, medium click then down to 180 degrees
Put everything, except olive oil, into a large bowl.
Toss to mix thoroughly.
Drizzle with olive oil, mix again.
Taste, add more oil if needed, and season to taste with salt and pepper
Notes
These ingredients are a guideline.
Here’s some substitution ideas:
Kale = spinach or romaine lettuce
Pecans = walnuts or hazelnuts
Apple = firm pear (like a Bosc)
Pumpkin seeds = sunflower seeds
olive oil = macadamia, hazelnut, or pumpkin seed oil
Orange juice = lemon juice or scant ¼ cup apple cider and orange zest
This is also excellent for breakfast or an easy lunch to pack.

Creamy Cauliflower Gratin with Sage Bechamel Sauce and Garlic



Ingredients:
½ C diced vegetarian "Bacon Bits" tempeh
1-2 Tablespoon olive oil
1 large red onion sliced red cone #4
6-10 garlic cloves, rough chopped
1 Large head cauliflower cone #3
2 T water
Sage Bechamel
– French for  white sauce, is made with of butter and flour cooked in milk
 Ingredients
2 tablespoons butter or earth balance
3 tablespoons all-purpose flour or gluten free flour
2 cups soy milk or almond milk
2 Tablespoons fresh chopped sage leaves plus more for garnish
1 teaspoons sea salt
¼  teaspoon pepper
½ teaspoon fresh grated nutmeg
¼ Cup grated melty type cheese- like mozzarella or Gruyere- or daiya for vegan option
⅓ Cup nutritional yeast

⅓ Cup bread crumbs ( optional)

Instructions:

Cut the cauliflower with cone #3.
Saute tempeh in the 12 “ EOS skillet on medium heat 300 degrees until just crisp. Set aside, Saute onion over med- high heat in 1-2 T oil until tender, stirring often, about 5 minutes. Add garlic, turn heat to med and sauté until fragrant and golden. Add Chopped Cauliflower and 2 T water. Place lid on medium click -Turn heat to low.
While cauliflower is cooking, make Sage Bechamel. In the small pan, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C milk making sure to whisk all the flour from the corners and sides of the pot. Add another  ½ C milk, whisking well. When thickened, add final cup of milk, sage, spices, salt until mixture thickens Turn heat off. Add cheese and whisk until smooth.
Pour Sage Bechamel over the cauliflower and stir it in, coating cauliflower well. Top with crispy tempeh (or bacon bits) and few sage leaves and a little more cheese (optional) or bread crumbs (optional). Bake in 9x13 pan in the oven for 20 mins until crispy topping, or in the electric skillet at 320 degrees uncovered until lightly browned and bubbly, about 20 minutes.












 

Scalloped Potatoes



Ingredients:
Small amount of Garlic oil
1 tsp sea salt
1 tsp pepper
6 tbsp flour- gluten free is fine too
6 medium potatoes, thinly sliced cone #4 I like using Yukon gold
1 onion, finely chopped cone #2
2 cups soy milk or any nut milk (unsweetened)
paprika
¼ cup parsley
Vegan Daiya Cheddar cheese or other
Green onion
Preparation:
Use the EOS 12 Inch at 350 degrees. Spray a little oil in skillet
Stir the salt and pepper into the flour.
Place the onion on the bottom of the pan then 1/3 of the sliced potatoes on top of the onions.  Add half the flour, 1/3 cheese. Repeat this layer with 1/3 of the potatoes, 1/3 cheese and the remaining flour. Top this with the rest of the potatoes, and cheese & Parsley.
Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.
Bake medium 350 degrees until it clicks rapidly then turn down to low, until the potatoes are soft and the milk is thick. Garnish with green onions. Add kale or spinach for more nutrition.



 

Mediterranean Harissa Stew with Yams

Ingredients
2 tablespoons coconut oil
1 onion cone #2
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons yellow curry powder
1 3-inch cinnamon stick
1 1/2 tablespoons harissa*
2 tablespoons tomato paste
2 medium carrots, cone #3
1 pound yams sweet potatoes, orange or purple cone #3
1/4 teaspoon sea salt or more to taste
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes, fire roasted
4 cups vegan chick'n broth
3 to 4 bay leaves
1/4 teaspoon saffron threads
1 (15-ounce) can chickpeas or great northern beans, drained and rinsed
1 yellow red bell pepper, seeded and diced
2 cups cooked Israeli couscous, or orzo
Garnish Handful of Italian parsley, finely chopped
Finely grated lemon zest
Extra virgin olive oil
Preparation
Preheat the 7qt over medium heat. Melt the coconut oil in the pan. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in ground cumin, ground coriander, curry powder, cinnamon stick, harissa and tomato paste and sauté for 2 minutes longer.
Add the carrots, sweet potatoes, salt, black pepper, crushed tomatoes. Cook, stirring, for about a minute, until fragrant, and add the couscous broth and bay leaves. Bring to a simmer and simmer until the sweet potatoes and carrots have cooked down slightly, about 10 minutes. Reduce heat to low, simmer, for about 20 minutes., grate lemon rind; chop parsley. Add the saffron threads and chickpeas to the pot. Reduce to a simmer and cover with a lid. Simmer 10 minutes. Add the yellow bell pepper and cook another 2 minutes.
Remove bay leaves and cinnamon stick before serving. Ladle into bowls and top with chopped parsley (if desired), grated lemon zest and a drizzle of olive oil. The stew is moderately spicy. For very spicy, use 2 to 2 1/2 tablespoons harissa. For mildly spicy, use 1 tablespoon harissa.