Zuchini Noodle Pasta with Lemon Caper Vinaigrette

 Zucchini Pasta 
1-2 large zucchini  cone #2
3 TBS water
½ cup red bell pepper chopped cone #3
⅓ cup kale chopped
handful mushrooms sliced cone #4
⅛ cup red onion chopped cone #2
1 bottle artichokes sliced and juice
1 TBS fresh basil torn
2 garlic clove minced cone #1
1-2 TBS sun dried tomato sliced
Salt and Pepper to taste
3 TBS capers
Juice from 1-2 lemons and zest
1 tsp olive oil
Salt and pepper
First Make Lemon Caper Vinaigrette in blender
With Sm machine prepare veggies. Preheat skillet Cook garlic and onion in pan over medium heat for about 2 minutes. Add water, bell pepper, mushrooms, fresh basil, sun dried tomato and kale. Cover and cook until soft (about 5 minutes) Add zucchini, sliced artichokes, and Lemon Caper Vinaigrette Stir completely Cook for about 2 minutes or until zucchini is "al dente"Transfer to bowl or plate and enjoy!


Cabbage Vegetable Soup

Cabbage Vegetable Soup
2 large onions  chopped cone #3
4 carrots cone #4
4 red potato cone #3
1 tsp ground caraway
1 bay leaf
6-8 cups broth 
2 leeks, chopped (whites and light green only)
4 celery Stalks, cone #3
1 large head cabbage, cut cone #4
1 bay leaf
1 teaspoon garlic,
grated cone #1
1 teaspoon thyme
1 teaspoon black pepper
1/4 cup Italian parsley, coarsely chopped
and pepper to taste

In the 7 qt or 10 quart pan add a small amount of coconut oil and sautĂ© garlic, celery, onion, carrot and leeks. Add bay leaves and caraway.  Cook for 8 to to mins. Add broth, potatoes, cabbage and herbs. Start cooking on medium high heat until the liquid reaches a simmer. Adjust heat to low and cook until potatoes are tender 35 mins.

Lentil Sheppard's Pie

Lentil Sheppard's Pie
1 tsp oil avo – or other
1 small yellow onion, diced cone #2
3 cloves garlic, minced
3 large carrots, cone #3
8 ounces mushrooms, chopped  cone #4
2 cups diced celery root cone #3
1 cup green lentils, soaked overnight
2 tablespoons tomato paste
1 tablespoon Worcestershire (Annie's Naturals is vegan)
1 1/2 cup vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Mashed Potato Parsnip Topping
3 large russet potatoes cone #3
3 large parsnips, peeled and diced cone #3
1 to 2 T earth balance
2 T non dairy milk (use unsweetened plain)
1 teaspoon garlic powder
salt & pepper to taste
chives for topping

Place the potatoes and parsnips in 3qt with culinary basket a few inches water, cook for 20-30 minutes, until they are very tender and able to be mashed.
Meanwhile, start the filling pre heat braiser  over large pan overmedium heat. Add the oil, onion and cook for a few minutes. Then add the carrots, mushrooms, celeriac, garlic, and seasonings {thyme, oregano and salt & pepper to taste} and cook for another 3-5 minutes. Pour in the broth, tomato paste, and Worcestershire and bring to a high simmer. Next add the soaked and rinsed lentils. Once it starts to boil, reduce heat to low then cover and simmer for 20 minutes, until lentils are tender. Preheat the oven to 400°F. Using a potato masher or fork, mash the potatoes and parsnips together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.
Using 11 inch skillet, EOS  or bake and roast pan-fill the bottom with the lentils and veggies. Top with a layer of mashed potatoes, spreading them evenly so that they cover the lentils. Broil, until the potatoes are a light golden color. Allow to cool for five to ten minutes then serve.

Cabbage Spring Slaw

Cabbage Spring Slaw
1/2 small head green, shredded cone # 4
1 fennel bulb  cone #2
8-10 radishes cone #4
few handfuls of pea shoots
2 green apples cone #2

1 juiced  lemon juice and zest
5- T olive oil
mustard Dijon
sea salt
ground black pepper
1 large handful cilantro
2 cloves garlic, minced
Shred your veggies with saladmaster. Blend the dressing in a blender and toss and serve.