Chia Seed Fig Pudding Recipe

Chia Seed Fig Pudding Recipe
Serves: 4 servings
2 cups coconut milk or almond milk (homemade or natural)
½ cup Chia Seeds
½ teaspoon vanilla extract
¼ cup (or less) maple syrup (or sub any sweetener) or stevia to taste
Optional: ¼ teaspoon cinnamon or cardamon powder
For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.
Top with fresh figs

Mediterranean Stuffed Tomatoes with Quinoa

Mediterranean Stuffed Tomatoes with Quinoa
11/2 cup cooked quinoa
8 medium on-the-vine tomatoes
⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
1 cup shredded zucchini cone #2
1/2 cup kalamata olives, sliced thin
2 cloves fresh garlic
1 tsp oil
ground sea salt, to taste
Veg parmesan cheese to sprinkle
Cook your quinoa: 1 cup dried quinoa to 2 cups water. (You’re going for a 1:2 ratio of quinoa and water). Bring to a boil,with lid a jar, place lid on -cover and simmer for 15 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.
Preheat EOS to 375 degrees Fahrenheit
Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
In a medium bowl, mix together the filling (cooked quinoa, zucchini, artichokes, olives, olive oil and garlic).
Taste and add salt if necessary -Use a spoon to stuff the tomatoes with the quinoa mixture.
Top each tomato with parmesan  Bake for 15-20 minutes Garnish each tomato with a small basil leaf.

Tempeh with Tomatoes & Artichokes

Tempeh with Tomatoes & Artichokes
3 Large blocks of Tempeh - Alive and Healing best brand
2 tsp oil
Sea salt and black pepper
1 med  red onion, sliced cone #4
3 carrots, sliced cone #4
1 14-oz can artichoke hearts, drained, and cut in quarters
2 tomatoes chopped
Preheat the EOS Skillet to 425 degrees
Place oil in, add in tempeh and brown for 3 min on each side.
Season with salt and pepper and a little tamari or soy sauce
Add the onion, carrots, tomatoes, and artichoke hearts to the skillet place lid on and cook for additional 8 min.

Caprese Vegan Salad

Caprese Salad
1 lemon juice and zest
salt and pepper
fresh basil leaves 1 bunch
4-5 zucchini cone #4
4 sliced tomatoes

Slice the zucchini thin with the saladmaster machine
layer on platter all ingredients
drizzle with oil and zest & lemon juice
sprinkle with nut Parmesan or cashew mozzarella and thinly sliced onions

Cabbage With Peas (Bund Gobi And Mater)

Cabbage With Peas (Bund Gobi And Mater)
4 cups of cabbage sliced cone #4
1 1/4  cup frozen peas
2 tablespoons avo oil
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
½ tsp coriander powder
½ tsp cumin powder
1/2  teaspoon mustard seeds (rai)
2 green chilis half the way slit
1/4  teaspoon ground turmeric (haldi)
3/4  teaspoon salt
2 tablespoons chopped cilantro (hara dhania)

Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
Add the cabbage, turmeric, and salt. Mix well.
Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
Next add the lemon and cilantro.