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EGGPLANT ALMOND ENCHILADAS THAI NOODLES with PEANUT SAUCE  ITALIAN POLENTA  Vegan  "Parmesan" Eggplant MEXICAN RED SAUCE  BLACK BEAN ENCHILADAS Moroccan Chicken & Veg no-chicken Enchilada Pie Sun Dried Tomato Alfredo Chicken with Fettuccini CASHEW TACOS Stir Fry Veggies w/Tofu Cabbage Rolls Broccoli Stir Fry FALAFEL'S TOFU MISO CUTLETS TEMPHEH, RED ONION AND MUSHROOM VEGETABLE RAGOUT (Ratatouille) Pan-Seared Tuna with Mandarin Orange Pico De Gallo Pesto "Fried" Chicken JAPANESE GLUTEN STEW BOCA BURGERS SEITAN & PEPPER STIR-FRY BRUSSELS AND BAMBOO SPROUT STIR-FRY CHICKENLESS BURGERS THAI PEANUT SAUCE THAI COCONUT SAUCE INDIAN POTATOES CURRIED CAULIFLOWER & POTATOES  ENCHILADA CASSEROLE QUINOA PLATTER MILLET STUFFED PEPPERS TEFF & YELLOW SQUASH GINGERED POK CHOY STIR-FRY VEGETABLE RAGOUT (Ratatouille)

Main Entrees'

1 tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt (possibly more, to taste)
 Lots!! Of Black pepper 
2 tablespoons minced garlic
1 medium sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup grated jack cheese  or Vegan cheese ( with cone #1)
12 corn tortillas
Mexican Red Sauce (recipe follows) 

 Pre Heat 12 inch Gourmet skillet or 11 inch skillet.  Add oil, onion, and sauté for about 5 minutes over medium heat. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, until clicking occurs then turn down to low. Stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.

Remove from heat; stir in almonds and cheese. 
Preheat Electric oil core skillet  to 300°F. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in the Electric oil core skillet , and pour a full recipe of Mexican Red Sauce over the top. Cook for about 20 minutes, or until heated through. Serve hot, with beans, rice, and green salad. 

Yield: About 1 quart 

1 to 2 tablespoons olive oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup water or tomato juice

Black pepper and cayenne to taste (optional) 
Heat the olive oil in 3 qt pan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 20 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so. 

1 large eggplant, sliced 1/4 inch thick
2 pieces of whole grain bread, toasted and made into bread crumbs
2-3 tbs.. soy parmesan (or ground almonds)
fresh basil leaves, chopped or torn
olive oil spray 
Tomato Sauce:

1 medium onion, chopped
3 cloves garlic, minced or pressed
1 16 ounce can diced tomatoes
1 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable broth
2 tbs.. tomato paste
salt and pepper to taste
"Cheese" Sauce:
1/2 cup extra firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbs.. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbs.. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Salt the eggplant slices and put them in a colander to drain.

Prepare the tomato sauce by sautéing the onion in 11 inch skillet until it becomes translucent (you may use a little water or oil if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 10 minutes.

Prepare the cheese sauce: Place all ingredients in a blender or food processor and blend until completely smooth. Blend again right before using to make sure that the ingredients haven't separated.

Rinse the eggplant slices and pat them dry with paper towels. Pre heat the Electric oil core Skillet to 325 degrees lightly oil with olive oil and place the slices on it (you may have to do this in two batches). Watch carefully, and remove when the slices start to brown, about 5- 8 minutes.

Layer the casserole in the Electric oil core skillet: Start cooking at 350. Place half of the eggplant slices on the bottom of the Electric Skillet, edges overlapping. Sprinkle with half the bread crumbs. Spoon half the tomato sauce and pour half the cheese sauce over the bread crumbs and sprinkle lightly with soy parmesan. Repeat the process with the remaining ingredients (reserving some bread crumbs for on top, as mentioned above). Cook for about 20 minutes. Turn down the skillet when the clicking occurs. Sprinkle with fresh basil just before serving.

Ingredients:

2 cups cooked Fettuccini
2-3 medium sized boneless chicken breasts skin removed
Chicken seasonings
2 cloves minced garlic
¼ c. sweet red, green & yellow pepper cut into strips
¼ c. sliced mushrooms
¼ diced red onions
1/3 c sun dried sliced tomato
Fresh basil to taste
1 cup Classico sun dried tomato Alfredo sauce
 (or use Alfredo sauce & mix in Sun dried tomatoes found in jar)

Method:

• Season chicken with seasonings
• Pre- heat Electric oil core skillet to 350 F. 
• Add chicken, turning until lightly browned on both sides with lid ajar.
• Add onions, sliced mushrooms, fresh garlic, peppers & cooked fettuccini & sun dried tomatos sliced.
• Mix Classico sauce with fresh basil, pour over chicken and vegetable mixture.
• Place lid on skillet. When vapo valve begins to click, turn down to 175. Cook for 20 min.
• Serve with Romano cheese & fresh chopped parsley.

1. Preheat electric oil core skillet to 350, add oil.
2. Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 6-8 minutes in all.
3. Add the onion, celery & carrot and zucchini cook, stirring occasionally, for 3 minutes.
4. Stir in the tomatoes, paprika, cumin, cayenne, and ginger. Cook, stirring, for 1 minute.
5. Stir in remaining spices.
6. Cover and cook, until the chicken and vegetables are almost done, about 10 minutes.
7. Add in the vegetable or chicken broth and bring to a simmer.
8. Stir in couscous & parsley & chickpeas & sun dried tomatoes.
9. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
 
 

Ingredient List:
1 onion
1 chayote squash
1 carrot
12-14 corn tortillas
1 can black beans – or 1 ½ cups
1 can diced green chilies
1 pkg. the good ground (veggie meat) ( *or 1 lb of ground beef)
1 lrg can mild enchilada sauce
1 pkg. cheese Monterey jack or pepper jack
½ cup chopped fresh cilantro (optional black olives sliced)

Prep- with the saladmaster cutter
Cut up onion and chayote squash with cone #2 shredder – put aside
Cut up carrot with cone # 1 - put aside
Grate cheese with cone #1- put aside

Layer in the bottom of Electric skillet –in this order
In the bottom of the electric skillet place:

• onion and chayote squash
• Layer of enchilada sauce
• 4 tortillas ( you can cut the 4th tortilla in half to fit the circle of the pan- so there is a full layer of tortillas)
• layer of enchilada sauce- just enough to coat the tortillas
• layer of veggie meat
• layer of carrot
• layer of tortillas
• layer of enchilada sauce
• layer of black beans  and chilies mixed together
• Layer of half  of the cheese
• Layer of tortillas
• Layer of enchilada sauce
• Layer of cheese
• Layer of cilantro & black olives

Start cooking temp at 320 degrees – when it gets  up to a steady click turn down to 200 – then 180   cooking time 20-30 min
* If your using beef- Cook in the 3 qt with insert  make sure to put water in the bottom of the 3 qt-for 5-8 min.

    1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
    1 large onion, chopped
    2 cloves of garlic, chopped
    3 tablespoons of fresh parsley, chopped
    1 teaspoon coriander
    1 teaspoon cumin
    1/2 teaspoon baking powder
    Salt
    Pepper
    Oil for frying
 

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in 5 or 7 qt pan with fresh water, and bring to a high simmer- cook until clicking and reduce heat.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil until golden brown (5-7 minutes). Or place on a cookie sheet and cook in a 400 degree oven for 20 mins
Serve hot. 
 
 

    1 cup red bell pepper -- thinly sliced
    1/2 cup green bell pepper -- thinly sliced
    1/3 cup yellow bell pepper -- thinly sliced
    1 cup mushrooms cut with cone #4
    2 bunches of broccoli cut up into slices

    2 teaspoons sesame oil
    1 tablespoon arrowroot powder
    1/4 cup rice vinegar
    1/4 cup pineapple juice
    1/4 cup lemon juice
    1/4 cup agave nectar or honey style sweetener
    1/2 teaspoon herbal salt substitute
    1/2 teaspoon grated ginger root
    1 pound firm tofu
    2 tablespoons  tamari sauce
    1/4 teaspoon cayenne pepper -- or to taste

1. In the 5 quart or 7 qt wok over medium heat, sauté bell peppers, mushrooms and broccoli in the sesame oil until shiny (about 5 minutes).
2. In a large bowl combine arrowroot, vinegar, pineapple juice, lemon juice, agave, salt substitute, and ginger.
Pour over peppers and cook, stirring, until mixture thickens slightly.
3. Cut tofu into thin slices.
Add to wok, cover, and cook 3 minutes.
Add soy sauce and cayenne. Toss well and serve.
 
 

Combine the sauce ingredients in a small bowl.
Before beginning to stir fry, prepare the vegetables and have all the ingredients at hand.
In the 5 qt wok heat 1 tablespoon of the oil on medium heat.
Add the garlic and chile and stir fry for just 30 seconds before adding the tofu. Place the lid on
Continue to stir fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir fry for a minute and pour in the sherry.
Stir fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.
Serve immediately. 
 
 

sauce
    ½ medium onion, minced
    2 T oil
    6 medium tomatoes, diced or 1 can
    1 ½ t salt
    2 t paprika
    ¼ t cayenne
rolls
    1 very large head cabbage
    1 medium onion, minced
    2 T oil
    3 green onions, minced
    2 medium cloves garlic, minced
    1/3 cup dry tvp + 1/3 cup water or 1 cup veggie mince
    2 medium tomatoes, diced
    4 cups cooked rice
    1/3 cup fresh parsley, minced
    2 t salt
    2 t paprika
    ¼ t cayenne
 

Use 2qt pan: make the sauce by sautéing the onion in 2 T oil. add the tomatoes, salt, paprika and cayenne, bring to a  simmer for 30 min. remove the core of the cabbage and place in 5 qt or 7 qt roaster with 2 tbsp water  with the core side down until it will separate, about 20 minutes. remove and let cool. in the gourmet 10.5 skillet sauté the onion in 2 T of oil for 10 minutes, stirring often. add the green onions, garlic, tvp, water and tomatoes and simmer for 15 minutes. add the rice and spices and mix well.

preheat the  electric skillet to 250 degrees. carefully separate the cabbage, one leaf at a time, and cut out the core pieces. place some of the rice mixture on each leaf. leave enough room to fold the sides inward, and roll up the leaves. place the cabbage rolls in  the electric skillet and cover with the sauce. cook for 20 minutes.

3/4 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green peppers
2 tablespoons snipped fresh parsley
 2 cloves garlic, minced
1 (28 ounce) can tomatoes (with juices), cut up
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper
1/8 teaspoon ground red pepper
1 bay leaf

 4 T. olive oil in  5 qt  pan  Add the mushrooms, onions,celery, green peppers, parsley and garlic. Cook and stir about 5 minutes over medium heat or until the vegetables are tender. Stir in the tomatoes (with juices), tomato sauce, tomato paste, basil, salt, oregano,
 paprika, crushed and ground red peppers and bay leaf. Bring to a gentle simmer. Reduce the heat to low. Cover and gently simmer for  30 ins.  Serve the sauce on top of the Cabbage rolls. 

Vegetable oil spray or olive oil
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon brown sugar, firmly packed
1 11-ounce can mandarin orange sections, canned in light syrup, drained
1/3 cup chopped tomato
1/3 cup chopped avocado
1 tablespoon lime juice
1/8 to 1/4 teaspoon crushed red pepper flakes
2 tuna steaks (about 1 pound total)
Spray a 2 or 3qt saucepan with vegetable oil. Place over low-medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes. 
Stir in vinegar, brown sugar and pepper flakes. Cook and stir until sugar dissolves, about 2 to 3 minutes.
Remove from heat and stir in remaining ingredients except tuna. Set aside.
Rinse fish and pat dry. Set aside.
Spray 11" skillet with vegetable oil. Place over low-medium heat. Add fish to hot skillet and cook about 5 minutes per side, or until fish flakes easily when tested with a fork. Cut each steak in half to make 4 portions. Serve fish with mandarin orange mixture.

3 tablespoons purchased pesto or homemade pesto 

1/4 cup cornflake crumbs

Fresh lemon or lime wedges (optional)
 Preheat Electric Skillet  to 375 F.

Rinse chicken and pat dry. Spray Electric Skillet with Vegetable oil. Place breasts and thighs bone side down in Electric Skillet. Add drumsticks and brush top of chicken with pesto and sprinkle with cornflake crumbs.

Cook, 35 to 45 minutes or until chicken is tender and no longer pink. Serve with lemon or lime wedges if desired.

Slice tofu into ¼-inch thick slices. Mix together the miso, water, garlic, and nutritional yeast. Marinate the slices for at least one hour (or overnight). Mix breading ingredients together. Dredge moist tofu slices in breading mix and arrange on baking sheet coated with misted oil. Bake at 375 F for 15 minutes. Turn. Bake another 15 minutes until golden brown.
 
 

Pulverize flax seeds in a dry blender, add other ingredients (except tvp) and blend completely. Pour over tvp in a bowl, mix and hand shape (or press into canning jar lids, tofu containers, or bamboo shoot tins and freeze for that store bought look) Oil mist 11” skillet and pan-fry burgers until golden brown on each side. (Freezing helps solidify them a bit but is not necessary.)
Variation: Add diced chilies, garlic, onions, parsley, or other minced flavorings. Can be set up in larger mold and later crumbled for tacos, sloppy joes, burritos, lasagna. etc.

Blend and simmer on medium heat for 15 minutes. Serve over rice or potatoes. 

Mix and simmer for 5 minutes.

Heat oil and sauté fennel, coriander, poppy and cardamom for 1 minute. Add onions and sauté 5 more minutes. Add garlic, ginger, chili and salt, then tomatoes. Add potatoes and turn down at the click for 25 minutes. Add sugar and nayonaise and garnish with almonds and cilantro. 
 
 

½ cup cheese or vegan cheese
 

Cook oil, onions and spices in 2 Quart Sauce pan for a minute or two. Add a tablespoon of water and the tortillas and cover to tenderize on low for 5 minutes. Remove tortillas and stir in the beans. Spoon 1/12 of the mixture into each tortilla and roll up and put into 11” skillet. Blend sauce ingredients and pour over tortillas and heat until you hear the click, then turn to low for 20 minutes. Garnish with chopped cilantro or black olives if desired.

Oil mist the 11” skillet and place 4 tortillas on the bottom. Pour all of the beans and corn and add another 4 tortillas. Mix the cumin, garlic, crumbled tofu, and bell peppers and add. Arrange the last 4 tortillas. Mix chili powder and crushed tomatoes together and place on top and heat on medium until the click, then reduce to low for 30 minutes. Sprinkle with cheese or vegan cheese. Garnish with cilantro, guacamole or fresh salsa if desired.

Cook quinoa according to directions. Fluff with fork, let cool. Mix with corn, lemon juice, scallions and oil. Combine beans, tomatoes, and cilantro and toss. 

Cut off top 1/3 of bells and dice tops. Add remaining ingredients, mix and stuff into bell pepper bottoms. Arrange in 3 quart tenderizer and tenderize on medium for 20 minutes. Serve plain or pour red enchilada sauce over each bell.

Sauté’ onions, bells, garlic, and oil for a five or so minutes on medium heat. Add sliced squash and water and cover. At the click reduce to a simmer for 15 minutes. Add tomatoes and cooked teff, garnish with fresh cilantro and serve.

Add bok choy, cabbage, carrots, onion, oil, ginger and 2 tablespoons of water to 11” skillet or 7 Qt wok, bring to a click and reduce temperature for 20 minutes. Mix remaining ingredients and add, increasing heat if needed to gel the cornstarch gravy. Serve hot with cooked rice.

Sauté’ Brussels in the 11” skillet in the oil for 5 minutes on medium until brown, add onions and carrots, stir and sauté” another 3 minutes. Add remaining and bring to a click and reduce temperature for 10 minutes. Serve hot with cooked rice.
 
 

Mix corn starch in the water and add all remaining ingredients in 7 qt wok bring to a click and reduce temperature for 15 minutes. Garnish with cilantro. Serve hot with cooked rice.

Heat the seitan, potato, turnip and water in the 7 Quart Roaster, at the click reduce and simmer for 15 minutes. Thinly slice the carrot. Tenderize the cabbage leaves and spinach until soft in either the tenderizer or in the roaster. Rinse with cold water and lay cabbage leaves crossways on top of each other, Add a row of spinach, roll up in a tight roll, and cut into 1” sections. Place these, with the carrot, into the side of the stew. Cover 
and let simmer below the click for another 10 minutes. Serve with mustard and soy dipping sauce.

1 small eggplant
1 medium onion, sliced
2-8 clove garlic, chopped
2 tablespoons olive oil
4 medium tomatoes, quartered
1 medium zucchini, sliced (use cone #3)
1 medium green bell pepper, cut into strips
¼ cup minced parsley
1 teaspoon salt
½ teaspoon dried basil leaves (or ¼ cup fresh)
¼ teaspoon pepper
2-4 cups cooked cannelloni beans (optional)

Cut eggplant into ½-inch cubes. Cook and stir oil, onion and garlic in oil in skillet until tender. Add eggplant and remaining ingredients. Heat to click; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.

4 ½ cups water
¾ cup soy sauce
½ cup chopped onions
2 t dried sage
1 ½ tsp each dried rosemary and thyme

Method 
to make the gluten mix: 
Mix the dry ingredients together in a large bowl. In a smaller bowl, whisk together the liquid ingredients. Pour the liquid ingredients into the dry ingredients and mix well until it forms a ball. 
To make cutlets, divide the uncooked gluten mixture into 12 pieces and flatten them with your hands and / or a rolling pin as thinly as you can (they will expand). for stew chunks, cut into very small pieces. 
Place gluten into a casserole dish and cover with the cooking broth. Cover and bake at 180C/350F for 30 minutes, then at 150C/300F for 30 minutes. Cool and store in cooking broth. You can also just simmer (do not boil! this makes it spongy) the gluten pieces in the cooking broth on the stove top for an hour. 

     5 lb medium firm tofu
    1/2 c sesame oil (no substitutes)
    1/4 c tamari
    5 Tablespoons of veggie chicken seasoning
    4 Tablespoons of brewer’s yeast
    1 Tablespoon Braggs Aminos (or sub soy sauce)
    3 Tablespoons sage or turkey seasoning
    10 to 15 cups dressing

Mash tofu well. (For optimal results, blend a firm 
Chinese style tofu with a smaller portion of Japanese 
style, such as Mori-Nu Firm.) 
Mix tofu with all ingredients except tamari, sesame oil and dressing.   Line an 11" colander with a single layer of moistened cheesecloth. Transfer   tofu to colander. Press tofu to flatten, and fold   edges of cheesecloth over it. Place a cake tin or   other flat object over the surface of the tofu and   weigh it down with a heavy object (about 5 lbs) to   press the liquid from the tofu. 
After the tofu has drained for 1 hour, hollow out to   within 1 inch of the colander. Fill the cavity with   your favorite stuffing. Pack in stuffing and cover   with the remaining tofu. Pat down so surface is flat   and firm. Oil a roast or turkey pan, place pan over   colander, and flip over so that flat surface of filled   tofu faces down. Remove cheesecloth.   Mix sesame oil and tamari to use as a basting   liquid. Baste tofu with liquid. Bake covered at 400   deg. F for 1 hour. Remove cover, baste, and return to   oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during  remaining cooking time.