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Brunch
French Toast
FRENCH TOAST
ZUCCHINI MUFFINS
APPLE CINNAMON OATMEAL
NUTTY RAISIN OATMEAL
COCONUT OATMEAL
CORN PANCAKES
BUCKWHEAT PANCAKES
BLUEBERRY PANCAKES
SWEET CREPES
Scrambled Tofu
How to Cook Eggs??
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French Toast
Yield: About 6 slices
1 cup Soymilk
1 tsp. cornstarch
1 tsp. Cinnamon
1 tsp. Nutritional yeast flakes
1/2 tsp. sea salt
Sliced bread (about 6 slices)
Mix together all ingredients except bread. Dip
slices of bread into the mixture to coat well. Pre heat on medium temperature
Square griddle-gourmet skillet- or 11inch skillet. Mist griddle with oil
and fry bread slices until golden brown and crispy on both sides.
Serve hot with maple syrup.
FRENCH TOAST
8 ounces regular tofu, crumbled
¾ cup cashew milk
1 to 2 tablespoons oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Salt (optional)
4 to 6 slices whole grain bread
maple syrup topping
Blend all but the bread. Mist with oil and turn
the 11” Skillet to medium-high. Dip the bread in the tofu mixture until
well-coated but not soggy and place in the hot pan. Cook for a few minutes
on each side until lightly browned.
ZUCCHINI MUFFINS
3 tablespoons flax seeds
1 ½ cups grated zucchini (use #2 Stringer
Cone and drain zucchini in a colander)
½ cup water
1 ½ cups whole wheat pastry flour
1 cup spelt, kamut, or barley flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon cloves
½ teaspoon salt
½ cup raisins
½ cup apple juice
1/3 cup maple syrup
1/3 cup oil
1 teaspoon vanilla
Use paper muffin cups- place in bake and roast
pan. Grind flax in a blender, add water and blend briefly. Add water, sweetener
and blend until frothy, about 1 minute. Mix dry ingredients and add zucchini
after squeezing excess water out. Stir flax froth into a mixture of all
the remaining dry ingredients. (Do not over mix). Fill muffin cups to the
top and bake until brown in preheated 375?F oven, about 15 to 20 minutes.
APPLE CINNAMON OATMEAL
1 cup water
1 cup old fashioned (not quick) oatmeal
2 tablespoons sugar
¼ cup diced apples
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoons vanilla extract (optional)
Add water, apples, cinnamon, salt and sugar in
1 Quart 316L Sauce Pan on medium high. Cover until clicker sounds, then
stir in oatmeal, cover and turn down to 187?F for 5 minutes. Sprinkle with
additional sweetener, and bananas, if desired.
NUTTY RAISIN OATMEAL
1 cup water
1 cup old fashioned (not quick) oatmeal
¼ teaspoon salt
¼ cup raisins
2 tablespoons chopped pecans
Add water, nuts, raisins, salt in 1 Quart 316L
Sauce Pan on medium high. Cover until clicker sounds, then stir in oatmeal,
cover and turn down to 187?F for 5 minutes.
COCONUT OATMEAL
1 1/3 cup water
1 cup old fashioned (not quick) oatmeal
1/3 cup shredded coconut
1 tablespoon maple syrup
¼ teaspoon cinnamon (optional)
¼ teaspoon salt
¼ teaspoons vanilla extract (optional)
Add water, cinnamon, coconut, vanilla, salt and
syrup in 1 Quart 316L Sauce Pan on medium high. Cover until clicker sounds,
then stir in oatmeal, cover and turn down to 187?F for 5 minutes. Drizzle
with additional Maple Syrup, toasted pecans and bananas, if desired.
CORN PANCAKES
1 cup whole wheat flour
¼ cup corn meal or flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons oil
1 ¼ cup water
Mix wet and dry ingredients separately, then combine
(do not over mix) . Cook on oil misted pan till edges dry, then flip and
cook until done. Accent with maple syrup.
BUCKWHEAT PANCAKES
1 cup whole wheat flour
¼ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons oil
¼ cup apple juice
1 cup water
Mix wet and dry ingredients separately, then combine
(do not over mix) . Cook on oil misted pan till edges dry, then flip and
cook until done. Accent with maple syrup.
BLUEBERRY PANCAKES
1 ¼ cup whole wheat flour
1/3 cup blueberries
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons oil
1 ¼ cup water or soy milk
Mix wet and dry ingredients separately, then combine
(do not over mix) . Cook on oil misted pan till edges dry, then flip and
cook until done. Accent with maple syrup.
SWEET CREPES
2 ½ cups water
2 ounces tofu
1 tablespoon oil
2 cups whole wheat pastry flour
1 teaspoon salt
2 teaspoons baking powder
with ¼ cup sweetener
Blend tofu and water well, and add other ingredients.
Refrigerate for 2 hours. Oil mist an omelet pan or other 316L skillet,
and heat on medium until hot. Take off stove and pour in 4 tablespoons
batter, turning pan to coat the entire bottom. Place back on stove for
a minute or two until the top dries out some. Flip onto a plate and continue.
(If the crepe will not stick to the pan, or will not flow all around, then
the skillet is either too hot or cold.) Use immediately, refrigerate, or
freeze.
Scrambled Tofu
Ingredients:
1 16-ounce block firm tofu
3 cloves garlic, peeled and sliced thin (1-1/2
tablespoons)
2 stalk celery sliced
3 tablespoons diced red bell pepper
2 tablespoons olive oil
1/2 teaspoon turmeric
1 tbs curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup sliced green onions, scallions, chives,
or 1/2 cup minced onion
2 teaspoons soy sauce
1 tomatoe diced
Directions:
1. Drain the tofu and crumble it,
using clean hands.
2. Sauté the garlic and diced
pepper with the olive oil in a 10 inch gourmet or 11 inch skillet on medium
heat, for about 2 minutes.
3. Stir in the crumbled tofu first,
then add turmeric, salt, pepper, green onions (scallions, chives, or onions),
and soy sauce.
4. Cook the tofu for 3 more minutes,
stirring occasionally. Add tomato and serve with toast.
Frittata
What is the difference between an omelet
and a frittata? In the strictest sense, the difference boils down to a
matter of folding in a filling rather than mixing it in. Omelets traditionally
have the egg mixture cooked and folded around a filling, while a frittata
just mixes it all up, cooked in a mishmash combination all at once. Frittatas
are often served at room temperature, making them perfect for brunches
or larger groups.
Ingredients:
1 garlic clove, halved
1 1/2 tablespoons extra-virgin
olive oil
1 package baby arugula
6 large eggs
1 Zucchini thin sliced with cone
#4
1 tomato diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cheese cone #1
Greens with Tempeh
4 curly green or red kale leaves, or
a mixture, stems removed
2 collard leaves, stems removed
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
1/2 tsp garlic, crushed
1/8 tsp salt
dash cayenne
1 pkg tempeh bakin flavor
In 5 qt wok Add garlic with a little
olive oil and sauté
Add greens and 2 tbs water Cook
at med heat reduce when clicking occurs. Add tempeh and serve.
( brown the tempeh in a separate
pan) add lemon & cayenne
Scrambled Tofu
Ingredients:
1 16-ounce block firm tofu
1 onion sliced thin cone #4
2 stalk celery sliced
3 tablespoons diced red bell pepper
2 tablespoons olive oil
1/2 teaspoon turmeric
1 tbs curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black
pepper
2 teaspoons soy sauce
1 tomato diced
Directions:
1. Drain the tofu
and crumble it, using clean hands.
2. Sauté the
onion and diced pepper with the olive oil in a 10 inch gourmet or 11 inch
skillet on medium heat, for about 2 minutes.
3. Stir in the crumbled
tofu first, then add turmeric, salt, pepper, green onions (scallions, chives,
or onions), and soy sauce.
4. Cook the tofu for
3 more minutes, stirring occasionally. Add tomato and serve with
toast.
Pancakes
Cookware: Griddle
Use your favorite pancake mix or
homemade recipe. You do not need to add oil in the mix. Pre-heat
griddle just below medium heat about 5 minutes or until water just starts
to bead when dropped on griddle. If griddle is too hot or too cold pancake
batter will stick. (Test by making one small pancake in the middle
of the griddle.) As pancakes start to dry around edges turn
using a square nose, thin metal spatula. If using electric skillet
use 375 to 400 degrees.
Golden Spice Pancakes
1 cup unbleached flour
1 1/4 cups whole wheat flour (I
used white whole wheat; pastry flour is another good option)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon orange rind (freshly
grated orange peel)
1 1/2 cups orange juice
1/4 cup golden raisins (optional)
Pre heat 11 inch sq. griddle
on medium heat then Spray griddle lightly with oil,. Meanwhile, mix all
the dry ingredients (flours through cloves) and add the rind, juice, and
raisins to a well in the center. Mix briefly, just until combined (a few
lumps are okay).
When the skillet is ready, drop
the batter by quarter-cupfuls and cook until the tops are beginning to
bubble. Turn and cook a couple more minutes until the underside is golden
and the inside is cooked. Serve immediately.
Vegan French Toast
1 banana
2/3 cup soy milk
1/2 tsp cinnamon
1 dash nutmeg
sprinkles of salt
1 tsp nutritional yeast
2-3 slices of stale or very lightly
toasted bread
2 Tbsp soy butter, or spectrum
spray oil
fresh or frozen strawberries
maple syrup
Use 11 inch griddle- or 11 inch
skillet
Blend the banana, soy milk, cinnamon,
nutmeg, salt and yeast together until they form a frothy, smooth batter.
Soak bread in the batter. Pre- heat the 11 inch griddle for 3-4 min at
med temp.
Spray oil on griddle, then pan-fry
the soaked toast for 1-2 minutes on each side, or until crusty and golden.
Meanwhile, put the strawberries in a small saucepan and just cover with
maple syrup. Heat for a few minutes, or until the strawberries are heated
through and the maple syrup is reddish.
Serve immediately, with strawberry
syrup drizzled over each toast piece. Yum
Hash Browns
Cookware: any skillet & Saladmaster Machine
Cut Potatoes on #2 cone and rinse
to remove starch. You will want the potatoes to cover the bottom
of the skillet in a thin layer about ½” thick or so.
Pre-heat skillet on medium.
Spray pan with cooking spray (optional) cooking spray makes clean up easier
but is not necessary.(Or you can use oil or butter) Do not cover pan completely
while cooking. You can use a lid but make sure to leave it open a
little to allow steam to escape, or you will bake your potatoes.
Allow potatoes to fry on one side
about 5 min. and flip. Use a thin metal spatula just like on the
pancakes.
Cherry Pie Oats
1/2 cup oats, steel-cut
2 cups water
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup frozen cherries, unsweetened
1/2 teaspoon vanilla extract
Put the oats, water, salt, and cinnamon
in 3qt or small saucepan. Bring to a high simmer , and then reduce heat
to very low. Cover and cook for 15-20 minutes.
While oats are cooking, remove cherries
from freezer and cut each in half while frozen. Allow them to thaw a little
on the counter until oats have cooked for 10 minutes. Stir in the cherries
and vanilla extract. Cover and cook until oats are tender and thick, about
7 more minutes. Serve with your favorite sweetener. (agave is mine)
Apple Sauce
3 Rome apples
1qt sauce pan
Saladmaster and # 2 cone
Cut up the apples on the #2 cone.
Place in 1 qt and set heat on medium. Open valve clicks, turn off.
After ten minutes, remove lid and stir until smooth and rosy red. No sugar
or cinnamon is necessary. Very high in anti-oxidants to prevent heart disease
and aging.
How to Cook Eggs??
Always!!! Pre-heat your Skillet to medium-low
heat for 2 to 3 -mins.
Poached egg: After your skillet is heated add
3 tablespoons of water into your pan, put egg on top of the water in skillet
place the lid on & cook for 2-3 mins.
Fried egg: After your skillet is heated spray
a little cooking oil or put a little butter in your heated skillet add
eggs, place the lid on and cook for 1-2 min. (turn egg over if desired)
Should slide out of pan with ease.
Scrambled Eggs: After your skillet is heated
spray a little cooking oil or put a little butter with 1 tsp water in your
heated skillet. Add the whipped eggs, and scramble, put lid on and cook.
Omelet: After your skillet is heated spray a
little cooking oil or put a little butter with 1 tsp water in your heated
skillet. Pour eggs in heated oiled skillet then add veggies, cheese. Cook
for 1-2 min. flip place lid on and cook until desired.
Boiled Eggs: Place two folded wet paper towels
in the bottom of your pan place whole eggs on top of wet paper towels,
start on medium low heat, then drop heat to low when clicking happens
cook 5-15 min ( depending on quantity).
M.
Isis Israel - Authorized Direct Dealer
Northern
California
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