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Saladmaster COOKING SCHOOLS
Foodture: Cooking for a Healthy Future
Location: 486 North State St.
Ukiah CA 95482 (707 467-9409)

Almond Cake

Frosting:
1 tsp almond extract
1 pkg toffuti cream cheese – or dairy cream cheese
1/2 package silken tofu

1. In bowl, cream butter, add milk, alternating with pre-sifted dry ingredients, beating all the time.
2. Add almond extract- stir well. Pour into greased and floured 2 burner griddle pan.
3. Bake at 350° C (convert to Fahrenheit) until tested with a drinking straw, it comes out clean. ( let cool before frosting)
4. Instructions for Frosting: blend together ingredients ( until creamy)
5. Frost the cake, in pan cut into diamond shapes 1 1/2 inch.
6. Sprinkle with coconut
7.top each diamond with fresh raspberry & lemon zest. Or almond slice. Or sweetened Hybiscus flowers
 
 

1 cup butter, softened ( or soybutter)
3-1/2 cups whole wheat Pastry flour 
3 cups organic confectioners' sugar 
1/2 tsp. almond extract 
1 cup sliced almonds 
Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350° F and bake the cookies on Saladmaster cookie sheet for 10 minutes or until they just start to color golden. Cool and sprinkle with powdered sugar then store in an airtight container. 

METHOD
Mix tomato, onion, olive oil, zucchini, garlic basil & vinegar.
Lightly oil bread with pastry brush using olive oil mixture, and toast bread on one side until golden in EOS t 300 degrees- 350 for 5 min. Keep warm. To serve top bread with tomato mixture and sprinkle with minced parsley leaves.
 
 

Prep- with the Saladmaster Machine
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
 1. onion and chayote squash
2. Layer of enchilada sauce
3. 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)
4. layer of enchilada sauce- just enough to coat the tortillas
5. layer of veggie meat
6. layer of carrot
7. layer of tortillas
8. layer of enchilada sauce
9. layer of black beans  and chilies mixed together
10. Layer of half  of the cheese
11. Layer of tortillas
12. Layer of enchilada sauce
13. Layer of cheese
14. Layer of cilantro & black olives
Start cooking temp at 320 degrees – when the Vapo valve clicks steady turn down to 180.   cooking time 20-25 mins
 
 

Ingredient List:
 2 tablespoons peanut oil or vegetable 
1 large onion, sliced ( cone #4 ) 
1 red bell pepper, seeded and julienne
1 green pepper, such as ancho, Anaheim or bell, seeded and julienne
1 hot pepper, such as jalapeno or Serrano, seeded and minced
1 cup sliced mushrooms, such as cremini or Portobello (cone #4)
2 cups sliced, baked pressed tofu (preferably savory or hickory-smoked flavor)
Salt to taste 
6 non-fat whole-wheat tortillas, warmed
GARNISH:
Low-fat sour cream, salsa, chopped fresh tomatoes, avocado and scallions
 

1- Pre heat Electric oil core skillet at medium heat 300
2- Add the onions, oil and Sauté, stirring, until the onions are translucent.
3- Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.( place lid on)
4- Add the tofu and stir-fry for 5 minutes more. Season with salt to taste. Serve in the tortillas.

Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.
 
 

Couscous is a type of pasta that can be prepared in an instant. It’s done as soon as the “grains” soak up the hot liquid. This version, with its traditional Mediterranean flavors, is a wonderful accompaniment to any entree serve with a salad of cucumbers, tomatoes and feta cheese. Once you make this dish, you’ll find yourself wanting to experiment with other flavorful additions to couscous.

Ingredient List:
 1 1/2 cups water in 3 quart pan bring to a boil
2/3 cup whole-wheat couscous
1 teaspoon extra-virgin olive oil
1 fresh Italian tomato, chopped
1 tablespoon fresh parsley leaves, chopped
1 clove garlic, minced
1 tablespoon capers or olives
2 tablespoons slivered almonds, toasted
Salt and pepper to taste
 

1. Pour the boiling water over the couscous in a mixing bowl- or 11 inch skillet. Stir, cover, and let stand for 10 minutes. 
2. Fluff the couscous with a fork, stir in the olive oil, then add the other ingredients. Add salt and pepper to taste. 
3. Serve at room temperature.
 
 

Wash & rinse off the red lentils in water.
1-Put lentils into the 3 or 4 Quart Sauce pan with water, bring to med. Heat. and simmer cook. 
2-Add turmeric and ginger, and cover to simmer at 187F for 20 min.
3-Infuse the oil with the spices by cooking on medium heat in the 1 Quart Sauce Pan for less than a minute. Pour flavored oil into Dal and recover for 2 minutes. 
4- Add remaining ingredients and let cook on low for 5 min.
Serve with basmati  rice 
 
 

1- Cook basmati rice 
2-Mix 2 cups of cooked  rice with chopped tomato, salt, pepper, cinnamon., mint, pine nuts. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar. Place in 3 qt with basket insert and start cooking at med heat until vapo-valve clicks steady, turn down to low and coo k for 20-25 min until leaves are tender.

Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes then serve.

1-Combine all ingredients in  3 Quart Sauce Pan, cook and stir on medium-low until thick. 
2- Pour into oil misted 1 quart pan to mold up.
3- Slice when cooled and bake or fry with a little spray oil in the electric core skillet.
Top with marinara or spaghetti sauce. Fresh tomatoes and basil with fresh squeezed lemon juice are a great addition to this dish. Garnish with chopped fresh parsley.
 
 

Mix spaghetti sauce and canned tomatoes together
Add garlic to taste.

In the bottom of the electric skillet layer the following:
1-Pour half of sauce mix in the bottom of the electric skillet
2-Pour  dry noodles into skillet (no need to cook noodles first)
3-Add ricotta cheese onto noodles
4- Add other half of sauce
5- Add Ives veggie meat 
6- Add thin slice of zucchini cone #4
7 –Add thin slice mushrooms cone # 4
8 -Place fresh spinach on top (it will be full and piled high)
9- Grate mozzarella cheese with cone #1 sprinkle cheese on top of spinach.

Put lid on
Start cooking and 300 degrees
When it clicks- turn down to 190
It takes about 25 min to cook

1- Heat electric oil core skillet at medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. 
2- In a small bowl combine lime juice, chili powder, salt and garlic
stir until dissolved. Add seasoned lime juice all at once to pepita seeds and stir well to coat all seeds. Remove from skillet and let cool. 
 
 

1- In a blender add sunflower seeds garlic water.
2-Blend well 5-7 min. until creamy you might need to add more water if you want to make a salad dressing instead of a dip.
3- Add vinegar, salt, herbs. You can make a great sesame dip too! Just replace the sunflower seeds for sesame seeds.
 
 

1 lb. fettuccini noodles dried or fresh
1 cup fresh shrimp
1/4 cup Almond milk or milk
3 oz. grated Parmesan, Romano cheese
1 jar of alfredo sauce
1 cup fresh spinach
½ cup mozzarella cheese
2 tsp granulated garlic
4 tbsp. olive oil
Salt & pepper to taste
1 yellow squash
1 zucchini
Cut zucchini & Yellow squash with cone #4 
In the electric skillet layer the following:
1- squash & zucchini
2- ½ alfredo sauce
3- Fettuccini noodles
4- Other ½ alfredo sauce
5- Shrimp
6- Mozzarella Cheese
7- Fresh Spinach 
8- Almond milk
9- Parmesan Romano Cheese
10- Sprinkle with parsley
Start at 320 degrees Turn down when clicking occurs- takes 20 min to cook.

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.
 
 

Ladle the soup into bowls and serve with lemon wedges. 
 
 

Creamy tahini makes a super dressing for cauliflower, in this traditional Middle-Eastern mezze. Dip into it with a fork or a chunk of bread. 
1 small head of cauliflower, broken into florets or sliced 1/2 inch thick 
2 to 3 garlic cloves, chopped 
1/2 cup tahini, any lumps mashed with a fork 
1/2 to 1 teaspoon ground cumin 
Juice of 1 lemon 
Salt and pepper, to taste 
Dash of hot pepper sauce or cayenne 
A few tablespoons of water, as needed 
Garnishes 
Paprika 
Chopped parsley and/or cilantro 
Lemon wedges 
1. 
Cook the cauliflower in 11 inch skillet until just tender 10-12 min; do 
Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce mix with the cauliflower. 
 
 

A refreshing dip that is found throughout the Middle East and parts of Central Asia. Always a component of a mezze or appetizer buffet, this dip is a natural with flatbreads. 
1½ cups plain yogurt (you can use low-fat) 
1 cup (packed) fresh mint leaves, finely chopped 
3 to 4 cloves garlic, peeled and finely minced 
½ teaspoon salt 
½ teaspoon freshly ground black pepper 
Mix all of the ingredients together in a bowl and refrigerate until well chilled. 

Storing: You can make the dip up to 6 hours ahead; cover and chill until needed.

Makes about 2 cups

This salad may be stored in the refrigerator for several days. It is excellent to take on picnics. 
1 pound (about 3 cups) dried lentils 
1 t. ground cumin seeds 
2-1/2 t. salt 
4 scallions 
4 to 4-1/2 T. lemon juice 
1/8 to 1/4 t. freshly ground black pepper 
1/2 cup olive oil 
1 cup minced parsley, well-packed 
In a 3- to 4-quart pot, combine the lentils with 5-1/2 cups of water. Add the cumin, 1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes. Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds halfway up their green sections. When lukewarm, add the remaining salt, the lemon juice, the black pepper, oil, parsley, and scallions. 
Stir and cool. Serve at room temperature or cold. 
Serves 8.

In Lebanese cookery, there are many fisherman's dishes. This is a very good one. 
4 Tbs. olive oil 
1 large onions, finely chopped 
1 celery stalk sliced
1 tsp. salt 
1 tsp. ground cumin 
1 kg / 2-1/4 lb. fillets white fleshed fish 
1 pinch of cayenne or Aleppo pepper
1 small can diced tomato with juice – or 2 fresh chopped finely tomato
50 g / 2 oz. hazel nuts 
juice of one lemon 
Sauté 3 tablespoons of the oil in electric oil core skillet (350 degrees), and fry the onions slightly brown. Add the tomatoes, salt and cumin. Simmer until the onions have almost melted. Add the fish and cook gently for 5-8 minutes. Turn heat down to low. Sprinkle with hazelnuts and the remaining tablespoon of oil and the juice of a lemon. Sprinkle with parsley & serve.
(Vegetarian option- Use lightly pan fried Slices of Eggplant instead of fish)

1 cup butter, softened ( or soybutter)
3-1/2 cups whole wheat Pastry flour 
3 cups organic confectioners' sugar 
1/2 tsp. almond extract 
1 cup sliced almonds 
Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350° F and bake the cookies on Saladmaster  cookie sheet for 10 minutes or until they just start to color golden. Cool and sprinkle with powdered sugar then store in an airtight container. 

 Melt butter in Electric oil core skillet at medium temperature.
Add the onion and celery and cook for about 5 minutes. Add green onions and cook an additional 2 minutes. Add the cashews and cook, stirring frequently, for about 3 more minutes, when they start to brown. 
Reduce heat to low. Add as many bread croutons as will comfortably fit in the pan, plus the sage, salt, pepper, and green onions, and toss to mix. Add salt or pepper if necessary. Mix well, adding vegetable broth. 
Cook at 200 for 20 minutes. 
 
 

 Sauté onion and mushrooms with 2 .T olive oil in 11 inch skillet.  Pour in 2 cups water and vegetarian bouillon cubes & stir while bringing to a boil.  Add arrowroot and stir continuously add herbs. Stir in 1 T. miso. & serve. 

PREPARATION:
Place the walnuts in EOS and toast in at 300 degrees for 5 minutes. Remove, let cool, and roughly chop. In a large bowl, toss together all the ingredients. Serve plain or on a bed of romaine lettuce or mixed greens.
 
 

• 1 pkg firm tofu, cut into 1 cm dice 
• 1-2 tbsp green curry paste
- (see recipe for curry paste if you want to make your own...) 
• 1-1 1/2 cups coconut milk 
• 1 medium head of cauliflower
• 1 can of baby corn
• 1 can of bamboo shoots 
• 1 medium carrot, cut diagonally 
• 3-4 small green squash, sliced 
• 2 tbsp soy sauce 
• ½ cup water & 1 veggie bouillon cube
In 3 qt pan, add water veggie bouillon, coconut milk & curry paste. Whisk together and simmer on low heat.
In 7or 5 qt wok sauté carrot cauliflower in sesame oil & 1 tsp water for 5 min. Add squash and cook for 3 min. Add remaining ingredients and cook for additional 8 min until veggies are tenderized.
Pour green curry sauce on and serve
Serve with basmati rice and chutney.
Garnish with chopped shallots & cilantro 
1 tbs. of cornstarch or arrowroot can be added to thicken the sauce.

INGREDIENTS:
• 1 package semi sweet chocolate chips
• 1 tsp salt
• 1 pkg silken tofu
• 2 Tablespoon almond 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 Strawberries
 
 

 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.

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

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)

Ingredients:
Pizza dough or frozen dough
1 bell pepper
½ sweet onion
tomato sauce (favorite kind)
Veggies- any that you like & meats
2 cups grated mozzarella cheese or vegan cheese (follow your heart brand)
Directions:
Oil the electric skillet with olive oil. Spread pizza dough on bottom of skillet; shape to fit pan. 
Spread tomato sauce, cheese, pepperoni slices and toppings. Add one bell pepper(diced) and ½-1 sweet onion (diced). 
Place lid on electric skillet all the way. Turn to 325 degrees for 10 minutes (exactly).
Let stand 12-15 minutes. (Do not lift the lid!) 

1/4 lb. basil, fresh
2/3 cup lemon juice
1 raw cashews or almonds
2 cloves garlic, raw
pinch of cayenne
a little filtered water in the blending process.
pinch of sea salt
Directions:
Use a Blender or food processor, Blend all ingredients until creamy.
 
 

Directions: (If you cant find Kohlrabi you can use cabbage instead)
Slice the kohlrabi and slice it into very fine slices with the saladmaster machine using cone #4. Slice the apple, Squeeze a bit of lemon over apple to prevent browning.
Make the lemon vinaigrette to taste using the lemon flavored oil, lemon juice, agave, a few Italian herbs and salt and pepper to taste. Whisk the dressing to mix well.
Place the kohlrabi in a serving bowl, pour the vinaigrette over and mix.
Remove the apple slices from the lemon water and add to the kohlrabi.
Mix well.Shortly before serving sprinkle the pistachio nuts over and mix again.
You can serve the salad on a bed of lettuce, or alone.
It keeps well overnight and tastes great on the second day also.
Notes:
I chose the Granny Smith apple to keep everything that lovely green color, but a regular apple would be fine too and give a red and green appearance to the salad.

Ingredients:

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half 
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant,  use cone # 3 with saladmaster machine
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), use cone # 3 with saladmaster machine
1/2 teaspoon black pepper
 1 can of Chickpeas
Garnish: Parmigiano-Reggiano shavings and fresh basil 
Directions:

In the 7 qt or 5-quart saucepan, heat olive oil over low-medium heat. Add garlic and onions,peppers and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover and cook for 10 minutes, stirring occasionally. Add tomatoes, zucchini, chickpeas and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serve with pasta or rice or its yum by itself.
 
 

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices. Add herbs and greens and serve.
 

Directions: Peeled and sliced 2 eggplant.  Salt eggplant and let sit for 15 minutes, then pat dry.
Put eggplant in a bag with whole wheat bread crumbs and shake until they were well covered.  
In the 12 inch electric oil core skillet, pour a layer of (1/3 of the jar) Spaghetti Sauce,
 Placed the eggplant slices on top of sauce, then put a thin layer of spinach, and sliced zucchini cut with cone #4 with the saladmaster machine.  Add some more spaghetti sauce then another layer of eggplant, add the rest of the sauce then sprinkle bread crumbs, then a thin layer of nutritional yeast and garlic. Start cooking at 350 degrees then turn down to low when the clicking occurs.  Cook 25- 30 minutes until eggplant is tender.  

Preheat 12 inch EOS to 350°
 In 12 inch Electric oil core skillet, sauté the onion, garlic in veggie broth for two-three minutes. Add the Veggie meat, pepper, spices, quinoa and water. Let this cook until clicking occurs add fresh herbs then turn down to 185°.
Cook 10-15 minutes, until quinoa has absorbed the water and you can see the white germ ring. 
 

INGREDIENTS: 
1 package semi sweet chocolate chips 
1 tsp salt 
 1 pkg silken tofu 
2 Tablespoon almond 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
 

INGREDIENTS: 
 
1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly with cone #4 with the saladmaster machine.
 
Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.