Eggplant Stack (Melanza pila) By
Cooking Green Team
3 Portobello mushrooms
3 zucchini organic
1 eggplant
Small package washed fresh spinach
organic
I bunch of fresh arugula
Small jar of sliced sundried tomatoes
oil packed
1 Jar of marinara (Tomato spaghetti)
sauce
2 small packages of silken tofu-
nori brand (not water packed)
1 1/2 cup nutritional yeast
Granulated garlic & granulated
onion powder 4 tablespoons each
10 Fresh peeled garlic cloves (comes
in a sealed package)
Sea salt or Himalayan salt
Pepper
2 tsp Olive oil
1 T water
1 bunch of Fresh basil and parsley
2 cups of Quinoa
1 vegan bouillon cube
1 package of follow your heart
vegan cheese package
2 T. Vegan parmesan cheese-
*Nutritional yeast with Nuts
1 lemon ( zest & juice)
4 T toasted pine nuts
6 tablespoon of balsamic vinegar
Prep-
Thinly slice eggplant (slicing
to make circles)
Thinly slice zucchini on cone
#4
Grate up vegan cheese (follow
your heart- or other ) with cone #1
Thinly slice Portobello mushrooms
Thinly slice garlic cloves with
cone # 4 on the saladmaster machine
Chiffons the fresh basil
( slice into very thin strips)
Zest lemon with cone #1 with
the saladmaster machine
Juice lemon
Chop parsley
Directions:
1. Cook Quinoa according to package-
& add vegan bouillon cube
2. sauté mushroom, garlic,
water & oil until golden in Preheated skillet at med high heat
3. Mix together the following for
the cheesy mixture
Silken tofu packages
Nutritional yeast
Garlic powder
Onion powder
Sea salt
Vegan parmesan cheese- *Nutritional yeast with Nuts
4. In the Electric oil core skillet
Layer in the following:
Marinara sauce on the bottom
Eggplant
Tofu cheesy mixture
Eggplant
Tofu cheesy mixture
Thinly sliced Zucchini
Top with sundries tomatoes
Vegan grated cheese
Chiffons of fresh basil
Add cracked pepper to top
Start cooking on 320 degrees when
clicking occurs turn to low.
Takes 25 mins to cook.
Add the arugula , fresh spinach,
lemon zest & lemon juice to the hot-cooked quinoa. The spinach
& arugula will wilt.
Layer on plate
1 spoon full of quinoa with greens
1 layer of sautéed Portobello
mushroom & garlic
Place eggplant stack on top and
serve with fresh chopped parsley & toasted pine nuts.
Drizzle plate with 1 tsp of balsamic
vinegar & serve.
Serves 6- 8
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Enchilada
Pie
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)
1 lrg can mild enchilada sauce
1 pkg. VEGAN 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.
Lasagna
Ingredient list:
1 bottle spaghetti sauce
2 cans of 14 oz diced tomatoes
Italian
1 pkg. pasta (wide egg noodles
or eggless vegan noodles)
1 container of ricotta cheese (
or 1 pckg of soft water packed tofu mixed with 3 tsp Nutritional yeast)
1 pkg. Ives (the good Ground) Vegetarian
meat
1 ball of VEGAN cheese or mozzarella
cheese
1 med. zucchini
5-10 mushrooms
Spinach fresh
Garlic granules or powder
Mix spaghetti sauce and canned tomatoes
together
Add garlic to taste
In the bottom of the electric skillet
layer the following:
Pour half of sauce mix in the bottom
of the electric skillet
Pour noodles into skillet
Add ricotta cheese onto noodles (or
tofu)
Add other half of sauce
Add Ives veggie meat ( or layer of
cooked beef or sausage)
Add thin slice of zucchini cone #4
Add thin slice mushrooms cone # 4
Put fresh spinach on top ½ packages
(it will be full and piled high)
Grate mozzarella cheese cone #1 sprinkle
on cheese next
Put lid on. Start cooking and 300 degrees.When
it clicks- turn down to 190
It takes about 25 min to cook.
* 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.
Rainbow Slaw
Salad
Ingredients:
¼ wedge of red cabbage
¼ wedge of white cabbage
1 chioga beet (white and red striped
beet when cut in half found in most health markets))
1 golden yellow beet
1 watermelon daikon radish (looks
like a watermelon when cut open, found in most health markets)
1 stalk celery
1 large or 2 small carrot
¼ jicima
1 greenhouse English cucumber (thin
skin)
1 green apple
1 zucchini
½ cup of Organic Goddess
Dressing (Tahini based salad dressing)
¼ cup of shitake dressing
(or light vinaigrette will do instead)
Preparation:
With cone #2 cut up all vegetables
and apple (make sure you have a large bowl that can hold all the above
shredded veggies.)
Squeeze fresh lemon juice over
the salad
Toss salad with dressing and serve.
Fried Chicken
in Electric Skillet
Preheat electric skillet to 400-450
Wash and skin the chicken. Lay
the pieces on a clean paper towel to drain the water. Cover with another
towel and press the towel down onto the chicken. When your skillet is preheated,
throw the cold meat into the hot pan, one piece at a time, pressing each
piece down. It will stick. Place the lid onto the pan leaving just a little
space open so the air can circulate. Let the chicken fry, undisturbed,
for 10 minutes.
Place lid on skillet for 2 min.
so moisture can get under chicken to help turn easily.
Take the lid off, turn the chicken
with a fork, season the chicken (try lemon pepper or seasoning salt
and (optional) one sprig of fresh Rosemary placed on top of the chicken).
Place the lid on the skillet a-jar. Turn heat down to 350. Cook for 10
more min on other side.
Remove from the pan and serve hot.
Please note that boneless chicken will cook faster.
Therefore, at 400 let them cook
only about 6-8 minutes per side.
Ingredients:
1/8 of a head of green cabbage
1 carrot
1 stalk celery
1 apple
2 eggs ( or for vegan use 2 tbs.
baking powder instead)
2 cups of your favorite cake mix
(spice, chocolate, lemon , white, organic.) Try using gluten Free too!
4 Tbs.. Agave Nectar
Spice = use apple pie filling or
fresh apples and peaches on the bottom of the pan. Mixed with agave nectar.
Chocolate= use fresh berries, cherries
or cherry pie filling on the bottom of the pan. Mixed with agave nectar.
Lemon= use fresh blueberries, berries
or canned blueberry pie filling on the bottom of the pan. Mixed fresh fruit
with agave nectar.
White= any fruit you desire on the
bottom of the pan.
Preparation: Pour ½ the cake
mixture into a bowl, with cone #1 shred all of the vegetables & apple.
Instructions:
Mix cake mix, veggies and eggs
in mixing bowl until moist. Pour cake mixture into pan (5 Quart pan) with
the fruit and agave nectar already placed in the bottom of the pan. Start
cooking at med. temp. When the vapo valve starts clicking reduce heat to
low. When a tooth pick or knife comes out clean cake is ready. Flip the
cake over onto a plate, let cool down and serve. It takes 15-18 min
to cook.
Vegetable
Medley
2 wedges cabbage
1 bunch fresh broccoli florets
1 pkg. frozen corn
3 carrots cut with cone #5 the
waffle cone
Place veggies in the 11 inch skillet
dividing into 4 sections, place the skillet and add 3 tbs.. of water
on top of the lid to ensure a seal. Start at medium temperature. When the
clicking occurs turn down to low. takes 10-12 min to cook.
Potato &
Onion
5-6 red or white potatoes
1 onion
Cut potatoes with cone #2 or #3,
rinse potatoes in hot water, pouring off the starch. Place potatoes in
the 3 qt insert add an inch of water to the bottom of the 3 qt, put insert
on top. Cut the onion with cone #2 starting the onion at an angle- (works
better and wont mush). Place onions on top of the potatoes in the insert.
Start cooking at medium temp. turning down when the clicking occurs. Stir
in the onion.
appetizer bread
Pre-heat electric skillet to 275
degrees
3 cups water
(between MPI and MP5)
1 tablespoon
sea salt
1/2 teaspoon
freshly ground pepper
1 cup coarse-ground
polenta
3 cups water
2 tablespoons
butter or soy butter
2 ounces Parmesan
cheese, grated (optional)
DIRECTIONS
1. Pour 3 cups of water into the
MP5
2. Place the MPI into the Mp5
3. Add the salt, polenta and water
into the MPI lightly stir, place lid on.
4. Set the digital probe to 325
degrees
5. When the vapo-valve starts clicking
reduce heat to 185 degrees
Every 8 minutes or so, remove the
lid, and stir the polenta, using a long-handled wooden spoon. Add
the butter and cheese, pepper during the last 10 minutes of cooking. When
it is soft and done, remove the polenta from the heat, pour onto a large
platter or bowl or into individual dishes, and serve immediately.
(Optional: add chopped cilantro
and green peppers for color)
Chocolate Tofu Pie
1 12-ounce bag good
quality chocolate chips (about 2 cups) (or non-dairy chocolate chips)
1 8- or 10-ounce
package of soft silken tofu
1 tablespoon
vanilla extract
1 graham cracker
crust
1 cup sliced
strawberries or whole berries (optional topping)
DIRECTIONS
1. Pour 2 1/2 cups of water into
the MP5
2. Place the MPI into the Mp5 set
the probe to 300 degrees
3. Place chocolate chip into MPI
and melt the chocolate
4. In a blender- Blend the silken
tofu until creamy.
5. Fold the silken tofu into the
chocolate in the MPI, stirring until thoroughly blended.
6. Transfer chocolate tofu mixture
into a gram cracker crust pie shell, and refrigerate for 2 hours.
Serve with fresh fruit
Makes 6 to 8 servings
Chocolate Peanut Butter Mousse
1 cup chocolate chips
1 12oz package of silken tofu
1 cup of peanut butter (fresh ground)
1/4 cup of maple syrup or agave
nectar
DIRECTIONS
1. Pour 2 1/2 cups of water into
the MP5
2. Place the MPI into the Mp5 set
the probe to 300 degrees
3. Place chocolate chip into MPI
and melt the chocolate
4. In a blender- Blend the silken
tofu until creamy
5. Fold the blended silken tofu
and peanut butter into the chocolate inside the MPI, stirring until thoroughly
blended.
6. Add syrup and stir well.
If needed, add several tablespoons
of soy milk or water to help the thick liquid process better. Spoon into
12 dessert cups, chill and serve.
Creamy Asparagus Soup
1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter or soy butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water or vegetable stock
4 cups hot milk or plain soy milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons soy sauce
¼ cup parmesan cheese or
vegan cheese
DIRECTIONS
1. Break off and discard tough
asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
2. Cook asparagus in 11 inch skillet
over medium heat with onion in butter, sauté lightly, for 8 minutes.
3. Pour 2 1/2 cups of water into
the MP5
4. Place the MPI into the Mp5 set
the probe to 300 degrees
5. In MPI add water or stock, flour,
stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened.
Reduce heat slightly.
6. Heat milk in 2 qt on med- low.
7. In blender, puree asparagus
and onion mixture bit-by-bit with hot milk until thoroughly smooth.
8. Return puree to MPI add dill,
1 teaspoon salt, pepper, cheese, and tamari. Keep the heat at 200-185 degrees.
Cook for 10-15 minutes. Serve warm.
Quinoa Green Peas with Cheese
1 cup quinoa
1 ½ cups water or vegetable
stock
½ cup fresh frozen petite
green peas
¼ cup cheese or vegan option
1 tsp black pepper and salt to
taste
DIRECTIONS
1. Pour 2 1/2 cups of water into
the MP5
2. Place the MPI into the Mp5 set
the probe to 300 degrees
3. Pour water and Quinoa into MPI,
Cook 10-15 min until tender.
When the vapo-valve clicking occurs-
reduce heat.
When the quinoa is tender, add
peas, pepper and cheese, stir well on low heat melting the cheese and serve.
Cinnamon Bread Pudding
1/2 cup brown sugar
4 tablespoons raisins
4 tablespoon butter or soy butter
4 slices firm bread
1/4 teaspoon cinnamon
1 1/2 cup soy milk or milk
2 eggs
4 tablespoons sugar (raw or granulated)
1/4 teaspoon vanilla extract
DIRECTIONS
1. Pour 3 cups of water into the
MP5
2. Place the MPI into the Mp5
3. Grease the MPI with butter.
Firmly pat the brown sugar into the MPI, completely covering the bottom
and half way up the sides.
4. Sprinkle the raisins over the
brown sugar; set aside.
5. Spread the butter on the bread.
6. Sprinkle on the cinnamon; rub
into the butter. Cut the bread into 1/2-inch cubes; set aside.
7. in a small bowl, whisk together
the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring
gently to coat.
8. Carefully, taking care not to
disturb the layer of brown sugar in the MPI, pour the milk and egg mixture
into the MPI.
9. Place the MPI into the MP5
Start cooking at 300 degrees turn down to low when the vap-valve
start clicking, cook until set in the center, about 35 minutes. (Shake
MPI gently to test firmness). Yield: 2-4 servings
