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.

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

* 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.

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. 
  
  

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.

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) 
  
  

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

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. 
  
  

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. 
  
  

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.

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