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-Life is what you make it; Cook More!

Chocolate Cake w/


Chcolate Cake.jpg

½ Box Chocolate Cake Mix

1 Celery Stalk, Shredded (Cone #1)

½ Zucchini, Shredded (Cone #1)

½ Apple, Shredded (Cone #1)

2 Eggs

1 Hershey’s Special Dark Chocolate Bar

Strawberries, Sliced (Cone #4)

White Chocolate Shavings, (Cone #1-Optional)

Cilantro Quinoa- 


3- cups Quinoa  (rinsed) 

2 cups chopped cilantro   

1 tbsp. Earth Balance butter 

3 chopped garlic cloves     

5 cups low sodium broth 

**In MP5 sauté' garlic in butter, for 30 sec, add ½ of the cilantro and sauté’ 30 sec. add rice and mix in with cilantro add liquid and turmeric, cook on RICE2 until finished**


Vegan Lasagna-Electric Oil Core Skillet

1 box gluten free (brown rice) lasagna noodles  

5-8 ounces of baby spinach 

3 cups mushrooms white or cremini, sliced            

1 large or 2 medium red onion(s), thinly sliced

3 cups carrots, shredded             

2 red, yellow or orange bell peppers 

1/2 cup sundried tomatoes, sliced into strips (rehydrate if dried) 

1 26-ounce jar organic tomato sauce (Italian, basil, mushroom works well) 

1 package Daiya shredded pepper jack or mozzarella cheese

1 tbsp. parsley or 1/4 cup fresh parsley

1 tbsp. oregano or Italian seasoning 

Optional: 3-4 tablespoons nutritional yeast

**In Electric Oil Core Skillet, pour a generous amount of sauce and spread evenly across the bottom.  Add a layer of sliced onions to cover the entire dish.  Add a layer of the uncooked lasagna noodles. Add a layer of carrots (half of the carrots) on top of the noodles.  Add a layer of mushrooms (use half), add a layer of bell peppers, Add a layer of spinach. Add a layer of tomato sauce on top of the spinach. Sprinkle evenly 2 tablespoons of nutritional yeast. Add a layer of the vegan Daiya cheese (you can mix cheddar, mozzarella or pepper jack).  Sprinkle all of the parsley on top of the cheese. Top with noodles and add a layer of red onions and repeat the layers using the other half of the ingredients.  Top the cheese with the sundried tomatoes and the remaining seasonings (oregano/Italian seasoning). 

Bake, covered at 300 degrees for 30-35 minutes.  Uncover and bake another 10-15 minutes.  Let cool for at least 10 minutes before serving. Feel free to substitute your favorite vegetables.**

BBQ Tempeh Slider w/Sesame Slaw



**Heat a large skillet, add 3-4 tablespoons of water. Add sliced tempeh, garlic and onions to heated skillet, let brown and caramelize on each side, add more water as needed (about 5-7 minutes).  When tempeh is browned add remaining oil and sesame seeds, cook for another 2-3 minutes

Slaw Prep:  Add all ingredients except cabbage to a bowl and whisk well.  Pour dressing over cabbage mix until all cabbage is coated. Put slaw on bottom half of whole grain bun and top with tempeh and top half of bun.**

1 package (1/2) of plain or sesame tempeh, sliced

1/4 -1/2 cup organic hoisin sauce

3-4 tbsp. tamari

4-5 large cloves garlic, minced

1 lg. onion or shallot #4cone

¼ cup cold pressed sesame oil

2 tbsp. sesame seeds 8-10 small whole grain buns

Sesame Slaw

1/4 head of green cabbage, #2 cone

2 tbsp.  veganaise (preferably soy free)

2 tbsp.  plain brown rice vinegar

1tbsp.sesame seeds

1 tsp. sesame or olive oil

Sesame Slaw

1/4 head of green cabbage, #2 cone

2 tbsp.  veganaise (preferably soy free)

2 tbsp.  plain brown rice vinegar

1tbsp.sesame seeds

1 tsp. sesame or olive oil


Roasted Summer Squash- 5 qt Wok

1 Butternut squash cut into wedges

1 cup cilantro  

2 tbsp. SB butter

2 tbsp. Olive oils  

2 cloves garlic

**Wash and trim edges of squash, pat dry and cut into wedges. In 1 quart sauce pan sauté butter with chopped cilantro for 2 minutes. Heat 5 quart Wok for 2 minutes then add squash and cilantro sauté, let cook for 10 minutes, toss and return cover for additional 10 minutes. Reduce to low.**

Honey Garlic BBQ Brisket


3 lbs. Brisket  

5-cloves worth of minced garlic 

Seasonings of choice


**Clean and season brisket to desired taste and refrigerate overnight. Preheat EOC at 450deg. for about 3 minutes. Sear on each side for about 5 minures. Place on medium heat (350). When vapor valve clicks reduce heat to low cook for 45 minutes.  Place on Grille and complete cooking while adding sauce**

Honey Garlic BBQ Sauce – Small Skillet

 In your 1 or 2 quart sauce pan sauté' garlic in butter for 1 minute, add sugar  and stir for about one minute,  until sugar dissolves. Add ketchup and simmer sauce until sauce thickens for about five minutes.  A Picnic Favorite!!!


Salmon Tampico

Chicken Alfredo

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