Vegan Filling Butternut Squash Patties

The patty was so good it didn't need mushroom gravy.

Ingredients:

6 slices whole grain organic bread 1/2 in cubes

1 cup butternut squash 1/2 in cubes

1/2 organic onion diced

1 tsp sage (dried) 

1 tsp thyme (dried) 

1/2 tsp celery seed

1 tsp sea salt divided

2 tsp parsley (dried) 

1/4 cup Earth balance

2 T olive oil

10 oz organic vegetable broth

1/2 cup organic stone ground white whole wheat pastry flour

Directions:

Sauté the veggies and seasonings in half the olive oil adding a little veggie broth as needed to prevent sticking.  Add broth a tablespoon at a time until soft.  I will add diced celery to the mix next time.  I was out of it.

Meanwhile drizzle the cubed bread with the remaining oil and light fry in a separate pan.

Remove bread from pan and place in a mixing bowl. Make a thick white paste of flour and veggie broth and pour it over the bread cubes.  Hand mix, then mix with veggies and remaining broth.

Form into four balls and pan fry in the melted Earth Balance.  Flatten balls as they fry.  Fry until crispy brown on each side.

Enjoy!

Whole Grain Pita Bread

Yields:  Nine 6 inch Pitas

1  3/4 cups Whole Wheat Bread Flour

1 cup White Whole Wheat Flour

1/2 cup Oat Flour

1 Tbsp Gluten Flour

1 1/2 tsp Sea Salt

1 1/2 tsp Yeast

1 Tbsp Agave

2 Tbsp Olive Oil

1 1/4 cup plus 2 Tbsp Warm water

Cornmeal (Polenta)

Directions:

Knead all the ingredients together.  The dough should be sticky, but easy to work.  Knead about five minutes or until the ingredients stick together smoothly.  Cover and let rise for 1 1/2 to 2 hours.  Cut dough into 3 ounce pieces and roll out to 6 inch round each.  Use a lightly floured surface to work.  Keep remaining dough covered as you work.  Sprinkle a pinch of polenta on a plate, then place the round dough.  Stack the round dough pieces on top of each other with polenta in between to keep them from sticking to each other.

Meanwhile, preheat the oven to 450 degrees F. placing a pizza stone on the bottom rack to heat.  Place the dough pieces on the pizza stone and bake for 4-5 minutes or until puffy.  Don't over bake!

Wrap pitas in a towel until they cool.  :)

Pumpkin Praline Coconut Milk Ice Cream

Serves: 2

Ingredients:

1 can of coconut milk (NOT low fat) (reserve 1 tbsp)

1 cup roasted pumpkin pureed

1/2 cup coconut palm sugar (reserve 1 tbsp)

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp sea salt

1/2 tbsp Earth Balance

1 cup chopped pecans

Directions:

Ice Cream Base:

Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start.  Follow ice cream maker's instructions for ice/salt to freeze the mixture.


Praline Mixture: 

Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup.  Be careful not to burn! Allow to cool.  When ice cream mixture is beginning to thicken add praline to the batch.  

Note:  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Homemade Coconut Milk Ice Cream with Cacao Nibs and Roasted Walnuts

This delicious dessert is a healthier alternative to old fashioned homemade ice cream.

Serves: 2
Ingredients:

1 can of coconut milk (NOT low fat) 

1/2 cup coconut palm sugar

1 tbsp arrowroot flour

1/4 cup roasted walnuts

1/4 cup cacao nibs

Directions:

Blend mixture. Pour into ice cream maker and start. Add 1/4 cup each of roasted walnuts and 1/4 cup cacao nibs when mixture is beginning to thicken.  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Roasted Vegetable Eggplant Parmesan

Roasting Vegetables

1 Eggplant, sliced to 1/2 inch thick pieces

1 cup Mushrooms, sliced

8 cloves Garlic thinly sliced

2 Tbsp Basil (I used Gourmet Garden, fresh basil in a tube)

2 Tbsp Olive oil

Tomato Sauce

1-quart home-canned tomatoes drained and crushed

6 spring onions (scallions)

1 ½ teaspoons Sea salt

1 tsp garlic powder

1 Tbsp Olive oil

1 Tbsp agave syrup

Mozzarella cheese as desired (may use non-dairy substitute)

Parmesan cheese as desired (may use non-dairy substitute)

Directions

• Spray a baking sheet with olive oil.

• Arrange eggplant slices in a single layer on prepared sheet.

• Mix basil and two Tbsp of olive oil to make a paste.

• Spread paste over each eggplant slice.

• Place sliced garlic, then sliced mushroom atop the eggplant slices.

• Roast at 400 degrees F. until desired tenderness

• Prepare the tomato sauce while waiting for the vegetables to roast.

• Preheat a sauce pan on medium heat.

• Add 1 Tbsp olive oil

• Saute sliced spring onions

• Add crushed tomatoes, salt and garlic powder.

• Allow mixture to simmer while waiting for the vegetables to roast.

• Place tomato mixture evenly atop each eggplant slice

• Add "cheeses" as desired.

• Bake at 400 degrees F. until cheeses are melted, but not brown.