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!

Butternut Squash Soup

Ingredients
Yields:  8 servings


4 cups of vegetable stock puree
1 organic butternut squash
2 cup organic coconut milk


Directions


Take one butternut squash, wash with soap and water.  Cut lengthwise and remove the seeds.


Place squash cut-side down on parchment paper and bake at 350 degrees for 40 minutes.


Scoop out the squash from its shell and puree in blender or food processor until smooth.


In a large soup pan, mix the pureed squash with the 4 cups of vegetable stock puree.  Stir in the coconut milk.


Process half of the mixture at a time in the blender, mixing well until smooth.  


Heat the mixture in a large soup pan, stirring frequently to avoid sticking.


Garnish with fresh thyme.  Serve with organic whole grain crackers.