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!

Yummy Yam Cakes

Ingredients

Yields: 12 cakes

2 lbs organic yams

2 cups organic rolled oats

1 cup organic plain coconut milk yogurt

2 tbsp olive oil

2 tsp ground cinnamon

2 tsp vanilla extract

1 tbsp maple syrup

1/4 cup organic chia seeds

1 cup of water

1 tbsp olive oil

Directions

Boil yams until soft. Remove peel and cut into chunks. Blend until smooth and creamy.

Take chia seeds and place in a small bowl, stir in 1 cup of water and allow seeds to soak while the yams are cooking.

Process oats in a blender or food processor until powdery.

Mix the blended yam, processed oats, yogurt, vanilla, syrup, olive oil and the soaked chia seeds.

Preheat pan on medium and add olive oil. Use 1/4 cup of batter for each cake. Gently press to flatten. Fry until browned and flip.

Serve with maple syrup if desired. Yam Cakes are a great side dish or breakfast main dish served with fresh fruit.