ROASTED BUTTERNUT SQUASH

ROASTED BUTTERNUT SQUASH

Preheat:  375 degrees

Yield:  4 to 5 cups

1 butternut squash

Cut squash in half.

Remove seeds and strings. 

Place on silicone lined baking sheet.

Bake for 40 minutes.  

Cool squash.

Scoop out the butternut squash.  

Salt and pepper to taste.

Butter the hot squash before serving.  

BUTTERNUT SQUASH CREAM SOUP

BUTTERNUT SQUASH CREAM SOUP

Preparation time: 15 minutes

Yield: 10 servings

1 to 3-tablespoons oil1-cup onion 

1- cup chopped celery

1-carrot, grated

3-cups water

2-teaspoons of vegan bullion powder

4 to 6-cups butternut squash

3-cups plain alternative milk

salt and pepper to taste

In a pressure cooker, heat oil over medium heat.  

Sauté the onion, celery, and carrot until soft. 

Add the rest of the ingredients except for milk. 

Bring to pressure. Lower heat and cook for 3 minutes. Remove from heat and let sit for half an hour. 

Add the milk and salt and pepper to taste.  

Taking out a few cups at a time, blenderize the soup.

Reheat after blending if needed and serve.  

Optional:  grate nutmeg before serving.  

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 4-dozen cookies

1-cup maple syrup

¼-cup ground flaxseed

1/2-cup peanut butter

4-cups oatmeal

1-teaspoon baking soda 

3/4-cup chocolate chips

In a standing mixing bowl, mix together the maple syrup, flaxseed, and peanut butter. 

Add the whole oats and baking soda and mix until uniform.   

Mix in the chocolate chips.

Drop the cookies on a silicone pads or parchment covered baking sheets.  Press the bottom of a glass on each cookie to flatten.  Use plastic film to prevent the glass bottom sticking to the dough.

Bake the cookies at 350 degrees for 15 minutes or until lightly golden.  

ZUCCINI FALAFEL PATTIES

ZUCCINI FALAFEL PATTIES

aration time:  10 minutes

Yield:  12 to 15 patties

1-cup garbanzo bean flour

1/2-teaspoon salt 

1/4-teaspoon baking soda

1-tablespoons dry parsley flakes

1/2-teaspoon cumin

1-teaspoon onion powder

1/4-teaspoon garlic powder

2-teaspoons lemon juice

1/2-cup of hot water

1-cup grated zucchini

Place dry ingredients in a bowl. 

Whisk until blended.  

Add the zucchini, hot water, and lemon juice to the dry ingredients and mix.  

Let mixture rest for 10 minutes.  

Drop by heaping tablespoons unto silicone lined baking sheet.  

Bake at 350 degrees for 10 minutes.  

Flip over the patties and bake 5 more minutes. 

Spread hummus or myonaise on inside of pita. 

Stuff pita with patties, chopped tomatoes, and cucumber.