VEGAN SAVORY PUMPKIN PANCAKES

VEGAN SAVORY PUMPKIN PANCAKES
Sharon Wolff

INGREDIENTS

• 1 can pureed pumpkin
• 2 C flour (more if dough is sticky)
• 1 T curry powder
• 1 T thyme
• 1 T parsley
• 1/4 C chopped spinach
• Coconut oil for pan frying
• Swad Samosa Chutney sauce

DIRECTIONS

• Place pumpkin in large mixing bowl
• Combine dry ingredients in a separate bowl
• Gradually add dry mix to pumpkin
• Mix thoroughly, adding more flour if dough is sticky. Mixture will be thick.
• Heat oil and drop into oil. Flatten each patty with a wet spatula
• Flip when beginning to brown and press down with spatula to flatten
• Place on paper towels to drain
• Top with chutney sauce

VARIATIONS

• Change up the seasonings and dipping sauce to suit your preference
• Use pumpkin pie spices to make a sweeter version and dip with honey or maple syrup

SAUTÉED KALE & QUINOA

SAUTÉED KALE & QUINOA
Sharon Wolff

INGREDIENTS

• Bunch of fresh kale - washed, drained and removed from stems (softer stems ok)
• 1 C red quinoa
• 1 small sweet yellow pepper, chopped
• 1 small sweet orange pepper, chopped
• 1 clove chopped garlic
• olive oil
• 1 C Vegetable or chicken stock
• Black pepper and smoked paprika to taste

DIRECTIONS

• Heat 1-2 T olive oil
• Sauté garlic for 1 minute
• Add peppers and saute until beginning to brown
• Add shredded kale and stir until beginning to wilt
• Add quinoa
• Add stock and stir to blend
• Reduce heat to low and cover
• Cooked until quinoa has absorbed water and kale is at desired tenderness, kale will wilt as it cooks
• Adding more water/stock if quinoa needs more moisture
• Add black pepper and smoked paprika to taste

THIS IS HOW TO MAKE CHICKEN PATTIES / BURGERS!

Sharon Wolff

Third Place Winner: EASY AND DELICIOUS DUMP CAKE

Mary S.

"Easy and Delicious!"

What recipe contest would be complete without a delicious, easy to make dessert?
Congrats to Mary S. for winning Third Place in the Wolff's Flea Market 2017 Pot Luck Recipe Contest!

INGREDIENTS:
Box of cake mix 1 can cherry pie filling
1 can crushed pineapple with juice

Stock photo foodiesrecipe.com

1 stick butter
1 bag chocolate chips

DIRECTIONS:
Pour cherry filling and pineapple into greased 9 x 11 pan
Add cake mix on top
Slice butter evenly throughout pan
Bake for 35-40 minutes at 350 until browned
Add chocolate chips
Let cool.

Ok, we might need to serve this with ice cream!

Second Place Winner: TURKEY MINI LOAVES

Maryann R

This recipe won Second Place in the Wolff's Flea Market 2017 Pot Luck Contest. We love the idea of the surprise cheese filling!

INGREDIENTS:
1 egg, slightly beaten
2 T milk
2 t dried parsley flakes
1/4 t Italian seasoning
1 pound ground turkey
1/4 C barbecue sauce or catsup
1/4 C dry bread crumbs
1 T minced dry onion
1/4 t salt
Dash of pepper
1 1/2 ounce mozzarella or Monterey Jack cheese (block)

DIRECTIONS:
Heat oven to 350
Combine egg, bread crumbs, milk, dried onion, parsley, sale Italian seasoning and pepper
Add turkey and mix together
Cut cheese into 4 long pieces
Divide turkey into 4 portions
Mold each portion around a cheese stick and shape into mini loaves
Place loaves on cookie sheet or shallow baking pan and bake for 25 minutes
Spoon barbecue sauce or catsup over the top of each loaf and bake 5 minutes more

Serves 4

WINNER! ORGANIC CHILI WITH ZUCCHINI

Anne

This recipe won the Wolff's Flea Market 2017 Pot Luck Recipe Contest. We love that it was handwritten, and especially love the attention to organic ingredients!

INGREDIENTS
1 1/2 C zucchini - pureed
1 large onion - chopped - use Spanish or red onion
2 cloves garlic - chopped
1 pound (90% lean) organic ground beef
1 t fresh oregano or basil
1 t curry powder
1/4 t sea salt
1 can Roma tomatoes (organic)
1 can kidney beans (organic)
1/2 t ground pepper

DIRECTIONS
Peel and chop onion to get 1 cup
Peel and chop garlic
In saucepan, cook beef, onion and garlic for 10 minutes while stirring
Drain fat
Stir in oregano/basil, curry, salt, pepper, tomatoes and zucchini
Heat mixture on high until boiled, then reduce heat
Stir in beans
Cook uncovered 20 minutes, stirring occasionally

Notes:
Add hot sauce to make it spicier
Use ground turkey

EASY CHOCOLATE TRUFFLES

EASY CHOCOLATE TRUFFLES

Sharon Wolff

INGREDIENTS

3 Cups semi sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 T vanilla

Optional coatings: cocoa, cinnamon, powdered sugar

DIRECTIONS

Melt chocolate chips and milk in saucepan, stirring constantly until smooth

Remove from heat

Stir in vanilla

Pour into bowl and refrigerate until firm, about 2 hours

Roll into 1" balls and place in mini muffin cups

TOPPINGS

1. Put desired topping in small strainer and sprinkle on top 
2. Or roll truffles in topping to coat completely
3. Then place in mini muffin cups

Store in refrigerator or freezer

BLUEBERRY SCONES

Sharon Wolff

SERVED HERE ON A RECYCLED PALLET TRAY WITH TEA IN A CROCK

Ingredients

• 4 C flour + flour for kneading
• 4 T sugar
• 4 1/2 t baking powder
• sprinkle of salt
• 1/2 C plus 2 T butter - softened
• 2 eggs
• 3/4 C plus 2 T milk (this recipe used almond milk)
• 1 1/2 C fresh or frozen blueberries

Directions

1. In large bowl combine flour, sugar, baking powder and salt
2. Add butter and mix until crumbly
3. In smaller bowl blend eggs and 3/4 C milk
4. Add to dry ingredients and mix until just moistened
5. Gently knead in blueberries
6. Divide dough into 2 portions 
7. On floured board, shape 1 half at a time into 8" round circles
8. Use pizza cutter to cut into 8 equal wedges
9. Place on greased baking sheet(s)
10. Brush with remaining milk
11. Bake 375 for 15 minutes. If using 2 pans, rotate midway through.

16 scones

Serve warm

QUINOA KALE SALAD

QUINOA KALE SALAD

Sharon Wolff

INGREDIENTS

3 C cooked red quinoa

Dressing:
1/2 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
2 t Dijon mustard
4 T honey or to taste
Whisk ingredients together in small bowl until smooth & set aside.

Vegetables:
4 C shredded red cabbage
2 red bell peppers - seeded, cored & chopped
2 fennel bulbs - trimmed & chopped
2 bunches or 1 bag baby kale - stems removed & torn into small pieces
4 green onions - chopped
5 blades fresh chives - chopped
2 T FRESH PARSLEY

Sautee baby kale in olive oil until it begins to soften and wilt
In large bowl, combine kale with vegetables and dressing
Stir in warm quinoa

Served warm or cold, this is a beautiful healthy salad!

ALL ABOUT THE BASIL VEGAN SALAD

SHARON WOLFF

ALL ABOUT THE BASIL VEGAN SALAD

INGREDIENTS:
-firm tofu - cubed
-2 ripe tomatoes - diced
-1 C fresh basil - chopped
-1 small cucumber cubed
-1/4 C fresh chives- chopped
-1/2 C sweet onion - chopped
-1/4 C olive oil
-Other potential additions: cilantro, parsley, garlic

Mix all ingredients together. Chill. Tastes great the next day after the ingredients have time to blend!

Serving ideas:
-salad
-side dish
-bruschetta topper
-wraps
-salsa

VEGAN VEGGIE WRAP

By Sharon Wolff

INGREDIENTS

OF COURSE YOU CAN ALSO INCLUDE
WHATEVER VEGGIES YOU LIKE!

• 1 package extra firm tofu, cubed
• 2 cloves minced garlic
• 2 cups sliced carrots
• 2 cups fresh spinach
• 1 cup fresh kale

• Gluten-free tortilla (I used La Tortilla Factory Ivory Teff Gluten Free Wrap)
• Shredded vegan cheese (I used Trader Joe's Vegan Mozzarella Style Shreds)
• Sliced red onions

DIRECTIONS

• Sautee tofu in olive oil until it begins to slightly brown
• Mix in carrots and garlic and continue to cook until garlic is brown
• Add spinach and kale
• Reduce heat and cover until leaves are wilted
• Serve on warmed tortilla and top with vegan cheese and red onions

NO FAIL BERRY & KALE SMOOTHIE

Sharon Wolff

Combine ingredients according to taste in NUTRIBULLET (or other smoothie maker/blender):

Frozen blueberries
Frozen strawberries
Frozen or fresh kale
Banana
1 container your choice soy yogurt
Almond milk
Crushed ice

Follow manufacturer's instructions for this delicious no-fail smoothie!