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

AROMATIC RED CABBAGE

AROMATIC RED CABBAGE
Sharon Wolff

INGREDIENTS

• 2 C shredded red cabbage
• 1 t cumin seed
• 1 t ginger
• 1 t dry mustard
• olive oil

DIRECTIONS

• Heat oil and sauté cumin seed until aromatic, about 2-3 minutes
• Stir in cabbage and continue cooking, stirring often as it starts to soften
• Add ginger and dry mustard
• Cook until desired tenderness
• Eat warm or cold

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

OVEN ROASTED VEGETABLES

OVEN ROASTED VEGETABLES

Sharon Wolff

Ingredients:

Your favorite spices (we used cumin, curry, black pepper, cayenne and garlic powder)

Peeled sweet potato

Peeled beet

Brussel sprouts

Olive oil

Directions:

Slice all vegetables as thin as you like

Spread on oiled cookie sheet

Sprinkle with desired spices

Flip to coat both sides

Bake at 350 until veggies begin to brown or to desired tenderness

ENJOY!

SWEET & SPICY MANGO SALSA

Sharon Wolff

Mango Salsa*

Enjoy your flea market mangos! 

Use your own judgment for ingredient amounts. We used what we had.

Peel and slice mango. 

Combine with finely chopped tomatoes, chives, jalapeño pepper, red onion, Vidalia onion and tomatoes. 

Serve with chips or add to your favorite sandwich. 

Sweet and spicy!

PUMPKIN POWER BITES

PUMPKIN POWER BITES
Sharon Wolff

The best part about this recipe is that you can add or subtract ingredients to suit your tastes. The mashed banana base adds sweetness and bulk. The quinoa adds protein and a little crunch. Tell us how you adapted this recipe for yourself!

INGREDIENTS
2 mashed bananas
1/2 can pumpkin (unflavored)
1/2 C frozen or fresh blueberries
1/2 C dried cranberries
1 T honey or maple syrup to taste
1T vanilla
1 egg (optional)
2 cups oatmeal (reserve about 3 T)
1/2 to 1 C uncooked quinoa

DIRECTIONS
Mix all ingredients together in bowl
If mixture is too liquidy, add a little more oats.
Spray bottom and sides of 8 x 8 baking dish with olive oil
Press mixture to about 3/4" thick
Sprinkle with reserved oats
Bake at 300 until set  - about 20 minutes - and very slightly browned (if you included egg, make sure it is thoroughly heated through)
Allow to cool and cut into 2" x 2" squares
Store in freezer or refrigerator.

Grab a couple for a quick healthier than cookie pick me up!

Red Lentil Vegetable Soup

Red Lentil Vegetable Soup
Sharon Wolff

The best part about homemade soup is that you can pretty much add whatever vegetables you have on hand. Often shopping and tedious measuring is not a requirement. I made up this recipe as I went along. Fellow soupers, can substitute ingredients as you see fit. 

Ingredients:

• 1 medium onion
• 1 red bell pepper
• Head of cauliflower - broken into florets
• 5 stalks celery
• Bag of multicolored organic carrots
• 2C red lentils
• Spices: garlic powder, curry, parsley, dash basil to taste (or use fresh)

Directions:

• Fill a medium size pot with water
• Add cauliflower, celery, carrots, parsley and bring to a simmer
• Cover and continue to cook on low
• In separate pan, brown onion and red pepper in a little olive oil
• Add to vegetables and continue cooking until everything is tender
• Strain out vegetables and blend in food processor or blender until creamy, keep a few chunky bits if you like
• Return mixture to water
• Add 2 cups uncooked lentils
• Add spices to taste
• Stir, cover and cook on low until lentils are soft

CREAMY MANGO SMOOTHIE

Sharon Wolff

Combine in blender or Nutribullet®️

• 1/2 sliced ripe mango
• 1/2 cup almond milk
• 1/2 frozen sliced banana
• 1/4 cup crushed ice
• 1/2 carton of your favorite yogurt (I use nondairy)

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!