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

INSTANTPOT TURKEY CHILI

INSTANTPOT TURKEY CHILI
Sharon Wolff

INGREDIENTS

• 2 t olive oil
• 1 pound ground chicken or turkey
• 1 yellow onion diced
• 1 t kosher salt
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 15-ounce can black beans undrained
• 1 C corn kernels - fresh, frozen or canned
• 1 T cumin
• 1t garlic powder
• 1T cayenne pepper or to taste
• 1T hot sauce or to taste
• 1/4 C water 
• 1 15 ounce can diced tomatoes undrained
• 2C salsa 
• 1C uncooked brown rice

INSTRUCTIONS

1. Turn the Instant Pot to SAUTE and heat oil. 
2.  Add the chicken, onion, salt. Cook and stir, until browned. 
 
3. Add the red bell pepper, green bell pepper, beans, corn, chili powder, cumin, garlic powder. Stir.
4. Add water and be sure to scrape sides of any bits of food to avoid burn warning. 
5. Add diced tomatoes and salsa. 
6. Rinse brown rice and drain and add to pot.
7. Push the rice down and stir into liquid, making sure to not leave any food bits on side. Spread it evenly so that it is submerged in liquid.
8. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.
 
9. Serve with your choice or toppings: hot sauce, cheese, green onions, avocado, over pasta....

NOTES: Leftovers freeze well

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!

THIS IS HOW TO MAKE CHICKEN PATTIES / BURGERS!

Sharon Wolff