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

THIS IS HOW TO MAKE CHICKEN PATTIES / BURGERS!

Sharon Wolff

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

HIGH PROTEIN LOW SUGAR CHOCOLATE GRANOLA

Yogurt topping

Sharon Wolff

The idea behind this recipe was to create a lower sugar, high protein granola. I like to top my already sweet smoothies and yogurt with a little bit of texture and crunch. Store-bought granolas have unnecessary added sugar or other sweeteners. I only added a small amount of honey for stickiness and barely a touch of sweetness. The chocolate is unsweetened. If you want your granola to be sweeter, add more honey to taste. The protein comes from almonds, chia seeds and quinoa.

The ingredient amounts given below can also be adjusted to your tastes. Measurements are not exact, because neither am I. The combo of the granola on top of yogurt or a smoothie definitely satisfies my sweet tooth and love of chocolate. I am not a dietician and do not know the protein, calorie, carb or fat content.

COMBINE IN LARGE BOWL:

• 1 bag unsweetened 100% cacao chips
• 1 bag sliced natural almonds (no salt or oil)
• 1/2 bag whole natural almonds (no salt or oil)
• 1/2 C chia seeds
• 1/2 C uncooked quinoa
• 1 T ground cinnamon
• 1 T honey (or to taste)
• 2 T soy butter (or peanut butter)
• 2 T vanilla extract
• 4 C uncooked oatmeal

Spread on cookie sheet that has been lined with parchment paper

Bake at 300 until chocolate is fully melted and granola begins to brown. It will not be crunchy.
As chocolate begins to melt, stir with spatula to coat evenly.

Allow to cool. Place in air tight container. I like to store in freezer and use as needed.

Close up texture