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

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

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!

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)

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

CARROT ZUCCHINI BLUEBERRY DROPS

By Sharon Wolff

A little crumbly, but yummy!

INGREDIENTS:
1 C raw almonds - ground into small chunks
1 C grated carrots
1 C grated zucchini
1C uncooked oats
1/4 C favorite nut butter ( I used soynut butter)
1/2 C frozen blueberries
1/2 dried cranberries
2 eggs
1 T cinnamon
1T vanilla
2T honey
1/2 C chocolate chips

Combine ingredients in mixing bowl. If mixture seems too liquidy, add more oats.

Drop by spoonfuls onto parchment paper. Press slightly to flatten.

Bake 350 for 20 minutes or until firm. Allow to cool and firm up.
Store in airtight container in refrigerator. Reheat if desired.