Carrot Croquettes

Carrot Croquettes
1 cup Garbanzo Bean Flour
3⁄4 Cup Water
1 tbsp Hemp Seeds
8 oz Carrots / about 2 Medium / Cone #2
2 Stalks Celery / Cone #2
3 Scallions / Green Onions / Sliced
3 tbsp Capers
Old Bay Seasoning

1 Cucumber / Cone #2
4 Radishes / Cone #2
Fresh dill / Minced
3 tbsp Vegan Mayonnaise
1 Lemon
2 tsp olive oil
Salt and pepper

● Combine Garbanzo Bean Flour and Water
in Medium mixing bowl until smooth.
● Add Hemp Seeds, Carrots, Celery,
Scallions , & Capers. Mix thoroughly.
● Place a large skillet over medium heat
with 1 tbsp Avocado Oil. Once hot, use a
1/3 measuring cup to scoop 6 portions of
carrot batter into the skillet. Flatten the
batter out with the bottom of the
measuring cup. Cook Croquettes until
they are crisp, about 3 to 4 minutes each
● Transfer to a paper towel­lined plate and
immediately sprinkle with Old Bay
● Cut Cucumber & Radishes on Cone #2
into a bowl. Combine Dill, Vegan
Mayonnaise, Juice from 1/2 Lemon, Salt
& Pepper to taste. Spoon over Croquettes
when serving.

Butternut Squash Red Pepper Lasagna

Butternut Squash Red Pepper Lasagna
1 box Jovial Gluten Free Farfalle Pasta
1 19oz Jar Zergut Vegetable spread - mild ajvar (avail online or at most middle eastern stores) - Diluted with 1qt unsalted low sodium veggie broth 
1 yellow Onion cone #2
2 cups crimini or white mushrooms  cone #4
1 Small/Med, Butternut squash, peeled  #4
1 block vegan mozzarella cone #1
vegan ricotta:
1 box water packed firm tofu mixed with 1/2 tsp sea salt and  1/4 c nutritional yeast to taste
1 cup Baby greens - any type that suits your fancy: kale or arugula, baby broccoli raabe, chard
Chopped roast red pepper

Preheat electric skillet to 300
Slice mushrooms - cone 4
Dice 1/2 onion - cone 3, cut with root end up
Slice butternut squash - cone 4, thin layer to cover onions
Pour 1-2 cups sauce
Layer in pasta
cover pasta layering in:
2 cups sauce
Tofu Ricotta
Slice 1/2 onion - cone 2 ?
Slice butternut squash
Layer 1 cup of sauce - spread thinly across squash layer
Grate the mozzarella
350 degrees, bring to Click, drop to 190 
After 15 minutes, add baby greens on top of cheese
Cook til pasta and squash is on the soft side of al-dente 
Garnish with chopped roast red pepper, if desired


Pumpkin Risotto with Pumpkin Seeds

Pumpkin Risotto with Pumpkin Seeds
4 1/2 cups water with 3 bouillon cubes
2 cup chopped pumpkin on cone #3
2 cloves of garlic cone #1
1 teaspoon kosher salt
2 teaspoon chopped fresh thyme
2 cups Arborio rice
1/2 cup grated Parmesan vegan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg
Fresh ground black pepper
1/2 cup roasted pumpkin seeds 

In the electric skillet add all of the ingredients, except cheese, pumpkin seeds, fresh parsley and thyme.  Use the rice setting #1 on the digital probe it will take about 25 minutes.
Mix in the Parmesan, pumpkin seeds, parsley and thyme.

Quick & Easy BBQ Soy Curls

4 Oz Butler Soy Curls™ (approx. 2 cups)
2 Cups Veggie Broth
1/2  Teaspoon Liquid Smoke Hickory Flavor
1/4  Cup barbecue sauce
2 Tbsp. oil

Soak Soy Curls™ in Veggie Broth & Liquid Smoke for about 10 minutes.

Drain and squeeze out excess liquid. Add to skillet on medium heat with oil. Lightly Brown the Soy Curls, turning often.

Add BBQ Sauce and toss to cover.

Salt to taste and enjoy!