Vegetable Latkes

Got this recipe at a class at Natural Grocers. Was from www.marksdailyapple.com  So delicious!

Vegetable Latkes

3 cups grated dense veggies (carrot, turnip, parsnip, sweet pots, et
1/4 C diced scallion or onion
2 eggs
salt
1/2 cup coconut oil
spice mixture of choice - I used Herbs De Provence from Natural Grocers (thyme, rosemary, basil, tarragon, lavender - so good)

Wrap dish towel around 1 C grated veggies at a time, squeeze as much water out as possible.  In a bowl, mix grated veggies with egg and salt. Add spice mixture a tablepoon or two - I am heavy handed with it.  In a large skillet, melt coconut oil.  Scoop 1/4 C or less of geggies into your hand and form a loose patty.  Set the patty in the hot pan and press it down gently with a fork.  Cook each at least 2-3 minutes on each side until nicely browned.  Keep in the oven at 250 degrees and keep warm while you cook the whole batch.  

Yam, Bacon & Maple Syrup Oatmeal

Yam, Bacon and Maple Syrup Oatmeal

Found on Door to Door Organics

By Chris Clarke

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• 2Servings
• 10Minutes
• Stars

Introduction

Maybe you like your breakfast a little sweet and a little savory. This dish has it all, and a healthy dose heart friendly oatmeal.

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Ingredients

• 1½ cups water, or more if you like a thinner consistency
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  ²/₃ cups oatmeal
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  1 cup cooked yams, cubed
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  2 -3 sliced cooked bacon, chopped
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  1 tbs maple syrup

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Directions

1. Bring the water to a boil and pour in the oats. Turn to low and cook, stirring, for 2-3 minutes or until to your desired consistency.
2. Top with the cooked yams, bacon and a drizzle of maple syrup.
3. Serve immediately .

Pumpkin and Butternut Squash Soup

(I made with sweet potato instead of pumpkin and carrot - still delicious)

·         1 small pumpkin (or 1 can of pumpkin puree)

·         1 medium butternut squash (about 1 lb)

·         Butter or olive oil for brushing

·         Salt and  black pepper

·         1 medium onion (chopped)

·         1 celery stalk (chopped)

·         2 carrots (chopped)

·         3 garlic cloves (minced)

·         6 cups chicken broth

pepper powder if desired is great too 

Preparation:

·         To roast pumpkin and squash, preheat oven to 425 degrees.  Halve squash and remove seeds.  Wrap in foil and place on baking sheet.  Brush with melted butter (or olive oil) and season with salt and pepper.  Bake for 40 minutes, or until tender enough for the flesh to be scooped out with a spoon.

·         Another option is to sauté the pumpkin and squash.  To do this, peel and cube, and then cook until soft with the other vegetables (see next step)

·         Heat butter or olive oil over medium-high heat.  Sauté onion, carrot, celery and garlic until tender (about 10 minutes).  If you did not roast the pumpkin/squash, add cubes at the same time as other vegetables.  If roasted, scoop the pumpkin/squash into a pot once vegetables are tender.  Add 5 cups of chicken stock and bring to a boil.  Reduce heat, cover and let simmer for 30 minutes.  

Remove from heat and then puree soup in a blender until smooth.  For a chunkier soup, set aside some of the veggies to incorporate after the rest of the soup is pureed.  Stir in1/4 cup cream and add the more chicken stock until the soup is almost the consistency you want.  Season to taste.  Suggested spices: curry or chili powder, garlic powder, salt/pepper.  Cinnamon or nutmeg gives it a more holiday taste.