Butternut squash, Apple and Black Kale Soul Patty
|Soul Patty mix||1 bag|
|Grated Carrots||2 cups|
|Chopped green onions||1 cup|
|Chopped cilantro leaves||1/2 cup|
|Diced apples fresh 1/4" square||1/2 cups|
|Tuscan Kale minced fine||1 bunch|
|Roasted buttternut squash 1/2" chunks||1 1/2 lbs.|
|Olive oil||1/4 cup|
|Salt * Pepper to taste||1 tsp.|
|Boiling water or Vegetable stock||3 3/4 cups|
|How to prepare and cook|
|1- Add the mix and vegetables to a large mixing bowl and mix well to coat all and eliminate any clumping.|
|PREPARE EXTRA INGREDIENTS When done, add to mix above:|
A- Place the butternut squash on a sheet pan with parchment paper and lay out evenly, drizzle with olive oil and mix to coat. Sprinkle squash with salt and pepper. place the pan of squash in a pre-heated 365 deg. F convection oven and bake 35 minutes. Remove and allow to cool.
B- Prepare the kale by cleaning it and de-stemming it, chop it fine by course. In a small non stick pan, add 2 Tbsp. of the olive oil, heat in pan on high, add kale and saute' the kale until wilted, about 3 minutes stirring occasionally.
C- Sliced apple along the sides into 1/4" thick plates and then stack, cut into thin strips 1/4" wide, then cross cut to make small squares 1/4". Reserve for later.
|2- When the water or (Vegetable Stock) comes to a rapid boil, add to dry mix and stir well using a stiff wooden or stainless spoon. Mix until all dry mix is absorbed and it becomes like cookie dough|
|3- Cover the bowl with plastic wrap and allow to stand for a minimum of 15 minute.|
|4- To prepare patties, simply take a portion of the mix (we recommend 4 oz. patties) and form into a round or square patty about 1/4 to 1/2" thick.|
|5- Place a non stick pan over high heat and coat with 2 tbsp. of your favorite cooking oil. We use olive oil, and allow to get hot. Add the patty carefully and allow to cook on each side 1 1/2 to 2 minutes or until a dark brown crust is formed.|
|6- Product can also be Cooked ahead, cooled and refrigerated for later re-heating|