SWEET POTATOES IN ORANGE SHELLS

4 oranges

1/3-1/2 cup honey

1/4 cup coconut milk

1/2 cup orange juice + 1/2 of the orange pulp

1/4 teaspoon salt

4 cups cooked mashed sweet potatoes

8 pecan halves

 Cut oranges in half, juice them and then remove remaining pulp from inside the orange. 

Blend honey, coconut milk, orange juice, 1/2 of the pulp, salt and sweet potatoes.

Fill the orange shells with the potato mixture and top with chopped pecans.

Bake at 350 degrees Fahrenheit for 25-30 minutes.

WINTER SQUASH BLACK BEAN PATTIES

4 cups squash, cut in half and save out the seeds.

1 can (15 ounces) black beans, drained and rinsed

1 cup cooked quinoa (1/4 c. raw quinoa cooked in 1 cup of water about 30 minutes)

1/2 cup red onion, minced

3 cloves of garlic, minced

1 tablespoon chili powder seasoning

1 tablespoons ground cumin

1/4 teaspoon ground coriander

1/2 cup nuts, finely chopped

1 tablespoon sea salt

1 cup rolled oats

½ cup fresh cilantro, chopped or 2 tablespoons dry cilantro

Remove the squash seeds and set aside.  Start roasting the squash in a pre-heated oven at 400 degrees F, for about 35-45 minutes or until it is super tender.  Remove the skin when the squash has cooled.

While the squash roasts, wash and clean the squash seeds and toast them in a toaster oven about 1 1/2 cycles stirring them between toastings and removing them when they are just beginning to brown.   Set them aside.

Combine the roasted squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, cilantro, chili powder, ground cumin, coriander, nuts, and salt.

Lightly water sauté the red onion, and garlic in a small sauce pan. Fold that into the mixture.

Mix in the quick oats.

Take several cups of the mixture, add the squash seeds and process until the mixture is uniform in size.  Combine the mixture back into the original squash mixture and mix well.

Form the mixture into patties 3-4 inch patties place on parchment paper.

Bake the burgers at 400 degrees until browned on each side.  Start with 15 minutes on each side.  May need more time

Yield: 12 servings

CHILI POWDER SUBSTITUTE

2 T. paprika

1 T. parsley flakes

1 1/2 t. oregano

1/2 t. dill weed

1 t. onion powder

1/4 t. savory

1/4 t. garlic powder

2 bay leaves with center stripped out

2 T. cumin

1/2 t. basil

 Grind all ingredients together in a blender

SWEET POTATO FRIES

 3/4 pound sweet potatoes, boiled until just under completely tender

1 1/2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

Preheat oven to 425°. Cut 3/4 pound cooked sweet potatoes into 1/4-inch-thick slices; set aside.  Mix 1 tablespoon water, 1 1/2 teaspoons chili powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. Add sweet potatoes; toss gently to coat. Cover a lightly oiled nonstick baking sheet with a single layer of potatoes; roast, turning once, until golden and tender (about 20 minutes). Serve with a ranch type dressing.

SWEET POTATO BREAD

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm soy milk (100° to 110°)

1 cup sweet potato

3 tablespoons coconut milk

1 tablespoon olive oil

1+1/4 teaspoons salt

2 cups organic white wheat flour

2-3 cups whole wheat flour

Place the sweet potato in soy milk and mash the potato leaving a few smallish chunks.  Put the yeast into the potato milk mixture and let stand about 5 minutes or until you see the mixture start to bubble.

Add the melted coconut milk, olive oil and salt.  Stir the ingredients together. 

Lightly spoon flour into dry measuring cups; level with a knife. Add 3-4 cups flour; stir until a soft dough forms.  Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky). 

Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place for 45 minutes or until doubled in size.  Gently press 2 fingers into dough. If indentation remains, dough has risen enough.  Punch dough down. Cover and let rest more 5 minutes.

 Line 2 baking sheets with parchment paper. Divide dough into about 20 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying).  Shape each portion into a 9-inch rope. Carefully turn the rope into a knot; tuck top end of the knot under the roll. Place the roll on the parchment paper.

Repeat procedure with remaining dough.  Let rise 30 minutes or until doubled in size.

Preheat oven to 400°.  Bake rolls uncovered for 15 minutes or until the rolls are golden brown on top and sound hollow when tapped. 

Remove rolls from the pans and place on wire racks.