Vegan Squash Patties with Mixed Herb Salsa Verde

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: ROASTED SQUASH BASE:

1 ½ cups peeled and cubed butternut squash

1 shallot, roughly chopped

1 clove garlic, peeled

1 tablespoon olive oil

sea salt and ground black pepper, to taste

subheading: MIXED HERB SALSA VERDE:

1 small shallot, finely minced

2 teaspoons lemon zest

1 clove garlic, finely minced or grated with a Microplane

1 tablespoon capers, drained and minced

1 tablespoon sherry vinegar

1 tablespoon Dijon mustard

pinch of chili flakes or ground chillies

sea salt and ground black pepper, to taste

2 cups leafy fresh herbs (NOT packed), finely chopped

⅓ cup extra virgin olive oil

subheading: SQUASH PATTIES:

¼ cup pecan halves

½ cup rolled oats

1 cup cooked brown lentils

1 cup cooked millet

Roasted Squash Base

2 tablespoons ground flax

1 tablespoon Dijon mustard

2 teaspoons Tamari soy sauce

2 tablespoons water

1 tablespoon fresh thyme leaves, minced

2 tablespoons nutritional yeast

2 teaspoons onion powder

¼ teaspoon chili flakes or ground chillies

olive or avocado oil spray

subheading: Equipment:

Food Processor

subheading: Notes:

Salsa verde inspiration is from both Jamie Oliver and Botanica

Directions at thefirstmess.com

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