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| I miss food photos with my DSLR (so lazy slash busy!) |
1. Pre-heat oven to 425. Wash and microwave butternut for 3-4 minutes to soften before cutting. Set aside and let it cool.
2. Meanwhile, prep kale by throughly washing and tearing leafy parts into bite size pieces, about 4-6 cups total. Wash red cabbage and slide into strips, 2-3 cups. Wash, peel, and slice carrots into matchsticks, 1-2 cups. Chop the white and light green part of 2 spring onions.
3. Peel butternut and slice into very small cubes (I just used the top part without seeds, so 3-4 cups total). Combine in a large bowl with one can of rinsed and drained chick peas and 3-4 minced garlic cloves. Coat with 1T olive oil, cumin, turmeric, fresh ground black pepper, and a dash of garlic salt. Spread on a greased, foil-lined cookie sheet. Bake 20-25 minutes until tender. (smells AMAZING!)
4. In a a small bowl, mash an avocado. Add 1/4 c soy milk, 1/4 c rice vinegar, 2T chopped fresh cilantro, fresh ground black pepper, and mix well. If texture is still too thick to pour, add water until slightly runny (but still think enough to taste...sort of like mustard consistency). In a microwave safe bowl, combine kale, cabbage, carrots, and onions, and toss. Add 1/2 the avocado mix and stir, coating ingredients. Place entire mix in microwave for 20-30 seconds depending on desired wiltiness.
5. Remove butternut and chick peas and return to bowl, mash well. Form into patties. (NOTE: the original recipe said to let it chill in the fridge before cooking, this would be well advised, as it was nearly impossible to hold together still warm and I burned my fingertips and hand twice trying to do so.). Coat each patty in panko breadcrumbs.
6. Heat olive oil in a fry pan and cook until both sides are golden. Serve hot over kale salad with dollup on remaining avocado mix.
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