Squash Cakes

The recipe makes 10 cakes, and I think with the addition of the bean puree makes them
somewhat of a complete meal. Serve with a green salad and you are all set!

Squash Cakes [Vegan]

Ingredients

• 1 small acorn squash, halved and seeded
• 1 small butternut squash, halved and seeded
• 4 tbsp coconut flour
• 1 tbsp all purpose flour
• 1 tsp liquid smoke (or less depending on how much smokiness you want)
• 1/4 cup bread crumb
• 1/4 cup nutritional yeast
• 1 cup cannellini beans (I cooked dried beans but you could used canned as well)
• 1 tbsp fresh thyme, minced
• Salt and pepper to taste
• 2 tbsp olive oil

Preparation

1. Heat the oven to 400.  Place squash open side down on a baking sheet and roast for 20-30 minutes until the skin is very soft when pierced with a fork.  Remove from the oven and allow to cool.
2. Pulse the cannellini beans in a food processor until smooth. Add to a bowl. Scoop the flesh of the squashes and put into the same bowl along with all the other ingredients except the olive oil and mix well.
3. In a skillet over medium high heat add the olive oil. Once hot form into cakes and place in the skillet allowing them to cook about 2-3 minutes per side until golden brown. Be careful when flipping them as they are quite soft.
4. Serve immediately.

http://www.onegreenplanet.org/vegan-recipe/squash-cakes/