Butternut Squash Chickpea Cakes with Red Onion Marmalade & Cucumber Raita

Cooling cucumber raita and sweet red onion jam accompany spiced butternut squash cakes with chickpeas, cornmeal, cilantro and lemon.

Butternut Squash Chickpea Cakes
9 small cakes
2 tbl extra virgin olive oil, plus more for cooking
3 cups butternut squash, peeled, small dice
1/2 tsp cinnamon
salt and pepper
1-15oz can chickpeas, drained and rinsed
1/3 cup cornmeal, plus more for coating
2 garlic cloves, minced
3 tbl minced cilantro
2 tsp garam masala
2 tsp cumin
1 tsp fresh thyme leaves
1/2 tsp cayenne
1 1/2 tsp ener-g egg replacer mixed with 2 tbl water until frothy
juice of 1/2 lemon

Saute the squash in olive oil with cinnamon, salt and pepper until tender.
Transfer to a bowl and add the chickpeas, cornmeal, garlic, cilantro, garam masala, cumin, thyme, cayenne, ener-g egg and lemon juice. Season with salt and pepper. Mash until only a few beans are left whole. Form into small patties. Chill for 15 minutes.
Pour a thin layer of olive oil in the pan and heat up.
Coat the patties in cornmeal then saute until golden brown on both sides, 10 minutes total.

Cucumber Raita
1-6oz plain coconut yogurt
1 cup minced cucumber, seeded (about 3/4 a cucumber)
3 tbl minced cilantro
1 garlic clove, minced
juice of 1/2 lemon
salt and pepper, to taste

Combine all of the ingredients and let chill for at least 15 minutes before serving.

Red Onion Marmalade
1 large red onion, large dice
1/2 cup apple cider vinegar
3 tbl organic light brown sugar
1 tsp fresh thyme leaves
salt and pepper

Combine all of the ingredients in a pot and bring to a boil. Reduce to a simmer and cook for 15 minutes until thick and jam-like.

Tandoori Tofu, Cucumber Radish Raita, Asparagus Couscous with Toasted Pistachio Vinaigrette, Roasted Chickpeas

Grilled tofu marinated in yogurt, spices and ginger served on top couscous tossed in toasted pistachio vinaigrette, roasted asparagus and crunchy spiced chickpeas and served with a cooling, minty cucumber-radish raita.

Tandoori Tofu
1 lb extra firm tofu, drained and pressed, cut into 1" cubes
1-6oz container plain soy yogurt
2 tbl fresh lemon juice
1 tbl minced garlic
1 tbl minced ginger
1 tbl cumin
1 tsp coriander
1/2 tsp cayenne pepper
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp black pepper
1 tsp salt
vegetable oil
Combine yogurt, lemon juice, garlic, ginger and all spices. Pour over tofu. Marinate for at least 2 hours to overnight.
Heat a grill, brush with vegetable oil and grill tofu until firm and cooked through. About 4 minutes per side.

Cucumber Raita
1 6oz container of plain soy yogurt
1 tbl chopped fresh cilantro
1/4 tsp cumin
1 tbl lemon juice
6 medium sized mint leaves, minced
1/2 tsp salt
1/4 tsp pepper
1/4c chopped cucumber, small dice
2 large radishes, small dice

In a blender combine the yogurt, cilantro, cumin, lemon juice and salt and pepper. Blend until smooth. Fold in mint, cucumber and radishes. Refrigerate for at least 30 minutes to allow flavors to develop.

Roasted Chickpeas (double or triple this recipe and eat the rest for a snack!)
1-15oz can chickpeas, rinsed and drained
1 tbl extra virgin olive oil
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp each chile powder, paprika, cinnamon
1/8 tsp each allspice, ginger
pinch of cayenne pepper
1/4 tsp sea salt

Preheat oven to 350. Toss with oil, spices and salt. Arrange in a single layer on a baking sheet and roast for 35-40 minutes until they are slightly browned.

Toasted Pistachio Vinaigrette
1/4lb salted pistachios, toasted
3/4c extra virgin olive oil
3 tbl balsamic vinegar
salt and pepper to taste

Asparagus Couscous
1 bunch asparagus, ends cut off and stems cut into 2" pieces
1 tbl chopped fresh thyme
3 tbl extra virgin olive oil
1 1/2c couscous
1/4t each salt and pepper

In a food processor, chop pistachios into a fine meal. With the machine running, add oil in a steady stream. Put pistachio oil into a cup and cover, let stand at room temp for at least 2 hours to overnight. Strain through a fine sieve and add vinegar. Add salt and pepper.

Preheat oven to 400. Toss asparagus with thyme and olive oil. Roast asparagus until tender, about 8 minutes. While asparagus is cooking, prepare couscous.

Bring water to boil in a saucepan, add the couscous and stir. Remove from heat and cover tightly and let stand at room temperature until all the moisture is absorbed. About 5 minutes.

Combine asparagus with couscous, salt and pepper and roasted chickpeas. Add 1/2c vinaigrette over the couscous and toss.