VegNews-Holiday_2019

fresh+healthy

64 VegNews HOLIDAYS 2019

These elegant, petite appetizers get dressed up in bright-red pomegranate seeds

and emerald-green pistachios for a dose of glitz and glamour.

by HEATHER BELL & JENNY ENGEL

photo by CHRISTOPHER MILLER & KRISTY TURNER

Pretty Patties

Butternut Squash

Patties with

Pomegranate Slaw

Fresh Brussels sprouts add a touch of

bitterness to balance the sweetness of the

butternut squash and pomegranate seeds.

Serves 6

For the butternut squash patties:

4 cups butternut squash,

peeled and diced

2 cups panko breadcrumbs, divided

1 / 2 cup whole wheat pastry flour

2 tablespoons red wine vinegar

2 teaspoons coconut nectar

1 / 2 teaspoon red chili flakes

1 teaspoon salt

1 / 4 cup thinly sliced green onion

2 tablespoons vegetable oil

For the slaw:

12 Brussels sprouts, trimmed

2 tablespoons olive oil

2 tablespoons agave nectar

1 / 4 cup lemon juice

2 teaspoons Dijon mustard

1 / 2 teaspoon salt

1 / 4 teaspoon black pepper

1 / 4 teaspoon garlic powder

1 / 4 cup pomegranate seeds, for garnish

1 / 4 cup roasted and salted

pistachio kernels, for garnish

1. For the patties, into a 6-quart pot, add
   1 inch water and bring to a simmer. Add
   steamer basket and butternut squash,
   and steam 8 minutes. Set aside to cool.