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VEGNEWS.COM^ VegNews 65
Heather Bell and Jenny Engel
(sporkfoods.com) are sisters, authors of
Spork-Fed and Vegan 101, and co-owners
of Spork Foods, a Los Angeles-based
gourmet vegan food company.
- Into a food processor, add steamed
squash, 1^1 / 2 cups breadcrumbs, flour,
vinegar, coconut nectar, red chili flakes, and
salt. Pulse until well blended, then fold in
green onions. - In a shallow dish, place remaining^1 / 2
cup breadcrumbs. Scoop^1 / 2 cup squash
mixture, roll in panko, and flatten into a
3-inch patty. In a large nonstick skillet over
medium-high heat, warm oil. Add 1 patty
and cook until golden, about 4 minutes per
side. Repeat for all patties. - For the slaw, place slicing disk in food
processor and feed Brussels sprouts
through to thinly slice and set aside.
Alternatively, using a very sharp knife,
carefully slice into thin shreds. In a small
bowl, whisk olive oil, agave nectar, lemon
juice, Dijon mustard, salt, pepper, and
garlic powder. Toss Brussels sprouts in
dressing. - On a serving platter, arrange patties.
Top with slaw, sprinkle with pomegranate
seeds and pistachios, and serve.
POM
WONDERFULDon’t be intimidated by the
complex pomegranate—the
reward is worth the work! To get
at the juicy seeds, start by rolling
the whole fruit on the countertop
while applying a little pressure to
loosen the seeds inside. Carefully
score the skin and break in half
crosswise. Hold one half, seed
side down, over a bowl and
gently squeeze seeds out while
tapping the skin with your hand
or a wooden spoon. The seeds
will fall into the water. Scoop
them up, remove any
remaining pith, and enjoy!