Tasty Autumn Recipes
Part of our work at Panela Productions is to introduce children to ethnic dishes from around the world. We use local ingredients as much as possible and a variety of ethnic spices and herbs to add dimension to our dishes. The following tasty recipes hail from various regions including North Africa, India, the Caribbean, are easy to prepare and require 20 minutes to prepare. These selections that have been kid tested and approved! Enjoy.

Gingerly Mashed Sweet Potatoes with Lime
Serves 4 – Prep time 20 min

2 lbs sweet potatoes, peeled and cut into 1 inch cubes
2 tsp sea salt
1 garlic clove
1 tbsp extra virgin olive oil
1 tbsp fresh peeled, grated ginger
1 tbsp minced shallot
1 small Thai or jalapeno chile, seeded and minced
3 tbsp earth balance or unsalted butter
2 tbsp honey or agave nectar
1 tbsp finely chopped cilantro
1 tbsp fresh squeezed lime juice
sea salt and ground pepper to taste

1. Place potatoes in large saucepan fill with enough cold water to cover by 1 inch. Add salt and garlic, bring water to boil. Reduce heat and simmer until tender (should be easily pierced by paring knife) about 8 minutes.
2. Meanwhile in small skillet, heat the oil, then add ginger, shallot, and chile. Sauté until soft and fragrant, stirring frequently, about two minutes. Remove from heat and set aside.
3. Once potatoes are done, drain ( retaining a slight bit of water for mashing consistency)and return them to the pot along with the garlic. Add the cooked ginger mixture, butter, honey, cilantro and lime juice. Mash to desired consistency. Season a little with sea salt and pepper and serve.

Yucca Pancakes
Makes 20 pancakes – Prep time 20 min

1 cup all purpose flour
1 1/2 cups yucca flour (do not substitute all purpose flour)
1 tsp sea salt
4 tbsp finely mashed silken tofu (or two eggs lightly beaten)
1 1/2 cups milk (your choice: soy, rice, nut milk)

1. In a medium sized bowl sift all dry ingredients, flour, yucca flour, and salt. Add the wet ingredients and wisk until batter is smooth. Mixture should resemble thin pancake batter. If too thick, add a touch of water.
2. Heat large non-stick frying pan over medium heat, you can use a regular pan, just be sure to use a bit of oil so the pancakes don’t stick. Pour a little of the mixture so that your pancakes come out 4 inches in diameter. Cook until lightly brown, 2 minutes, turn when bubbles appear on top. Cook the second side 1 minute. Transfer to plate and cover with towel until ready to serve.
*This is great for eating savory- add some vegetable toppings and a sauce to dip with. Or sweet, adding a fruit topping, jam, or maple syrup.

Cranberry-Curry Couscous in a Hurry
Serves 4-6 – Prep time 20 min

Not your average Fries- Root veggie fries
serves 4-6 prep time 20 mins

Not your average french fry. These yummy and healthy fries are made from wonderful Autumn root vegetables. Sweet potatoes, turnips and celery root are also great.

1 pound parsnips
3/4 pound rutabagas
3/4 pound carrots, mini or large
4 tablespoons extra virgin olive oil (approximately)
sea salt, to taste
ground pepper, to taste

Wash and peel all of the vegetables. If mini carrots are used, they do not need peeling.
Position oven rack in the center of the oven and preheat to 400°F.

1. Cut the parsnips into a "French fry" shape. First, cut a slice down the lengthwise side of parsnip. Place this flat side directly on cutting board. Cut the remainder of parsnip into slices and then cut each again into large julienne fries. The long end of this root usually makes one or two fries. For the rutabagas, cut in half, slice thickly and then cut into large julienne slices. For the mini carrots, slice in half or quarters lengthwise, depending in thickness. If using large carrots, follow parsnip method.
2. Place 2 tablespoons of olive oil in a medium bowl. Gently, toss parsnips in oil and then remove, lining up on a large baking sheet. Add more oil to bowl (1 tablespoon), and repeat process with rutabagas, then placing on baking sheet. Then, adding more oil if necessary, and toss the carrots in the bowl and line them up on baking sheet.
3. Bake in preheated oven turning the fries periodically with a spatula, keeping each vegetable separate, until golden brown. The carrots cook in approximately 40 minutes, the parsnips, 50 minutes, and the rutabagas 60 minutes. Remove each vegetable group when done. After the densest root vegetable is thoroughly cooked, return the other vegetables to the oven to reheat.

Toss all root vegetables together and season with salt and pepper and serve.

Red Pepper Tahini Sauce

1/4 cup squeezed lemon juice
1/4 cup raw sesame tahini
2 tbsp shoyu
1 tsp fresh grated ginger
1/2 cup diced red bell pepper (about half pepper)
3 cloves garlic
1/2 cup olive oil

blend all ingredients together in your high speed blender until mixture turns into a smooth texture. can store in fridge for up to 5 days or freeze

Quinoa and Bean Croquettes

2 tsp olive oil
1/4 cup whole wheat flour
2-3 cloves garlic
1 tsp thyme
1 cup bread crumbs

prepare quinoa ahead of time

2 cups water
1 cup quinoa
3 bay leaves
2 cloves garlic (whole)
2 tsp sea salt
2 tsp cumin

Place quinoa and water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer add bay leaves, garlic cloves, cover, and cook until all of the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.
prepare beans, or take canned beans, rinse and drain

preheat over to 350. heat olive oil in a pan on stove top, add garlic and sizzle, then add bean and rice mixture add thyme, a pinch of salt and stir, let cool, then place in fridge or allow to completely cool before forming croquettes. roll the balls around in the bread crumbs and then place on a cookie sheet or casserole dish. cook for about 20 minutes in the oven. remove and allow to cool a few minutes before serving.

Pear Ginger Pecan Crumble

1 bosc or bartlett pear, thinly sliced
1 cup pecans
1/2 cup rolled oats
1 tsp fresh grated ginger
1 tsp allspice
2 tsp cinnamon
1 tsp nutmeg
1/2 cup agave nectar
pinch sea salt

Grind all ingredients minus the pears in the blender or food processor, grind until you get a fine mixture, it will be a little sticky because of agave. then take some to press into a 3'' pan or ramekin. pat it down firmly and once finished place in the fridge for an hour. Then add the pear slices stacking them in such a way that the slices have some overlap. Then pour some agave nectar over or you can use fresh juice, apple or white grape works nicely. Then add the extra crumble over top and place in the oven for 20 minutes until you've got a nice brown crust. Allow to cool then serve with low fat yogurt or ice cream.