Lentil Fritter over Garlic Kale & Butternut Squash Coulis

ZUCCHINI FRITTER w/Roasted Butternut Squash Puree & Garlic Kale 

(makes enough for 4)

2C Zucchini shredded

2C  Lentils, cooked

¾C GF flour

1/2tsp Celtic salt

1tsp Baking powder

1tsp EVOO

¼c Green onion

2tsp Cumin

1tsp Thyme

Add salt to zucchini, let sit 15, drain water.

Mix all ingredients together and use ring mold to form into patties.

Spray pan with avocado oil spray and saute and brown on each side.

BUTTERNUT SQUASH COULIS

3C  Butternut squash, cubed

1tsp Olive oil

////½C Coconut milk

¾tsp Celtic salt

½tsp Curry powder

1tsp Garlic powder

2tsp Onion powder

On baking sheet, toss squash with salt and oil. Bake in oven 375F until soft ~15-30 minutes, but don't brown 

Add all items to blender and blend until smooth

GARLIC KALE (per serving)

4C Kale

1tsp Garlic, minced

Sautee on medium for 2-3 minutes until kale wilts.

PLATING - Round plate

Pool squash puree

Add garlic kale to center

Add fritter on top of kale

OPTIONS: Finish with dollop vegan sour cream or yogurt. Micro greens. Add diced tomatoes to squash coulis.