The Green Dish Blog

1 bag (1.5 lbs) frozen yucca

2 tablespoons all purpose flour

1/2 teaspoon turmeric

1/4 teaspoon dried oregano or parsley

Salt and black pepper

1 tablespoons olive oil

2 cloves garlic, minced

1 small yellow onion, diced

6 oz. of soy meat crumbles (I've used Lightlife Smart ground crumbles)

1/3 cup corn kernels

1/2 cup tomato puree

Salt and black pepper 

1 cup water

1 cup breadcrumbs

Oil for frying

In a medium pot, add the frozen yucca and enough water to cover with a little salt. Bring to a boil, reduce heat and let it cook until the yucca is tender. Drain water and let it cool slightly. Put the cooked yucca in a bowl and remove roots. Mashed them really well. Add the flour, turmeric and oregano. Season with salt and black pepper. Mix everything together really well, form the dough into a ball. Reserve. Meanwhile, in a medium sauce pot, heat the olive oil over medium/high heat. Add the garlic and onion, sauté until the onion is tender. Add the soy meat crumbles and sauté for a couple of minutes. Add the corn and tomato puree. Season with salt and black pepper. Let it cook for about 5-8 minutes, until the sauce thickens. Remove from heat and let it cool. Arrange two little bowls, one with water and one with the breadcrumbs. To assemble: take a little bit of the dough and form into a ball (golf size), press the dough ball between your hands to form a disk, fill the center with the soy meat sauce, fold the disk and press the edges together. Dip the risole into the water bowl and then dip it into the breadcrumbs to cover really well. Repeat with the remaining dough. Freeze them for about 1 hour. Fry them in hot oil into golden in color. Serve hot and enjoy!

2 peaches, peeled and chopped

1 tablespoon 100% pure cane sugar

1 can (7.5 oz) ready to bake vegan biscuits 

1/4 cup apricot jam

1/3 cup toasted coconut flakes

Pre heat oven to 375F degrees. In a small bowl, combine peaches and sugar, reserve. In a floured surface, using a rolling pin, open each biscuit to make it bigger. Transfer each dough to a buttered (use vegan butter) muffin pan, pressing on the sides. Add a little bit of apricot jam on each dough, add little bit of the chopped peaches mixture to each cup. Bake for about 10-12 minutes. Remove from oven and let cool before removing from the muffin pan. Finish with toasted coconut flakes. Serve and enjoy!