Black Bean-Squash-Kale-Soup

3 Tablespoons vegetable oil
2 teaspoon ginger powder
1 ½ teaspoons curry powder
3 teaspoon cumin powder
2 sticks celery chopped

12 cups water
2-3 cups butternut squash cut into small cubes (use any varietal pumpkin, or if not available carrots or sweet potato)
1 cup tomato puree
1 red pepper diced
3 cups chopped kale (use spinach or Swiss chard if kale is not available)

2- 15oz cans black beans (or about 3 cups cooked beans)
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
few shakes or pinches chili powder

Heat oil in a large pot and add cumin powder, ginger powder and curry powder. Sauté celery until lightly browned. Add water and butternut squash and heat until boiling then turn to simmer. Add kale, red pepper and tomato puree. Cook until butternut squash is soft, about 12 minutes. Add black beans, chili powder, pepper, salt and rosemary. Let cook another 5 minutes then turn off heat.

Quinoa Butternut Squash Patties (for Ekadasi)
1 cup quinoa uncooked
2 1/2 cups water
3 cups shredded butternut squash (carrots and/or sweet potatoes may be substituted)
3/4 cup buckwheat
2 teaspoon salt
1 teaspoon ginger powder
1 ½ teaspoon cumin powder
1 teaspoon curry powder
1/4 teaspoon black pepper

Bring quinoa and water in a medium sized pot to boil and then turn down to a simmer and cook until soft and fluffy, about 20 minutes.
Meanwhile peel and grate butternut squash. Heat a small amount of oil in a pan and add cumin, ginger and curry and cook for a minute. Then add shredded squash and sauté until lightly browned. Combine quinoa, buckwheat flour, salt, pepper and squash in a bowl and mash together. Dough will be very sticky.
Heat oven to approximately 375 F. Using your hands or a scoop/measuring cup form handful sized balls and place onto greased cookie sheet. Push balls into flat patties, using a spatula or sprinkling more buckwheat flour on top in order to keep them from sticking. Bake for 10 minutes then flip over and bake another 10. Remove from oven. Patties are now ready to be pan fried or saved in the fridge to cook later. They will keep for several days in the fridge until you are ready to cook them again.
Pan fry by putting a small amount of oil in a skillet and cooking until brown and crunchy, about 3 minutes per side.

(Note: to make these non Ekadasi patties use a combination of brown rice/green lentils, black beans or chickpeas in the same amount as the quinoa and then follow the recipes directions.)

Pumpkin fudge

1 cup pumpkin puree
1 ¼ cups sugar
3/4 cup butter

3/4 teaspoon maple extract
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
3 ½ cups milk powder
1/4 cup or handful walnuts toasted and chopped

Put butter, sugar and pumpkin puree into pan or pot on medium heat and let melt, stirring frequently. Once melted let boil for 4-5 minutes until it begins to thicken and turn darker. Turn off heat and add maple extract, vanilla, ginger and cinnamon. Whisk in milk powder until mixed and scoop into a pan or plate. Sprinkle roasted walnuts over the top. Serve warm or cooled. Fudge will thicken as it cools.

(Note: feel free use other nuts or sunflower seeds. In place of the maple extract, 1/4 teaspoon more vanilla and 1/2-teaspoon cinnamon may be used.

Rhubarb Strawberry crisp

4 cups chopped rhubarb (note: if rhubarb is unavailable, use apples or peaches in place of strawberries and rhubarb)
1 cup chopped strawberries
1/2 cup white or wheat flour
1/4-cup sugar

Streusel Topping
1/3 cup butter softened
1/2 cup flour
3/4 cup oats
1/2 cup nuts
2 teaspoons cinnamon
¼ tsp maple flavor

Combine strawberry, rhubarb, flour and sugar in a bowl.

Using a food processor or your hands combine butter, flour, oats, nuts, cinnamon and maple flavor in a bowl until it resembles small crumbs.
Divide fruit mixture into a square 8x8x2 inch pan or a 9’’ round pan. Sprinkle streusel generously on top.
Bake at 375 for about 30 minutes until top is brown and fruit feels soft when pricked with a knife.
Serve with vanilla ice cream or fresh whipped cream.

Cheddar Dill Corn Bread

1 ½ teaspoon dill weed
1 cup cornmeal
1 cup flour
¼ sugar or honey
½ teaspoon salt
4 teaspoons baking powder
1 cup milk
¼ cup oil
1 cup grated cheddar cheese

Preheat oven to 425 F.

Mix dry ingredients in a bowl. Add milk, oil and honey (if using instead of sugar) and mix lightly until a thick batter is formed. Do not over mix, or mix vigorously. Pour into an 8'' pan or a 12-muffin cup pan. Sprinkle grated cheese on top. Bake for 20 minutes until golden brown. Remove from muffin pan if using, but leave in square pan.