Emerald Rice Cakes

• 2 Tbs. olive oil
• 1 medium yellow onion, thinly sliced (1 1/2 cups)
• 2 cups cubed butternut squash
• 1/2 tsp. dried thyme
• 1 14-oz. can light coconut milk
• 1 tsp. unrefined sugar
• 2 Tbs. olive oil
• 1/2 cup finely diced shallots
• 1/2 habanero chile, minced
• 1 tsp. sweet paprika
• 1/2 tsp. dried thyme
• 1/2 tsp. ground allspice
• 13 tsp. ground cloves
• 23 cup orange juice
• 13 cup lime juice
• 1 tsp. unrefined sugar
• Olive oil for brushing pans and rice cakes
• 1/2 cup cilantro leaves
• 2 cups cooked jasmine rice
• 1/2 cup finely chopped canned bamboo shoots
• 1 tsp. salt
• 2 cups watercress, for garnish
• 1/4 cup chopped fresh mint, for garnish
• 2 Tbs. olive oil
• 1 cup cubed seitan or firm tofu
• 2 cloves garlic, minced (2 tsp.)
• 2 cups cauliflower florets
• 1 cup baby spinach leaves

1. To make Squash Puree: Heat oil in saucepan over medium heat.
2. Add onion, and saute 5 to 7 minutes.
3. Stir in squash and thyme, then coconut milk and 1 cup water.
4. Simmer 20 minutes.
5. Stir in sugar, and cool.
6. Puree in blender until smooth.
7. To make Habanero Jerk Sauce: Heat oil in saucepan over medium-high heat.
8. Saute shallots 7 to 9 minutes.
9. Add habanero, paprika, thyme, allspice, and cloves, and saute 20 seconds.
10. Add orange juice, lime juice, and sugar, and simmer 10 minutes.
11. Season with salt and pepper, and set aside.
12. To make Rice Cakes: Grease 13- x 9-inch glass dish with olive oil.
13. Puree cilantro with 1/2 cup water in blender or food processor.
14. Combine cilantro puree, rice, bamboo shoots, and salt in bowl.
15. Press rice mixture into prepared baking dish.
16. Cover with parchment paper, and weigh down with second baking dish filled with cans.
17. Cool 2 hours.
18. Heat oven to broil, and grease baking sheet with olive oil.
19. Cut rice into 12 squares.
20. Place on baking sheet, and brush tops lightly with oil.
21. Broil until well browned.
22. Meanwhile, warm Squash Puree and Habanero Jerk Sauce.
23. To make Seitan Mixture: Heat oil in skillet over medium-high heat.
24. Saute seitan and garlic 5 to 7 minutes.
25. Add cauliflower and 1/2 cup Habanero Jerk Sauce, and saute 5 to 6 minutes.
26. Stir in spinach, and cook 1 to 2 minutes more, or until spinach is wilted.
27. Season with salt and pepper.
28. To serve: Ladle 1/3 cup Squash Puree onto each plate.
29. Spoon Seitan Mixture in center, and top with Rice Cake.
30. Spoon 2 to 3 Tbs.
31. Habanero Jerk Sauce around plate.
32. Toss together watercress and mint, and top each rice cake with greens mixture.

olive oil, yellow onion, butternut squash, thyme, light coconut milk, unrefined sugar, olive oil, shallots, chile, sweet paprika, thyme, ground allspice, ground cloves, orange juice, lime juice, unrefined sugar, olive oil, cilantro, jasmine rice, bamboo shoots, salt, fresh mint, olive oil, cubed seitan, garlic, cauliflower florets, baby spinach leaves

Taken from www.vegetariantimes.com/recipe/emerald-rice-cakes/ (may not work)