Best 4 South African Butternut Rings Vegan Gluten Free Recipes

SOUTH AFRICAN BUTTERNUT SOUP

Steps:

• Peel and pip the butternuts, and cut it into about 5cm square chunks.
• Peel and chop the onions quite finely.
• Chop the garlic very finely, or push through a garlic press.
• Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
• Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
• Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
• Liquidise with a Bamix or a food processer.
• Serve hot.
• Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

CHOCOLATE PEANUT BUTTER CRISPY SQUARES (VEGAN, GLUTEN-FREE)

Steps:

• Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
• While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
• After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
• Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)

Steps:

• Preheat oven to 350.
• In a large bowl, combine the oats, cranberries, and walnuts.
• In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
• Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
• Lightly spray cookie sheets with cooking spray or line with parchment paper.
• Drop dough by rounded tablespoonfuls onto prepared sheets.
• Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
• Transfer cookies to wire racks; cool completely.
• Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

VEGAN BUTTERNUT SQUASH RISOTTO

Steps:

• Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
• Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
• Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
• Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
• Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.