Using a food processor, grate the beets. Add the rest of the ingredients and blend.
Heat large pan over medium heat. Add oil of your choice. Wet hands and form into four large patties laying them directly into heated pan. Flip after one side has cooked thoroughly and browned.
Place burgers onto bun of choice, lettuce, onion, vegan mayo (we used Just. Mayo Garlic flavor), avocado, and mustard!
Mix ricotta, mint, jalapeño Havarti together. Gently pack the stuffing into the blossoms.
Heat about 1/2 inch oil in pan over medium heat.
While heating, mix flour, soda, salt and pepper together.
Dip stuffed blossoms into mixture and place in hot oil. Fry for about 2-3 minutes on both sides until golden brown.
We are celebrating July 4th with our favorite Lemon Squash Cake! Strawberries are bursting in the Sweet Farm fields right now, and if you are in our U-Pick CSA you will be taking some home to turn into this delicious recipe.
Grease and flour 2 regular loaf pans or large muffin tins for shortcakes.
Mix together butter, sugar, lemon juice, lemon zest and vanilla until well blended.
Add egg replacer and beat for 2-3 minutes until light and fluffy.
Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
Add squash and stir just to blend.
Pour into prepared pans and bake at 325 degrees for 45 minute.
While the cake is baking, puree the strawberries, add sugar and vanilla and simmer at a low heat. Whisk until sugar melts and sauce begins to thicken slightly.
Allow the pan to cool; remove cake.
Top with fresh strawberries and strawberry sauce.