Gary’s croquettes with white asparagus and chestnut sauce recipe

Ingredients

• 3 cups Gary’s Croquette
• 3 cups white asparagus
• ¼ cup Creamy Chestnut Sauce
• ¼ cup chopped unsalted pecans

• 1 cup sunflower seeds
• ¼ cup almond butter
• 2/3 cup raw carrot pieces
• ¼ cup yellow onion
• 1 tablespoon chopped parsley
• 1 teaspoon chopped dill
• ¼ teaspoon celery seed
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1/3 cup cooked toasted kasha
• 1/3 cup cooked millet
• ½ cup rolled oats
• 3 tablespoons canola oil
• 1 cup alfalfa sprouts

• ½ cup unsweetened cooked chestnuts
• ½ cup rice milk (Rice Dream)
• 2 to 4 tablespoons pure maple syrup
• 2 tablespoons unsalted pecans dash of cinnamon

1. Divide the croquettes evenly between two plates; top with white asparagus.
2. Next drizzle on the chestnut sauce and sprinkle with nuts.
Gary’s Croquettes
3. In a blender or food processor combine sunflower seeds, almond butter, carrots, celery, onion, parsley, dill, & spices.
4. Process for 20 seconds; transfer to a large mixing bowl.
5. Stir in the kasha, millet & sprouts.
6. Shape the mixture into two to four croquettes; bread both sides with the oats. Set aside.
7. Heat the oil in a large frying pan. Fry the croquettes over high heat for 5 minutes or until light brown in color.
8. Serve with salad and almost any dressing. These can also be frozen for up to three weeks.
Chestnut Sauce
9. Combine the above ingredients in a blender or food processor; process for 2 minutes or until smooth.
10. Serve over grains, soba noodles, or vegetables.