Emerald Rice Cakes

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Squash Purée

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

Habanero Jerk Sauce

1/2 cup finely diced shallots

1/2 habanero chile, minced

1 tsp. sweet paprika

1/2 tsp. ground allspice

1/3 tsp. ground cloves

2/3 cup orange juice

1/3 cup lime juice

Rice Cakes

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

Seitan Mixture

1 cup cubed seitan or firm tofu

2 cloves garlic, minced (2 tsp.)

2 cups cauliflower florets

1 cup baby spinach leaves

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