Pumpkin balls with tahini sauce
3 tbsp. olive oil
½ cup finely diced onion
2 cloves garlic, minced
2 ½ tsp. chopped fresh sage
¾ cup pumpkin purée
2 slices sesame Ezekiel bread, lightly toasted
1 large egg, beaten
½ tsp. Celtic sea salt
¼ tsp. freshly-ground black pepper
Preheat oven to 375°F. Line baking sheet with parchment paper. Add bread to a blender and pulse until breadcrumbs form. Set aside.
Heat oil in small skillet over medium-low heat. Add onion, and cook 10 minutes, or until light brown, stirring occasionally. Add garlic and chopped sage, and cook 2 minutes more. Transfer to bowl.
Combine pumpkin purée, breadcrumbs, egg, Celtic salt, and pepper in bowl with onion mixture. Form into small balls, and transfer to prepared baking sheet. Bake 10 to 15 minutes, or until bottoms are golden brown. Serve pumpkin balls with tahini sauce (below).
2 tbsp. tahini
3 tbsp. filtered water
1/2 tsp. organic tamari
Add all ingredients to a small bowl and stir until completely smooth.