• 2  tablespoons  olive oil
• 1    medium yellow onion, thinly sliced (1 1/2 cups)
• 2  cups  cubed butternut squash
• 1/2  teaspoon  dried thyme
• 1  14 ounce  can light coconut milk
• 1  teaspoon  unrefined sugar

• 2  tablespoons  olive oil
• 1/2  cup  finely diced shallots
• 1/2    habanero chile, minced
• 1  teaspoon  sweet paprika
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  ground allspice
• 1/3  teaspoon  ground cloves
• 2/3  cup  orange juice
• 1/3  cup  lime juice
• 1  teaspoon  unrefined sugar

•     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  teaspoon  salt
• 2  cups  watercress, for garnish
• 1/4  cup  chopped fresh mint, for garnish

• 2  tablespoons  olive oil
• 1  cup  cubed seitan or firm tofu
• 2    cloves garlic, minced (2 teaspoons)
• 2  cups  cauliflower florets
• 1  cup  baby spinach leaves

1.

To make Squash Puree: Heat oil in saucepan over medium heat. Add onion, and saute 5 to 7 minutes. Stir in squash and thyme, then coconut milk and 1 cup water. Simmer 20 minutes. Stir in sugar, and cool. Puree in blender until smooth.

2.

To make Habanero Jerk Sauce: Heat oil in saucepan over medium-high heat. Saute shallots 7 to 9 minutes. Add habanero, paprika, thyme, allspice, and cloves, and saute 20 seconds. Add orange juice, lime juice, and sugar, and simmer 10 minutes. Season with salt and pepper, and set aside.

3.

To make Rice Cakes: Grease 13- x 9-inch glass dish with olive oil. Puree cilantro with 1/2 cup water in blender or food processor. Combine cilantro puree, rice, bamboo shoots, and salt in bowl. Press rice mixture into prepared baking dish. Cover with parchment paper, and weigh down with second baking dish filled with cans. Cool 2 hours.

4.

Heat oven to broil, and grease baking sheet with olive oil. Cut rice into 12 squares. Place on baking sheet, and brush tops lightly with oil. Broil until well browned. Meanwhile, warm Squash Puree and Habanero Jerk Sauce.

5.

To make Seitan Mixture: Heat oil in skillet over medium-high heat. Saute seitan and garlic 5 to 7 minutes. Add cauliflower and 1/2 cup Habanero Jerk Sauce, and saute 5 to 6 minutes. Stir in spinach, and cook 1 to 2 minutes more, or until spinach is wilted. Season with salt and pepper.

6.

To serve: Ladle 1/3 cup Squash Puree onto each plate. Spoon Seitan Mixture in center, and top with Rice Cake. Spoon 2 to 3 tablespoons Habanero Jerk Sauce around plate. Toss together watercress and mint, and top each rice cake with greens mixture.