Tag Archives: Vegan Thanksgiving

Bountiful Vegan Thanksgiving Stack of Sage Quinoa with Beets and Butternut Squash ~ “After-Gerson”

After-Gerson: Are you tired of the same old Thanksgiving dinner?  You’ll enjoy these lovely roasted vegetable stacks layered with a sage seasoned quinoa.  Naturally gluten-free and vegan, all of the best and oh so easy!

Bountiful Vegan Thanksgiving Stack with Sage Quinoa, Beets, and Butternut Squash
Bountiful Vegan Thanksgiving Stack with Sage Quinoa, Beets, and Butternut Squash

Ingredients:

  • 3 large red beets, sliced into 9 slices
  • 1 large butternut squash, peeled and sliced into 9 pieces
  • 1 tbsp coconut oil, extra virgin
  • 3 cups beet greens, stems removed
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 3 cloves of fresh garlic minced
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp each: dried thyme, sage, parsley
  • Celtic sea salt and ground pepper, to taste
  • 1 tbsp chia seeds
  • 3 tbsp water

For serving:

  • 1 tbsp hemp seeds

Instructions: Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot, add broth, garlic, nutritional yeast, onion powder, thyme, sage, parsley, celtic sea salt and ground pepper and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Mix chia seeds with water and set aside.  When quinoa is cooled add chia mix to quinoa. While quinoa cooks rub Beets and Butternut Squash with 2 tsp of coconut oil.  Lay beets and squash out on parchment lined baking sheet and sprinkle with celtic sea salt and fresh cracked black pepper.   Bake squash and beets in 350 degree oven for 10-15 minutes until both are tender. VeganThanksgiving1A While beets and squash bake press quinoa mixture into 3” ring molds to ½” thickness. After beets and squash cool cut rounds with 3” ring to make uniform stacks. Stack beet, squash and quinoa and garnish with smaller cut rounds of both beet and squash. Sauté beet greens with 1 tsp coconut oil, season with salt and pepper.  Add greens to serving plate and add vegetable stack to greens and sprinkle with hemp seeds. VeganThanksgiving2A Serve at room temperature and enjoy.

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