Zucchini Tempeh Artichoke Quinoa Gratin




 Ingredients
1 cup uncooked quinoa
1 block of alive and healing tempeh crumbled
1-2 tablespoons coconut oil
1 1/2 pounds zucchini (about 3-4 medium), sliced  cone #4
4 tomatoes, sliced 1/4-inch thick
4 tablespoons tahini
1 1/2 cup veggie broth
1 cup corn – sliced of the cobb
Pink salt and freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
1 package daiya non dairy cheese or 1/2 cup grated other choice of cheese
1/2 bunch of chopped parsley chopped
Pink Salt & Pepper
1 T. onion powder

Directions
Blend tahini with broth & onion powder
 In EOS layer, Sauté Garlic & Onion, Tempeh for 2 mins in oil, Add dry quinoa, tahini & broth, Artichokes, Tomatoes, Corn, Zucchini,  & Cheese. Start at 320 degrees and when clicking occurs turn down to low. cook for 20 min until quinoa is tender. Season with  Pink Salt & Pepper











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