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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