Delicata Mandelas

Recipes

Delicata squash, qunioa, tempeh & beans

Servings: 1 cup, Preparation time: 30 minutes

Ingredients

  • 1 cup black eyed peas or black beans
  • small Delicata squash
  • tempeh, 4-6 slices
  • 1 cup quinoa
  • herbs and spices of choice
  • 1/2 cup water
  • 1T of some oil or veggie cubes

Instructions

Beans

  • Wash then boil black eyed peas (20+ minutes) or black beans (2+hours) until ready.
  • Toss w/ salt and chipotle hot sauce (optional).

Squash

  1. Wash squash, cut lengthwise, scoop out the seeds.
  2. Cut in moon shapes, about .5 inch thick.
  3. Toss w/ olive oil and salt.
  4. Roast for 20+ minutes @ 425 degrees F.
  5. Let cool and cut peels off.

Tempeh

  1. Sautee after onions of quinoa are cooked, until browned and a little crispy.
  2. Cut into bit size pieces, leaving some longer pieces for layering on top.

Quinoa

  1. Sautee onions and garlic in pan.
  2. Add 1 cup quinoa and 2 cups water, bring to a boil, then simmer for 20 minutes.
  3. Add salted beans and tempeh – toss lightly.

Fill the squash round w/ quinoa/beans mixture. Put tempeh strips on top.