With thanksgiving coming up this weekend a repost of the most delicious vegan thanksgiving dinner ever was a must. This is an amazing dish if your looking to have a completely vegan thanksgiving. Do not spend this thanksgiving feeling full, bloated and overdone….choose the healthy way! And honestly this recipe is tasty you will not feel cheated.
Enjoy all you healthy people x
1 cup of chopped celery
1 cup of chopped carrot
3 springs of thyme
2 cloves of garlic
6 sage leaves
1/2 cup of chestnuts
1 cup of Quinoa and wild rice
1 slice of Ezekiel bread
1/2 of lemon
1 Acorn squash
1). Cut your squash in half, scoop out the seeds and bake for 45 minutes at 375 degrees F.
2). Add a clove of garlic and ½ cup of quinoa and ½ cup of wild rice into two cups of boiling water. Cover and reduce heat to low for 25 minutes. Take off heat and keep covered for 10 minutes.
3). Sauté celery, garlic, carrots and thyme on low for 5 minutes. Add bread (torn into little pieces), chestnuts, and sage (chopped up). Continue to cook on low for ten minutes. Add cooked quinoa and wild rice mixture. Leave on heat for few more minutes than squeeze half of the lemon into the mixture before taking off the heat.
4). Put the mixture into the two halves of squash and put back in the oven for 10 minutes at 375 degrees F.
Ps- the picture of the soup above would also be a great starter for a thanksgiving dinner and the recipe can be found here- http://healthwealthandbaby.com/2013/10/22/sweet-potato-soup/