High Vibe is wishing you a Happy Thanksgiving! We are open today (Wednesday) till 8pm, are closed for Thanksgiving and are back for you Friday at 10am.
If you are in need of a last minute dinner idea, we have a scrumptious vegan Quinoa Autumn Pie and a vegan and raw Eggnog recipe.
Quinoa Autumn Pie
5 cups cooked quinoa, about 2 cups dried
2 cups butternut squash
1 large sweet potato
1/4 cup golden flax seeds, grounded
1 tbs coconut oil
1 red onion
1 glass (200grams) chestnuts, peeled and cooked
1/4 bing cherries
1 tsp all spice
1/2 tsp ground thyme
1/8 tsp ground pepper
1/4 tsp turmeric
3/4 tsp salt
Cook the quinoa according to the package instructions.
Preheat oven to 350 degrees.
Meanwhile peel the butternut squash, take the seeds out and cut into 1 inch pieces.
Peel the sweet potato and cut into 1 inch pieces.
Peel and finely dice the onion.
Heat the coconut oil in a pan and add the dices onion, stir frequently until the onion is translucent.
Add the squash and the potato. Let cook with lid on for 10 minutes, stir frequently.
Add the cherries, the all spice, ground thyme and pepper, and the turmeric, mix well together and stir for 5 minutes.
Mix the salt with the quinoa.
Cut the chestnuts into quarters.
Grease a pie pan with some coconut oil.
Mix the quinoa with the chestnuts, the potato/squash mixture, and the flax seeds.
Fill the pan and press it good down.
Bake Pie for 30 – 40 minutes, slice and enjoy.
Recipe and photo by Jana
1 cup raw cashews, soaked for 2 hours
3 cups filtered water
5 pitted medjool dates
1 medium banana, frozen
1/4 tsp vanilla powder
1/2 teaspoon ground nutmeg
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
cinnamon sticks for garnish
Drain and rinse the cashews, add them to a high speed blender along with the 3 cups of water.
Blend on high for one minute.
Add the remaining ingredients to the cashew milk and blend on high for another minute, or until completely smooth.
Pour, garnish with a cinnamon stick, and enjoy!
Recipe by Jana