Sustainable recipe: Zerowaste beetroot quinoa cream

#Zerowaste
Discover endless possibilities with zero-waste recipes! Enjoy freshly squeezed juice with the @Kuvingsgermany Slow Juicer and create delicious desserts or baked goods from the leftover pulp.

Ingredients
130g beetroot pomace *
40g quinoa
150g chopped nuts
2 tbsp dried herbs
1 tsp salt
1 tbsp garlic powder
2 tablespoons oil
3 tbsp chia seeds
6 tbsp water
2 tbsp sesame seeds
2 tbsp sunflower seeds

Cream:
150g vegan cream cheese
1 cooked beetroot, finely chopped
1 garlic clove, finely chopped
salt and pepper
Splash of lemon juice

Toppings:
Pomegranate seeds
sesame
Fresh basil

preparation
1. Cook quinoa and soak chia seeds in water.
2. Chop or mince nuts.
3. Mix all ingredients together, form into a heart and place on a baking tray. (1 cm thick)
Bake at 180 degrees for 40-50 minutes until crispy.
4. Prepare cream cheese frosting by mixing all ingredients.
5. Remove from the oven and allow to cool. Carefully slide the heart onto a plate or board and serve with vegan cream cheese and toppings.

Photo and recipe by @veganwings_