These drum-like food stacks can be made in a variety of ways. A wide range of recipes include rice, eggs, sausage, spinach and cheeses that are placed in a small or large timbale mold.
My recipe was inspired by one of my favorite Vegan Cafe’s here in central New Jersey. It is meant to be an appetizer that can be dipped into with tortillas or spread on toast. A perfect combination of healthy flavors to start your meal.
Vegan Stacked Timbale
A delicious and nutritious vegan appetizer.
Original recipe and photography by Gourmetmarichef
*all ingredients are organic
- 1 small butternut squash; washed, peeled and sliced into ½ inch slices.
- 2 avocados
- 2 c. cooked great northern white beans, reserve some liquid.
- 1 clove of roasted garlic (wrap the bulb in foil and place in a toaster oven for 5-8 min. on 350°)
- 2 tbsp. extra virgin olive oil
- 1 lemon
- 1 tbsp. melted coconut oil
- sea salt and cracked pepper
- fresh parsley
- whole grain toast or tortillas
- Steam the slices of squash for 5 minutes and chop into small cubes. Mix the cubes with 1 tbsp. melted coconut oil, salt and pepper. Place on the side.
- Place the beans, roasted garlic, extra virgin olive oil, salt and pepper in a mini processor and pulse until smooth. If necessary, add in a bit of the reserved water from the beans, just not too much. It should be on the thick side.
- Scoop the bean spread into a bowl and rinse out the processor.
- Spoon slices of the avocado into the processor with the juice of a lemon and salt and pepper. If you like heat, add in cumin or chile powder. Pulse until smooth.
- Using the rest of the EVOO, grease the inside of a ramekin or mold and begin placing the squash at the bottom.
- Next, spoon in the bean spread followed by the avocado.
- Place the mold in the freezer for 15 minutes to firm it up, then run a dull knife around the inside to loosen it up. Gently turn it upside down slowly and it will release. Serve with toasted whole grain bread slices or tortillas.