Lemon Ginger Vegetable Gratin

Put the tahini and lemon juice in a small bowl or jar and whisk until they get very thick. Then add enough water to thin it out to a salad dressing consistency. Squeeze the juice from the pulp of the grated ginger, and stir in the salt.

Preheat the oven to 350 degrees F.

Line a springform or pie pan with parchment paper, and press the grated beet into the bottom then drizzle with some dressing. Next, layer the sweet potato and drizzle with dressing, and finally the parsnip. Make sure that the top layer of the vegetables get a good coating of dressing so that they don’t dry out in the oven. If they dry out, they won’t cook properly. You can cover the dish with a lid if you want, so that the veggies get steamed slightly as they cook and don’t need as much dressing.

Put the dish in the oven for about 40 minutes, or until the veggies are soft.

Grind the pumpkin seeds and nutritional yeast in a coffee grinder or small blender, and sprinkle on top of each slice.