Friday, June 1, 2012

Stuffed Summer Squash

What's for lunch?

After beginning a vegan diet (without a planned menu) I was puzzled about what to eat for lunch one day. I knew I had a wonderful ripe yellow summer squash ready pick from my Tower Garden but I didn't know what to do with it. I decided to clean out the refrigerator and found the adamame and corn succotash leftovers. That inspired me to make a salad of beans and fresh, raw vegetables.

This is a very versatile dish as you can use the veggies you like and omit those you don't. My husband, who is not vegan, said he wasn't very hungry but would eat whatever I was having. He had two platesful and declared it delicious! Eat your veggies....and enjoy them!

Ingredients & Preparation

You will need
  • 1 1/2 cup Organic Kidney beans, drained and rinsed (14 oz can)
  • 1 1/2 cup Corn, lightly steamed and cut from the cob or (14 oz can drained)
  • 1 1/2 cup Broccoli flowerets, chopped
  • 1 cup Sweet red pepper, chopped
  • 1 cup Red onion, chopped
  • 1 cup Celery, chopped
  • 1 cup Adamame, (soy beans) lightly steamed and cooled
  • 1/4 to 1/2 cup Annie's Papaya and Poppy seed Dressing
  • 1/2 cup Veganaise
  • 3 medium Fresh Yellow Summer Squash, steamed until crisp tender
Serves:  6
Preparation Time:  30 Minutes
Cooking Time:  10 Minutes
Oven Temperature:  N/A
 

Step 1: Mix together ingredients

Combine all ingredients except squash in a large mixing bowl. Season to taste with salt and pepper.

Step 2: Steam the squash


Cut each squash in half lengthwise. Place in a little boiling, salted water cut side down. Cover and steam until squash gives a little when pricked with a meat fork. Remove from heat and lift squash halves from pan with tongs. Place on a plate and hold with the tongs while scraping the seeds from center. Be careful to leave enough squash flesh to hold together.

Step 3: Stuff the squash

Place the squash on a serving plate and fill with a couple of spoonsful of bean and corn mixture. Serve immediately.
tipAdd fresh summer tomatoes after stuffing the squash for color and flavor. Don't overcook the squash or it will fall apart.

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