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!
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
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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.
Add 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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