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Vegan stuffed yellow squash. Here’s an approximate recipe:
1 Greenpoint-Williamsburg CSA yellow squash with the centers cut out, brushed with olive oil and baked in a pan at about 400º to soften it up.
1/2 cup brown rice steamed in a rice cooker with a handfull of cashews and a dash of mirin.
In a pan, fry 2 links vegan field roast, 1 bulb Greenpoint-Williamsburg CSA garlic and 1 chopped red onion.
Mix the contents of the rice cooker and pan with about half a container of tofutti better than cream cheese and a handfull of chopped Greenpoint-Williamsburg CSA parsley.
When the squash is good and soft, gob some of the filling in the cut out centers and bake until everything gets nice and brown. I only used about a third of the stuffing, so I’ll get to make it again.
Eat, take pics and reflect on how awesome you are at food.
Vegan stuffed yellow squash. Here’s an approximate recipe:
1 Greenpoint-Williamsburg CSA yellow squash with the centers cut out, brushed with olive oil and baked in a pan at about 400º to soften it up.
1/2 cup brown rice steamed in a rice cooker with a handfull of cashews and a dash of mirin.
In a pan, fry 2 links vegan field roast, 1 bulb Greenpoint-Williamsburg CSA garlic and 1 chopped red onion.
Mix the contents of the rice cooker and pan with about half a container of tofutti better than cream cheese and a handfull of chopped Greenpoint-Williamsburg CSA parsley.
When the squash is good and soft, gob some of the filling in the cut out centers and bake until everything gets nice and brown. I only used about a third of the stuffing, so I’ll get to make it again.
Eat, take pics and reflect on how awesome you are at food.
