Sunday, June 8, 2008

Yellow Squash Ribbons with Red Onion and 'Parmesan'

Try this quick side dish with any vegan entree - it's a great way to highlight summer squash, wonderfully in season right now. And only requires four minutes over the stove!

Shred 4 yellow summer squash (one and a half pounds total) using a vegetable peeler, to equal 5 cups of "ribbons." Set aside.

Heat one teaspoon olive oil over medium heat in a large skillet and add the summer squash, along with 1 cup thinly, vertically sliced red onion, and one minced garlic clove. Cook for four minutes.

Remove from heat and sprinkle with 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and a dash of black pepper.

The recipe called to top the vegetables with 1/4 cup shaved Parmesan cheese. The vegan gods were against me this week, though, and I couldn't find the block cheese from Galaxy Foods anywhere, normally my go-to when a recipe calls for shaved or sliced cheese. So instead, I used the pre-sliced Vegan mozzarella slices from Galaxy Foods, which is why the chunks of "cheese" in my recipe are a bit thicker than I would have liked. But the flavor works in a pinch.

This recipe makes four servings, of 3/4 cup and 90 calories each.

summer squash $3.10
red onion $1.65
Vegan cheese slices $3.39

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance