Go Back

​Squash with Walnuts (Vegan)

Friday, July 17, 2015

Courtesy:  Mackenzie Kelbach

1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter

Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet.


Photo: Sara Graca


Go Back

Go Back


tortillas vegetarian cranberry slaw gruyere sandwich stuffing hazelnuts pie flank almonds currants peppers celeriac bulgar wheat Cranberry Beans Leek beer caesar celebration sweet chimichurri tart crepes cream heavy whipping cream vanilla wafers rouille tomato Jerusalem artichoke carrots oats poblano jack cheese knots white beans cilantro nectarine green pepper radishes cheese chimmichurri peas chives thai beets melon dill muffins maple barley jam feta anchovy lettuce strawberry artichoke habanero chili pork basil wasabi shallots cauliflower pumpkin Salad capers walnuts Farmers' Market Kale sauce sesame ramps Recipes kohlrabi flank steak cockaigne Apple sour cream gazpacho asparagus coeur yogurt jack green beans panzanella bosc radish absinthe tostadas carrot fronds carrot tops fraiche kluski shelling sunchokes beet greens sausage chicken tomatoe Cider scallions Soup Bread syrup Poblano Chili egg noodles walnut oil chiles sandwiches bean wrap Swiss Chard arugula plum tomatoes Corn gouda fennel bulb Squash bell pepper mushrooms crisp baguette onion vegetable remoulade Tomatillos kirsch wheat flour beet turnips coeur a la creme parmigiano pesto roasted Rice wine vinegar brown sugar conserve maple syrup cornmeal reggiano peach gratin scapes Vegan mustard greens celery root bayeldi pecan casserole plum chipotle creme buckwheat onions tuscan spiced winter squash swiss turnip shitake pasta compote butter strawberries garlic Chevre sour Tomatoes shrunken heads pecans sweet potato couscous Eggplant bok choy Spinach mint mushroom rhubarb chorizo Dressing shiitake blue cheese Spread cake lemon grass daisy imam anise coconut milk pears polenta pickled cucumber okra bacon gorgonzola fritters gin watercress Shitake Mushrooms fennel buttermilk pork chop Side pudding egg meatballs yellow onion pepper berry bruschetta tomato juice tenderloin chicken dinner salad dijon latkes prosciutto potatoes pine nuts Drinks honey goat Cheese chilies coriander beef Potato paste fritter celery hearts Butternut carrot top bloody mary autumn apples dilly Red Onion baby bok choy plums verde Greens kalamata curry Beans chocolate collins pancake bread pudding Salsa bulgar frittata sherry biscuits parmesan strata bbq cream cheese snow peas steak hickory chili peppers olives cointreau tomato corn pie almond milk vinaigrette cantaloupe blueberry fennel seeds spelt fondue zucchini pineapple spring leeks eggs