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


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