Recipes

​Squash with Walnuts (Vegan)

Friday, July 17, 2015


Courtesy:  Mackenzie Kelbach
 


Ingredients
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
Foil 



Directions
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. Read More...



Go Back


Tags

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