![]() ![]() Crumbled saltine crackers were the accepted norm when I was a child you could also use panko crumbs or make your own bread crumbs by toasting a couple of slices of bread very toasty and then crumbling them. Narrower is better – you want the squash to stack up and create a deep casserole.Īdd your choice of topping. ![]() Add onion, green pepper, pimentos, salt, and pepper.Īdd the “cheese” mixture and stir gently to combine. Pulverize very gently with a potato masher (you don’t want mush, you just want the squash to be broken up a bit). Shake to get out as much water as you can. When the squash is ready, drain squash into a colander. I use an immersion blender to get it smooth and creamy. WHILE THE SQUASH IS COOKING, make your “cheese.” Drain the tofu and then combine with oil, milk, and nutritional yeast. I also peel very large squash – the rind can become quite tough the older the squash gets.Īfter you peel the squash, slice them into “coins.”īoil the yellow squash for 6-8 minutes, or, alternatively, steam until squash is soft. Supermarket squash, however, sometimes have this waxy coating, so I do peel them. To peel or not to peel? I usually don’t peel if I get squash from a farmer’s market or someone’s garden – I just scrub them. 1 cup Saltine Cracker Crumbs or Bread Crumbsġ/4 Cup favorite cooking “Milk” (I used Westsoy) Directions for Vegan Squash Casserole: Vegan Squash Casserole Ingredients:Īpprox. It took me all summer long, but I did it – a vegan squash casserole that not only tastes pretty darn good, but tastes like the real thing. This summer, with a little more vegan cooking experience, I attempted squash casserole once again. (This is one case where subbing Daiya cheese for cheese and egg replacer for eggs really doesn’t work.) I loved squash casserole, but gave up after my first naive attempt to veganize it. Wine in the cream sauce? Bless her heart, I’ve never seen anyone enjoy cooking with wine quite as much as Miranda! Just squash – no other veggies like onions or green peppers? She’s boring – pray you’re not seated beside her on the church bus trip to Myrtle Beach.īread crumb topping instead of cracker crumbs? A bit uppity, isn’t she? There are dozens of (non-vegan) ways to make it, and you better believe the older women would critique a woman by how she made her squash casserole.Ĭream of chicken, mushroom, or celery soup? She’s definitely not from around here. We put squash in vegetable soup, corn chowder, and chili.Īnd then of course there’s squash casserole – a special “company” dish that was made for (duh) company and taken to potlucks and church suppers. Small wonder, then, that Southerners know so many ways to cook summer squash. Everything else in your garden may die, but your squash and zucchini will keep right on thriving! You can pick a basket of squash and leave it in the breakroom at work – by the time you get home, you’ll have another basket ready to pick. ![]() In magazines and on blogs, I see the most delicious, tempting recipes for acorn, butternut, and spaghetti squash.īut, here in the south, I’m still caught in the stranglehold of yellow crookneck squash and zucchini. ![]() I see them at the grocery, hinting of Autumn holidays. Vegan Squash Casserole By Catherine of VegCharlotte ![]()
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