from Viva Vegan! by Terry Hope Romero

1 lb summer squash: zucchini, yellow squash, pattypan, and so on, ends trimmed, but into 1/2-inch slices
1 tsp salt, or to taste
1 small onion, sliced into thin slivers
2 cloves garlic, minced
1 tbsp olive or peanut oil
1 lb calabaza pumpkin, butternut squash, or any sweet winter squash, peeled, seeded, and cut into 1/2-inch cubes
1 tsp dried oregano (I used 1 tbsp fresh)
1/4 tsp ground cumin
1 tbsp lime juice
2 plum tomatoes, seeded and diced into 1/2-inch pieces
1 c fresh corn kernels (optional)
freshly ground black pepper

Place the summer squash in a bowl, sprinkle with 1/2 teaspoon of the salt, and let sit for 14 minutes. The squash will release excess water; when ready to use, rinse and drain well. While the squash is draining, saute the onion and garlic with the peanut oil in a large, deep nonstick skillet over medium heat until the onion is soft and translucent, 6 to 8 minutes. Add the calabaza pumpkin and 1/4 cup of water. Cover and steam for 10 to 12 minutes, until the pumpkin is easily pierced with a fork. Remove the lid and add the drained summer squash, oregano, cumin, lime juice, tomatoes, corn (if using), and the remaining 1/2 teaspoon of salt. Cook and stir occasionally until the summer squash reaches your desired tenderness, 8 to 10 minutes. Season with freshly ground black pepper and serve. Serves 4 as a side, 2 as an entree.

My parents gave us a few ears of fresh corn when I stopped by the other day, and instead of pulling out the grill like we normally do for corn on the cob, I decided to hunt down a new recipe. I’m so glad I did! This book is proving to be a complete WIN, which is so not surprising since it comes from one of the authors of the holy Veganomicon. This dish was such a great blend of savory and sweet, cozy and fresh- if that makes any sense. I did make a substitution though- there was no winter squash available in the store, so I opted for 2 10-ounce bags of frozen cubed sweet potatoes. Superfood! What a perfect ingredient list, really. So healthy. I ended up serving it alongside a quesadilla made with Daiya vegan cheese shreds that I fell in love with while visiting my bestie in California. Needless to say, we were stuffed and our plates were clean, and we had leftovers for the next night. Double win! Wait, make that a triple- this dish is soy- and gluten-free!
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