Vegan stuffed yellow squash. Here’s an approximate recipe:
1 Greenpoint-Williamsburg CSA yellow squash with the centers cut out, brushed with olive oil and baked in a pan at about 400º to soften it up.
1/2 cup brown rice steamed in a rice cooker with a handfull of cashews and a dash of mirin.
In a pan, fry 2 links vegan field roast, 1 bulb Greenpoint-Williamsburg CSA garlic and 1 chopped red onion.
Mix the contents of the rice cooker and pan with about half a container of tofutti better than cream cheese and a handfull of chopped Greenpoint-Williamsburg CSA parsley.
When the squash is good and soft, gob some of the filling in the cut out centers and bake until everything gets nice and brown. I only used about a third of the stuffing, so I’ll get to make it again.
Eat, take pics and reflect on how awesome you are at food.
