Monday, September 12, 2011

Eating Vegan

So some of you asked what are you eating?

Well over the weekend I made the following zucchini & squash recipe with a few tweaks,
I used Braggs Liquid Aminos instead of olive oil (and I'm pretty sure I used more than two tbsp) and I used Italian Seasoning mix instead of salt & pepper.

I served it with homemade tomato sauce that had roasted eggplant in it.

And Quinoa, which is fairly easy to come by and easy to cook.

We are also eating a lot of lentils, and black beans.  Black beans on a pita or flat bread (oil free of course) smothered in fresh tomatoes from the garden is one of my favorites, plus quick and easy.


    6 cups zucchini cut into large chunks
    6 cups yellow squash cut into large chunks
    2 tbsp olive oil plus extra for greasing pan
    1 tsp garlic powder
    1 tsp salt
    1 tsp ground black pepper


Preheat oven to 450 degrees

Grease roasting pan with olive oil

Chop zucchini and yellow squash and put into large bowl.

Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.

Sprinkle garlic powder, salt, and pepper over squash. Mix with a large spoon until squash is evenly coated.

Pour squash onto roasting pan and spread it out until it evenly covers the pan.

Bake 15-20 minutes stirring once until cooked through.

Makes 12 one cup servings but we usually eat 2 cups at a meal.

Number of Servings: 12

Recipe submitted by SparkPeople user BOOKWORM81.

Number of Servings: 12

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