I. EASY YELLOW SQUASH AND ONION STIR FRY
Fresh Yellow Squash is always a treat, especially in the fall. Whip this easy recipe up in just minutes and you’ll have a delicious, nutritious Plant Based meal. Also known as summer squash, this vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.
Don’t be fooled by the simplicity of this recipe.. It is amazingly delicious and healthy and healthy and worthy effort but of trying it.
Yellow squash and Brown rice recipe can be used as an entree with a salad or as a side dish.
Ingredients
2-3 yellow squash, sliced
1 red onion, sliced
2 cloves of garlic, minced
garlic salt
seasoning salt
pepper
1 pat of butter
olive oil
HOW TO MAKE YELLOW SQUASH STIR FRY
- Heat butter and olive oil in pan
2.Saute squash
3.Add Onions and garlic
4. Add seasoning to taste
5. Serve over brown rice
6. For an extra boost of flavor add a splash of soy sauce
This meal or side dish is so fresh and delicious and easy to make! Go to your local farmers market and pick up some fresh squash and throw it in your frying pan.
II. ZUCCHINI AND CARROT STIR FRY WITH LEMON ZEST
- Heat olive oil in frying pan
2. Add carrots and cook 2 minutes
3. Add zucchini and garlic
4. Season with seasoning salt
5. When vegetables are to your desired tenderness, (approximately 5 minutes) squeeze fresh lemon juice on top
6. Cook 1-2 minutes more
This is a great side dish for a Plant Based meal or serve it over brown rice or pasta for lunch or dinner!
III. Fresh Vegetable Lasagna with Spinach and Zucchini
This recipe is so amazing and will feed an entire family yielding leftovers. It reminds me of yesteryears when I was a chubby little foodie that requested lasagna and cheesecake for her visits home from college. I gave up lasagna for about 20 years partly because it was so laborious, but mostly because it had an adverse effect on my weight. This recipe is so healthy, i don’t feel guilty. Plus it satiates the feeling of hunger that I experience on my ‘almost’ Plant Based diet. Feel free to swap out the cheese for vegan cheese. I don’t. It’s one of the few opportunities I take to indulge and enjoy this amazing dish that my mom used to make.
INGREDIENTS FOR CHUNKY MARINARA SAUCE
1/4 cup olive oil
2 medium carrots, cut to 1/2-inch dice
1 stalk celery, cut to 1/2-inch dice
1 large yellow onion, cut to 1/2-inch dice
3 cloves garlic, smashed and chopped
1 tablespoon chopped fresh oregano
Pinch chile flakes (optional)
One 28-ounce can tomato sauce puree
One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped
8 to 10 fresh basil leaves
Kosher salt and freshly ground black pepper
See full recipe here
