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Recipe submitted by amymylove, 08/05/09

Summer Squash Scramble

Ingredients (use vegan versions):

    4-5 smallish russet potatoes, peeled and cubed
    1/2 large red onion, thinly sliced
    4 small zucchini, sliced and quartered
    2 medium yellow crookneck squash, sliced and quartered
    olive oil
    sesame oil
    braggs amino acids
    creole seasoning

Directions:

1) Cut and peel your potatoes. Place on a plate and microwave for 8 minutes.

2) While potatoes are in the microwave cut up the rest of your veggies.

3) Put some olive oil in a big pot/wok/pan and add your potatoes. Cook till golden on all sides.

4) Once potatoes are golden add your onions and cook till slightly translucent.

5) Add your squash and drizzle lightly with sesame oil. Cook a few more minutes (try not to overcook your squash). Add a few squirts of braggs (to taste) and season with tons of creole (also to taste).

This tastes good folded up in a breakfast burrito or alone with some ketchup or whatever else floats your boat.

 



Source of recipe: I wrote this recipe since I had a bunch of squash to use up.

Makes: 8 servings, Preparation time: 15 minutes, Cooking time: 20 minutes