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Tuesday, July 21, 2009

Putting In Autumn Vegetables...

Today I'm going to put in some autumn vegetables. Leeks, bok choy, brussels sprouts and broccoli. We're short on space since the summer veggies are still coming along, so I don't know how we're going to fit things in there. We've got some blank spots where nothing came up so that is where these veggies will go.

I have taken pictures but not able to post them yet. We've lots of zucchini and yellow squash. I've already cooked with them. Here's how I like to cook them.

Sunshine Tofu and Squash

* 1 small zucchini (or part of a large one), cut length-wise, then again, and then sliced (you should have triangle-shaped pieces)
* 1 yellow squash, also called summer squash, cut the same way as the zucchini
* 1 block of tofu, pressed a few minutes to release the water (tofu is optional; you can make this wihout it)
* 1/2 inch ginger, chopped finely
* 2 tbsp chopped garlic (love that garlic!)
* one small to medium onion, chopped
* 1/4 to 1/2 lemon
* handful of fresh dillweed
* olive oil
* salt and/or soy sauce or Bragg's Aminos
* white pepper (can use black also)

Sautee onions, garlic, and ginger in olive oil until onions are translucent. Add squash and sautee until nearly soft. Add tofu with soy sauce and salt/pepper to taste. Add lemon (start with 1/4 lemon) and dill. Continue to stir/sautee until the squash is soft. Add more lemon and dill if desired. I like mine tasting strongly of dill and slightly lemony.

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