The last of the summer squash is still hanging in there, at least in Texas. It’s like a never-ending supply of fun shaped, unknown named garden varieties. Since I am already way over summer and well into fall foods, I’ve been hiding all this squash in cold-weather classics, like soups, stews, and pastas. This sauce is definitely a year-round keeper.
Mushroom and Squash Marinara
- 1 T Earth Balance spread
- 3 cloves garlic, minced
- 1/4 c white onion, diced
- 1 c summer squash, diced
- 1 lb crimini mushrooms, diced
- 1/3 c white wine
- 1/4 c nutritional yeast
- 28 + 14 oz crushed tomatoes
- 1 T flax seed
- 1 t dried oregano
- 1 t dried thyme
- 1 t dried basil
- 1/4 c fresh parsley
- 1/2 tsp salt
- pepper to taste
- 2 bay leaves
- Heat Earth Balance in a large saucepan over medium heat. Add garlic and saute for 1 minute. Add onion and continue to saute until translucent. Add squash and mushrooms. Let mixture cook, until veggies soften, about 8 minutes.
- Transfer veggie mixture to the bowl of a slow cooker. Add all remaining ingredients and stir to combine. Let simmer for 6-8 hours. The longer it sits and flavors can meld, the better.
- Serve over pasta of choice.
When in doubt with what to do with a vegetable, just roast it. Guaranteed flavor and deliciousness, even on despised vegetables. The ONLY exception I have encountered thus far with this rule is okra. But I’m going to try again…I’m going to try until I like it. I’m determined.
In an attempt to hide the weird taste and mushy texture of eggplant, I roasted it with other vegetables that I love in hopes of either hiding its flavor or finally liking it. I think I landed somewhere in the middle. This super easy and quick meal is a great way to sneak those disliked veggies in to your diet.
Pasta with Roasted Vegetables
- 1 large zucchini squash
- 1 medium eggplant
- 1 pint crimini mushrooms
- 1 T olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c white beans
- 1 c spaghetti sauce of choice
- 2 c whole wheat penne or rotini pasta
- fresh parsley and nutritional yeast for garnish
- Dice zucchini, eggplant, and mushrooms into 1 inch pieces. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 425 degrees for 30 minutes or until soft and slightly browned.
- Cook pasta according to package directions.
- Combine pasta with sauce, stirring to coat each noodle. Add roasted veggies and beans. Top with parsley and nutritional yeast, and serve.
The other night we had roasted potatoes with dinner. I’d seasoned them liberally with Arizona seasoning so they were a little spicy (at least for me!) and I had a ton of leftovers. What to do with them, besides eating them cold from the Tupperware container? Then came Farmer’s Market day so I stocked up on kale and zucchini. I noticed I had mushrooms and onion that needed to be eaten fast, and a delicious idea slowly formed for dinner.
Kale and Potato Tacos
- 1 T olive oil
- 1/4 c onion, diced
- 1/4 c zucchini, diced
- 1/2 tsp sea salt
- 1/2 c crimini mushrooms, diced
- 1/2 c red potatoes, roasted with chili powder or Arizona seasoning
- 2 leaves kale
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 c black beans
- 1 lime
- 4 T pineapple salsa
- 4 tortillas or taco shells
- shredded lettuce, to serve
- Heat oil in a small saucepan over medium heat. Add onion and zucchini and saute until soft.
- Season zucchini with salt and add mushrooms. Continue cooking until mushrooms soften and cook down, about 5 minutes.
- Add potatoes, kale, and beans. Season with cumin and chili powder. Stir to combine. Cook until heated through, about another 5 minutes.
- Squeeze juice from lime over mixture. Spoon into taco shells or tortillas. Top with salsa and shredded lettuce.
The pineapple salsa really made this dish. I also added some vegan nacho cheese sauce I had on hand, which pulled all the ingredients together. This is definitely one of my new favorite meals!