Yellow Summer Squash Recipes?

[SwishTN]

Hi There!

I have been receiving TONS of yellow squash due to my veg co-op.

Problem is I don't have any recipes that I like.

I do NOT like it as noodles. I also don't have a dehydrator.

I have thrown some out b/c I couldn't figure out how to use it.

The only way I really like it is as a casserole... which I obviously can't do.

any truly delicious recommendations??

Thanks!!

Lauri

[carolg]

I love the pasta, but you don't, so how about:

cut up squash
tomatoes
fresh basil or dill
pinch oil of choice
garlic
peppers, bell, colored
maybe slices of avocado

(Can also make avocado dressing and forget the olive oil playing with avo/pinch water/garlic/onion/one red pepper--blend all gently).

How about soup:
Can take these veggies above and put in blender pulsing on/off. Avo will thicken.

Yum with crackers, sprouts on side or salad considertion.

How this gets you started.

Wish I was your neighbor. Surely would help you get rid of some of the squash.

I don't use dehy. as much as I did when I first got into raw.
carolg

[spicyfull]

I agree, use in a Salad, cut in Small pieces.

[SwishTN]

Thank you!!!

You know, I am on a really tight budget right now, BUT, because of my co-op, I have EVERYTHING mentioned except for the olive oil and avo!!!

I can get THOSE!

I am going to have to post this on another thread, but for some reason, raw veggies are starting to ick me... don't know what the deal is!

I am starting up - again - and wonder if this is the case?

Yup. Probly another thread : ).

Thanks for the input!!!

L.

[beckx]

how about hummus...

you might find an exact recipe online somewhere (usually called zucchini hummus but i've done it with summer squash too and it comes out great) but the basic ingredients would be:

squash (or zucchini)
tahini
olive oil
lemon juice
garlic
salt

or if you have another dip you like you might be able to add it to that as a replacement for some nuts/seeds. you can probably even add it to a smoothie and not even notice it.

[SwishTN]

Thank you!!!

You know, I am on a really tight budget right now, BUT, because of my co-op, I have EVERYTHING mentioned except for the olive oil and avo!!!

I can get THOSE!

I am going to have to post this on another thread, but for some reason, raw veggies are starting to ick me... don't know what the deal is!

I am starting up - again - and wonder if this is the case?

Yup. Probly another thread : ).

Thanks for the input!!!

L.

[Veganforlife]

I'll have to bring in a recipe my daughter sent me. Sounds yum-oh!!!

[carolg]

Look online for No Bean Hummus by Matt Samuleson. May even find it here. Delish too. I use super little oil.

I found someone else's I believe:
No Bean Hummus

2 medium zucchini
1/4 c. olive oil
4-8 garlic cloves
2 tsp celtic sea salt (or use dulse flakes)
1/2 c. lemon or lime juice
3/4 c. sesame seeds
3/4 c. tahini
1/4 tsp cayenne
1 tsp paprika
1 tsp ground cumin

Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth!! Yummy!

- author unknown

*** Comments: Holly brought this to a Raw potluck and made the following adjustments: used 8 garlic cloves, left out the celtic sea salt and put in 4 Tbl sweet white miso, used 3/4 c. lemon juice.

website: fromsadtoraw.com

carolg

[SwishTN]

Ohhh.... that hummus could be a real winner!

Do you think a blender will work? ? ? might be chunky, but I don't think I would care.... Maybe I might.

Lucy, can't wait to see what recipe you bring!

Thanks!

Lauri

[Veganforlife]

Summer Squash Slaw
• 2 small yellow summer squash, julienned
• 2 small zucchini, julienned
• 1 small sweet red pepper, julienned
• 1/3 cup sliced onion
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon raw mayonnaise
• 1 teaspoon Agave
• 1/2 teaspoon dill weed
• 1/2 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.