View Full Version : Squashes, Eggplant and Okra
08-31-2005, 06:30 PM
I have been graciously given a generous amount of zucchini/yellow squash, a butternut squash, a large and small eggplant, and okra.
I don't know how to prepare these in simple, non-dehydrated dishes. I would prefer the simpler, the better, with no nuts.
I am especially concerned about the okra.....
Any soup ideas? Are they juiceable? ?
Thanks in advance!!
08-31-2005, 07:51 PM
That I AM researching the board..
I also have about 9 ears of corn.....
09-01-2005, 12:39 PM
There are lots of things to do with zucchinis! I use a saladacco to make them into angel hair. I have tossed with marinara sauces, pesto sauces and nut sauces with great success. The saladacco always leaves the end of the zucchini (about 1/4 inch) unshredded. So I take that piece and throw it into my never ending supply of pickles. They pickle well, but tend to be soft instead of crisp.
Butternut squash - I use the top half to shred (with saladacco) and then the bottom, rounder part, I cut in cubes and place in the food processor. Then I add orange juice, salt, jalapeno and mint. I think that is all! The recipe is from Juliano.
Eggplant- I marinate eggplant after slicing thinly, and use it in lasagnas. (usually namu shoyu or salt, lemon juice, and sometimes olive oil)
Okra - I have some pickling right now. I haven't been brave enough to try it! Perhaps tonight I will try some. I will try to get back here and let you know.
Someone mentioned corn - I serve raw corn on the cob to my kids with 1/4 wedge of avocado (skin still on) for them to smear over the corn, as if it was butter. They love it!
Hope this helps.
09-01-2005, 02:58 PM
From http://www.blackvegetarians.org/recipes/okrastew.htm ...
1 pound baby okra
1 tbsp olive oil
1/2 pound tomatoes
1 tbsp raw soy sauce
1 small onion
2 cloves garlic
1/4 bunch of oregano
1/2 hot pepper
Cut tips and tops off okra. Place other ingredients in food processor and pulse to chunky consistency. Serve over okra. Serves 4.
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