MoFo'n Summer Squash Casserole
Recreate a meal from your childhood.Some of y'all VegHeads may be meeting me for the first time right now and that's so exciting - I just want to make sure I warn everyone reading this that if you explore deeper into the delves of my terrible writing you'll find that I sound like a broken record when it comes to my Southern childhood. I was raised just outside of Birmingham, Alabama and I spend a lot of time in my kitchen creating vegan versions of that damn near perfect Southern cuisine; like this Squash Casserole. It's traditionally prepared using yellow crookneck squash, but any summer squash will make your taste buds dance. I used a mixture of yellow squash and zucchini from my garden to recreate this Southern Classic.
When I was about 8 years old, my neighbors had me over for dinner. I sat down at the table and it was filled with fried yummys, overcooked greens, slabs of meat, and squash casserole. I remember being super grossed out by the meat on the table and asking if I could go home. The father said I didn't have to eat anything that didn't sound good, but I should eat the squash casserole because "yellow squash makes yer eyes pritty."
What I think he meant to say is that yellow squash has an unusual amount of antioxidant nutrients, including the carotenoids, lutein, and zeaxanthin, which are helpful in antioxidant protection of the eye, including protection against age-related macular degeneration and cataracts (but who am I to correct an elder?). Regardless, I quickly gobbled down all the squash casserole on my plate, because who doesn't want pretty eyes, right?!
Seriously though, if I had a nickel for every time I sat down at a Southern table and was served Squash Casserole, I would be swimming in exorbitant funds right now, y'all.
*The Sour Cream4oz extra firm tofu
3 tbsp cashew pieces
1/4 tsp salt
a pinch coriander
1 tbsp rice vinegar
1/4 tsp onion powder
1/8 tsp lemon pepper seasoning
1 tbsp cashew milk
- Blend all ingredients together until super silky smooth - or - go to the store and buy some vegan sour cream; you'll need a half of a cup for this dish.
*The Good Stuff3 lbs summer squash, sliced with a mandolin
1 onion, roughly chopped
2 sweet bell peppers, roughly chopped
2 tsp lemon pepper seasoning
1 tsp salt
1 1/2 tsp raw sugar
3/4 c water
1/2 c + 1 tbsp nutritional yeast, divided
2 tbsp gluten free bread crumbs
1/2 tsp olive oil
a pinch smoked paprika
- Preheat to 400.
- In a big pot, throw together your squash, onion, sweet peppers, lemon pepper seasoning, salt, sugar, and water. Cover that shit and let it simmer for about 15-20 minutes; or until it's tender.
- Once tender, drain any excess water from squash and mix in 1/2 c nutritional yeast and sour cream in your casserole dish of choice.
- Mix together the bread crumbs, oil, and smoked paprika and sprinkle over the top of your squash.
- Bake for 20-25 minutes; try to let that shit sit for 10-15 minutes before you go burning your mouth on it.
Tomorrow: Quick, Easy, and Delicious., see y'all there.
ICYMI: Here's Day 1: Rise and Shine! It's MoFo time! Tell us about your breakfast.
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All the love,