Nutty Summer Squash with Beans and Mushrooms Spicy Stirfry – stirfry – Hope you will like this one also, it is one of the best stirfry. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1 cup summer squash(green & yellow)
- 1/2 cup pre-sliced mushrooms
- 1/4 cup kidney beans
- 1 1/2 tablespoon vegan Worcestershire sauce
- 1/2 teaspoon marjoram
- 1 teaspoon vegan red wine vinega
- 1/2 cup filtered wate
- 1/2 teaspoon lemon peppe
Directions:
Cut and slice summer squash into 1/4 inch thick pieces.
Rinse and drain pre-sliced mushrooms & kidney beans. In
shallow frying pan, bring water to a simmer. Add
vegetables, erbs, Worcestershire, and vegan wine vinegar to
simmering water.
Cover and simmer over medium heat until vegetables are
tender and juicy!
Enjoy this spicy summer fun squash stirfry. mmmmmmmm
Great with corn on the cob or baby red potatoes. mmmmmm
Serves: 1-2
Preparation time: 10 mins
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