These tasty quesadillas from the new Big Vegan cookbook by Robin Asbell taste as good as they look. Actually in my photos, the dishes often taste better than they look.
Sweet and Sour Summer Squash
Sweet and Sour Summer Squash Serves 4 as a side dish This is an easy dish to make. It takes only a few minutes in the pressure cooker and can easily be made on the stove top. 1 tablespoon canola oil (optional) 1 medium onion, diced 1 teaspoon grated ginger 4-6 cups summer squash, cut into bite-sized but medium pieces 1 8 ounce can pineapple
Sunny Spanish Squash
Sunny Spanish Squash Serves 4 This recipe was developed in front of a class at the McDougall program in Santa Rosa. It relies on using pimenton, smoked Spanish paprika to enhance the flavor. If you can find smoked salt, add it to increase the smoky punch. 1 onion, sliced 2 cloves garlic, minced 4-6 cups sliced summer squash 2 tsp. Pimenton (smoked Spanish paprika) 2
Curried Pear and Squash Soup
Curried Pear and Squash Soup Serves 4-6 Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. 3 delicata squash, roasted, to equal 2 cups 1 small onion, diced 1 medium D’anjou or comice pear, peeled and cut into chunks 2-3 teaspoons