new member intro & recipe

[Guest guest]

Hi everybody!

I just joined. I live in Florida and went vegan the first of this

year. I haven't eaten meat all years but find it hard to eliminate

eggs and dairy ingredients when we're traveling. I do the best I

can.

 

Here's a recipe we love! It's pretty easy to make and has a

nutritional completeness that makes it especially good.

Marilyn

 

 

Squash Spaghetti

 

1 spaghetti squash (3 - 3½ pounds)

10-oz. Package frozen collard greens, thawed

2 T. chopped flat-leaf parsley, for garnish

Sauce:

3 T. extra-virgin olive oil

1 large onion, chopped

1 red bell pepper, cut into 1/4 " strips

1 yellow bell pepper, cut into 1/4 " strips

1 T. minced garlic (more is better)

2 t. dried oregano

1 can (28 oz.) Italian plum tomatoes, chopped, with juice

1 can (6 oz.) tomato paste

1 t. sugar

1 can (15.5 oz.) small white beans

2 cans Contadina Diced, Italian Herb Tomatoes

10 oz. package of frozen collard greens, thawed

salt and pepper, to taste

1. Halve the squash length-wise; discard seeds. Cook, cut-side

down, in a steamer basket in 2 inches of water until tender, about

30 minutes. (Depending on size you may need to fo this in two

batches.) Let cool.

2. Meanwhile, prepare the sauce: Place the oil in a pot over

low heat. Add the onion and peppers; cook, stirring, until

softened, about 15 minutes. Add the garlic and oregano; cook 3

minutes. Add the tomatoes, paste, sugar, beans, salt and pepper.

Bring to a boil, reduce the heat and simmer for 15 minutes.

3. Using a fork, pull the flesh out of the squash (it will form

spaghetti-like strands). Combine squash, collard greens, and sauce

in a large bowl. Sprinkle with parsley and serve immediately.

[Guest guest]

Hi Marilyn. Warm welcome to group. It's great to

have you here. Thanks for the great recipe. They sell fresh and

inexpensive collard greens down here during the summer. Look forward to

trying this. Look forward to hearing from you more here at the group.

 

Shawn

 

On 11/25/05, dogs_to_go wrote:

>

> Hi everybody!

> I just joined. I live in Florida and went vegan the first of this

> year. I haven't eaten meat all years but find it hard to eliminate

> eggs and dairy ingredients when we're traveling. I do the best I

> can.

>

> Here's a recipe we love! It's pretty easy to make and has a

> nutritional completeness that makes it especially good.

> Marilyn

>

>

> Squash Spaghetti

>

> 1 spaghetti squash (3 - 3½ pounds)

> 10-oz. Package frozen collard greens, thawed

> 2 T. chopped flat-leaf parsley, for garnish

> Sauce:

> 3 T. extra-virgin olive oil

> 1 large onion, chopped

> 1 red bell pepper, cut into 1/4 " strips

> 1 yellow bell pepper, cut into 1/4 " strips

> 1 T. minced garlic (more is better)

> 2 t. dried oregano

> 1 can (28 oz.) Italian plum tomatoes, chopped, with juice

> 1 can (6 oz.) tomato paste

> 1 t. sugar

> 1 can (15.5 oz.) small white beans

> 2 cans Contadina Diced, Italian Herb Tomatoes

> 10 oz. package of frozen collard greens, thawed

> salt and pepper, to taste

> 1. Halve the squash length-wise; discard seeds. Cook, cut-side

> down, in a steamer basket in 2 inches of water until tender, about

> 30 minutes. (Depending on size you may need to fo this in two

> batches.) Let cool.

> 2. Meanwhile, prepare the sauce: Place the oil in a pot over

> low heat. Add the onion and peppers; cook, stirring, until

> softened, about 15 minutes. Add the garlic and oregano; cook 3

> minutes. Add the tomatoes, paste, sugar, beans, salt and pepper.

> Bring to a boil, reduce the heat and simmer for 15 minutes.

> 3. Using a fork, pull the flesh out of the squash (it will form

> spaghetti-like strands). Combine squash, collard greens, and sauce

> in a large bowl. Sprinkle with parsley and serve immediately.

>

>

>

>

>

>