Enjoy!

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lentil stuffed summer  squash

IT’S AN EASY WAY TO EAT VEGAN! false

Thank you for this lovely recipe. It was delicious, simple, creative and a fantastic way to make a dent in the endless summer squash supply.

~ Mozy false

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– Put the lentils and vegetable stock in a small saucepan over high heat. Bring to a boil, then simmer until the lentils are just tender. Drain and set aside. – Preheat the oven. false

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– Slice the summer squash in half lengthwise and use a spoon to scoop out the flesh, setting it aside for the filling. Bake until it is just fork tender. false

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– Chop the reserved squash finely. – Heat It’s Vegan over medium-low heat in a deep sided sauté pan. Add the onion, garlic and chopped squash. Cook until the onions are translucent. Add the bell pepper, cooked lentils, sriracha, cumin, coriander, and vinegar, and cook. Season to taste with salt and pepper. false

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– Stuff the squash with the filling. – Bake until the zucchini is fully tender. false

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Make the Avocado Cilantro Sauce: – In the bowl of a food processor, blend the garlic and salt until finely chopped. – Add the avocado, almond milk, cilantro, lime juice and pepper. Blend until smooth. If you feel the sauce is too thick, add a touch more almond milk. false

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– Adjust the seasoning if necessary with salt and pepper. – The sauce can be prepared ahead of time and stored in a tightly sealed container in the refrigerator. false

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Serve: – Garnish with chopped cilantro and serve with the avocado cilantro sauce. false

About

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine... false

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