I went to a adorable farmstand on my way over the Hudson River. I spotted a squiggly green I had never seen before– squash runners! I couldn’t resist the challenge of how to prepare them. They turned into a delicious side of greens sauteed with garlic and Braggs along side an open-faced portobello sandwich loaded with local organic produce.
- Bunch of Squash Runners
- Bulb of Garlic
- Portobello Mushrooms
- Bunch of Fresh Dill
- Purple Spring Onion
- Daiya Jalapeno Havarti (vegan cheese)
- Coconut Oil
- Bragg's Aminos Acid (or Soy Sauce)
- Salt and Pepper
Discard the bottom half of the squash runner steams, then roughly chop the greens. Also mince a few cloves of garlic, thinly slice a couple radishes and the avocado, slice block of tofu and a few strips of Daiya cheese.
Heat up two non-stick skillets. In one, heat up coconut oil and the minced garlic. When the garlic starts to get fragrant, put squash runners on one side and the portobello caps on the other side. Alternate adding a dash of Braggs then a splash of water until the bellos start releasing liquid. At that point, lower heat, toss around the squash runners a little bit, cover and let that skillet do it's thang.
Simultaneously, heat up coconut oil in the other skillet and place the slabs of tofu on one side and couple whole spring onions on the other side. When the tofu starts to brown on one side, flip, squirt some Braggs on it and lay the slices of Daiya on top to get melty. Reduce heat and cover.
When skillet one and two seem ready, remove from heat and get out a plate! Layer the portobellos with tofu and Daiya, avocado, radishes and fresh dill. The sauteed squash runners and spring onions are easy enough to serve, put them wherever you want!
Serve immediately, enjoy!
© Nimai\'s Cookbook