Vegan MOFO- Day 6

I figured since I taught you how to cook kale southern lady style this week, I could show you what Virginians do with summer squash.

I will apologize in advance for the crappy cell phone picture. Camera cord is still hiding, and I figured crappy picture beats no picture.

Summer squash. Namely yellow squash and zucchini. I whole heartedly believe it is a sin to under cook summer squash. No vegetable preparation irritates me more than a undercooked squash. Blech. AND if you haven't noticed yet, it is the southern way to cook the hell out of everything using as much fat as possible. Now, I don't use my fat, but these are still delicious and velvety.


1 small onion, halved and thinly sliced
5 small zucchini or yellow squash, halved and sliced about 1/4 inch thick*
1-2 Tb margarine (I use EB whipped)
1-2 cloves of minced garlic or garlic powder to taste
1/2 tsp liquid smoke (takes the place of pork fat smokiness)
salt and pepper to taste, heavy on the pepper

Heat the pan to medium heat. Throw in the margarine and onions. Give it a shake, put the lid on and let it go for awhile. Stir or shake every couple of minutes. Once they are starting to caramelize, throw in everything else and put the lid back on. Do that stir or shake thing again. When the squash is almost soft enough, take the lid off to let the excess cook out. When it is done, the squash will be bright but soft and maybe a little caramelized.


*Notice I said small. That giant squash you have growing in your garden might win you a prize at the fair, but it isn't going to taste good. The seeds will be too big and too tough. You would have to scoop them out prior to cooking to make the squash worth your while. Also, if you are growing them yourself make sure they get lots of water. A squash will grow without a ton of water but it will be dry and pointless when you try to cook it.