Last week when I was at Sam’s club, this magazine From Garden to Plate caught my eye, probably because of the color on the cover – turquoise is my favorite color!
This magazine is “both a resource for creating an organic, edible garden as well as a cookbook for making the most of the harvest.” I don’t have a garden. While I love the idea of fresh organic produce, since I killed some cactus recently – it’s probably a horrible idea. I’m aware of my skills and time constraints. However, these recipes had tons veggies and perfect for summer! I felt like I didn’t have to tweak them too much to make them vegan or gluten-free! I’ve made three recipes so far and they are delicious and easy!
For this Summer Squash and Edamame Salad, you just chop….
Sauté…
and voilà!
This Summer Squash and Edamame Salad is vegan, gluten-free and a perfect bbq or picnic dish.
Credit: Country LivingThis recipe called for butter, but I changed it to make it vegan by preparing it with olive oil. It also called for thinly slice red onion, and I chopped it.
Ingredients
Directions