For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Pattypan Squash Stuffed with Corn
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Dinner: 080 |
Pattypan Squash Stuffed with Corn |
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Dinner
Go for this cooking adventure of baking a uncommon squash found often at farmers markets. It makes
a light summer dinner that tastes unexpectedly great! |
Served
This elegant and great tasting dish is worth the cooking adventure. The sweet onion and corn stuffing with it’s the light “custard” made from tofu sweet cream are complemented by the mild squash flesh of the shell. |
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Community Supported Agriculture |
Get in Advance: 1 cup of tofu sweet cream 7 oz Nasoya Lite Firm Tofu 3 tablespoons of confectioners’ sugar ½ cup of nonfat soy milk 1 teaspoon vanilla extract Kernels cut from 2 ears corn ½ onion, finely chopped 1 bunch parsley, chopped, some reserved Several pattypan squash, yellow and/or green, cut open horizontally, seeds removed, flesh scooped out leaving a ¼ inch wall, pulp minced 1/2 cup low-fat no-salt vegetable broth 2 tablespoons of nutritional yeast ½ of a quarter teaspoon black pepper ½ green pepper, chopped for filling of yellow pattypan squash if used ½ red pepper, chopped for filling of green pattypan squash if used Have On Hand: crisp bread, provide spoon for scooping out the baked squash. |
Ingredients
Workplace Ready to
prepare the vegetables
Ready to prepare the tofu sweet cream
Blending tofu sweet cream ingredients
Finished “sweet cream”
Chopped vegetables
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Recipe (Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from nytimes,com/2011/31/health): For 2 Portions or more. Prep time 2 hours. Preparing the Tofu
Sweet Cream Blend 7 oz Nasoya Lite Firm Tofu 3 tablespoons of confectioners’ sugar 1/2 tablespoon of nonfat soy milk 1 teaspoon Vanilla Extract Adjust viscosity with nonfat soy milk to light creamy flow before and after settling in fridge for 45-60 min. Prepare the Vegetables Chop ½ onion Chop ½ bunch of parsley Chop ¼ - ½ each of green and red pepper, depending on sizes of pattypan squash Cut kernels from corn cobs Open pattypan squashes by cutting caps off horizontally, remove seeds, scope flesh out leaving a ¼ inch wall Mince squash pulp Preheat oven to 350 degree F. Prepare Filling Braise the onions, 4-5 min Turn down heat and de-caramelize with ½ cup vegetable broth Add squash pulp, stir and cook for 5 min Add corn and cook for 5 min Stir in parsley, yeast and ½ of a quarter teaspoon ground black pepper Add peppers Optional: Split filling in pan in proportion to yellow and green squash volume and mix in green bell pepper for yellow squash filling, and red bell pepper or green squash filling. Adjust settled sweet tofu cream fluidity with nonfat soy milk to light creamy Bake Pattypan
Squash If several hollow squash shells are used place them tightly in baking pan Fill squash shells stepwise alternatingly with stuffing and with sweet cream so that the entire shell gets densely packed. Slightly mound the stuffing. If necessary pour additional sweet tofu cream into the stuffed shells in order to fill them completely. Add ¼ inch of water to dish Cover with aluminum foil Bake at 350 degree F for 60 min Serve Serve hot, garnished with chopped parsley Provide crisp bread |
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Cutting kernals from corn ears
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Collected corn cernals
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Opening the pattypan squash
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Hollowing the squash bulbs
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Minzing the removed sqash pulp
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Ingredients for the stuffing
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Braising onions in dry heated pan
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De-glazed the pan with vegetable broth
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Added squash pulp
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Added corn kernals
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Adding parsely, pepper and nutritional yeast
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Cooked stuffing prepared
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Optional “garnishing” of stuffing
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Shells filled with stuffing and sweet cream
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Squash ready for baking
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Prepared
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One squash was enough for one meal. The other held well in the fridge
and was served heated up the next day.
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Dinner
The baked tofu cream
tasted great having an astonishing “chicken” flavor. |
Served
Served the next
day the stuffed squash was to me as enjoyable as the previous day. |
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If you never cooked a pattypan squash you really should give it a try when fresh sweet corn also is available. This was a big squash that easily could have provided two portions. But it tasted so delicious that I was finishing the whole thing in one sitting. The shell was so tender that it could have been eaten with its skin. |
Ingredients: a big pattypan
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All the stuffing fitted into this squash
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Squash filled with sweet tofu cream is ready for
baking
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Served
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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