Well, welcome back
okay, this particular
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recipe is one of
our favorites and we are
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gonna go to the
screen and do this squash
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casserole. Okay
it sounds good honey.
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It calls for:
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Okay, squash,
now a lot of people
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may not like squash
this is casserole so,
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but you know squash
is in that family of good
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foods for us to eat
you know, that's right,
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we got the fiber
there and it is really is a
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matter of knowing
how to work an actual
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squash recipe,
okay, almost similar to
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people talk about
same thing, we talk
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about egg plant as
well, we've got some
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egg plant recipes
this is a real good
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one, they came
actually from some
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friends of ours
in Florence we were
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visiting yeah,
doing our program, Killen,
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Alabama, Killen,
Alabama, also his
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wife, yes,
yeah, we doing we were
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visiting, doing a week
end of health out there and
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his wonderful wife and
the pastor fixed us real
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good food everyday.
One of them was this
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squash one. And we have a squash
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recipe in our book,
this was a new one in
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our supplemental
pack alright, now
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I remember, not
only that we have squash
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I have remember
that's our first time
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eating yellow
watermelon. Yes, we had yellow
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watermelon as well,
that was, yeah, it was
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great, it was great.
Now, this recipe starts
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off with using a
soy margarine and you're
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gonna go ahead on
and chop up the rest
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of those onions,
'cause about a cup of
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onions go in there.
I already showed you
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how much we're
gonna have and while
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you're doing that
I'm gonna go ahead on
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and put in this
our margarine and this
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margarine is 2
tbsps and we're gonna also
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add our fructose
and this is 1 tsp of
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fructose and also 1
tsp of the sea salt.
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I am getting fast
with this, you're getting
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better, you getting
better, you're getting
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better, sure, we're
gonna stir this around
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a little bit 'cause
I'm waiting for you to
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give those onions
and you can get those to
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me, and yeah,
they're gonna go in there,
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okay, just go ahead and
put them inside that, alright.
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Put the fructose
and with the rest of the
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onions to that.
Yes, please, alright,
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so we've got those
all going together and if
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you would you
have to get all the
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goodies out, if you
would give me nice a
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spoon right there,
give me a spoon a white
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one right there
please? This one, so we got
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the spoon going,
you know I have passed
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the spoon to
you, I noticed that.
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Yes, okay, then I
am gonna go ahead on
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and put in the rest
of the ingredients which
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is going to be the bread crumbs,
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season bread crumbs
we're also gonna put
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in our whole wheat pastry flour.
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Now, these bread
crumbs that you get
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them already
seasoned I mean you don't have
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to, get them already
seasoned but if there
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is, if you know,
really and truly a lot of
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times I would
make up my own you know
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we have got the
extra bread left,
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laying around the
crust of the bread or
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you know bread
pieces are a day old,
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whatever, okay, you
know I just put them
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inside the oven you
cut them up, put them
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in oven, cut them
up, you know brown
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them on both
sides, put a little bit of
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seasoning inside of
it and you've got own
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bread crumbs, so,
okay, you know either
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way, okay, either
way, and then I am
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gonna go ahead on
now and I am gonna
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put in and this is
a soy margarine a soy
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mayonnaise, I am using, there's
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many in the market
so. Yeah, we're trying to
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of course you
know because we do all
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vegan cooking,
we're gonna go ahead and
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put in, no animal
products, no animal
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products. Nothing
that has a face or a
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mother, hey you
know what I am saying,
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you know what I am
saying, or cousin or
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relative. That means
uncle and aunt, okay.
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I think they got the
idea. I think they did
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too, take those
away from me, how you put
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those down a little
bit lower there and I'm
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gonna go ahead
and just stir this up,
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like I said, it's a
quick recipe easy and it's
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very colorful it
has the color of two
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combinations of the
yellow crookneck and
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a zucchini as
well. And the reason why
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you had the two
colors, just for statics or
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I mean just, no
that's actually how she
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made the recipe
up, oh that's okay,
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you know with the
two combinations, okay.
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And I'm telling
you the thing that's so
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amazing is when
you put in the zucchini
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I am gonna have
you go ahead and slowly
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put the crooked, the
yellow squash for me,
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just go ahead and put it in.
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Okay, okay, and we are
just gonna stir that up
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a little bit there
oh, give me all the
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goodies. Oh! Thank
you, you're welcome.
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And then we're
gonna go ahead from here
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and we're gonna put
in that zucchini, well
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you want to make
sure which you coat
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this squash itself,
you want to coat it and
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then lets go ahead
and put in that zucchini.
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Put in the zucchini,
that went in without,
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without any, trying
to host it in there and
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you know at this
point what we're gonna do
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is gonna take it
and it goes in the oven,
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its gonna go in
the oven, I've got here
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believe it or
not a combination you
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wanna save a little
bit of your bread crumbs
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because you're gonna
mix that with a vegan
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Parmesan alternative
and then you're gonna
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sprinkle that on
top of your casserole.
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So what we're
gonna do it takes 350
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degrees and you're
not gonna cover it you
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actually put it in
the oven for about 30
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minutes and it will
be ready to go so when we
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come back you will see the
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finished product so stay by.
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