Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking (Roost Books, 2018), by Anya Kassoff, shows you how to create delicious recipes using fresh seasonal produce. You can use everyday ingredients by following practical preparations with a modern twist. By following template-style recipes, you can create easy and affordable meals for any part of the day. The following excerpt is from Chapter 8, “Just Veggies.”
I thought I knew everything about the possibilities of cooking squash, until I tried this stovetop method of flashing thin rings of delicata squash in a pan, then glazing them in a thick, garlicky sauce of honey, miso, vinegar and tamari. The result amaze s me every time with the abundance of various flavors, from umami, to sour, to sweet. It is worth seeking out delicata squash for recipe, as its skin is soft enough to eat, and its shape makes for those ornate, perfectly portioned rings.
• 1/2 tablespoon brown rice vinegar or lime juice
• 1-1/2 tablespoon lime juice –divided
• 1 teaspoon chili sauce, such as sriracha
• 1-1/2 tablespoon tamari or shoyu soy sauce
• 1 tablespoon white sweet miso paste
• 1/2 tablespoon honey
• 2 tablespoons neutral coconut oil - divided
• 1 medium delicata squash - seeded and sliced into 3/8-inch rings
• 1 teaspoon sesame oil
• 3 large garlic cloves - thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon finely chopped basil or green onion –optional
1. Combine brown rice vinegar, 1 tablespoon lime juice, sriracha and tamari in a small bowl, set
2. Combine miso paste, honey and remaining 1/2 tablespoon lime juice in another small bowl.
Mix until smooth and set aside.
3. Prepare a large plate or other surface covered with a paper towel to place fried squash onto. In a large frying pan, warm 1 tablespoon coconut oil over medium heat. Add delicata squash in a single layer and cook for about 3 minutes, until golden. Flip squash pieces and cook on the other side for about 2 minutes, until golden. Remove onto the paper towel. Add remaining 1 tablespoon coconut oil to the pan and repeat the process with the remaining squash.
4. Lower heat to low and add sesame oil to the pan. Add garlic and sauté for 30 seconds.
5. Add brown rice vinegar mixture to the pan and increase heat
to achieve a strong boil. Reduce for 1-2 minutes until sauce thickens and become syrupy. Remove from heat.
6. Add miso mixture to the pan, stir in until smooth. Add squash, gently toss to coat each piece with the glaze. Transfer onto a platter, sprinkle with sesame seeds and basil/green onion. Serve right away with rice or any other grain of choice.
by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova.
Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.