Squashy, creamy, yummy!!

 

Summer abundance in a casserole!!

 

 

 

 

This was my first recipe conversion so I was a bit nervous, but by the family's reaction it was a success.

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 tsp salt
1 1/2 tsp ener-g egg replacer (mixed w/ 2 tbsp warm water)
1/2 cup veganaise*
2 tsp sugar
pepper to taste
1/4 shredded Daiya*
2 tbsp crushed corn flakes
1 1/2 tsp earth balance, melted

In a small saucepan, combine squash, onion and 1/4 tsp salt.  Cover with water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp-tender.  Drain.  In a bowl, beat the egg replacer, veganaise, sugar, pepper and remaining salt until blended.  Stir in cheese and squash mixture.  Transfer to a greased 2-cup baking dsh.  Toss the cornflakes and butter; sprinkle over top.  Bake, unocvered at 350 for 25-30 minutes or until golden brown and bubble.  (Yields 2 servings)


*I have mentioned in my posts about substitutions and not expecting them to be an exact stand in.  However in the case of Veganaise that is soooo not the case it tastes JUST like mayo.  You can sub it any recipe:  salad, sandwhich etc. and you will never notice a difference.

*Daiya in this recipe mixed with the mayo is so creamy and cheesy that you won't miss the real cheese, I promise!!  Daiya is one of those substitutes that doesn't stack up if you are expecting a cheese flavor on it's own.  But when it is cooked into sauces, soups, casseroles etc. it REALLY works.