Kathy

There was one yellow squash ready to be picked in our garden today.  I had already bought one yellow and one zucchini squash in the grocery store for the pasta sauce today, but since one of our squashes was ready I threw that in the sauce.  I grilled the veggies for a nice smoky flavor.

There was also basil ready so that went into the sauce as well.  I am growing Genovese Basil, which has a very good flavor with a little sweetness.  I added a handful to the sauce which equals about a 1/4 of a cup.  A lot of times when I make sauce for pasta, I do not measure items.  It is more like a pinch of this and a handful of that.

For lunch, I made a sandwich with my version of eggless salad.  I like adding mashed avocado instead of a lot of mayonnaise.  The avocado gives it moisture which is what I would usually use the mayonnaise for.  So instead of adding a few tablespoons of mayonnaise, I just added one tablespoon along with half of a mashed avocado.

Pasta Sauce

1/4 cup olive oil

1 yellow squash, grilled and then chopped

1 zucchini squash, grilled and then chopped

1 can 15 oz peeled whole tomatoes, crushed

1 tablespoon garlic, minced

1/4 cup basil, chopped

salt and pepper to taste

Cut yellow squash and zucchini in half.  Brush with olive oil and season with salt and pepper.  Place on grill and cook for 5 minutes on each side.  Remove to a plate and set aside.

In a large saucepan, heat olive oil over medium heat.  Add garlic and cook until fragrant. Add tomatoes.  Reduce heat to medium low and simmer, breaking up tomatoes with the back of a spoon until crushed.  Continue to simmer until thickened.  Add water if necessary if sauce is too thick.

Slice the grilled vegetables and add to the sauce.  Add basil and salt and pepper to taste.  Add sauce to your favorite cooked pasta and serve.

Eggless Egg Salad

1/2 of a 16oz container of firm tofu, rinsed, drained and pressed for 30 minutes, crumbled

1/2 of an avocado, mashed

1/2 stalk of celery, chopped

2 tablespoons onion, chopped

1 tablespoon dill pickle relish

1 tablespoon vegan mayonnaise

salt and pepper to taste

In a medium bowl combined all ingredients.  Chill for 3o minutes or longer.  Serve on bread or a pita with lettuce and tomato.

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