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Vegan North American Recipes
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Beans and Squash with Pine Nuts
From: Cecilia Moen

I don't like the squash in the shops because they are often too old to eat raw,
but if you can get a hold of fresh, firm squash (before seeds start forming) it is nice.
Slice it thinly and put it in a salad or eat alone with a nice vinegar/oil dressing. Very yummy!

This recipe turned out real well.
Even though my husband and I both grew up in the south where beans were cooked with salt pork for at least an hour and squash was fried with onions, we both really liked them cooked this way.

Recipe By: Valeria Truitt
Serving Size: 3

  • 1 small yellow squash
  • 1/4 pound string beans -- young and tender
  • 2 tablespoons pine nuts
  • 2 teaspoons sesame oil
Slice the squash on the bias in 1/4" slices.
Cut the larger slices into two pieces on the longer diameter.
Cut the ends off the beans and cut the beans into 2 pieces about 2 1/2" long.
Toast the pine nuts in a heavy frying pan over medium heat, stirring constantly, until golden; set aside.
Put the sesame oil into the hot frying pan.
Add the green beans and stir-fry for about 1 minute; add the squash and stir-fry until crisp-tender.
Put into serving dish and top with the pine nuts.