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Summer Squash Tacos with Papalo Guacamole

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Summer Squash Tacos with Papalo Guacamole (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Sliced summer squashes and sweet peppers are sauteed with spices and served over warm tortillas topped with a papalo guacamole. This gluten free and vegan main dish is a great way to enjoy summer produce!

Summer Squash Tacos with Papalo Guacamole (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Being an anthropologist in a former life, every time I find a new-to-me fruit or vegetable, I look up its history and uses. So when I received the herb papalo in a recent CSA share, I got to researching! Papaloquelite (or “papalo” for short) is native to Mexico and South America and is mainly used in salsas or as a garnish to tacos and other dishes. In Bolivia, it’s common to see vases of papalo on restaurant tables so that diners may pull off its leaves and season their food. For this recipe, papalo takes the place of cilantro in a quick and easy guacamole that is served atop sweet pepper and summer squash tacos. If papalo isn’t available, feel free to use cilantro instead!

Summer Squash Tacos with Papalo Guacamole (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Summer Squash Tacos with Papalo Guacamole

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  • Author: Courtney West
  • Total Time: 30 minutes
  • Yield: 8–10 servings 1x
  • Diet: Vegan
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Description

Sliced summer squashes and sweet peppers are sauteed with spices and served over warm tortillas topped with a papalo guacamole. This gluten free and vegan main dish is a great way to enjoy summer produce!

Ingredients

Units Scale

for the tacos:

  • 2 tbsp olive or coconut oil
  • 4 small sweet or bell peppers, seeds removed and sliced into strips
  • 4 cups sliced summer squash
  • 1/2 tsp granulated garlic
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 2 tsp apple cider vinegar
  • Salt & pepper to taste
  • 8–10 Tortillas to serve

for the papalo guacamole

  • flesh from 2 large avocados
  • 2 tbsp chopped papalo
  • 2 tbsp minced shallot
  • 2 tsp fresh lemon or lime juice
  • Sea salt to taste

Instructions

To make the filling for the tacos, heat the oil in a large skillet over medium heat. Add the peppers, squash, spices, and a good pinch each of salt and pepper. Once the veggies start to soften, add the apple cider vinegar. Continue to cook, stirring occasionally, until the veggies are tender. If the mixture looks dry at any point as it is cooking, add a splash of water.

To make the guacamole, gently mash all of the ingredients together, then taste and adjust for seasoning. Fill your favorite tortillas with the summer squash and sweet pepper sauté then top with the papalo guacamole. Makes enough for about 8-10 tacos.

Notes

  • If you don’t have access to papalo, you can substitute an equal amount of cilantro in its place.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: main

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Curried Coconut Summer Squash Fritters

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Curried Coconut Summer Squash Fritters (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Grated summer squash is mixed into a simple fritter batter flavored with curry powder and shredded coconut. Top these vegan and gluten free fritters with chopped chives and a dollop of almond milk ricotta if you like!

I hated yellow summer squash as a kid. It actually made me gag on many occasions. I’m not sure what it was about this humble veggie that elicited that sort of dramatic response, but I’ve spent my adult years trying to make up for it! These fritters are the perfect way to enjoy any variety of summer squash that you have lying around whether it’s crookneck, zucchini, eight ball, or patty pan. The combination of curry powder and coconut in these lends some interest while making them taste absolutely delicious. Once the fritters are cooked, you can top them with chopped fresh chives or scallions and a dollop of almond milk ricotta. Or, you could go with a mango or tomato chutney if you like!

Curried Coconut Summer Squash Fritters (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
Curried Coconut Summer Squash Fritters (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This recipe was made with produce from my CSA with local farm Loam Agronomics.

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Curried Coconut Summer Squash Fritters

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  • Author: Courtney West
  • Total Time: 30 minutes
  • Yield: 12–15 fritters 1x
  • Diet: Vegan
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Description

Grated summer squash is mixed into a simple fritter batter flavored with curry powder and shredded coconut. Top these vegan and gluten free fritters with chopped chives and a dollop of almond milk ricotta if you like!

Ingredients

Units Scale
  • 3 tbsp flaxmeal + 6 tbsp hot water (or, 2 large eggs if you eat them)
  • 2 cups grated summer squash
  • Scant 1/2 cup shredded unsweetened coconut
  • 1 tsp curry powder
  • Zest of 1 small lemon
  • Juice of 1/2 a small lemon
  • Sea salt to taste
  • 2 tbsp chopped chives
  • 1/4 cup all-purpose gluten free flour mix (or regular all-purpose flour)
  • Olive oil or coconut oil to cook the fritters
  • almond milk ricotta for serving, optional

Instructions

Mix together the flaxmeal and water in a small bowl and set it aside to thicken. If you are using eggs instead, whisk them together in a small bowl then set it aside.

Add the squash, coconut, curry powder, lemon zest/juice, salt, and chives to a large bowl and mix well with a wooden spoon or spatula. Next, add the flax or egg mixture and the flour. Mix until a thick batter forms. If it seems too watery, add a tablespoon more flour.

Cover the bottom of a skillet with a thin layer of oil, then heat it over medium heat. To make the fritters, place heaping spoonfuls of the batter in the pan, then gently flatten them out with the back of the spoon. You want the fritters no thicker than ¼ of an inch. Cook about 2-3 minutes per side or until deeply golden brown. Continue with the remaining batter. Cool the fritters for at least 5 minutes before eating. Top them with almond milk ricotta if you like.

Makes 12-15 fritters.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: side

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!