Mar 09, 2014
Easy, Creamy, Vegan Succotash
Because of its relatively inexpensive ingredients, succotash was a popular dish during the Great Depression. The native Americans in the eastern woodlands were the first to prepare it.
Here is the simple recipe:
- 1 pound bag frozen lima beans
- 12 oz. bag frozen, organic corn kernels
- 1 onion, diced
- 1 pepper of your choice, diced (bell, jalepeno, poblano, whatever you prefer… hey, I cheated even more and use a 4 oz. can of New Mexico green chiles from Trader Joe’s!)
- 1 cup raw cashews
- 1½ cups water
- 1 TBS Spike salt-free seasoning
- Water sauté the onion and pepper until tender.
- Add the lima beans, corn and Spike and stir to combine. Simmer until warm.
- Meanwhile blend the cashews with the water in a high-powered blender until smooth.
- Add the cashew cream to the veggies and cook over low for just a few more minutes.
- Top with some freshly ground black pepper.
- Told you it was easy!
Serves 4-6 as a side dish. Makes a hearty and filling main dish, too, if you want to have it with a salad and some rice or quinoa. Enjoy!