Tuesday, June 23, 2009


The not-so-new Vegan Soul Food by Bryant Terry that I have really enjoyed had a recipe for Succotash Soup. It sounded like a good idea. But, it has been so hot, I decided that a soup was really not going to be fun. I looked through a bunch of recipes at recipezaar and created my own recipe for Succotash. I am very sure that this is not completely authentic. I have eaten Succotash at one local restaurant (if you can call it that). It is made of black beans and corn and definitely has butter and/or cream. I tried a healthier version of Succotash with Frozen Lima Beans instead. I used some fresh herbs from the vegetable garden - both oregano and basil - some of the recipes called for Parsley, but I did not grow any.

There are these noodles with Indian spices that V really likes - They are called 'Maggi Noodles'. Growing up, they were called the 2-minute noodles - it takes 2 minutes to cook. Now that I am more conscious of our eating habits, I realize that the spices in the noodles are probably not the best. But, occasionally (or however often I agree to it) V craves these noodles. The Succotash is probably best as a side dish, but I did not want to make a main dish. So Maggi to the rescue. I had a few indulgent bites of these noodles and then returned to brown rice as the base for my Succotash. The photo has Succotash topped with Maggi Noodles!



1 C Frozen Lima Beans
1 Onion, chopped
1 C Frozen Sweet Corn
1 C Shelled Peas
1 15 oz can Fire-roasted tomatoes
1 Vegan Sausage, chopped
Salt, to taste
Red Pepper Flakes, to taste
1/2 t Sugar
1 T Lemon Juice
2 T Fresh Herbs
1 t Olive Oil

Heat Oil. Saute onions till soft. Add beans, corn, peas and vegan sausage. Cook till vegetables are soft. Add salt, red pepper flakes, tomatoes and cook till flavors meld. Add Sugar and let cook for 2-3 more minutes. Add lemon juice and herbs.

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