Friday, December 27, 2013

Alyce's Succotash

I've loved lima beans for as long as I can remember, so succotash is a natural, and now that I'm a vegan it's become one of our regular, and favorite, main dishes.

I use only organic corn because it's the only way I know to make sure I'm not using Monsanto-produced corn, and I'd rather not support a company that appears bent on owning the world's food supply.

Paul likes succotash saltier than I do, so he adds a spray of Braggs Aminos.

Makes between 6 and 7 cups, to serve about 6 people as a main dish depending on their appetite and what's served on the side. I usually serve with a salad or cooked greens, a slice of bread, and fruit for dessert.

Alyce's Succotash

2 bags frozen lima beans (baby lima, or Fordhooks, each bag 16 or 20 ounces, 6-7 cups total)
2 cups frozen corn
2 to 2-1/2 cups chopped sweet (Vidalia) onions
3-4 cloves garlic, pressed
2 tbsp olive oil
1-1/2 tsp salt, or to taste
1/4 tsp ground black pepper, or to taste
1/3 cup Earth Balance margarine

In a large saucepan, bring 2-1/4 cups water to boil. Add lima beans, return to boil, reduce heat, and cook 7 minutes (for baby limas) or 5 minutes (for Fordhook). Add corn, increase heat to return to boil, then reduce heat and cook another 5 minutes, or until corn and lima beans are done. Don't attempt to boil the liquid away, it will result in overcooking. Drain, reserving the liquid if you wish to use it for stock. If using a colander to drain, return to the pan so it stays hot.

While the limas and corn are cooking, saute chopped onions in olive oil 5-7 minutes. Add pressed garlic, reduce to very low heat, and continue sauteing until garlic and onion are very soft, another 5-10 minutes.

Fold the saute mixture into the bean-corn mixture, add salt and pepper, and stir well. Add margarine, cover, and let margarine melt. Stir well, and serve hot.

Sunday, December 1, 2013

Macaroni Squash Coconut Casserole with Pears and Pecans

I can see that I want to have a food blog, I'm going to need better pictures.

Macaroni Squash Coconut Casserole
Revised from a recipe at, which was good but went in a different direction and the spices didn't seem to quite fit.

I made this for our Thanksgiving gathering of 10, and it was a big hit. I expect to use light coconut milk next time and hope it won't affect the overall yumminess too much.

- 12 oz elbow macaroni
- 1/4 cup Earth Balance margarine
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 pounds butternut squash, peeled and cut into 1" cubes
- 1 15-oz can coconut milk
- 1-1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup dried pears, diced

- 1/2 cup bread crumbs
- 1 tbsp (packed) brown sugar
- 1/2 cup roasted salted pecans, chopped

Boil macaroni in salted water for 7-8 minutes, until just firm, do not overcook. Rinse in cold water, drain well, and set aside.

Meanwhile, saute onion in margarine until soft, 5-7 minutes. Add garlic and saute 1 minute more. Add squash, coconut milk, salt and pepper, and bring to a boil. Cover, reduce heat to medium low, and simmer until squash is tender, about 20 minutes.

Add cooked, drained macaroni and dried pears, and stir well. Pour into oiled 9" x 13" casserole dish, or two oiled 8" or 9" casserole dishes. Combine bread crumbs with brown sugar and pecans, and sprinkle mixture over top. Bake until just golden brown, 25-30 minutes.

Small shells work fine, too, if you don't have macaroni. If you've got raw pecans, saute them for 5-10 minutes in a little margarine and salt until they start to darken, then drain on a paper towel before chopping.