Comments on: Vegetarian Succotash

By: Kate

Kate — Mon, 14 Dec 2020 12:21:12 +0000

In reply to Don. Hi Don! Thank you for your detailed review and comment. I'm excited you loved it and both you and your girlfriend can enjoy it!

By: Don

Don — Fri, 11 Dec 2020 19:56:03 +0000

I grew up eating succotash as part of our usually rotation of meals, probably once every 2 weeks or so. My brother and I were excited by the Native American connection. Pretty sure it was canned or frozen corn and lima beans boiled in a saucepan, drained, probably with butter, salt and pepper.

I started eating it more often when I became a vegetarian in my mid-teens, inspired by the amino acid combining breakthrough book: Diet for a Small Planet – great book for theory, but get your recipes from Kate. My version was just steamed corn and lima with some olive oil, salt and pepper.

This recipe is MUCH MORE DELICIOUS. Having made it once, my only issue is the limas – I used frozen. I thawed them as directed and tasted one. It seemed clear that just the two minute heat up would leave them too tough and starchy. I steamed them for 10 minutes and they were still a little starchy. I’ll try 15 minutes next time.

While researching Cooking Lima Beans, every source said they must be cooked for 10-15 minutes to break down the cyanide they contain. Aside from potential toxity, has anyone prepared the lima beans as described in the recipe and been happy with them?

I’m a vegetarian, my girlfriend has Celiac. Half of our meals come from this site!

★★★★★

By: Andrew

Andrew — Sun, 22 Nov 2020 03:14:11 +0000

Great recipe! Balanced and flavorful. I paired it with jalepeno corn bread, and it was a wonderful combination. My wife is native american and loved it. Thank you for posting this!

By: Kate

Kate — Mon, 19 Oct 2020 10:58:05 +0000

In reply to Dani. You're welcome! I'm glad you loved it, Dani.

By: Dani

Dani — Sun, 18 Oct 2020 22:51:30 +0000

Oh. My. Gosh. I was literally searching for a healthier version of our Thanksgiving “creamy corn with jalapeno” recipe and THIS IS IT. I love trying your recipes because they are always so well thought out and delicious. Thank you!

★★★★★

By: Kate

Kate — Wed, 30 Sep 2020 19:32:55 +0000

In reply to Alan Murdoch. Hi Alan! If you are doing a vegetarian burger, I would recommend a simple side salad or a fruit salad potentially. I find this filling and adding a vegetarian burger would make it a complete meal.

By: Alan Murdoch

Alan Murdoch — Wed, 30 Sep 2020 17:51:28 +0000

Just made the veganised version of this alongside a Beyond Meat burger. Have never ever tried Succotash before but this is a taste sensation. Will definitely be making this again.

What else would you serve this along side?

★★★★★

By: Jenna Fabino

Jenna Fabino — Tue, 29 Sep 2020 05:13:01 +0000

Great recipe, thank you for posting this! Delicious and easy. I used frozen corn and lima beans. I was worried it wouldn’t have enough flavor, but all the natural veggie flavors were on display – plus, butter makes everything better. Good work!

★★★★★

By: Kate

Kate — Mon, 28 Sep 2020 11:25:42 +0000

In reply to Jeanine. I'm sorry to hear it's not a fun decision, but glad to know you are excited about my blog. I know you will find a lot of delicious food you should be able to enjoy!

By: Jeanine

Jeanine — Sun, 27 Sep 2020 00:19:01 +0000

Your blog is keeping me alive, thank you! Last month my doctor asked me to cut out gluten and dairy for a while (I am NOT excited about it), so every weekend now, when it’s time to figure out my grocery list and meal prepping recipes, I just go straight to your site and can easily find enough options to get me through the week ahead. Looking forward to trying this one next.