“Aw they’re just so cute.”
That’s what my mom would say anyway, along with a long list of very reason why animals are not food. Not only is my mother a herbivore, she doesn’t eat animal products either, that means no:
eggs dairy cheeses honey etc.
making her a vegan.
Now I on the other hand, I am a carnivore. I think it started as a teenager spiting her mother who ingrained vegetarianism in to my head and stuck as habit, I prefer my burgers rare. Perhaps if she had not so avidly tried to convert me I may be a vegan today, however this is not the case.
Aside from my juvenile rebellion against my mother I do love me some vegan food. Where others crave chicken soup for a little comfort food, I crave tofu noodle soup. So, in honor of my mother, the recipe today is vegan! This is a really simple, delicious, one pan recipe and I actually prefer it a couple days later when the flavors have really had time to marinate! This is a great dish to make on Sunday and bring to work for lunch. I brought it as a snack to the beach this past summer and it got passed down the line of beach chairs until there wasn’t any left!
This is my recipe for Sweet Corn Succotash (print version), Mumma approved by the way.
Sweet Corn Succotash
3 small zucchini
3 small squash
2 1/2 cups shucked corn kernels (can use frozen corn)
1 1/2 cups edamame
1/2 cup coarsely chopped chives
- Cut zucchini and squash in half lengthwise and saute with EVOO until soft and easily pierced with fork, or you can grill them, set aside in large bowl.
- In the same pan saute corn and edamame with salt and pepper until warm.
- Fold corn and edamame into zucchini mixture.
- Serve warm or cold.