Thursday, June 24, 2010

The Kind Diet, Summertime Succotash, and Red Lentils!

     So I have been a vegan since June 1st of this year and a vegetarian for 11 years.  I never liked meat and when I was 14 years old, I decided to stop eating it because I just couldn't stand the taste of it...idk what it was but there was this taste in meat that would not be covered with any type/amount of spices.  I never really cared for milk, either.  A few months ago, I found out that Alicia Silverstone (a vegan) had written a book called The Kind Diet.  I was so intrigued because I always wondered how to be a healthy vegan (since I thought it would be so hard to replace important nutrients with a plant-based diet...not true btw)....  I read the book and it was incredible!  There is so much information that will leave you shocked and wanting to read more.  She has taught me so much about food and health, and it all leads to the conclusion that one can achieve their most optimal health by eating REAL FOOD, that is, whole foods that are not processed.  This can without a doubt be achieved with a plant-based diet.  She has opened my eyes to so many yummy foods that I am truly enjoying.  Today, I will be sharing a side dish recipe that I found in Alicia's is called Summertime Succotash.  I will also be sharing my red lentil recipe with garbanzos.

Alicia's Summertime Succotash: (with a few minor changes)

1 tbsp Earth Balance "butter"
1 tsp olive oil
1 small red onion, diced
2 garlics, minced
fresh fava beans, peeled....about 1 and 1/2 cups
4 ears of corn (cooked and corn kernels shaved)
1-2 cups of sweet orange and red cherry tomatoes
3 tbsps of chopped fresh parsley
2 tbsps of chopped fresh basil
The recipe calls for balsamic vinegar, but I didn't use any.

     Saute the onions and garlic with the butter and oil until translucent.  Add the fava beans (aka lima beans) to the pan and saute for about 5 minutes.  Add the corn and tomatoes, only for a don't want the tomatoes to release their juices.  Stir in the herbs after you have removed it from the heat. 
     When possible, it is best to use fresh tastes soooo much better...but of course when one is in a hurry definitely use frozen.

Red Lentils with Garbanzos:

1/2 yellow onion, cubed
2 garlic cloves
2 cups of red lentils
1 cup of cooked garbanzos
1 red pepper, diced
1/2 yellow pepper, diced
3 small carrots, diced
salt to taste

Bring approximately 3 cups of water to a boil.  Add red lentils, onion, garlic, and salt.  Let it cook until soft.  The longer you cook it, the more they become smashed.  A few minutes before the lentils are done (5 - 10 minutes before)...stir in the diced veggies and garbanzos.  I originally hadn't planned on using garbanzos..but we had some left over in the fridge.  Garbanzos gave it some extra texture!!

Serve the lentils and succotash with a side salad ( I grated some carrots and radishes, thinly sliced onions, and a green-small-leafed plant called verdolaga that we had growing in our garden).  I don't know what it is called in English...sorry!  I tried searching for it online... it is often eaten in Bolivia.
Now for the garnish, I sliced (making sure not to slice all the way to the bottom) a bigger red cherry tomato and then a smaller one.  Place some parsley on top and you are all done!

Steam some artichokes to serve as scoopers for the food, too :)

  ♥ faby


  1. This looks amazing, you are inspiring me to want to cook...keep it up!

  2. Thanks Christina! You should definitely cook ;) its fun!!