(WTNH)– Owner and Executive Chef Mary Lawrence shows us home to cook easy peasy vegan “work day meals” like Edamame Succotash.
She talks seasonal recipes in her new cookbook, “Easy Peasy Vegan Eats.” She also explains how to transition to a healthy, plant-based diet and quick and easy work night meals.
Chef Lawrence is executive chef and owner of Well on Wheels, Connecticut’s premier vegan personal chef service. She is a frequent guest on radio and TV, including WNPR’s “The Colin McEnroe Show” and WTNH-TV’s “CT Style.” She has a certificate in plant-based nutrition from the T. Colin Campbell Foundation at eCornell University and has taught at the Connecticut Culinary Institute and numerous programs and conferences throughout New England. Her recipes have been included in The Best of Vegan Cooking (2009) by Priscilla Feral and VegCooking.com. She is a writer and food blogger, and her culinary creations can be followed on the blog, The Traveling Vegan Chef (http://wellonwheels.blogspot.com). Her new cookbook, Easy Peasy Vegan Eats (2014) is a guide for busy people making the vegan transition.
October 2 – Easy Peasy Vegan Cooking Demo, Case Memorial Library, Orange, CT
October 9 – Healthy Cooking in a Hurry, West Hartford Adult Education
October 22 – Cooking for People with Food Allergies, Edith Wheeler Library, Monroe, CT
For more information, go to www.wellonwheels.com.
EDAMAME SUCCOTASH RECIPE:
This is a colorful late summer dish to make when corn and tomatoes are in season and they’re sweet and delicious. It’s quick and easy to make, so it’s a perfect “work night” meal to prepare in no time. If you’re not a fan of cherry tomatoes, substitute diced red pepper for a pop of color. Serve on top of rice noodles or with oven roasted potatoes. This also makes a great protein packed cold salad for lunch the next day.
Ingredients (serves 2-4)
1-2 Tbl olive oil
1/2 cup red onion, diced
1 Tbl garlic, minced
1/2 cup carrot, diced
1 cup frozen or fresh corn, thawed
1 cup frozen shelled edamame, thawed
1 Tbl corn starch
1 cup vanilla rice milk
1-2 Tbl nutritional yeast
1 Tbl Dijon mustard
1/2 tsp sea salt
1 cup cherry tomatoes, sliced in half
1 Tbl chopped fresh parsley
1-2 tsp fresh lemon juice
In a skillet, sauté red onion and carrot in olive oil on medium heat for several minutes, or until soft. Add garlic, fresh corn, and edamame and sauté several minutes more. In a cup, stir corn starch together with rice milk until dissolved. Gradually add to vegetable mixture and stir until sauce thickens. Stir in nutritional yeast, Dijon mustard, and sea salt. Add cherry tomatoes and fresh parsley and let cook about a minute. Lower heat and add fresh lemon juice