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Easy, Creamy, Vegan Succotash (Fuhrman Friendly)

Sunday, March 09, 2014


Here is the simple recipe:


1 pound bag frozen lima beans
12 oz. bag frozen, organic corn kernels
1 onion, diced
1 pepper of your choice, diced (bell, jalepeno, poblano, whatever you prefer... hey, I cheated even more and use a 4 oz. can of New Mexico green chiles from Trader Joe's!)
1 cup raw cashews
1½ cups water
1 TBS Spike salt-free seasoning


Water sauté the onion and pepper until tender.
Add the lima beans, corn and Spike and stir to combine. Simmer until warm.
Meanwhile blend the cashews with the water in a high-powered blender until smooth.
Add the cashew cream to the veggies and cook over low for just a few more minutes.
Top with some freshly ground black pepper.

Serves 4-6 as a side dish. Makes a hearty and filling main dish, too, if you want to have it with a salad and some rice or quinoa. Enjoy!

To get exact nutrition counts we need to make a SP recipe out of this.....


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