|2 servings||calories per servings 610||protein serving 16 g||carbs per serving 79 g||total fat per serving 27 g|
Inspired by a classic Southern succotash, this dish is more than the sum of the parts... although these parts - fresh corn, green butter beans, plump tomatoes, and tender okra - do hold their own beautifully. A traditional succotash is flavored with a bit of smoked pork, like spicy tasso or bacon, but our vegan version gets its heat and savory flavor from liquid aminos and Beautiful Briny Sea’s Campfire salt, which is a blend of chili flakes, cumin, sumac and smoked sea salt. It’s served over a bed of grits, which are made creamy with the help of plant-based vegan mayonnaise.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||15 g|
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon Campfire salt.
• When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
MISE EN PLACE
• Cut okra into bite-size pieces.
• Cut onion whites into 1-inch pieces. Finely chop onion greens.
• Dice tomato.
• Peel and chop garlic.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Place a deep skillet or sauce pot over medium heat. Add 1 tablespoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until whites begin to become translucent, 2-3 minutes.
• Add garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add okra, corn, butter beans, 3/4 cup water and 1/4 teaspoon Campfire salt. Cook, stirring, until mixture simmers.
• Cover, and simmer until beans just start to become tender, 6-7 minutes.
Stir in tomato, aminos and vinegar. Taste and adjust seasoning as desired with Campfire salt.
• Stir vegan mayonnaise into grits. Adjust consistency as desired with a little hot water.
• Taste and adjust seasoning as desired with Campfire salt.
• Divide vegetables between 2 bowls. Garnish with onion greens.
• Serve with grits, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...