When I bought my house, there were lovely bushes and decorative plantings around the pool. Over the decades, those plants reached the end of their natural lives and rather than replace with mere eye candy, I decided to plant edible things. Now, the lush greenery beckons when I’m trying to relax by the pool. Inevitably, my float time causes me to notice the weeds, ripe veggies or that it’s time to water. And swim time becomes gardening time. This time of year, the harvest is continual and bountiful. I am so grateful but a little harassed.
Here’s a quick recipe that came out of this culinary abundance. It’s a complete protein due to the combination of tofu and lentils. Serve with a little whole grain bread for a filling meal. It can be frozen for up to six months in serving sized containers. Enjoy summer flavours for lunch all year round!
Vegan Summer Succotash
In a large, heavy-bottomed pan, like a Dutch oven, heat 2 T olive oil. Add ½ block of finely diced smoked tofu (available in any supermarket) and 1T salt. Stir fry till crisp. Turn down heat a bit to medium/low. Add 1 diced onion. Continue to stir frequently as onion gently browns and starts to smell wonderful. Add 3 cloves crushed garlic and ½ cup red lentils. Stir to coat lentils with oil.
Add 1 – 1.5 cups water and a sprinkling (this is very hot usually, so be cautious) ground chipotle pepper. Stir 30 seconds to smell chili bloom. Add 1 cup diced fresh tomato; 1 cup swiss chard, chopped roughly (other garden greens, like kale or even broccoli leaves, work well), 1/4 cup parsley and ¼ cup oregano. Taste and adjust salt and pepper. Simmer, covered, until lentils are tender. Add other veggies, like 2 cups corn kernels. Squeeze fresh lemon juice over upon serving. Top with parmesan or feta cheese, if desired.
