Ingredients:

  • 1 lb bag frozen baby lima beans
  • 8 cherry tomatoes, quartered
  • 1 zuchinni, sliced thin
  • 2 cups corn (canned, frozen, fresh, whatever)
  • 1 onion, minced
  • a head of garlic
  • a few BIG dashes of tobasco sauce
  • a few more big dashes of vegan Worcestershire sauce (the kind without fermented anchovies)
  • 2 tablespoon soy non-hydrogenated vegan margarine
  • salt and pepper

Directions:

Put the beans in a saucepan and cover with water by an inch. Bring to a boil and simmer for 15 minutes. Meanwhile mince the onion and 5 cloves of the garlic. Take the rest of it, separate it into cloves, coat the cloves with oil (this doesn’t add fat to the recipe as you pull the cloves out of their ‘skin’ before you put them into the pan– it just keeps it from burning) and stick them in a 450 degree oven to roast for ten minutes. During the last five, melt the margerine in your biggest saute pan or wok, and throw everything in. When you take the garlic out of the oven (be careful!) squeeze it into the pan. Give it a few quick stirs, and serve. You can also add whatever other veggies you like. It’s really versatile. I like it over pasta or rice.

Serves: 4