Summer Succotash Style Stir Fry

T-minus 2 days until your girl goes on a much needed 2 week family vacation. Yup, that's right: after taking a few years off from posting marginally inspiring recipes on this here blog - I'm gonna take a few weeks off just days after my return. I have no delusions that the internet is going to stop or burn it self down. I doubt anyone will actually notice, or really care. 

Besides, this break is not about needing a break from the resurgence of this blog. It's more about needing a break from work. It's about strengthening my family's bond. Also, it's about eating some dank vegan southern food and embracing my own unimportance when it comes to contributing something new, inspiring, or remotely meaningful to food.  

Also, with only 2 days left until we fly out: it's clean out the fridge time.



super easy
super quick
big flavor
gluten free
oil free
wfpb

This dish is recommended for fans of spring cleaning and peach daylilies. It stars aquafaba, which is literally the most amazing magic ingredient for vegan cooking. Learn more hereServe this stir fry with rice if you feel like it.





1 red onion, thinly sliced
4 zucchini, sliced
2 cups of sugar snap peas
2 ears of fresh sweet corn
1 c cooked chickpeas, aquafaba reserved
1 tbsp liquid aminos
fresh basil leaves
fresh garlic 
red chili flakes, to taste
  1. Heat up about 2 tbsp of aquafaba, the chickpeas cooking liquid, in a big pot. Throw in your onion and saute until the onion is tender. 
  2. Add your zuccs and snaps to the pot party and give them a whirl around. Put a lid on it and let the fresh veggies lightly steam while you do some other shit. 
  3. Shuck the corn and cut it off the cob - the corn is only invited to the party when you feel like invited them - you hold all the power here. When you're just about ready to eat, add that corn and the liquid aminos. Leave the lid off this time so the liquid can cook out.
  4. When the liquid if gone from the pot party, remove everyone from the stovetop and mix in your chickpeas, fresh basil, fresh garlic, and chili flakes to taste. 

Other similar dishes you might like:
Fried Peach Pasta Salad w/fresh mangoes and blueberries
Summer Squash Casserole
Sweet Mango and Spicy Chickpea Salad
Summer Veggie Stack with Creamy Basil Dressing
Late Summer Zucchini Cakes

Up next, vacation is just around the corner I'll probably be over on the gram if you wanna follow my food vacation.


ICYMI, here's my determined return to blogging about semi-interesting foods for your face: Fried Peach Pasta Salad w/fresh mangoes and blueberries

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,

Amber

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