A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Sunday, November 14, 2010
Vegan MoFo Day 14: Barbeque Limas
I've never been a lima hater, but I have had a lot of poorly prepared, mealy, flavorless limas. The Rosicrucian Fellowship's New Age Vegetarian Cookbook (1968) can fix your lima problems. The recipe required only the slightest veganization, and is pictured above with okra patties (recipe coming tomorrow).
Chop one small onion, and fry in 2 T olive oil until it starts to caramelize. (Next time, I'm adding a chopped jalapeno to the pan, too.) Mix with the following:
14 oz frozen limas (right out of the bag - no need to thaw) 8 oz tomato sauce 1 t prepared horseradish 1 t vegan Worcestershire sauce
(Next time, I will probably add 1 t brown sugar - or molasses or sorghum - and a few drops of liquid smoke.)
Pour everything into a casserole, dot the top with bits of vegan margarine (if you want), and bake uncovered at 325 F for 45 minutes to 1 hour, until it looks done.