Edamame and Roasted Corn Succotash
This week's recipe comes from guest contributor, Susan Verde. She says, 'My wonderful yoga teacher, friend and plant-based chef, Alex Burst (@burst.alex), gave me this recipe. We made it together in my kitchen for lunch. It was a wonderful process of collaboration and attention and a bright spot in the midst of the pandemic. We ate outside under the sun and savoured every bite.'
Ingredients
- 2 cups fresh or frozen corn
- 3 cups shelled edamame
- 3 tablespoons olive oil
- 1 medium shallot, diced
- 2 medium red bell peppers, diced
- 1⁄2 medium onion, diced
- 4 tablespoons rice vinegar
- 2 limes, juiced
- 1⁄2 bunch coriander, roughly chopped
- salt and pepper to taste
Directions
- Step 1 Roast the corn at 200 degrees Celsius for 10 mins. Remove from the oven and set aside
- Step 2 While the corn is roasting, boil 1 litre of water in a large saucepan. Add the edamame and cook for 5-7 minute. Strain and set aside.
- Step 3 Heat the olive oil in a large skillet over medium heat. Add the shallots, bell pepper and onion, stirring until soft. Add the corn and edamame and cook for another 5 minutes, continuing to stir.
- Step 4 Remove from the heat. Add the vinegar and lime juice and season. Transfer to a big beautiful bowl and when it’s cooled down add the coriander. Toss and serve immediately.
Relationships are important for our physical and mental well being. While social distancing has made it more difficult to see friends, it’s crucial to maintain these connections. Schedule regular calls and make sure you are really present during these conversations. At home, try making meals together. Rather than seeing food as functional, use the cooking experience to create connection. The Mental Health Foundation has put together a useful guide for nurturing our relationships during the pandemic.
