Edamame Succotash

• Serves 6
• Vegan
• 15 Minutes

 

Green soybeans, called edamame, have a sweet. nutty flavor. Standing in for the traditional lima beans, they offer a great variation on this classic dish. Edamame are available frozen and fresh, in the pod and shelled.

Look for them in large supermarkets, natural-food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you're using frozen edamame, prepare them first according to package directions, omitting any salt, and drain well.

• 2 teaspoons vegetable oil
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped yellow onion
• 2 cloves garlic, minced (2 teaspoons)
• 2 cups fresh or frozen corn kernels
• 1-1/2 cups fresh or frozen shelled edamame
• 3 tablespoons white wine or vegetable stock
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1 Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in corn, edam arne and wine; cook 4 minutes, stirring frequently.

2 Remove skillet from heat. Stir in parsley, basil, salt and pepper. Serve warm.

Per Serving: 140 cal; 8g prot; 5g toral fat (0.5g sat. fat); 18g carb; Omg chol; 200mg sod; 4g fiber; 3g sugars

 

• from:
  Vegetarian Times Fast and Easy
  Great Food You Can Make in Minutes
• by the Editors of Vegetarian Times
• Wiley 2008
• Paper; $19.95
• ISBN-10: 0470085525
• ISBN-13: 978-0-470-08552-3
• Recipe reprinted by permission.

Buy Vegetarian Times Fast and Easy

 

Vegetarian Times Fast and Easy

• Recipes

  • Cheese Beignets
  • Edamame Succotash
  • Tempeh Triangles with Piccata Sauce

 

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• Cookbook Profile Archive

 

This page created June 2008

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