Recipe: Edamame Succotash

the appetizer:

The Editors of the Vegetarian Times bring you their favorites in Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes, including recipes for Cheese Beignets; Edamame Succotash; and Tempeh Triangles with Piccata Sauce.

Cookbook

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