Ingredients

    * Frozen 1 1 / 2 10-ounce packages of peeled edamame (about 3 cups), thawed
    * 1 tablespoon pure olive oil
    * 1 large onion, chopped
    * 1 large zucchini, diced
    * 2 tablespoons chopped garlic
    * 2 teaspoons ground cumin
    * 1 tsp ground coriander
    * 1.8 tsp cayenne pepper, or to taste
    * 1 28-ounce can chopped tomatoes
    * 04.01 cup chopped fresh coriander, mint or
    * 3 tablespoons lemon juice

They were also

    * Edamame Nibbles
    * Edamame Lo My
    * Spicy Tofu Hotpot
    * Warm Quinoa Salad with Edamame & Tarragon
    * Chinese mushrooms and braised tofu
    * Black-Eyed Peas with Greens and Smoked Tofu
    * Herbs & Corn Edamame Succotash
    * Hoisin Beef & Edamame Noodles
    * Seaweed & Tofu Soup

Preparation

   1st Bring a large pot bring water to a boil. Add edamame and cook until soft, 4-5 minutes or according to the instructions on the package. Drain.
   2nd Oil in a large skillet over medium heat. Onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions begin to brown, about 3 minutes more. Garlic, cumin, coriander and cayenne pepper and cook stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil, reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
   3rd Stir in the edamame and cook until heated through, about 2 minutes more. Remove from heat and stir in cilantro (or mint) and lemon juice.

Tips & Hints

    * Tip: Edamame in the natural food-freezer section of supermarkets and natural food stores are found to be sold both in and out of the “pods.” For this recipe you need the shelled edamame. A 10-ounce bag contains about 2 cups of shelled beans.

Nutrition

Per serving: 257 calories, 8 g fat (1 g Sat, 3 g mono), 0 mg cholesterol, 29 g carbohydrates, 0 g added sugar, 15 g protein, 10 g fiber, 520 mg sodium, 304 mg potassium.

Nutrition bonus: Vitamin C (90% daily value), Vitamin A (35% DV), Iron (25% dv).

A carbohydrate serving

Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat