* 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
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.
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