Recipes

Photo credit: Julie Siegel

Vegetable Medley with Edamame
6 Servings

1 (16 oz. pkg) frozen shelled Edamame
2 tsp. olive oil
1/8 tsp. crushed red pepper (optional)
1 Tbsp. dried minced garlic
1 medium red onion, chopped
1/4 cup red bell pepper, cut into 1 1/2 strips
3 medium Yellow Finn or Yukon Gold potatoes, cubed with skin
2 cups baby cut carrots, sliced lengthwise
2 baby portobellos, diced (about 1 1/2 cups)
2 medium, fresh tomatoes, diced
1/2 cup dry vermouth
2 Tbsp. Tamari
2 tsp. dried chives
1 tsp. dried thyme

Bring 4 quarts of salted water to a boil and add frozen Edamame. Cook 5 minutes and set aside to drain. In an electric frying pan ordutch oven, heat oil, crushed pepper and garlic, over medium high heat, 1 minute. Add onion and bell pepper, cook 2 minutes and add cubed potatoes and carrots. Cook mixture, stirring frequently until crisp tender, about 8 to 10 minutes. Add Edamame, mushrooms, and tomatoes. Reduce heat to medium low and cook 5 minutes. Add vermouth and remaining ingredients and simmer vegetables 5 minutes, or until ready to serve.

Enlightened Medley with Edamame
Nutrition Analysis: per 2 cup serving
Calories 228 Protein 12g, Carb 28.g, Fiber 6g, Fat 7 g, Chol. 0 mg, Calcium 65 mg, Sodium 566 mg
Calories from Protein: 21%
Calories from Carb: 50%
Calories from Fat: 29%

Traditional Medley
Nutrition Analysis: per 2 cup serving
Calories 367, Protein 13 g, Carb 25.g, Fiber 4g, Fat 25 g, Chol. 49mg, Calcium 48 mg, Sodium 601 mg
Calories from Protein: 14%
Calories from Carb: 26%
Calories from Fat: 60%