Edamame Rice Salad
Veg-EZ Video e-Cookbook
•
2m 41s
Serves 6
1 T. cumin seeds, lightly toasted
4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
2 c. corn kernels, fresh or frozen
2 c. cooked, shelled edamame beans
3/4 c. coarsely chopped cilantro
1 large sweet red pepper, diced
1 can green chiles
1/2 c. chopped scallions
2 T. olive oil
Juice of 2 large lemons
Dry roast cumin in a small cast iron pan until they release their aroma, then crush them in a mortar and pestle. Set aside.
In a bowl, combine rice, corn, beans, cumin, cilantro, diced pepper, chiles, and scallions and mix well to combine. If needed add additional lemon juice and salt to taste.
Chill for about 1 hour prior to serving. This salad is a wonderful accompaniment to such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.
Up Next in Veg-EZ Video e-Cookbook
-
Baked Seasoned Tofu
Serves 4
l pound firm or extra-firm tofu
¼ cup soy sauce
¼ cup organic cider vinegar
1 tablespoon vegetable or olive oil
3 tablespoons agave or maple syrup
1 tablespoon crushed cumin
1. Drain, wrap and press the block of tofu in a clean dishtowel. When the tofu feels dry to the t... -
Apple Crumble
1 1/4 cup all purpose flour
3/4 cup Sugar
1 t. salt
1/8 teaspoon cardamom
5 oz Earth Balance
3/4 cup sliced almonds or hazelnuts
4 cups fruit (apples, rhubarb, blueberries)Preheat Oven to 400
Grease a 3 quart baking dish
Mix Flour, sugar, salt and cardamom in a bowl. Cut in Earth ...
-
Chimichuri Sauce with Seitan
Serves 4 – Makes about 1 ½ cups
This luscious zesty sauce is wonderful spooned over grilled seitan, tempeh, tofu, roast potatoes or steamed and grilled vegetables. I always have a bowl of sauce available for extra dipping! Chimichurri should be stored in a covered container in the refrigerato...
