Wednesday, October 8, 2014

sweet + spicy edamame

a few months back when i did the elimination cleanse, i become obsessed with qwyneth paltrows broccoli rabe recipe (actually, obsessed might be a understatement- i crave it all the time and still make it ALL. THE. TIME…) one day i ran out of broccoli (GASP!) and had an idea that i thought might work as an ok substitute. little did i know, it would officially become my second most favourite food obsession.

i call this concoction sweet and spicy edamame- but if we are being honest, i use the base recipe on just about any vegetable we have kicking around (broccoli, cauliflower, kale or spinach, brussel sprouts, or any combination of a few together… whatever you have). i do try to limit our soy intake, but will say, edamame is delicious and packed full of protein, so it fills you up like sometimes other vegetables don't. if edamame is your jive, definitely spring for the organic variety.

sweet + spicy edamame
all ingredient amounts are approximate and can be adjusted up or down to suit your flavour and quantity preference. the below recipe is enough for a medium sized lunch for one, or a smaller side dish for two. 

:: ingredients ::
1-2 tbsp olive oil
1-2 cloves of garlic finely chopped
a sprinkling of red chilli flakes (more or less depending on how spicy you like things)
1+ cup organic shelled edamame (or other favourite vegetable)
1-2 tbsp organic, gluten free tamari (or soy sauce if you are doing the gluten thing)
a generous drizzle of honey
pepper to taste

:: directions ::
drizzle olive oil in a pan (cast iron is great) over medium-high heat.
add garlic and red chilli flakes and cook until garlic is just starting to turn golden, approximate 2-3 minutes.
add edamame and cook for another couple minutes until edamame is warm
add tamari and generous drizzle of honey and give a quick stir.
let simmer and continue to still occasionally until liquid starts to thicken up and coat the edamame nicely (about 5 or so minutes). Careful not to let it burn.
finish with a little grind of pepper and serve! either on its own, or on a bed of brown rice or quinoa- i promise your tummy and tastebuds will be happy.