Today, my post has two purposes:
- First, a recipe. I’ve totally found your new favorite salad. Surprise!
- Second, some bloggy business stuff. We’re getting a new theme. Yay! I’ll fill you in on the juicy details right after the recipe.
But first, let’s talk about edamame. A few years ago, I must admit that I had no idea what the stuff was. In case you’re reading this thinking, “hey! that’s me right now!”, I’ll give you the basics. From what I understand (and learned from Wikipedia), “edamame” is a Japanese term for an immature soybean, often dry roasted and salted while it is still in its pod. You can find edamame in the frozen foods sections of most grocery stores. Make you sure you buy organic or non-GMO edamame.
Earlier, I told you that this salad is your new favorite. Why? Because, of course, it has all of the elements of a perfect salad: vibrant colors, protein, rich flavors, olive oil, lemon juice, and cilantro. 🙂
This recipe inspiration comes from my buddy Alton Brown’s recipe over here. I don’t know who came up with it, but let me just say that roasted edamame (and corn and garlic and onions) = Best idea everrrrr.
First, you roast your edamame, corn, garlic, and red onion with a little olive oil for 10 minutes at 400 degrees Fahrenheit.
And then, after you roast the roastables and let them cool, your gonna add your freshies like small-chopped tomatoes with fresh cilantro. Folks, in case you don’t understand, this is the definition of YUM.
And then, if you’re funny like me, you take pictures of your delicious salad in various dishes, just to admire its many colorful attributes. 😀
Roasted Edamame Salad for One
|Prep time||25 minutes|
|Cook time||10 minutes|
|Total time||35 minutes|
|Dietary||Diabetic, Gluten Free, Vegan, Vegetarian|
|Meal type||Appetizer, Lunch, Main Dish, Salad, Side Dish|
|Misc||Child Friendly, Serve Cold|
- 1 cup shelled edamame (I used frozen, non-GMO)
- 1 cup sweet corn (I used frozen, organic)
- 1/4 cup red onion (chopped)
- 2 cloves garlic (minced)
- 3 teaspoons extra virgin olive oil (divided)
- 3/4-1 teaspoons sea salt (or to taste)
- 1 cup tomatoes (diced)
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro leaves (chopped)
|Preheat oven to 400 degrees Fahrenheit.|
|On a non-stick baking sheet, spread out your edamame, corn, red onion, garlic, sea salt, and 2 teaspoons of the olive oil. Spread ingredients out as thinly as you can.|
|Roast your vegetables at 400 degrees Fahrenheit for 10 minutes.|
|Transfer roasted veggies to a bowl, and place in the refrigerator until it has cooled to room temperature (about 20 minutes).|
|Add remaining ingredients and mix well. Don't forget about your last 1 teaspoon of olive oil. I love the flavor of uncooked olive oil, so Iike to leave 1 teaspoon of it out of the roasting process. (I know, I'm weird.)|
|Taste for salt. Garnish with fresh cilantro, and serve at room temperature or chilled.|
Now that you’re dreaming about your next meal of roasted edamame salad, I’m going to interrupt your thoughts for some bloggy news.
As I said above, we’re getting a new theme! HURRAY! I cannot tell you how excited I am about this. Unfortunately, however, the changes to Vegan Yumminess will require me to replace our current theme with something very, verrrry plain and simple. You should still be able to access all of our recipes and photographs, but things are going to be looking quite different, say, around noon on April 24th. Hopefully the theme changes will only take a few days, but I can’t promise anything. I’m really slow at the techy side of food blogging, and I definitely still have a LOT to learn.
Thanks for your patience in advance!
And now, here’s some soul food:
“And the LORD God commanded the man, saying, Of every tree of the garden thou mayest freely eat: But of the tree of the knowledge of good and evil, thou shalt not eat of it:” Genesis 2:16-17a (King James Version)