Monday, July 26, 2010

Tofu Scramble

  • 1 tsp tumeric

  • 1/2 tsp black pepper

  • 1/2 tsp celtic sea salt

  • 2 tsp dried parsley flakes

  • 2 tbsp olive oil

  • 1 medium onion, small diced

  • 4 cloves garlic, minced

  • 1 each red bell pepper, large diced

  • 2 lbs firm tofu, drained

  • salsa

    2 T nutritional yeast

    heat oil, saute onion and garlic

    add bell pepper and cook

    crumble tofu in and add spices

    add nutritional yeast, stir well, 5-7 min

    can be served with salsa

Pesto Rice with Peas and Tomatoes

lemon juice, zest
olive oil
salt and pepper
splash of water

brown rice, cooked
1 bag frozen peas
cherry tomatoes, halved
or sun dried tomatoes, diced

combine all ingredients, can be served warm or cold

Adzuki Bean Salad

3 green onions, green
1 carrot, finely sliced
3 radishes, finely sliced
green beans or corn, frozen
1 tablespoon white sesame seeds, toasted
3/4 cup dried azuki beans, cooked
3/4 cup brown rice, cooked

2 tablespoons sesame oil
1 tablespoon toasted sesame oil
2 tablespoons rice wine vinegar
1 1/2 tablespoons tamari sauce
juice of 1/2 lemon
1-inch piece fresh ginger, minced
2 garlic cloves, minced
1-1/4 tsp wasabi powder
white parts of scallions

Cucumber and Tomato Salad

cucumber, diced
tomatoes, diced
red onion, diced
2 T red wine vinegar
3 T olive oil
salt and pepper
fresh or dried italian herbs

mix everything together and refrigerate

Wild Rice Salad

wild rice
vegetable broth
celery, diced
bell pepper, diced
green onions or chives, diced
frozen corn and/or peas
almonds, sliced

1/2 cup olive oil
2 T red wine vinegar
orange, juiced and zested
1 T sesame oil
salt and pepper

mix everything together

Roasted Beets and Sauteed Beet Greens

1 large or 2 small oranges, jested and juiced
1 tablespoon balsamic vinegar
½ tablespoon honey
½ cup walnut, olive or grapeseed oil (or combination)

Wash beets, but leave on skin.

Place in foil and roast in oven: 400F for 45 minutes.

When you can handle beets (I usually rinse in cool water), peel off skin and slice into sticks.

Wash greens off and chop.

Put sesame oil in large fry pan; heat on medium; put in chopped onions and minced garlic.

Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Sunday, July 25, 2010

Menu Week of July 25

pesto rice with peas
beet salad

cucumber tomato salad with white beans

three bean salad

tofu scramble with mushrooms and peppers

red lentils with spinach and tomato


Menu Week of July 18

black bean and corn salad with quinoa

meatless hoppin john
brown rice

brussel sprout slaw
pan fried trout (yucky)
herbed polenta

chickpea and cauliflower curry with peas and carrots

Sabrina's tofu scramble
fried potatoes

maple ginger baked tofu
steamed collard greens
millet salad with cucumber and radishes

quinoa with black beans and sweet potatoes
grilled zucchini

Friday, July 23, 2010

Herbed Tofu Cacciatore

1 block o herbed ‘fu (plain ‘fu should work just as well), drained, pressed, & diced into smallish cubes (i’d say our cubes were ½” or so)
1/2 large green zucchini, diced into small pieces
6-7 medium sized tomatoes (i used a mix of heirloom, hanover, and roma)
1 small yellow onion, finely diced
10 kalamata olives, pitted & minced (green olives or some capers might be just as yum)
2 tbsp tomato paste
1 green pepper, sliced thin
5 big ass cloves o’ garlic, minced
2 tbsp pine nuts, toasted (optional)
1 tbsp olive oil
olive oil cooking spray
¼ cup fresh parsley, finely chopped
15-20 fresh basil leaves, finely chopped
1 tsp dried oregano (use fresh if you've got it)
¼ tsp onion powder
sea salt
black pepper
(go ahead and add in some mushies if you’ve got ‘em!)

what you’ll need:
- 2 large skillets (i used a cast iron for the sauce and a stainless one for the ‘fu)

what’cha gotta do:
spray both skillets with a good bit ‘o olive oil cooking spray. saute the peppers, zucchini, and onions in one skillet on medium heat until the onions begin to soften. add in some sea salt & pepper to taste, then make a little well in the middle of your pan and drizzle in the tbsp of olive oil. place the minced garlic in the little oiled well & let that hang out for about 30 seconds (or until it becomes fragrant) then mix the garlic all about. add in the tomatoes and increase the heat to medium high. now get started on your ‘fu……..saute the ‘fu in the other skillet on medium to medium-high heat until browned on both sides. once the tomatoes in the first skillet have broken down a good bit, add in the tomato paste, dried oregano, onion powder, and combine. reduce the heat to a simmer, let it simmer for a few minutes (i'd say about 5-8) then add in the browned ‘fu & fresh herbs. season with a little more sea salt & pepper, and stir in the olives and onion powder. simmer some more until the sauce is thickened to your liking, remove from heat, top with toasted pine nuts, server over some rice if you like, and enjoy


Toasted Millet Salad

Heat a medium frying pan over medium heat. When it’s heated, add millet and toast, stirring frequently, until lightly browned and aromatic, about 7 minutes. Stir in water and 1/2 teaspoon of the salt and bring to a vigorous simmer. Cover, reduce heat to low, and cook until millet is tender, about 20 minutes.
Remove from heat and let sit covered for 5 minutes. Evenly spread millet in a single layer on a baking sheet and let cool slightly, at least 5 minutes.
Meanwhile, place olive oil, vinegar, orange juice, orange zest, pepper, and remaining 1 teaspoon salt in a large, nonreactive bowl and whisk to combine. Add remaining ingredients and stir to coat. Add cooled millet and stir to thoroughly combine. Let sit at least 10 minutes before serving; serve chilled or at room temperature

Red Quinoa & Broccoli Salad with Almond Honey Vinaigrette

2 c cooked red quinoa
1 small head of broccoli cut into very small florets (about 1 cup's worth)
2-3 green onions, chopped
6 oz extra firm tofu, cubed
1 clove garlic, minced
2 T cooking oil
1/4 c sliced almonds (optional)

Almond Honey Vinaigrette
3 T raw creamy almond butter
1 1/2 T fresh lemon juice
1 t honey
Splash of white vinegar
Pinch of salt
2 T water

Make the dressing by combining the first 5 ingredients in a small bowl and whisking together until smooth. Add the water a few drops at a time to help thin the dressing a bit. Cover and set aside.

Heat a couple tablespoons of oil in a medium skillet and add the garlic. When lightly browned, add the tofu and a dash of salt. Stir-fry for about 3 minutes or until tofu begins to brown just a bit. Add the broccoli and cook quickly until the broccoli becomes bright and tender.

Combine the quinoa, tofu, and broccoli in a large bowl and mix together gently. Add a couple tablespoons of dressing and mix until completely combined. Drizzle with some extra dressing on each serving, garnish with sliced almonds and scallions, and enjoy!


Quinoa Salad with Black Beans and Sweet Potatoes

  • 1 c. quinoa

  • 1-2 T. olive oil

  • 1 large sweet potato, peeled and diced

  • 2 scallions, thinly sliced

  • 1/2 t. dried red chile flakes

  • 2 c. water

  • Salt, to taste

  • 1 sm. can black beans, drained and thoroughly rinsed

  • Juice of 2 limes

  • 1/4 c. chopped fresh cilantro


Rinse quinoa. Heat oil over medium-high heat in a medium skillet (be sure you have a tight-fitting lid for the skillet). Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes. Add quinoa; toast for 2 minutes. Add water and salt.

Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off. (Mine was more moist than I would've liked, so I would probably use a tad bit less water next time. But it still was damn good regardless.)

Stir in black beans and lime juice and cilantro.

Serve warm or chilled.


Wednesday, July 21, 2010

Chickpea, Cauliflower & Pea Curry

heat oil in pot
add onion and 2 T curry powder
add head of cauliflower, chopped
add 2 cans garbanzo beans and 1 can tomato paste
add 1 cup chicken stock
bring to a boil
add 1 bag frozen peas and carrots
simmer for 30 min or so
add cumin, coriander, salt, pepper, ginger

curried red lentil stew with chickpeas and rainbow chard

2 T olive oil
1 large onion, diced
5 cloves garlic, minced
2 heaping T of a medium-spiced curry paste
1/2 t dried red chili flakes
5 1/2 c vegetable broth
2 c red lentils
1 large bunch of rainbow chard, tough stalks removed, coarsely chopped
1 can chickpeas, rinsed & drained

In a large pot, heat oil and saute onion and garlic until soft, about 5 minutes. Mix in curry paste and dried chilies and stir until well blended. Add broth and chard and bring to a boil. Add lentils and turn down heat to a simmer, adding the chickpeas to the mix. Cover and stir occasionally until lentils are tender, about 15 minutes. Serve over brown rice and top with yogurt, if desired.


Winter Squash, red lentil, & Tofu curry

1 T canola oil
1 onion, diced
4 garlic cloves, minced
2 inch knob of ginger
2 stalks celery, diced
1 t salt
1 heaping T of garam masala curry paste (or use regular curry/garam masala powder)
1 T ground cumin
1/2 small kabocha squash (or any other winter squash), diced
1 c red lentils
5 c veggie broth or water
1 block of tofu, diced

In a large heavy pot, heat up oil over med-high heat, add in onions, garlic, ginger and celery and saute until soft and fragrant. Sprinkle in salt, cumin and curry paste and stir until spices coat vegetables. Stir in the squash and lentils. Add in water or broth, lower heat and cover pot. Simmer for 15 minutes and then stir in tofu. Let simmer until most of the liquid has been absorbed and the lentils are soft, about another 5 minutes. Serve over brown rice.


Millet, Lentil & Beet Salad

1 c millet
1 c lentils du puy
4 roasted beets, diced
1/2 small red onion, finely diced
1 red pepper, diced
2 cloves garlic, minced
1/3 c olive oil
1/4 c balsamic vinegar
2 T dijon mustard
1 t honey or agave syrup
1 T water
salt & pepper

1. Prepare millet per package instructions, though I like to cook them in vegetable broth rather than water, just saying. When all the liquid is gone, set aside. Meanwhile, cook lentils over med-high heat in 2 cups of water, covered. Set aside.

2. In a large serving bowl, combine the warm lentils and millet with the red onion and red pepper.

3. Combine everything from the garlic to the salt & pepper in a small lidded jar, taste and adjust seasoning, if necessary. Pour dressing over salt and toss well. Eat salad warm or cold.


broccoli, chickpea & millet salad with tahini-lemon dressing

1 c millet
2 c water
1 head broccoli, broken into florets
1 can chickpeas, drained & rinsed
1/2 red onion, finely diced
zest of 1 lemon
romaine lettuce leaves, torn or spring mix baby greens

1 garlic clove, minced
2 T tahini
3 T olive oil
1 T hot water (more if necessary)
juice from 1 small lemon
salt & pepper

1. Toast millet in a small saucepan until it starts to crackle. Add water, cover and bring to a boil. Reduce to low heat and let simmer until water evaporates.

2. Steam broccoli until bright green, drain and rinse under cold water. Add chickpeas, broccoli, red onion and millet into a large bowl and toss.

3. Make dressing by combining all ingredients, adding more hot water if necessary to get proper dressing consistency. Add half of dressing to millet mixture and blend.

4. Add a base of lettuce or baby greens on each serving plate and add a few large spoonfuls of the millet mixture over top. Drizzle with remaining dressing and add a sprinkling of lemon zest for colour.


Monday, July 19, 2010

Brussel Sprout Slaw

1/4 teaspoon freshly ground black pepper

1/4 cup whole grain Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1 tablespoon sugar

1/4 cup vegetable oil

1 1/2 pounds brussels sprouts, trimmed


Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.

Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes.

Herb Polenta


1 ts Olive oil

4 Cloves garlic; finely

1 sm Shallot; finely chopped

1 c White wine

7 c Water

2 c Yellow cornmeal

1 ts Coarse salt; or to taste

1/4 c Fresh parsley; chopped

1 tb Fresh thyme leaves; chopped

1 ts Fresh oregano; chopped

Freshly ground white pepper;


Heat the olive oil in a large high pot over medium heat. Add the garlic and the shallot and cook until soft and translucent, 3 to 5 minutes. Remove from heat add the white wine. Return to the heat and add the water. Over high heat bring the mixture to a boil. In a slow steady stream, add the cornmeal, stirring constantly. Reduce the heat to a simmer, and cook, stirring constantly with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Add salt and chopped herbs. Taste and adjust for seasoning. For an extra special treat serve with freshly grated Parmesan.


Root Vegetable Soup

Root Vegetable Soup

2 T olive oil
2 medium onions, peeled and quartered twice
2 cloves garlic, peeled and chopped
3 carrots, peeled and chopped into rough chunks (I rotate the carrot as I cut it, to give it sort of a rugged chopped look)
3 ribs of celery, washed and chopped into rough chunks
2 russet potatoes, peeled and cut into chunks
2 red bliss potatoes, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks (I used the orange ones)
3 parsnips, peeled and cut like the carrots
3 small turnips, peeled and cut into chunks
1 small rutabega, peeled and cut into chunks
1 carton (32 oz) vegetable stock (I used a box of Organic stock from Trader Joe's)
32 oz Water (the same amount as the stock)
fresh herbs (rosemary, thyme, italian parsley)
3 bay leaves
1/2t ground cumin
salt and pepper to taste

Pour olive oil in large stock pot. Add onions and saute on medium heat until translucent. Add each vegetable one at a time and stir to coat with oil, letting each vegetable sweat. Once all the vegetables are in the pot and have sizzled a bit with the onions, add the stock and bay leaves. Let the soup simmer for about 30 minutes until the vegetables start to soften. Add the water and the fresh herbs and cumin. Serve with crusty bread and real butter.


Chocolate Peanut Butter Pie

1 c semi sweet chips
firm tofu
1/2 c maple syrup
1 c pb

microwave chips
blend tofu and syrup
add pb and blend
add chips and blend

Tofu and Black Beans

extra firm tofu
1.5 t chili powder
1/2 t oregano
1/2 t cumin
1/2 t coriander
1/2 t salt
1 T olive oil
3 cloves garlic
2 green onions
1 can black beans

mash tofu and spices
heat oil and saute garlic and onions
add tofu and cook until moisture gone (10-12)
add beans and onions (2 min)



2 cans garbanzo
1/2 c tahini
6 T lemon juice
lemon zest
3 cloves garlic
1 t cumin

mix all in food processor with bean juice

Refried Beans

2 T olive oil
1/2 c onion
1 t cumin
1/2 t chili powder
1 can pinto beans
1/2 c water

heat oil over high, add onion, reduce to medium cook 5 min
add cumin and chili, 1 min
add beans and water, 5 min
mash with work
add salt and pepper

Kasha and Mushrooms

2 c water
1 bouillon cube
1 c kasha
1 egg

boil water and bouillon
add mushroom and herbs
toast 1 c kasha over medium heat, add egg until dry
remove from heat, add broth, simmer low 15 min

Granola Bars

1/2 c honey
1/4 c brown sugar
1/2 c PB
1 t vanilla
2 c oats, toasted
2 c nuts
1 c dried fruit

preheat 350
toast nuts, oats
heat honey, sug, until dissolved
add PB, vanilla
mix oats and nuts, pour pb on, add fruit
bake 20 min


1 cups nuts
2 cups oats, groats toasted
1 cup shredded coconut
1 cup flax
1/4 cup honey/maple syrup
1/4 cup pb
1/4 cup oil
1 tsp vanilla
1 T cinnamon

preheat the oven to 325
toast the oats, groats, coconut, and flax
heat the wet ingredients
mix together and bake for 20 min

Red Beans & Brown Rice

    1 chopped onion
    1 chopped bell pepper, green
    3 cloved of garlic, chopped
    1 cup long-grain Brown Rice
    1 tbsp chili powder
    2 tsp ground thyme
    2 cups canned tomatoes, crushed or diced
    1 cup chicken broth
    salt and pepper to taste
    1 can (15 oz) red kidney beans

In a meduim saucepan cook onions, garlic, bell pepper in a few tsps olive oil until they are soft. Add the rice and chili powder, stir. Add the tyme, tomatoes and broth, stir, add salt and pepper to taste. Bring to a boil. Reduce heat to low and cover. Simmer until the rice is tender, time varies depending on the rice, 15-20 min. Stir in Kidney Beans, heat another 5 min. Stir and serve.

Tibetan Lentil Soup

1 1/2 cups dried red split lentils, rinsed
6 cups water
1 tsp oil
1 1/2 cups chopped onions
2 garlic cloves, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2 inch cubes
1 potato, diced into 1/2 inch cubes
2 tsp ground coriander
1 tsp ground cumin
3 cups (28 oz can) undrained canned chopped tomatoes
3/4 tsp salt

In a nonreactive soup pot, bring the lentils and water to a boil; then reduce the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and saute the onions, garlic, and chile for 5 minutes. Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, stir the canned tomatoes into the soup pot. Add the salt and sauteed vegetables. Cover and simmer for 10 to 12 minutes, until all of the vegetables are tender. If you like, take 2 cups of the soup out and puree them, then add back to the soup.


Curried Yellow Split Peas

2 tsp olive oil

    • 1 large onion, chopped
    • 1 clove garlic, minced
    • 1 1⁄2 tsp curry powder
    • 2 cups water
    • 2 medium new potatoes, cut in 1-in. pieces
    • 1 cup dried yellow split peas (1⁄2 of 16-oz bag)
    • 2 cups baby spinach

Recipe Preparation

    1. Heat oil in 3-qt saucepan over medium heat. Sauté onion and garlic 6 minutes until golden, add curry powder and cook 30 seconds.

    2. Add water, potatoes and split peas; bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes until potatoes and split peas are tender. Remove from heat; stir in spinach just until wilted.

Lentils With Burnt Onions

1 cup cooked brown rice
1 cup cooked lentils (use black or green – red lentils will turn to mush)
2 medium onions, halved and sliced
3 medium carrots, diced
a few handfuls of baby spinach (about 1 cup)
1 T canola or mild olive oil
3 T balsamic vinegar, or to taste
salt to taste

1) Heat oil in a pan over medium-high. When it’s good and hot, add the onions (they should sizzle). Add a little salt.

2) Cook onions until they start to brown, stirring occasionally. Lower the heat a little, and keep cooking, stirring more frequently.

3) In the meantime, combine lentils and rice in a big bowl. Salt to taste. Add balsamic vinegar, set aside.

4) When the onions are pretty shriveled, about 15 minutes or so, add the carrots, and cook until onions are blackened and blistered in spots. (Add your carrots earlier if you like them more cooked.)

5) Stir in spinach; cook just until it’s wilted.

6) Add veggies to rice and lentil mixture. Salt to taste. Enjoy!


Spinach and Red Lentils

    Olive Oil, 1 tbsp
    Garlic, 3 cloves, chopped fine
    Onions, raw, 1 cup, chopped
    Pepper powder, paprika or cayenne, 1 tsp
    Coriander powder, 1 tsp
    Split red Lentils, 1 cup
    Red Ripe Tomatoes, 1 cup, chopped or sliced
    Spinach, frozen, 1 package (10 oz) yields
    Ginger Root, 1 tsp grated
    Cilantro, raw, 4 tbsp

Heat a 4 Qt. pot, add olive oil. When it is heated, add chopped garlic , stir and brown. Add chopped onion, stir and cook till transparent. Add all the powders, brown for 30 seconds, stir in washed split mediterranean lentils with 4 cups of water. Cook on hot till the mixture starts boiling. Lower the heat one level, cover tight and, cook for 10 minutes or until the lentils are soft. Add 2 more cups of water, chopped tomatoes, defrosted spinach and salt. Cook another 10 minutes until lentils are tender, spinach is cooked and, the soup is nice and thick. Garnish with shredded ginger and fresh chopped cilantro leaves. Serves 5-1 cup servings.

Swiss Chard with Pinto Beans

1 1/2 tablespoons vegetable oil

1 1/2 tablespoons butter

2 cloves garlic, minced

1 pinch red pepper flakes

1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices

1 (15.5 ounce) can pinto beans, rinsed and drained

1 small tomato, chopped

salt and pepper to taste

1 tablespoon fresh lime juice

3 tablespoons goat cheese


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.

Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.

Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.

Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.

Black Bean and Corn Salad

  • 1 can, 14 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil, eyeball it
  • Salt and pepper


Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

from: Rachael Ray

Meatless Hopping John

1 cup brown rice

1 cup frozen corn

3 medium carrots, thinly sliced

1/2 cup green peppers, chopped

1/2 cup red peppers, chopped

1/2 cup yellow peppers, chopped (or orange)

1/4 cup onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil

1 (15 1/2 ounce) can black-eyed peas, rinsed and drained

1 (14 1/2 ounce) can diced tomatoes, drained

2 tablespoons fresh parsley, minced

1 teaspoon fresh thyme, chopped or dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

1 to taste hot sauce

Cook the rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.Stir in the rice, peas and tomatoes; bring to a boil.Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.Add the seasonings; cook 2 to 3 minutes longer.Sprinkle hot sauce to taste.


Edamame Salad

1 bag (16 oz) frozen, shelled edamame (green soybeans),

    • 3 cups
    • 1 can (11 oz) corn or 1 1/2 cups fresh corn kernels
    • 4 to 6 medium radishes,
    • cut in half and thinly sliced
    • 1/4 cup each chopped cilantro
    • and sliced scallions
    • 1/2 cup rice or wine vinegar
    • 1 Tbsp vegetable oil
    • 1 Tbsp wasabi powder (McCormick)
    • 1 tsp minced garlic

Recipe Preparation

    1. Cook edamame as package directs, omitting salt. Cool under running cold water; drain well. Toss with corn, radishes, cilantro and scallions in a large bowl.

    2. Whisk vinegar, oil, wasabi powder and garlic in a small bowl; toss with edamame mixture. Serve at room temperature or chill.