As the winter months drag on and my choice of clothing (hello, turtlenecks!) becomes more and more depressing, I've realized that bread can no longer be my go-to side dish for any
and every new recipe I make. I like to say that I'm "preparing for hibernation", but the reality is that I'm getting fat eating waaay more calories that I expend. Woops.
But hey, yelling at kids all day makes me H-U-N-G-R-Y. Luckily, I found this (already vegan!) recipe in Better Homes and Gardens in the January 2010 issue. (This may be a first.) Not only does this look pretty on your plate, but the soybeans provide filling protein while the corn adds some crunch. (Unfortunately, the crunch isn't quite loud enough to drown out the voices of my students at lunchtime, but hey, that's what earplugs are for.) It went perfectly with my Mediterranean wraps, and is low-calorie to boot. Tell your bikini I said you're welcome.
1 Tbsp olive or coconut oil
1 red onion, diced
2 cloves garlic, minced
1 cup frozen edamame, shelled
1 can no-salt-added corn kernels, rinsed and drained
1 pint grape tomatoes, rinsed and halved
1 Tbsp lime juice
Salt and pepper to taste
1. In a large skillet, heat oil and cook onion until softened.
2. Add garlic and cook 30 seconds more. Add the edamame and corn, stirring until warmed through, 3-5 minutes.
3. Stir in grape tomatoes and cook until tomatoes are softened. Stir in lime juice and season with salt and pepper. Makes 4 servings.