Egyptian Edamame Stew

In the last post, I wrote about my love for tofu, but that's not the only form of whole soy. In addition to tofu, edamame and tempeh are equally as healthy. I found this recipe in Eating Well magazine, and it sounded like a perfect quick, healthy, well rounded meal. The spice combination is perfect, of course I do have a deep love for cumin. Also, the dish includes a healthy dose of cayenne pepper, which added a nice punch of heat.
Though there were no leftovers, I'm sure this dish would be great heated back up for lunch the next day!

Egyptian Edamame Stew

adapted from Eating Well Magazine

10 oz. edamame, fresh or frozen (about 2 c.)

1 tbsp. EVOO

1 small yellow onion, minced

2 small zucchini, diced

2 garlic cloves, minced

2 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. ground cayenne pepper

1 15 oz. can fire roasted tomatoes

Fresh cilantro and mint, chopped

1 tbsp. lemon juice

Kosher salt and black pepper

In a large saucepan, bring 4 c. water to a boil, salt and add edamame, cook until tender, about 4-5 minutes.

Drain and set aside. 

Place pot back on the stove over medium heat.

Add EVOO, onion, zucchini and garlic. 

Season with salt and pepper and cook until vegetables begin to caramelize, about 5 minutes.

Add tomatoes, cumin, coriander and cayenne.

Stir and bring to a simmer, reduce liquid by half, about 5 minutes.

Stir in edamame until heated through, remove from heat.

Add lemon juice and half the fresh herbs, stir.

Serve over cous cous or any other grain, garnish with herbs.

**The winner of a Nasoya coupon for a free product is Joanne! I'll send your email address to the Nasoya rep and she'll be contacting you for your address. Thanks to all who entered**