I came across this great recipe on the Eating Well site, and like I said before this site is an awesome resource for vegetarian recipes. It looks like there’s a movement going on all over called “Meatless Mondays”, and I thought that’s pretty fitting since we do our meal ideas on Mondays too!
The recipe is called Egyptian Edamame Stew. Our family is big on edamame. My kids chow down on it, I think mostly because it’s fun getting it out of the little pods. 🙂 This is a great addition to our vegetarian meal ideas, and I hope some of you get a chance to try it out soon!
- 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 large zucchini, diced
- 2 tablespoons minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper, or to taste
- 1 28-ounce can diced tomatoes
- 1/4 cup chopped fresh cilantro, or mint
- 3 tablespoons lemon juice
- Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
- Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
- Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.