Small Bowl #20
I had a larger spread in mind initially, but life happens, sometimes. So here we have baked veggie fried rice (recipe from Cozy Peach Kitchen) and cucumber edamame salad (recipe from Dishing Out Health).
The rice was delicious, and so was the salad. It had what seemed like enough protein going for it, since I had edamame (mukimame, technically--okay, let's just call them soybeans) in both the rice and the salad and also there were cashews in the rice. And it was enough calories. But it wasn't satisfying, somehow. When I had the leftovers, I mixed vegan mayo into the rice, and that made all the difference--and the whole thing was delicious!
If I'd managed to make the things I planned, I would have had a more substantial meal without the need for mayo, but sometimes life is what it is.
Love edamame and need to incorporate it more often in recipes (have lots in the freezer). Edamame hummus is on the agenda to make. And a fav from the cookbook "Veganomicon": Corn and Edamame-Sesame Salad, p. 82.
ReplyDeleteEdamame hummus is delicious! And I love the Veganomicon book--I should try to find a copy; I kept checking it out of the public library all the time for a while.
Delete