let it be known...

[coraa]

This Alton Brown recipe is really good: Roasted Edamame Salad

Vegetarian, vegan, and, as far as I can tell, friendly to both kosher and gluten-free diets.

I modified it slightly (used a whole chopped leek instead of diced scallions, roasted an extra 10 minutes to account for the extra moisture in the leek, and used parsley instead of basil and white wine vinegar instead of red wine), but not enough that I think it made much difference. Very tasty.

(The one suggestion I would make is: don't do what I did. I used edamame in the pod—they were what I had on hand—and shelled them, which took for-freaking-ever. I'd recommend buying pre-shelled frozen edamame.)

Comments

[cxcvi]

As I understand it, vegetarian (and therefore also vegan) is kosher, but not the other way around.

[daedala]

Oh, that looks awesome. We will have to try it!

Could the corn be left out, do you think? I find frozen corn kinda meh.

[coraa]

I think it would be good to have something with a little sweetness in there to balance the other flavors (and break up the texture), but I think any slightly sweet vegetable--diced carrot, diced red or yellow bell pepper, etc.--would work just as well, replaced in a 1:1 ratio.

[daedala]

Oh, awesome, thanks! Carrots would be great.

And when it is spring, we can try it with fresh corn. Mmm, fresh corn. :)

[mswyrr]

Oooh. So many yummy foods to make! I'm going to have to try this when I'm home for Spring Break. Looks deeelish.

[dancambull.livejournal.com]

Did you use fresh corn? I don't know if I can find that up here yet.

[coraa.livejournal.com]

Oh, yeah, that's another substitution--I used frozen. Worked fine.

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