Sesame Noodles with Edamame

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Guest chef and photographer – Miss E.

1/4 cup toasted sesame seeds (optional)
1 lb thin spaghetti noodles
3 cups edamame beans
1 tsp olive oil
1/4 cup soy sauce or Bragg’s
1/4 cup toasted sesame oil
3 T hot chili oil
3 T balsamic vinegar
3 T brown sugar

IMG_1146webBoil water for pasta with olive oil.  Cook pasta and edamame per directions until al dente.  Drain.  While pasta is cooking, mix all remaining ingredients except sesame seeds and beans, and wisk together.  After pasta is ready, toss the noodles and beans in the sauce mix.  Chill if desired.  Add sesame seeds just before serving.

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Cumin Eggplant Edamame Rice

Adapted from a recipe on Fat Free Vegan Kitchen

My children don’t love this (well, the younger 3 don’t) but I don’t care, because that means more leftovers for me. I made a double batch today. I’ll be eating for days!

  • 1 1/2 cups brown rice
  • 2 T olive oil
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 (15 oz.) can diced tomatoes
  • 2 T ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cayenne or red chilli pepper
  • 3 cups water
  • 1 1/2 cups fresh or frozen edamame beans (not pods)

Preheat oven to 375 F. Put the rice in a bowl and cover it with water and set aside.

Put olive oil in large skillet.  Begin to heat on medium-high, adding onion , eggplant, and peppers.  While cooking, add the spices.  Cook until eggplant begins to soften.  Add tomatoes and cook another 1-2 minutes. Drain the water from the rice and add the rice to the pan along with 3 cups water. Increase the heat to high and bring to a boil.

When the rice combination reaches a boil, add the edamame and stir to combine.  Transfer it into a large baking dish.  I use a full sized Pampered Chef casserole.  Cover tightly with foil (if rice is near the top of the dish, place a parchment sheet over before foil).

Bake until the rice is basically tender, about 50-55 minutes. Remove and allow to sit for 10 minutes (still covered) before serving.

Eat leftovers for days. Be gleeful about it.