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Posts Tagged ‘edamame and corn salad’

Hello Everyone!

Wow, first of all, HUUUUUUGE Thank You to those who liked my last post “My Month As A Vegan”. As promised here is a recipe that I am IN LOVE with. I only have one picture 😦 I’m sorry, I totally forgot to do a step by step, but lucky for youuuu I’ve broken it down so it’s fool proof and you don’t need the pictures to guide you! PS: For future recipes I will include pictures, they’re always fun.

HERE WE GOO:1003296_10200893464812335_1004860051_n

Here’s what you’ll need:

2 Fresh corn on the cobs (or 1 can of corn)
1 Bell pepper (your choice for colour, I chose red)
1-1.5 Cups of frozen, shelled, edamame beans (I normally just eye ball it)
Cooked brown rice
Lemon juice
Salt
Pepper
Olive Oil (optional)
Big bowl and spoon

Step 1:
Pull everything out and start shoving it all into a big bowl! Personally, I like to put all the ingredients into a bowl then put a plate on top so I don’t have to waste plastic wrap, that way as you’re adding the ingredients all you have to do to cover it is put the plate on! At this point, pull our your frozen edamame so it can defrost a bit.

Step 2:Rinse and cook your brown rice. Rinsing will help remove all the unwanted starch. Make as much or as little as you want! I always make like a cup, then put it in the fridge and use it during the week. Make sure to follow the ingredients!

Quick tip: putting your brown rice into the fridge (uncooked) will help it stay better longer!

Another quick tip: the easiest way to cook rice:
A) use a regular coffee mug to measure out the rice (1 full mug)
B) rinse or soak rice
C) boil some water in a kettle
D) put drained rice into pot, then put 2 mug fulls of boiled water into pot over rice, bring to boil, then lower heat and simmer until all the water is gone.
Rule of thumb: always use a 2:1 method for rice. 2 cups water (or liquid, veggie broth is nice too) to 1 cup of rice.

Step 3:
A)Put edamame in your bowl (still a bit frozen is okay).
B)Add your corn: for fresh just cut down the sides of the corn so you have the pieces, or for canned simply drain and add.
C)Cut up your bell pepper (bite sized pieces is perfect)

Step 4:
Now this step is completely up to you and your taste buds. BUT here’s what I do:
A) Squeeze in some lemon juice (not too much to the point where its watery)
B) Season with salt and pepper
C)Optional: Add a small amount of olive oil
D) Toss everything together

If you have some fresh cilantro or parsley that would be great in here too!

Step 5:
Once rice is finished cooking, spoon on some salad on top and you’re ready to eat!

SEE Now wasn’t that just the simplest!? Make sure to keep your rice and left over salad separate when storing it in the fridge! That way if you want to use the rice for something else you can! It’s perfect for lunches or dinners the next day!

Super easy. Super tasty. Vegan.

Hope you try this out! Let me know how it goes.xoxox

Caitlin

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