Roasted Edamame Salad

Roasted Edamame Salad
From Elton Brown's Edamame Show

Recipe link above. I skipped the scallions & the basil and this still turned out tasty. Wasn't a big hit the first time I ate it. but the next day I craved the red wine vinegar that was all over the salad but I really liked it on the tomatoes and that more I ate of it the more I enjoyed it. It's a nice fresh crisp taste. But would also be great to take on a trip or as a picnic, or maybe just for lunch. It was really nice. I will definitely make it again. But I will still leave out the basil.

Can't wait to have this as a nice side dish in the summer.
But its good all year round!

Potato Soup

1 to 2 large Potatoes per person, Peeled & Chopped; I like Yukon Golds
Water
1 Medium Onion, Chopped; Optional

Almond Milk
Vegan Butter; I like Smart Balance Light
Salt & Pepper

This is very easy and can be made for any number of people without a real recipe change. Use 1 to 3 large potatoes per person. I like to make extra so I can have left overs.
Place large pot full of water on stove. Bring to boil while You and peeling and chopping the potatoes & onion. Boil the potatoes in water till they are fork tender but not falling apart. Drain.

Put onion in bottom of pot with a small amount of water. Let the onion cook till translucent. Then add potatoes back. Cover the potatoes with Almond milk. Let the almond milk be about 1 to 2 inches above the potatoes so you have enough soup for all potatoes. Let the milk heat up but not boil. Boiling could curdle the milk. Add a couple Tbsp of butter to the soup. About 1 Tbsp for every 2 people. Add salt & pepper to taste. Serve with Saltine crackers.

• You could also wilt some kale down into the soup; Potatoes & Kale are always yummy together
  
• Or peas would be really good too
• You could also thicken the Milk w/ a roue of butter & flour or oil & flour and add the peas to have Peas & Potatoes in Gravy. Which is also really good.
  

Maple Roasted Sweet Potatoes & Flax Celery Stuffing

These potatoes turn out sweet and yummy. They are easy & you will never miss the Heavy syrup canned version. This also allows you to use Organic which I jump at the chance for with most veggies, fruits, & legumes.

• 2 1/2 pounds sweet potatoes, peeled and cut into 1/2 or 3/4-inch pieces (about 8 cups)
• 1/3 cup pure maple syrup
• 1/4 cup Organic Brown Sugar
  
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Preheat oven to 400F

Peel, Rinse, & Chop Sweet Potatoes into nice bite sized pieces. About 1/2 inch cubes. ( I wear gloves because they dye your hands orange. But its not necessary.)Throw them into a Medium Mixing bowl. Then add all the Ingredients listed above and toss together till all potatoes are nice & coated. Place on a 9x13 in baking sheet. Cover with Aluminum Foil and place in Preheated oven. Let bake for 15 Minutes covered and then uncover & stir place back in oven uncovered. Bake another 15 minutes and stir again. Then bake another 15 and stir. They are done when they are tender and some are being caramelized.

Celery Flax Stuffing
Super easy & quick!

4 Cups Dry Bread stuffing
Broth
Vegan Butter
1 Cup Celery
4 Tbsp Flax Ground

If you use plain bread add 2 tsp poultry seasoning, its just mixed herbs

Add oil or vegan butter to a pan and saute celery until tender. Put butter & broth into baking dish and add the celery & flax (You can hold the flax till the end if you don't want to put it in the oven, If has more nutritional value if its not heated.) Bake as directed on bag.

An Indian Rice Recipe with Veggies & nuts & Roti

Indian Rice w/ Veggies & Nuts

1 1/2 Cups Long Grain Organic Brown Rice
1 Tbsp Smart Balance Light or Vegan butter of choice
1/4 tsp Cloves or 4 whole Cloves
1 Cinnamon Stick, small
1/2 tsp Cardamom or 3 to 4 Cardamom pods
1 tsp Cumin
1/2 tsp turmeric
1 1/2 Cups Chopped Veggies, Like carrots, peas, corn, green beans
1/4 cup chopped nut of choice ( I like cashews or almonds)
1/4 Cup Organic white raisins
2 1/2 tsp salt
3 to 3 1/4 cups water

Let rice set in water for 30 minutes or longer. Strain and let rice dry out some. Heat the pan with the butter. Add he rice. Let the rice soak up the butter and fry a few minutes then add spices (Not Turmeric). After a minute add the Turmeric and let cook for another 3 minutes. Add Veggies, Nuts, salt, & water. Bring to a boil and let cook for 30 minutes with a lid on. After the 3o minutes if there is no water visible and there are wholes in the top of the rice, take the lid off and cook for 5 minutes. To let some of the water evaporate. Put lid back on and let set for 10 minutes. Make sure there is water left before you leave it open on the stove for those 5 minutes. Stir it if you see water then leave it on the burner. If not take it off and just let it set for the 10 minutes with the lid on. This way it will not burn. Fluff with a fork and then it is ready to serve.

Roti- Indian flat bread

Will make 12 small Roti or 8 Big Roti

4 Cups flour
1 1/4 Cup water
Smart Balance Light or other vegan butter

Mix flour & water into a dough. Knead then set aside for 15 minutes. Break into 12 balls and the role each bowl out with a rolling pin. Put butter on the skillet and fry each piece of Flat bread on each side. Let small sections brown. If there is a small amount of flour left on bread when done that is ok.

You can also serve this with Curry & a protein source. We normally have tofu or tempeh.

Another good way to eat this bread that isn't so good for you is with butter & sugar. It is very yummy! :)