I had a lovely moment of nostalgia the other day when something reminded me of the job I had in college at a pastry shop. I started out as a fruit tarter (I think that might have seriously been my job title too, sometimes I wonder when my life when from pretty unusual to pretty normal) and then later was promoted to cake decorator. The day I got to move over to the other section of the bakery and ice cakes all day felt like I had really made it.
I think I have mentioned before that it was that pastry job that I first discovered how much I loved nutrition. In fact, I was working at that job when I graduated culinary school and started studying nutrition. Most of my coworkers were really into healthy food, and we loved sharing recipes.
One recipe that I collected back then and have made on a consistent basis since that job from many moons ago is a cold soy and sesame pasta salad. It’s so, so tasty. And you know I am a sucker for a recipe you can whip up in less time then it takes you to get into your comfy clothes after work.
A few weekends ago I had waited too long to make lunch. It was 3:00 and I had had breakfast too many hours earlier, and all I was already past hangry and had moved onto too weak for anything.. someone feed me while I sit on the couch and try not to think about food. I needed something healthy that I could go all cookie monster on.
And then, somehow despite my pitiful state, a light bulb suddenly appeared over my head (because, you see, at this point my hunger had led me to become a muppet temporarily). I had frozen broccoli. I had frozen edamame. I had the other makings of that pasta salad I so very love. I didn’t need pasta! I could just throw together some things into a bowl and be eating. Eating! I needed to do that. I think delirium might have kicked in. The whole muppet thing might have been a tip off.
It was such a wonderfully successful recipe that I needed to make it again and share it. I can’t take a lot of credit for it, because I really just made a few changes to a recipe a coworker gave me years ago. I think that means it’s ok for me to tell you how delicious it is. Somehow, soy sauce+capers+sesame oil is the most delicious combination and I never would have come up with it myself. I am so glad to have a new spin on an old classic!! Hope you love it too!
Health highlight of Edamame: Edamame is another term for green, young soybeans. You can find them out of their pods and frozen, which is my favorite way to get them. Conventionally grown soybeans are almost all genetically modified and sprayed with large amounts of herbicide and pesticides, so opt for organic when you can. Edamame is a legume, and is high in good quality protein, and trace minerals. Studies have linked high quality, whole sources of soy products (like edamame) to cardiovascular health and cancer prevention.
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot (minced)
- 2 cups Edamame (I used a 10 oz bag of frozen)
- 5 cups Broccoli (I used a 12 oz bag of frozen)
- 1 Bell Pepper (diced)
- 2 tablespoons Capers
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 2 teaspoons Rice Vinegar
- In a large pan add the olive oil, shallot, edamame, and broccoli
- If using frozen veggies, cook until just warmed (if using fresh cook until just tender)
- Remove from the heat and add the pepper, capers, soy sauce, sesame oil, and rice vinegar
- Stir well to coat
- Taste, feel free to add a little more soy if you would like
- Serve and enjoy!! It is great warm or cold!!