This week’s recipe comes from Justin Simon, a 22-year-old junior at Purchase College who spent a year as a vegan when he was 16, and another two years as a vegetarian. Justin says that this dish used to be the staple of his diet when he was a vegetarian. “It tastes heavenly,” he says.
Below, you can hear Justin discussing his time as a vegan, and his subsequent transition back into eating meat.
Edamame with Peppers, Olives, Cashews and Rice
Nutritional facts: Cashews and brown rice are high in protein, and edamame (soy beans) is a great way to eat soy; it’s healthier than other processed alternatives, like Boca burgers or textured vegetable protein.
Total preparation and cook time: 40 minutes.
Serves: 2-3 people.
- 1 cup of dried long grain brown rice
- 2 tablespoons olive oil
- 4-5 cloves of garlic
- ½ pound of edamame, fresh or frozen
- 2 medium sized green peppers
- 1 medium sized onion
- A few tablespoons of green olives with pimentos
- A small bag of cashews
- 2 tablespoons of Adobo seasoning
- 1 tablespoon of garlic powder (optional)
- 1 tablespoon of onion powder (optional)
- 2-3 tablespoons soy sauce (optional)
Preparation (10-15 minutes):
- Put a pot of water on to boil for the rice. Start cooking the rice while you prepare the vegetables; it’ll take the longest to cook.
- While rice is cooking, peel and quarter the onion.
- Rinse the green pepper. Discard the stem and seeds, and slice into inch-wide strips.
- Peel and mince the garlic.
- Shell the edamame. (If using frozen edamame, boil it for about 5 minutes first).
- Slice the onions in half.
Cooking (40 minutes):
- When water has boiled, add the rice and lower the temperature to a simmer. Cook for 40 minutes, or until soft; then drain and remove to a large dish.
- While the rice is cooking, put a large-sized pan on the stove and turn the flame on medium-high. Add up to 2 tablespoons of oil, and throw in the onions. Cook for 1-2 minutes.
- Add in the green peppers. Lower the flame slightly, and cook for 3-5 minutes (or until onions turn slightly translucent), stirring occasionally.
- Add the garlic. Lower the flame to medium-low and cook for 1-2 minutes, or until garlic slightly browns.
- Add the edamame, olives, and cashews. Lower the flame, and stir. Add the seasoning at this point: Adobo, garlic and onion powder. Salt and pepper to taste. Add soy sauce. Simmer for 3-4 minutes, then remove from pan.
(Note: If your pan isn’t big enough to hold everything at once, you can cook the edamame separately by either boiling it or sauteeing it for 2-3 minutes.
- Wait for the rice to finish cooking (it should be soft), then strain and toss with the stir fry. Serve.