Wednesday, December 18, 2013
Edamame and vegetable pasta
Has anyone read The China Study? I have had many reasons to stop eating dairy in the past, but after reading this book, I'm sold. No more dairy, very little (if any) meat, and I'm sticking with my veggies!
It's not that I'm so easily sold by reading a book by a former farmer who did a huge study to prove and directly link dairy and meat to cancer, Alzheimer's and chronic disease. It's more that I was wanting a good reason to stop eating meat. I'm not a fan of it in the first place, and I hate the way dairy makes me feel. I used to go to bed at night feeling guilty if I didn't eat a piece of animal protein at every meal. Yes, I'm free now! If you haven't read the book, go get it!
Anyway, this is my first night of yummy plant-based eating. I made a delicious pasta with my favorite vegetables, and here's the recipe.
1 package brown rice pasta
2 T sesame oil, divided
1 cup steamed and shelled edamame
1 medium yellow onion, sliced
5 cloves of garlic, minced (I love garlic, but if you don't, just put 2 cloves)
heaping handful of spinach
1/4 cup soy sauce, or liquid aminos, reduced sodium preferred
pinch black pepper
pinch of crushed Korean red pepper (or just red pepper if that's what you have)
Boil pasta according to package directions then drain. In a large pan or wok, heat 1 T sesame oil. Once hot, add the garlic and onion until onion is wilted. Toss in the spinach and edamame and stir. Turn the heat down to medium-low, then add the pasta and remaining ingredients. So easy and so yummy! You can add whatever vegetables you want. Mushrooms would be a great addition to this!