Exploits of a Vegan Wannabe

Last night we decided to craft an Asian themed meal and experiment with a few new recipes.  A friend came over who is one of our designated “taste testers” and we had a ball creating two new recipes to share. This is the first.

One of the most common Asian veggies that I really enjoy are bean sprouts. Typically they adorn the top of a stir fry or some sauteed dish, either uncooked or slightly wilted.  They are absolutely lovely served fresh, rinsed and seasoned to your heart’s content.  I think these sprouts get overlooked on the dinner table for the extraordinary pleasure they can bring.

One cup of these bright white sprouts boasts 3 grams of protein, 2 grams of fiber, zero fat and only 30 calories.   I found them fresh at a nearby Asian market, but they are also readily available in most produce sections of chain grocery stores.

Fresh Bean Sprout and Edamame Nests

By S. Duquet

Ingredients:

2 C bean sprouts, rinsed and drained

1/2 C shelled edamame, heated through (quick boiling or steaming for 5 minutes)

Bean Sprout Dressing Ingredients:

1/3 C rice wine vinegar

1/2 tsp Chinese 5 spice powder

2 tsp agave

Edamame Seasoning Ingredients:

1 tsp tamari (or soy sauce)

1 tsp black sesame seeds

1/4 tsp black pepper (or more if your would like)

Make it Happen:

~Whisk together dressing ingredients in small bowl.

~Place bean sprouts in medium sized bowl and pour dressing over top, mix thoroughly.

~In separate bowl, mix edamame with tamari, black sesame seeds and black pepper.

~Stack bean sprouts on small plate into four, nest sized, 1/2 C  servings.  Top each with 1/8 C seasoned edamame.

This dish is tart and tangy and crisp. The sprouts are bright and the Edamame are nutty and rich. It is a nutritional powerhouse disguised in a light and airy, fanciful dish.