June 2006 Edamame Succotash Soy Food, Vegetarian, Dairy-Free Replacing lima beans with edamame (soy beans) gives this traditional Southern dish an inspired update. Gourmet mushrooms along with dried cranberries provide a unique savory and sweet undertone while the spicy dressing supplies a flavorful kick. Serves 6-8 Choose regular or organic 2 packages (4-oz each) gourmet mushroom blend, coarsely chopped 2 tbsp olive oil salt to taste (or sea salt) 1 package (16-oz) Edamame soy beans, thawed 2 cups fresh or frozen corn kernels, thawed 1 cup dried cranberries 1/2 cup raw or roasted red peppers, diced Dressing: 2 Tbsp Thai sweet red chili sauce 1/8-1/4 tsp Thai red curry paste 2 Tbsp mirin or Seasoned Rice Vinegar 1 1/2 Tbsp toasted sesame oil Sauté the mushrooms over medium-high heat in the olive oil with salt and pepper for 7-8 minutes or until mushrooms give up their liquid. Place edamame and corn in a large serving bowl. Add the hot cooked mushrooms, cranberries and peppers. Make the dressing by whisking together all the ingredients. Gently toss together and adjust seasoning to taste. From another chef friend of mine and fellow HAP presenter Chef Paul AKA Aussie in the Kitchen, PCS www.callchefpaul.com email chefpaul@callchefpaul.com 734-516-1236 I figured this is about 225 calories a cup 1/2 starch, 1 1/2 fruit, 1 protein, and 1 fat on the exchange system 5-A-day people.... lets go with 2 checkmarks per cup. (It's actually a bit more than that but...come on... you can get 3 or more other servings in the rest of the day.) Archived Recipes Copyright 2002-2006 - Lisa Merrill