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Corn and Edamame Dish
Meg Wolff shares a quick dish for days when you just don’t feel like cooking. The following Corn and Edamame Dish takes about 8-10 minutes to prepare! Perfect for those days when we are just too busy to plan and prepare a big fancy meal (who does that now days?)!
Meg’s recipe is inspired by her battle with cancer and her change to a plant based diet. Read her story on Huffington Post.
Colorful Corn and Edamame
Meg Wolff
1 medium red onion, diced
*1/2 teaspoon extra virgin olive
pinch sea salt
1 red pepper, diced (or 1 small jar water-packed roasted red peppers, diced)
1-2 stalks celery, diced or sliced
2-3 cups of corn (frozen and thawed or fresh, shaved from cob)
1-2 cups shelled edamame (frozen and thawed)
Generous pinch of dried basil
Splash of umeboshi vinegar (rice or other vinegar can be substituted)
* Oil may be omitted for oil-free diets and water can be substituted for the oil.
Read about Meg’s story and recipes from the following books:
