Chilled Pasta Salad with Edamame

This colorful pasta salad is rich in flavor and and texture.

1 12-ounce package panette pasta 1V2 cups shelled edamame 1 12.3-ounce package lite silken tofu 3 cloves garlic, peeled V3 cup eggless mayonnaise 1 26-gram package Tofu Hero

Italian Herb Medley V4 cup nutritional yeast

2 tablespoons red wine vinegar 2 tablespoon Dijon mustard

1 cup enriched 1 % fat soymilk

2 teaspoons Bragg Liquid Aminos 1 medium onion, chopped

1 medium red bell pepper, chopped 1 cup baby carrots, cut julienne style 1 teaspoon dried marjoram

12 Servings

Cook pasta and edamame (if frozen) according to package directions, and seaside to drain. Rinse pasta occasionally with cold water to keep it from sticking.

Place tofu in food processor and blend until smooth. Add garlic, mayonnaise, herb medley, nutritional yeast, vinegar, and mustard. Process to mix, add soymilk and aminos, and blend until smooth. Set aside. Place drained pasta in a large bowl and add onion, bell pepper, and carrots. Combine pasta mixture with tofu dressing and add edamame. Sprinkle with marjoram and chill thoroughly before serving.

Panette pasta are a very small version of the tukular penne pasta. Any small pasta shape can ke substituted.

Nutrition Analysis: per 1-cup serving

Enlightened Chilled Pasta Salad with Edamame Protein 14 g, carbohydrate 48 g, fiber 4 g, fat 5 g, saturated fat 0 g, cholesterol 0 mg, calcium 114 mg, sodium 181mg Calories 215: from protein 19%, from carbohydrate 66%, from fat 15%

Traditional Pasta Salad with Ham Protein 11 g, carbohydrate 34 g, fiber 3 g, fat 26 g, saturated fat 7 g, cholesterol 33 mg, calcium 107 mg, sodium 677 mg Calories 402: from protein 11%, from carbohydrate 33%, from fat 56%

Servings

Easy Edamame Salad

Marinating shelled edamame adds a new dimension to this delicious soyfood.

1 recipe of Savory Sesame Marinade,

(page 218) 1 10-ounce package shelled, ready-to-eat edamame, or frozen edamame V2 medium red onion, thinly sliced 1 medium yellow bell pepper, cut into 3-inch strips 1 medium red bell pepper, cut into 3-inch strips

1 stalk celery with leaves, thinly sliced

2 medium plum tomatoes, cut in half vertically and cut crosswise into thin slices 2 tablespoons capers, rinsed 1 10-ounce package baby spinach, or gourmet salad greens

Prepare marinade and set aside. If using ready-to-eat edamame, place in non-reactive bowl (preferably glass) and cover with marinade. If frozen, cook according to package directions, drain, and pat dry. Then place in nonreactive bowl and cover with marinade. Refrigerate several hours or overnight.

Mix vegetables with the marinated edamame and serve with greens.

Nutrition Analysis: per 1-cup serving

Enlight ened Edamame Salad Traditional Bean Salad

Protein 7 g, carbohydrate 12 g, fiber 9 g, fat 7 g, Protein 6 g, carbohydrate 20 g, fiber 5 g, fat 17 g, saturated fat 1 g, cholesterol 0 mg, saturated fat 2 g, cholesterol 1 mg, calcium 84 mg, sodium 394 mg calcium 99 mg, sodium 883 mg

Calories 132: from protein 19%, Calories 239: from protein 9%, from carbohydrate 34%, from fat 47%* from carbohydrate 31%, from fat 60%

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