I wanted something easy and light to make for my lunches this week, because I've felt like a zombie lately and therefore want to spend as little time in the kitchen as possible. I'm also reading a terrific book (The Hangman's Daughter, if you're interested), so that, too, has consumed a lot of my time and interest. This recipe for Edamame and Corn salad, from Veganomicon, caught my eye because I love the namesake ingredients, and also have a weird affinity for sesame seeds... don't ask.
This recipe turned out fantastically. You might notice the peas in this picture, and, if you have the book, you might also notice that the recipe doesn't call for peas. I didn't have quite enough edamame as called for, so I threw in some frozen peas when I added the corn.
I'd also like to add that this recipe gets bonus points. Why? Because it uses some oils/vinegars that I don't use often, but they're handy to have because when you need them, well... you need them. I have a tiny kitchen with super limited storage, which I share with my omni mama. So yeah, picture trying to fit a well stocked vegan and non-vegan kitchen/cupboard in a tiny space. More than once, I've been asked, "Do you really need this oil? Do you need so many vinegars?" And the answer is always a dramatic, "Yes, mom." So, I was super happy to pull out the rice vinegar and sesame oil and say, "See? I use these."
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