Okay, so this isn’t a classic Thanksgiving dish, but it’s mine. To people eating turkey or other meat, it is a nice side dish. For a vegetarian, though, it’s a good way to get significant amounts of protein without filling up on starch.
This recipe disappears fast and gets raves (even from the meat-eaters).
I originally made it with red bell pepper and I love it that way, but I can’t justify buying bell peppers when they’re not in season. They’re very expensive, imported from far away, usually not organic, and rarely any good. So I use red cabbage as a substitute. It works well and provides a nice color contrast.
2 bags frozen shelled edamame (32 oz)
3 red bell peppers or 1/2 large red cabbage
2 Tablespoons balsamic vinegar (estimate)
3 Tablespoons very good extra virgin olive oil (estimate)
Handful of fresh herbs, minced
Salt and pepper
To spread out the workload, you can make the vegetables the day before and leave them in a cold oven until you’re ready for them.
Peppers: Roast washed peppers whole in a 350*F oven for about an hour, turning several times. When peppers are cool enough to handle, remove seeds and stem and cut into strips, about 1″ long.
Cabbage: Cut cabbage in half, remove core, and slice in to long thin strips, then cut the strips in half so they are 1-3″ long. Roast dry (or with a touch of olive oil) in a 350*F oven until very dehydrated but not brown. Stir often.
Boil the edamame according to directions, drain.
While still hot, toss the soybeans in a bowl with olive oil, then vinegar, salt and pepper. Add the vegetables at any point.
Cool edamame on counter then add finely chopped herbs, I used parsley, sage, lemon thyme, and oregano.
Put in fridge, serve chilled.
The edamame alone is:
120 grams protein
96 grams total carbs
60 grams fiber
36 grams usable carbs
The rest of the ingredients will add basically no protein and a small number of carbs (maybe 10g at most). This recipe makes enough to serve a dozen people at a potluck. If we take that to mean there are 12 servings total, each serving has 10 grams of protein and 3-4 grams of usable carbs.
An earlier version of this recipe with red peppers was posted to my lowcarb website December 1, 2003. A version of the recipe with red cabbage was posted January 24, 2004.
Note: Recipe rewritten with new pictures 12/08.