Name: Roasted Yellow Pepper and Corn Bisque
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 yellow bell peppers; 3 cups fresh corn, cut from the cobs (from 3-4 cobs, depending on the size); 1 tablespoon coconut oil; 1 medium-size Vidalia onion, diced; 3 cloves garlic; 2 hot red chiles, seeded and sliced thinly; 1 yellow summer squash, cut in half lengthwise and sliced thinly (about 3 cups); 3-4 cups vegetable broth (I used 4); 1 1/2 teaspoons salt; 1 (14 ounce) can coconut milk (lite is fine; I used regular. I also had a 13.5 ounce can instead of 14); 1 tablespoon pure maple syrup; Juice of one lime; good pinch nutmeg

Description

An easy and delicious salad

Ingredients

Scale

2 tablespoons sesame oil
1 tablespoon rice vinegar
2 teaspoon low-sodium tamari or soy sauce
2 cups frozen, shelled edamame
1 cup fresh corn, cut from the cob
2 tablespoons toasted sesame seeds

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Instructions

Bring a pot of water to a boil. While you are waiting for the water to boil, whisk together the sesame oil, rice vinegar, and tamari in a medium bowl and set aside.
Boil the edamame for 3 minutes, then add the corn and boil for another 2 minutes. Drain into a colander and run under cold water. When it is cool enough to touch, add the edamame and corn to the dressing and toss to combine. Add the toasted sesame seeds and toss again. (To toast sesame seeds, place in a small pan over medium heat. Gently toss in the pan until they turn golden brown. Watch carefully as they can go from white to burnt quickly!)

Notes

adapted from Veganomicon

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 458
Sugar: 8.5g
Sodium: 341mg
Fat: 25g
Carbohydrates: 38g
Protein: 20.5g