This recipe serves one.
Prepare 1/2 cup edamame and set aside.
Heat 1 tablespoon olive oil in a medium skillet, then add 20 baby carrots. Sprinkle with kosher salt. Cook over medium high heat, stirring occasionally, about 8 minutes or until browned.
While the carrots are cooking, mix together 1 tablespoon Bragg's and 2 teaspoons agave nectar. When the carrots are done, add in the edamame and the Bragg's and agave mixture. Mix well. Transfer to a plate and sprinkle with a little salt and a little maple or brown sugar.
This makes a delicious combination of sweet and savory, and it was a nice change of pace from my usual garlic and onion flavored greens.
Since I feel I must eat broccoli nightly, I did steam a small head, but instead of sprinkling on garlic salt I poured Gaia's Dijon-Dill Dressing http://liveitupvegan.blogspot.com/ over it. I still promise her I will try it on beets, but it was excellent on broccoli!
Last night I made Kale and Beans which was posted by Don't Get Mad, Get Vegan. http://dgmgv.blogspot.com/. As you can tell from the picture, I used pinto beans instead of blackeyed peas and I added one chopped fresh tomato. I love kale, and this was a flavorful and filling dish.
And to satisfy my sweet tooth, I topped banana "ice cream" aka frozen banana with some fresh fruit. As Rachel Ray would say, yummo!