frozen shelled edamame; 2 tablespoons each extra-virgin olive oil, chopped fresh
basil, sliced almonds, and grated Parmesan cheese; 1 tablespoon water; and ¼
teaspoon each coarse salt and freshly ground black pepper. Garnish with more
basil. Serve with any veggies of your choosing.
4. Smoky hummus with veggies: Puree in a food processor 1 (425-g) can
chickpeas (rinsed and drained), 2 tablespoons extra-virgin olive oil, 1 tablespoon
fresh lemon juice, ½ teaspoon sriracha sauce (or similar hot sauce), and ½
teaspoon smoked paprika. Top with more smoked paprika. Serve with any
veggies of your choosing.
5. Sweet potato strips: Use a vegetable peeler to slice 2 sweet potatoes
lengthwise into thin strips. Toss with 4 teaspoons olive oil. Roast on an oiled
nonstick baking sheet at 190°C until crisp and golden brown, 15 to 20 minutes.
Season with a couple pinches of coarse salt. (Store leftovers in an airtight
container for up to 3 days.)
6. Roasted chickpeas: Toss 1 (425-g) can chickpeas (rinsed and drained) with 1
tablespoon olive oil, 1 teaspoon ground turmeric, ½ teaspoon ground cumin, 1
minced garlic clove, and ¼ teaspoon coarse salt, plus freshly ground black
pepper to taste. Spread the chickpeas on a rimmed baking sheet and roast at
220°C, shaking the baking sheet occasionally, for 18 minutes.