Roasted Vegetable and Edamame Salad

There are some problems vegetarians face that our omnivore friends don't deal with. Problem number one is a little something I like to call 'the starch conundrum.'

We all love starch, I mean who doesn't? Sometimes life calls for a big plate of fries, a bag of pretzels or a bagel the size of your head. But you omnivores when you eat a super starchy meal you can usually balance it out with a piece of meat. It's a great combo. The fact that steaks are served with potatoes is no accident.
But for the vegetarian a lot of our protein choices some attached to carbs. So instead of refuge from the carb storm, instead we drown, falling deeper and deeper into the pool of high blood sugars. For the past few weeks my lunches have come with a side of afternoon nap which isn't very convenient when you're supposed to be working.

A solution to 'the starch conundrum' is needed.

Easy fixes include eggs, yogurt, tofu the usual suspects. Or in the case of this salad how about edamame, pistachios and a touch of feta cheese.

Edamame is kind of a freak of nature. It looks like a bean and tastes like a bean but it doesn't act like a bean. Well I know it is really a bean, but let me explain.

Black beans have 24 g carb, chickpeas 18, white beans 20. But the little green edamame only has 8 g PLUS 12 g of protein which is more than its bean compadres.

Way to go edamame.

Which speaking of small green things, lets talk about pistachios. These guys are packed with protein, second only to peanuts. And they're GREEN. I mean they're so much cooler than those dull peanuts any day of the week.

This salad can use any root vegetable, but I am quite partial to beets and carrots. The edamame gets roasted right along with the roots until their outside skin is nice and tan. I recommend eating this salad the day of, but it's still pretty tasty left over.

All you vegetarians out there, what are some ways you side step 'the starch conundrum?' I'd love to hear your strategies! 

Roasted Vegetable and Edamame Salad
Adapted from Meatless 

3 small beets, peeled and sliced
5-7 small carrots, peeled and sliced
1 cup shelled edamame, fresh or frozen 
2 T. olive oil
Salt and Pepper to taste
To Serve: 2 T. pistachios, 2 T. crumbled feta

1. Preheat oven to 450. Arrange beets, carrots and edamame in an even layer on a large baking sheet.
2. Drizzle olive oil over vegetables. Top with salt and pepper and roast for 30-35 minutes or until edges of vegetables and surface of edamame have browned.
3. Allow to cool for 5-10 minutes. Serve 1 cup of vegetables topped with pistachios and feta. Say goodbye to post lunch crash and enjoy!

What I'm Listening to Today
Click, Click, Click, Click: Bishop Allen
Fiery Crash: Andrew Bird
Bookworm: Margot and the Nuclear So and So's 

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