Delicious, versatile Edamame Beans

Edamame, unripened green soybeans fresh from the pod, are among the few plant-based foods that supply complete protein. This staple in Japanese cuisine is not only healthy, but yummy too! Some of you Food Bag foodies would have tried edamame beans in our recipes recently and might be struggling to work out what to do with your left overs. How about try one of these recipes!

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Basic Edamame Dip

Ingredients

Shelled Edamame

Olive oil

Garlic

Lemon or Lime juice

Salt

Pepper

 

Method

1. Cook edamame beans according to the packet instructions, then drain and cool.

2. Add the other ingredients and blend to a dip consistency. 

Serve with crackers, bread or vegetable sticks to dip.

 

Special Edamame Dip

Try adding some or all of the following ingredients, in whatever ratios you would like, to the above mix.

For heat

  • Chilli peppers or chilli paste (red – for the fleck of colour).
  • Shichimi – Japanese seven spice mix
  • Rayu – chili with sesame oil

For spice

  • Crushed coriander seeds
  • Cumin or “Indian style” spices

For texture

  • Finely chopped pistachio nuts
  • Finely chopped roasted almonds 

For tang

  • Finely chopped lemongrass

  

Edamame Balsamic Salad

Ingredients

225g shelled edamame

200g sweetcorn kernals

½ red capsicum

3 tablespoons balsamic vinegar

Garlic salt

Black peppercorns (to grind)

 

Method

1. Cook edamame beans according to the packet instructions. Drain and place in a bowl.

2. Drain most of the juice from the sweet corn and add to the bowl of edamame.

3. Remove the core of the capsicum, dice and add to mixture

4. Add 5 grinds of pepper and 5 generous shakes of garlic salt

5. Sprinkle balsamic vinegar and mix thoroughly.

 

Shelled Edamame, Tomato, Avocado and Red Onion Salad

Ingredients

A handful of cherry tomatoes

One ripe avocado

A cup of shelled Edamame beans

Half a red onion

 

Method

1. Cook edamame beans according to the packet instructions. Drain. Finely chop the red onion, dice the avocado, cut the tomatoes into halves and mix it all together.

2. Top with your favourite dressing. Olive oil with a squeeze of lime is simple and fresh. 

Serve with crackers, bread or vegetable sticks to dip.

 

 

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