Green Tea Edamame with roasted Black Sesame salt /// Warm Edamame Salad /// Edamame Dip

I LOVE EDAMAME! Just that for the start... Mostly I eat them as a snack and they're something I always got ready in my refrigerator. When I don't have the time to prepare them myself I buy them already prepared with a little bag of salt. I guess I would cry when not having them...... strange but I'm so stick to them for ever.

Lately I've been to the asian store again I bought a kilo of them and now I wanted to share a few recipe to you.

To start with a snack, then goes on with a salad and then a dip.
I guess I don't have to mention that Edamame are good resurce of protein and vitamines. As every vegan person probably knows Edamame and eats it.

 

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Green Tea Edamame with Roasted Black Sesame Salt

 

Makes 450g

30 minutes or fewer

         

Ingredients:           

6 green tea bags

450 g frozen whole edamame

2 Tbs. roasted black sesame seeds

1 tsp. salt

 

1. Bring 1 liter water to a boil in large pot, and remove from heat. Add tea bags, and let steep 3 minutes. Remove tea bags, and bring liquid to a simmer over high heat. Add edamame, and cook 10 minutes. Drain.

2. Grind sesame seeds and salt in coffee grinder or mortar until coarsely ground. Toss with edamame.

Serve in big bowl.

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Or another way to use them: as a salad, Yummy too

 

 

Warm Edamame Salad

 

 

Ingredients:

2 tablespoons canola oil

4 cups (12 oz) cremini mushrooms, sliced

1 16 oz package frozen shelled edamame, thawed

1 cup (4 oz) sugar snap peas, sliced in half

1 teaspoon fresh ginger, peeled and minced

1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips

1 8 oz can sliced water chestnuts, drained

1/2 teaspoon Sriracha chile sauce

Coarse salt and freshly ground black pepper

1 tablespoon toasted sesame seeds

1 teaspoons rice wine vinegar
 

Direction:

Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.

 

Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.

 

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Or used for a dip. Again so good!!

 

Edamame Dip

 



Ingredients:

one bag of frozen edamame
1/4 ripe avocado
1 clove of garlic, peeled
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/4 cup fresh parsley leaves
1 tablespoon miso
1 teaspoon red chili paste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
black sesame seeds for garnish

Direction:
Cook edamame in a large saucepan of boiling salted water until tender, 4-5 minutes. Drain reserve 1/2 cup of the cooking liquid.

Place the edamame, avocado, garlic, lemon juice, parsley, miso, chili paste, olive oil, salt and pepper and 1/4 cup of the cooking liquid into a food processor or blender. Blend until smooth and creamy, adding some additional cooking liquid if too thick.

Garnish with sesame seeds and serve with raw veggies, rice crackers or pita chips.