I know my A-Z series is pantry ingredients not fresh fruit and vegetables, but I decided edamame count as I buy the frozen packaged kind . My blog, my rules!
I love edamame but always forget to use them…probably because they’re in my freezer and not as visible as the veg in my fridge’s crisper drawer. But, I had lunch at the Japanese noodle restaurant chain Wagamama a few days ago where one of the sides on offer is simply a bowl of salted, steamed edamame and it reignited my passion for these little green beans.
I can’t seem to find them still in their pods unfortunately but they’re more convenient for a variety of recipes in their podded form anyway. I’ve used them in a few recipes on the blog so far- My Summer Vegetable + Chickpea Sauté, 10-minute Raw Peanut Noodles, and my favourite Cauliflower Fried “Rice” with Grilled Tofu. I’m still mad about dips so thought I’d make something similar to my Broad Bean + Roasted Garlic Dip but using edamame.
I opted to fancy up this lunch staple a little with the addition of a second spread for my toasts- tofu ricotta. The slightly salty, tangy ricotta is a lovely contrast to the sweet edamame-pea dip, but if you’re pushed for time then the latter is still very yummy on its own.
Edamame-Pea Dip + Tofu Ricotta Toasts:
1C Frozen edamame
1C Frozen peas
1Clove of garlic, minced
1T + 1t Olive oil
1T Lemon juice
1 1/2T Fresh mint leaves
Steam the peas and edamame for approx 3 minutes then plunge into cold water to stop cooking and retain bright green colour. Set aside in a bowl.
Heat the teaspoon of olive oil in a small pan over medium and when hot add minced garlic. Cook, stirring for a minute just to take the raw garlic edge off. Add garlic to edamame and peas and add remaining olive oil, tahini, lemon juice and salt. Using an immersion blender blitz the mixture until you have a fairly smooth purée. You can also use a food processor for this. Finally add the chopped mint and pulse through.
Tofu Ricotta (For Soy-free use Cashew ricotta)
(Adapted from Veganomicon)
1/2 400g/14oz pkg Firm tofu
1 1/2T Lemon juice
2T Nutritional yeast
1t Olive Oil
1 Clove of garlic, minced
1/4t Dried basil (optional)
Using your hands crumble up tofu and squish between your fingers until you have a ricotta-like texture. Stir through remaining ingredients and taste for salt.
Spread toast with a generous layer of the tofu ricotta, followed by a good dollop of the edamame-pea dip. Serve alongside a big salad for lunch or make crostini with the spreads and serve as appetizers.
A few more edamame recipes to try:
If you’ve still got peaches where you are try these Portland Porch Lettuce Wraps which use edamame pesto, from Isa at the PPK.
These Vegan Sushi Rolls with Sticky Walnuts and Edamame also look fantastic.
You could thrown them in a veg-loaded hummus wrap.
Or, if you’re in the mood for something a little more wacky…how about these Teriyaki glazed Brown Rice and Edamame Burgers?