Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

E is for…

Edamame!

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 Smile . 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.

edamine

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.

Edamame-Pea Dip + Tofu Ricotta Toasts

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

Edamame-Pea Dip + Tofu Ricotta Toasts:

1C Frozen edamame
1C Frozen peas
1Clove of garlic, minced
1T + 1t Olive oil
1/2T Tahini
1T Lemon juice
1/8t Salt
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
1/4t Salt
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.

Edamame-Pea Dip + Tofu Ricotta Toasts

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?

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Comments

  2. It is hard to list A-Z series as pantry ingredients, I’ve always wondered what would be Z, unless you have zanahoria 😉 as carrots in Spanish (haha, I’m getting used to the language here). Edamame rocks, nice choice for letter E! I’m a huge fan of Wagamama including their vegan noodle soups and the curry dish in the UK, they also have Wagamama in Boston (I wish it is available nationwide in the U.S.). I love toasts and spreads, what a beautiful greenish color coming from the edamame-pea dip. Gorgeous and what a clever recipe 😉

  3. I never use edamame because it is only available at Asian stores and I have an unreasonable fear when it comes to their soy products (GMO?). I need to overcome my fear and try that dip though.

    • To be honest, I’d probably be the same. I’m a little wary of buying tofu from Asian stores too, even though it’s always cheaper.
      You could always just use peas for the dip and it would still be yummy I’m sure.

  4. Looks beautifully light and refreshing! Wish I could get edamame (why don’t they just call them soya beans?) easily, but none of the major supermarkets near me stock them! Boo!

    • I actually think the package I had just called them soya beans. How annoying you can’t get them near you :( Are you looking in the freezer section? I find them next to the frozen peas.

  7. Your edamame dip looks so vibrant! I love A-Z themes, I did one during my first MoFo a couple of years ago. It’s fun to see what people get up to towards the end of the alphabet.

  8. I like edamame, but haven’t had them in a long time. I have only seen them available in the pod- but I’d like to find them already shelled. I make a lot of my own food items, but somehow, shelling edamame is something I just don’t want to spend time on. This recipe sounds and looks wonderful.

    • Here they’re much more widely available podded then still in the pod! You could definitely make this using just peas instead of edamame. It would still be delicious I’m sure, just not so high in protein.

      • I would not let my laziness get in the way of using the edamame. Peas is a nice suggestion, but higher protein always works better for me.

  9. I think Edamame is a great choice - I wish I could find it at our local shops but I usually have to go to the city - I buy salted ones in their pods that are great for snacking but also have had them podded which is great for recipes - thanks for including my sushi - highly recommend you try it - and I think I must try your dip - looks so beautiful

    • I made my first homemade sushi not long ago and it turned out pretty well so I think I’m ready to branch out on the fillings :)
      How annoying you can’t get edamame locally. Here they’re available frozen in most supermarkets.

  10. Sweet as! I love the colour on the edamame dip! I think Japan Centre might do them in their pod? If not the Grocery in E1 does, I think?

  11. Can’t ever get enough edamame! Definitely a favorite snack of mine, since they’re both fun to eat and protein-packed. I usually just munch on them straight from the pod with a sprinkle of salt, but they do make for an excellent ingredient in salads, spreads, soups, and pretty much anything else you can think of. That open-faced sandwich with tofu ricotta looks unbeatable, but I’d sure love to top it with a handful of whole edamame, too!

  16. I love that you used tofu, how interesting! Looks so delicious 😀 I’ve linked to this recipe in my latest blog post ‘avocado tomato bruschetta’ 😉 x

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