Tasty, Healthy and Hearty Edamame Recipes

Chili Garlic Edamame
Serves 4

You will need:
1 pound edamame in shells
1 tablespoon peanut oil
2 cloves garlic, minced
2 teaspoons sambal oelek (chili paste)
kosher salt

Directions:
1. Cook edamame according to package directions. Transfer to a bowl.
2. Heat peanut oil in a small pan over medium heat. Add garlic and sambal oelek and cook for 30 seconds.
3. Pour chili-garlic mixture over the top of edamame and toss to coat. Sprinkle with salt.
Serve.

Recipe from Life's Ambrosia

Image shared by rkazda under the CC license

Edamame Hummus

You will need:
1/2 pound frozen shelled edamame, about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives

Directions:
1. Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Recipe from Food Network

Image courtesy of TheDeliciousLife shared under the CC license

Lemongrass Orzo Salad

You will need:
2 cups orzo, cooked and chilled
1 cup grape tomatoes
1 cup cooked and shelled edamame
4 tbsp lemongrass, ground
1/4 cup EVOO
1/2 cup wine vinegar
1 clove garlic, minced
Squeeze of Lemon
1/4 cup minced celery
Salt and pepper

Directions:
Combine and chill.
If you don't have Orzo, you can replace it with another pasta or with cooked brown rice)

Recipe from Norwich Nuts

Image courtesy of norwichnuts shared via a CC license

Guacamame Salsa

You will need:
1 avocado
1 cup cooked edamame
1 teaspoon lime juice
1 tablespoon cilantro
1/2 cup salsa
1 small can chopped green chiles
1/2 teaspoon garlic powder

Directions:
1. Process the avocado, edamame, lime juice and cilantro in a food processor for about 30 seconds, until almost smooth.
2. Add salsa, chiles, and garlic powder. Serve with chips or crunchy vegetables.

Recipe from Deseret News

Image courtesy of LadyBirdMontoya shared under the CC license

Savory Edamame Braid
Feeds 10

You will need:
½ cup wheat flour
½ cup all purpose flour
1/4 cup vegetable margarine
Pinch sea salt
4 tbsp cold water

Directions:
1. Combine flours then cut in margarine.
2. Slowly mix in water. Divide into two balls and roll out on floured surface.
3. Spread 1 cup soy butter on each crust and sprinkle with salted roasted edamame. Fold over then braid the two together. 4. Brush with vegetable margarine and a sprinkle of sea salt.
5. Bake 400 degrees 25-30 minutes. Slice and serve.

Recipe from Yummytime

Image courtesy of norwichnuts shared under the CC license

Edamame Soup
Makes 4 cups

You will need:
1/2 tsp olive oil
1/2 medium onion, finely chopped
1 small potato, peeled and cut into small cubes
3/4 lb frozen edamame beans, defrosted
2 cups vegetable stock
3 oz (about 2 cups) fresh baby spinach
salt and pepper

Directions:
1. In a pan, saute the onion and potato in the oil over medium heat, stirring frequently. Cover and allow to soften for about 4 minutes.
2. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
3. Put the lid on and simmer over medium heat for about 15 minutes until the beans are tender.
5. Add the spinach and simmer until softened.
6. Puree in a food processor or with a hand blender.

Recipe from 101 Cookbooks via 33 Flavors

Image courtesy of heidi33 shared under the CC license

Vignole (Spring Vegetable Stew)

You will need:
10 oz. frozen artichokes
kosher or sea salt and freshly ground black pepper
12 oz. edamame
1 bunch of asparagus, cut into 1 inch pieces
1 regular leek, white and light green parts, cut into 3 inch lengths, washed
1/2 pound spinach, picked and washed
extra virgin olive oil
1 small white onion, peeled and finely chopped
1 glove of garlic, thinly sliced or finely chopped
1.5 c. chicken stock
12 oz. fresh peas
4 thick slices of prosciutto (or use a favorite ham or bacon)
a small bunch of fresh mint, leaves picked
a small bunch of fresh flat-leaf parsley, leaves picked

Directions:
1. Boil a pot of salted water. Blanch the leeks for 3-4 minutes. Add the asparagus for 2 minutes. Remove and add in the spinach for a minute. Remove and add the edamame for a minute or so. Take them out and place in a colander on the sink.
2. Heat a very large sauce pan over medium. Add a bit of olive oil and then the onion. Cook slowly for 10 minutes. Add the garlic and cook for a minute. Crank up the heat. Add the chicken stock and the peas and bring to a boil. Lay the prosciutto over the top and reduce the heat to a simmer for 10 minutes or so.
3. Meanwhile, tear the leeks into strips. Roughly chop the spinach.
4. Remove the prosciutto and place on a cutting board. Let it cool for a while.
5. Add the leek strips, the edamame, asparagus, spinach, and artichokes into the peas. Bring back to a simmer, letting them slowly cook for about 10 minutes.
6. Chop the herbs finely. Chop the prosciutto into bite-size pieces. Add them into the stew.
7. Taste and season with salt and pepper. Add a swirl or two of olive oil.

Recipe from The Peche (adapted from Jamie Oliver)

Image courtesy of mrsdewinter shared under the CC license

Risotto with Edamame and Fresh Basil

You will need:
1 1/2 cups short-grain brown rice
6 cups chicken stock
1 onion, diced
1/3 cup basil, chiffonade style
1 1/2 cups shelled edamame
1 cup freshly grated pecorino romano
2 tablespoons butter
freshly ground black pepper to taste

Directions:
1. Add a little olive oil to your pot and cook the onion until translucent or even a bit browned.
2. Add the rice and saute just a minute or two to get it a bit toasty.
3. Add the chicken stock and cover, bringing it to a boil. Turn down to simmer at low to medium heat for about 45 minutes to an hour, but keep a watch on it. You're looking for almost all of the liquid to be absorbed, leaving you with nice creamy rice.
4. Add the edamame and heat through, then remove from heat and stir in the basil, pecorino romano and butter.
5. Season with salt and pepper and serve.

Recipe from CliqueClack Food

Image courtesy of Gudlyf shared under the CC license