Recipes for "edamame"

In a food processor, blend all ingredients. If it gets too thick, continuously add water by the spoonful until you reach the desired consistency.

Now, for the wrap. Plop some hummus down, top with spinach, and sprinkle with crumbled blue cheese. For an extra bonus, drizzle 1/2 teaspoon of olive oil over the top. For an extreme bonus, add crumbled bacon. I would have done this in an instant if I hadn’t already used up all my bacon. Dang.

Bring 2 quarts of well-salted water (2 tablespoons salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.

Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again.

Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).

Serve with pita, chips, crostini, or a vegetable platter.

Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.

Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.

Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

Place edamame pods in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.

Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame, toss until coated, and heat for 1 to 2 more minutes.

Heat soybean oil over high heat in a wok or skillet.

Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.

Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.

Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.

Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.

Top edamame salad with sesame seeds and daikon radish before serving.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.

Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.

Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.

Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.

Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.

Preheat oven to 400 degrees F (200 degrees C).

Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.

Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

Place frozen edamame in a bowl. Pour in enough boiling water to cover; let sit for 10 minutes. Drain. Add radishes and garlic.

Add vinegar, oil, everything seasoning, and sugar; toss to coat. If needed, add a sprinkle of salt. Refrigerate at least 1 hour, and preferably overnight. Flavor gets better the longer it sits.

Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.

Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.

Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.

Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.

Pour about 2 tablespoons water in a dish.

Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.

Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.

Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.

Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.

Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.

Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.

For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.

Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.

Garnished with slivered almonds to serve.

For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.

Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.

Shape mixture into four 4-inch patties that are 1/2-inch thick.

Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.

Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.

Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.

Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.

Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.

When seeds begin to sputter, stir in garlic and reduce heat to medium.

Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.

Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.

Drizzle sesame oil atop vegetables.

Spoon vegetables over couscous to serve.

Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.

Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.

Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.

Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.

Cook Edamame: In a wide skillet, bring several cups of water to a boil. Add a big pinch of salt; throw the frozen edamame in there. Boil for 4-5 minutes.

Dry: Drain and rinse the edamame with cold water to prevent it from cooking further. Pat dry with paper towels (this will prevent oil splatters for ya).

Get The Garlic Going: Wipe the skillet dry, then heat 2 tablespoons olive oil over medium heat. Smash the 2 cloves of garlic, but leave them in one piece. Toss them into the skillet with the oil to infuse their flavor into the oil for a few minutes. Do not brown them – we just want that oil mellow but fragrant with garlic.

Toss All Together: Add edamame to the skillet with the oil and garlic; toss it all together for a few minutes to get it nice and sizzly. Add a splash of soy sauce. (Keep this step to only a minute or two so the color of the edamame stays bright green).

Discard the garlic cloves. Transfer to a large bowl, if you want –  but I’ve eaten this right out of the pan many times. Get some chili crisp on there, and season with salt.

To eat: grab onto a piece, and use your teeth to pull the little edamame beans out of the shell while holding it! Discard the shell and repeat! You’ll pick up all that flavor on the outside of the edamame in the process and it is finger-licking delicious. My kids love this stuff!

Mix edamame, corn, peas, black beans, and red onion in a large bowl.

Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.

Chill in the refrigerator at least 30 minutes before serving.

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.