Fun to eat and fun to pronounce, Edamame is a tasty soybean full of protein, fiber and other nutrients! Here’s how to get it on your kids plate.
If you’re not familiar with edamame that insist entirely surprising. That’s because edamame (pronounced ed-ah-mah-may) is most commonly found in East Asian cuisine and has only become popular in the United States with the rise of Japanese, Chinese, and other authentic Asian restaurants.
Crispy Edamame by Sophia Candrasa on All Recipes
- 1 (12 ounce) package frozen shelled edamame (green soybeans)
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
- Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
- Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
Edamame Hummus by Shelley at Two Healthy Kitchens
- 1 cup frozen, shelled edamame, thawed
- 3 1/2 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons canola oil
- 2 cloves garlic, roughly chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- olive oil to drizzle on top for serving, optional
- Combine all ingredients in a mini food processor (we like to use the smallest, “mini” container in our Ninja processor set).
- Process until desired consistency, scraping down the sides as needed.
- Refrigerate for at least one hour to allow flavors to blend.
- When serving, drizzle with a little olive oil, if desired.
Green Edamame & Pea Falafel with a Yoghurt, Cucumber & Mint Dip (vegan recipe) by Jacqueline Meldrum at Tinned Tomatoes
- 350g/2 1/3 cups frozen edamame beans
- 150g/ 1 cup frozen petit pois (or peas)
- ½ white onion. quartered
- 1 clove garlic
- 1 ½ tbsp plain flour
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander (cilantro)
- 14 g (a handful) fresh coriander (cilantro)
- 14 g (a handful) fresh flat leaf parsley
- 1 tsp salt
- A good grinding of pepper
- 50g/ ½ cup panko breadcrumbs
- Vegetable oil for frying
- 250g/1 cup plain yogurt (I used Alpro)
- 3 cm piece cucumber chopped finely
- A few fresh mint leaves
- A good grinding of salt
- Blanch the frozen peas and beans in boiling water for a minute, drain and pat dry.
- Add all the ingredients apart from the breadcrumbs and oil to a blender or food processor and whizz until you have a textured batter.
- Form the batter into balls and roll in the breadcrumbs.
- Heat enough oil in a wok to cover the falafel. Once the oil is really hot, carefully lower a few of the falafel in at a time and cook for a few minutes until the coating is brown and crunchy.
- Once cooked remove from the oil carefully (I used a metal slotted spoon) and place on kitchen paper to drain off the excess oil. Keep cooking in batches until they are all cooked.
- To make the dip, chop the cucumber and mint and mix with the yogurt. Season with salt.
- Serve the falafel with salad and dip or on a wrap with salad and hummus.