Edamame are a powerhouse of nutrition. Soybeans are one of the few plant sources of complete protein; one cup provides at least five percent of all recommended daily nutrients except vitamin D. Here are 3 delicious, healthy, and vegetarian recipes utilizing the versatile legume. Using a few of Amoretti’s leading premium ingredients, the flavors of each dish is guaranteed to make for a happy gathering!
May the pods be ever in your flavor.
Cilantro Edamame Hummus
- 1 (12 oz.) package frozen shelled edamame
- 2 cloves minced garlic
- ½ cup tahini
- ½ cup water
- ½ teaspoon Amoretti Cilantro Oil Extract
- ¼ cup lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
- Puree garlic, edamame, tahini, water, cilantro oil, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; until smooth.
- Serve with pita chips or crudités.
Mediterranean Edamame Salad
- ¼ cup white wine vinegar
- 1 minced garlic clove
- ¾ tablespoon dried oregano, or 1 ½ tablespoon finely chopped fresh oregano
- ¼ cup Amoretti Premium Organic Extra Virgin finishing Olive Oil Infused with the Natural Flavor & Aroma of Kalamata Olives
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 cups cooked, shelled edamame
- 2/3 cup thinly sliced sun dried tomatoes
- ¼ cup thinly sliced red onion
- ¼ cup kalamata olives, pitted and cut into halves
- 1/3 cup feta cheese
- 2 cups lettuce or greens (can sub arugula or spinach)
- To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender. Slowly add olive oil and mix well. Add salt and pepper.
- To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette; let marinate 30 minutes.
- When ready to serve, toss or serve salad with lettuce or greens.
Asian Inspired Edamame
- 1 tablespoon olive oil
- 8 oz. unshelled fresh or frozen edamame
- ½ teaspoon dried red chili flakes
- 1 teaspoon crushed garlic
- 1 fl. oz. soy sauce
- 1 fl. oz. rice wine vinegar
- 1 teaspoon sesame oil
- 1/8 teaspoon Amoretti Orange Zest Oil Extract
- 1 teaspoon sesame seeds for garnish (optional)
- Bring 4 cups of water to a boil and add the edamame. Bring water back to a boil; cook for 5 minutes or until tender, drain.
- Heat olive oil in a large skillet over medium-high heat. Add chili flakes and crushed garlic; sauté lightly for 30 seconds. Add edamame and stir to heat through, about 2 minutes. Add soy sauce and rice wine vinegar; stir 1 minute to coat evenly and heat through. Shake the sesame oil and orange zest oil in a small container until well combined. Stir into the skillet until well incorporated. Transfer to plate and serve hot. Garnish with sesame seeds.