Edamame Three Ways

Edamame Three Ways

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

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  • 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

Directions

  1. 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.
  2. Puree garlic, edamame, tahini, water, cilantro oil, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; until smooth.
  3. Serve with pita chips or crudités.

Mediterranean Edamame Salad

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Vinaigrette:

Salad:

  • 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)

Directions

  1. 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.
  2. To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette; let marinate 30 minutes.
  3. When ready to serve, toss or serve salad with lettuce or greens. 

Asian Inspired Edamame

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  • 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)

Directions

  1. 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.
  2. 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.
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