Edamame Fresca Recipes

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EDAMAME PâTé



Edamame Pâté image

This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans - although nobody really liked them. It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor. I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe. A quick word about the yeast extract, which many of you may object to because of the high glutamate content. If you use Vegemite, which is lower in glutamates than Marmite, one serving of this pâté (if serving eight) will contain 29 milligrams of free glutamates. To put that in perspective, one ounce of Parmesan cheese contains 300 milligrams of glutamates.

Provided by Martha Rose Shulman

Categories     appetizer

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 12-ounce bag frozen edamame (or use 2 heaped cups unfrozen), simmered for five minutes in lightly salted water and drained
2 eggs
1/3 cup milk (1 percent or 2 percent)
2 tablespoons brandy (optional; if not using, add 2 more tablespoons milk)
2 teaspoons yeast extract, like Vegemite, Savorex or Marmite
2 teaspoons tamari soy sauce
2 garlic cloves
1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/4 teaspoon salt (more to taste)
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Oil a 5-cup pâté tureen, casserole or bread pan.
  • Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Remove from the heat.
  • Place the edamame in a food processor fitted with the steel blade, and pulse several times. Add all of the remaining ingredients except the onion, and process until smooth. Stop the machine and scrape down the sides, then process again until completely smooth. (This is important.) Add the onion, and pulse a few times to combine.
  • Scrape the mixture into the prepared baking dish, cover tightly, and bake 40 to 45 minutes until set. Remove from the heat, and allow to cool. Refrigerate overnight for the best flavor.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

EDAMAME FRESCA



Edamame Fresca image

Refreshing edamame salad that's light! Great with barbequed chicken.

Provided by VH

Categories     Black Bean Salad

Time 8h15m

Yield 8

Number Of Ingredients 11

1 small red onion, chopped
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
2 cups seasoned rice vinegar
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated fresh ginger root
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  • Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
  • Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 319 calories, Carbohydrate 40.2 g, Fat 10.1 g, Fiber 13.3 g, Protein 19.9 g, SaturatedFat 1.3 g, Sodium 544.6 mg, Sugar 1.4 g

EDAMAME SALAD



Edamame Salad image

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Provided by Sonya

Categories     Salad     Beans

Time 1h45m

Yield 6

Number Of Ingredients 9

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Steps:

  • 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.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g

EDAMAME FRESCA



Edamame Fresca image

Refreshing edamame salad that's light! Great with barbequed chicken.

Provided by VH

Categories     Black Bean Salad

Time 8h15m

Yield 8

Number Of Ingredients 11

1 small red onion, chopped
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
2 cups seasoned rice vinegar
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated fresh ginger root
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  • Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
  • Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 319 calories, Carbohydrate 40.2 g, Fat 10.1 g, Fiber 13.3 g, Protein 19.9 g, SaturatedFat 1.3 g, Sodium 544.6 mg, Sugar 1.4 g

EDAMAME FRESCA



Edamame Fresca image

Refreshing edamame salad that's light! Great with barbequed chicken.

Provided by VH

Categories     Black Bean Salad

Time 8h15m

Yield 8

Number Of Ingredients 11

1 small red onion, chopped
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
2 cups seasoned rice vinegar
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated fresh ginger root
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  • Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
  • Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 319 calories, Carbohydrate 40.2 g, Fat 10.1 g, Fiber 13.3 g, Protein 19.9 g, SaturatedFat 1.3 g, Sodium 544.6 mg, Sugar 1.4 g

EDAMAME FRESCA



Edamame Fresca image

Refreshing edamame salad that's light! Great with barbequed chicken.

Provided by VH

Categories     Black Bean Salad

Time 8h15m

Yield 8

Number Of Ingredients 11

1 small red onion, chopped
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
2 cups seasoned rice vinegar
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated fresh ginger root
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  • Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
  • Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 319 calories, Carbohydrate 40.2 g, Fat 10.1 g, Fiber 13.3 g, Protein 19.9 g, SaturatedFat 1.3 g, Sodium 544.6 mg, Sugar 1.4 g

EDAMAME FRESCA



Edamame Fresca image

Refreshing edamame salad that's light! Great with barbequed chicken.

Provided by VH

Categories     Black Bean Salad

Time 8h15m

Yield 8

Number Of Ingredients 11

1 small red onion, chopped
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
2 cups seasoned rice vinegar
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated fresh ginger root
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  • Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
  • Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 319 calories, Carbohydrate 40.2 g, Fat 10.1 g, Fiber 13.3 g, Protein 19.9 g, SaturatedFat 1.3 g, Sodium 544.6 mg, Sugar 1.4 g

EDAMAME FRESCA



Edamame Fresca image

Refreshing edamame salad that's light! Great with barbequed chicken.

Provided by VH

Categories     Black Bean Salad

Time 8h15m

Yield 8

Number Of Ingredients 11

1 small red onion, chopped
2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can garbanzo beans, drained and rinsed
2 cups seasoned rice vinegar
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated fresh ginger root
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
  • Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
  • Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 319 calories, Carbohydrate 40.2 g, Fat 10.1 g, Fiber 13.3 g, Protein 19.9 g, SaturatedFat 1.3 g, Sodium 544.6 mg, Sugar 1.4 g

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