Edamole Recipes

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10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)



10 Best Ways to Use Edamame (+ Recipe Collection) image

These easy edamame recipes are so good I bet even edamame-haters will want seconds. From spicy pods to creamy hummus, these are too good to miss.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Spicy Garlic Edamame Appetizer
Edamame with Soy and Sesame Sauce
Edamame Hummus
Cucumber Edamame Salad with Ginger-soy Vinaigrette
Crispy Parmesan Garlic Edamame
Edamame Quinoa Salad
15 Minute Cauliflower Fried Rice
Summer Corn u0026amp; Edamame Succotash Salad
Asian Broccoli Salad with Peanut Sauce
Edamame Avocado Dip

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious edamame recipe in 30 minutes or less!

Nutrition Facts :

COOKING LIGHT EDAMOLE



Cooking Light Edamole image

Looks like guacamole, but this healthier version made with edamame is a nutritious alternative. Can be made a day ahead & chilled. Serve with cut up veggies.... From Cooking Light Jan 2008.

Provided by Meredith .F

Categories     Low Cholesterol

Time 10m

Yield 2 1/2 tbsp, 6 serving(s)

Number Of Ingredients 7

3/4 cup frozen edamame, thawed & shelled
3 tablespoons water
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon hot pepper sauce
1 garlic clove, halved

Steps:

  • Combine all ingredients in a food processor & process until smooth.
  • Cover & chill.

Nutrition Facts : Calories 88.2, Fat 6.7, SaturatedFat 0.9, Sodium 83, Carbohydrate 3.9, Fiber 1.4, Sugar 0.1, Protein 4.2

EDAMOLE DIP



Edamole Dip image

Provided by Food Network

Categories     appetizer

Time 18m

Yield about 2 1/2 cups

Number Of Ingredients 11

1/2 cup peeled edamame, fresh or frozen
1/2 cup broccoli stalks, peeled
1 avocado, peeled
1 scallion, sliced
1/2 red onion, diced
1 clove fresh garlic, minced
1/2 jalapeno, minced
1 lime, juiced
1 tomato, diced
2 tablespoons cilantro, chopped
Sea salt

Steps:

  • In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside.
  • Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!!

WASABI EDAMAME-AVOCADO DIP



Wasabi Edamame-Avocado Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 8 (1/4 cup) servings

Number Of Ingredients 9

1 tablespoon wasabi powder
2 tablespoons water
1/2 pound frozen shelled edamame (green soy beans), (about 1 1/2 cups)
1 ripe Hass avocado
1 tablespoon finely grated peeled fresh ginger
Juice of 1 lime, (about 3 tablespoons)
1 1/2 teaspoon kosher salt
4 scallions (white and green parts), finely chopped
1/3 cup chopped fresh cilantro leaves

Steps:

  • Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes.
  • Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping.

Nutrition Facts : Calories 88 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 4 grams

EDAMOLE (EDAMAME GUACAMOLE)



Edamole (Edamame Guacamole) image

I first saw this in a magazine a few years back, and have enjoyed it ever since. The original recipe was a bit bland for my tastes, so I've spiced up my version a bit. It is a great way to use those broccoli stems, if you make a recipe that called for only the crowns. Remember to remove the seeds from the peppers if you do NOT want the heat. (Times Do Not include the time for the edamame and broccoli to cool.)

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 24m

Yield 3 cups

Number Of Ingredients 15

1/2 cup edamame (shelled)
1/2 cup broccoli stem (peeled & chopped)
2 avocados
1 lemon, juice of
1 lime, juice of
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 cup yellow onion (diced fine)
2 garlic cloves (minced fine)
1 small fresh jalapeno (minced fine *remove seeds if you don't want the heat.)
1 small tomatoes (diced fine)
1 tablespoon fresh cilantro (minced)

Steps:

  • Simmer edamame in 2 cups water for 2 minutes. (Make sure to use the beans out of the shells, NOT the whole edamame pods).
  • Remove edamame from the pot with a slotted spoon and set aside to cool.
  • Blanche the peeled broccoli stems in the same water for about 2 minutes.
  • Drain and set aside to cool.
  • When edamame and broccoli are cooled, purée both together in a blender, until smooth.
  • Cut avocados in half, remove pits, and spoon out the avocado from its skin into a large bowl.
  • Mash the avocados together with the lemon and lime juice.
  • Add the edamame-broccoli mixture to the avocado and stir together well.
  • Fold in the remaining ingredients, including the spice mixture.
  • Taste and adjust the seasonings to your own taste from there.

Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 3.2, Sodium 413.9, Carbohydrate 23.5, Fiber 12.2, Sugar 3.4, Protein 9.4

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