chips each.
Prepare edamame according to package directions, omitting
oil in a saucepan. Add edamame and cook until soft, 4
Prepare frozen edamame according to packaged instructions (typically boiling for 4-5 minutes should suffice.
Drain cooked edamame and place back in pot with cold water. Allow edamame 10 minutes to cool.
Place edamame in food processor. Add all ingredients. Puree in food processor. Add water slowly through the drip top, until desired thickness is reached.
Serve with baby carrots, cucumber slices, or other vegetables.
Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes.
Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.
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 in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.
In a food processor combine the edamame, water, rice vinegar, tahini, olive oil, garlic, and 1/2 teaspoon kosher salt, and process until smooth.
Season with black pepper and additional salt to taste.
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Prepare edamame according to package directions,omitting salt. drain.
Combine edamame, parsley, tahini, 3 tbsp water, lemon juice, garlic and salt to taste into a food processor; blend1 to 2 minutes or until smooth.
Spoon into serving bowl.
rioche, and the Black Bean Hummus on the other slice. Be
ater to a boil; add edamame and 1/2 teaspoon salt
Cook edamame in a large pot of
Combine all in food processor.
Add olive oil (water, or the \"juice\" of the garbanzo beans, if you wish)--either of these reduce fat to desired consistency.
This is EVEN better leftover.
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Add 1 tablespoon olive oil, edamame, cilantro, tahini, lemon juice, and
Cook edamame according to package directions but *
ote: The key to this hummus recipe is to just soak the
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides.
Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165\u00b0F.
Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken.
Serve over rice!
Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
Do the same on the second piece of bread.
Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
This recipe makes 1 sandwich.
Heat pita until warm.
Smear with hummus then pile on the tabouli and peppers.
Fold and enjoy.
Cut off the stem end of each pod.
Wash edamame well and put in a bowl.
Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.)
Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander.
Taste one edamame and if it's not salty enough, sprinkle more salt over boiled edamame.
Spread the edamame on a flat tray to cool.