Cook edamame in a 5 to 6
Preheat oven to 375\u00b0F.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
Drizzle mixture over soybeans and toss to coat well.
Arrange beans in a single layer in a shallow baking dish.
Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
Serve hot as a vegetable side dish or cooled as a snack.
Refrigerate any leftovers.
o a boil. Add the edamame, place a cover on the
inutes.
Add pineapple and edamame and cook for 2 minutes
Simmer the peeled edamame in boiling water for 2
he boil and boil the soybeans for about 5 minutes, until
ntil fragrant. Add the frozen edamame, and cook until they are
large saucepan, combine the edamame and vegetable broth.
Bring
Combine edamame, garlic, and salt in a saucepan; add enough water to cover edamame. Bring to a low boil and cook for 30 minutes.
Drain liquid from edamame and transfer edamame and garlic to a food processor; season with black pepper. Process mixture on high, adding olive oil while continuing to mix, until smooth.
egrees C).
Spread thawed edamame in a roasting pan and
Bring a pot with salted water to a rolling boil; add the edamame and cook 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
Combine the edamame, avocado, garlic, olive oil, lime juice, and salt in a blender or food processor; pulse until smooth.
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.
ater to a boil. Add edamame and boil for 10 minutes
oil in a saucepan. Add edamame and cook until soft, 4
Preheat oven to 375 degrees F (190 degrees C).
Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer.
Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking.
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.
ater to a boil; cook edamame in the boiling water until
Combine the first 10 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute.
Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf.
Add pasta, and toss to combine. Cover and refrigerate overnight.
Peel the eggplant and dice. If it is large, cover eggplant dices with salt and let rest for 20 minutes, then rinse well.
In a medium saucepan, heat the oil. Add onion, garlic, mustard seeds, turmeric, salt and asafoetida. Stir until the onion starts browning and seeds pop.
Add diced eggplant and edamame. Stir well and make sure they are coated with all the spices.
Add cumin powder, coriander powder, goda masala and sugar.
Stir in water and cover.
Cook for 10-15 minutes,or until eggplant is tender, stirring ocassionally.
Mix edamame, corn, peas, black beans, and red onion in a large bowl.
Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
Chill in refrigerator at least 30 minutes before serving.