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Archive for the ‘edamame’ Category

One last warm soup for spring. The green veggies really impart a fresh taste and a light soup for the season.

Spring soup with fava beans, fennel, and leek (from Cafe Liz)

1 onion, chopped

canola oil, for saute-ing

1 fennel, cut into thin slices (3 cups)

1 small leek, cut into thin slices (3 cups)

2 cups peeled fava beans

4 – 6 garlic cloves

2 teaspoons salt

1/4 teaspoon fresh black pepper

1/4 teaspoon turmeric

1 1/2 teaspoons fresh basil leaves

Pour a little oil into a pot and saute the onion. Add the fennel and leek, and saute until the veggies soften. Add the fava beans and the rest of the ingredients, and top off with about a quart of water. Boil until the beans soften, about 10 minutes. Makes 4 servings.

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Well, there was no ricotta or real mozzarella or parmesan, but I just love how Daiya vegan cheese melts and tastes. So I used it in this recipe – it was a great little pizza.

Asparagus, fava bean, and chive pizza (adapted by me)

1 ball pizza dough (1 pound) whole wheat preferable

6 asparagus spears, cut into 1″ pieces

1/3 cup fava beans

1/4 cup chopped chives

4 ounces Daiya mozzarella shreds

small handful of grated soy parmesan

Preheat the oven to 500 degrees F. Stretch out your ball of pizza dough, and lay it out on a baking sheet (or pizza peel) that’s been generously dusted with cornmeal. Use a pastry brush to lightly coat just the outer edge of the pizza crust with olive oil.

Bring a pot of salted water to a rolling boil, and add the fava beans. Cook them for 2 minutes, then add the asparagus pieces and cook for 1 minute longer. Drain the beans and asparagus and shock them in a bowl of ice water to stop the cooking process. Remove from the water, set the asparagus aside, and pop the bright green fava beans out of their shells.

Top the pizza in the following order: Daiya cheese, asparagus, fava beans, chives, and the soy parmesan. Bake for 8 – 10 minutes, until the crust is golden brown and the cheese is melted. Makes 4 – 6 servings.

 


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I love anything edamame, and this was a fresh idea for its use. A sort of modified pesto, sans nuts, but bursting with fresh flavor. I added some grilled chicken, too. This also tasted good for lunch the next day.

Spaghetti with edamame, parsley, garlic, and olive oil (from the NY Times, adapted by me)

1 large garlic clove, finely minced

leaves from 1 bunch parsley

2 tablespoons extra virgin olive oil

1 1/3 cups frozen shelled edamame

3/4 pound spaghetti

1/4 cup grated soy parmesan

1 boneless grilled chicken breast, cut into bite-sized pieces (my addition)

Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl.

When the water in the pot comes to a boil, salt generously, add the edamame and cook five minutes. Remove from the pot with a strainer and place in the bowl with the parsley.

Add the spaghetti to the boiling water, and cook al dente following package instructions. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the parsley and edamame. Drain the pasta, and toss with the parsley mixture. Add soy parmesan and serve. Makes 4 servings.

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I’ve always loved my three-bean salad, but I’m always open to trying something new. This bean salad, by Martha Stewart, is enhanced with some baby heirloom tomatoes, and it’s definitely being added to my permanent repertoire. All the different beans work harmoniously together.

Shell bean salad (some small changes by me)

dressing:

2 garlic cloves

1 teaspoon Dijon mustard

5 tablespoons red wine vinegar

3/4 teaspoon salt

freshly ground pepper

1/2 cup extra virgin olive oil

1/2 cup chopped flat leaf parsley

1/2 cup chopped cilantro

2-3 sliced rings jalapeno, chopped

salad:

2 cups green beans, cut into 1″ pieces

8 ounces canned chickpeas, rinsed and drained

1 cup frozen edamame

1 cup frozen peas

8 ounces canned navy beans, rinsed and drained

1 cup cherry tomatoes, cut in half (I used heirloom)

salt and pepper, to taste

Make dressing by whisking together the garlic, mustard, vinegar, salt, and pepper, then whisk in the oil. Add the herbs and adjust the seasoning.

Make the salad: Bring a large saucepan of water to a boil, then add the green beans and cook for 5 minutes. Drain and transfer the beans to an ice water bath. When they have cooled, drain and pat dry. Place the edamame and the peas in a large bowl of warm water, for about 5 minutes, enough so that they are thawed. Drain thoroughly. Toss together all of the beans, the chickpeas, the tomatoes, and the dressing. Season with salt and black pepper. Makes 8 servings.

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I felt so inspired by the green summer that we are enjoying so far, that when I saw this recipe I knew immediately it was the fitting tribute to the warm season. I modified the original slightly , and used margarine in place of butter, and soy parmesan in place of the real thing. Very pretty risotto, I must say.

Fava bean and arugula risotto

6 cups vegetarian broth

2 tablespoons extra virgin olive oil

2 tablespoons margarine

2 onions, diced

3 cloves garlic, minced

3 cups Arborio rice

1 1/2 cups white wine

1 10-ounce package of arugula

1 pound frozen (thawed) or fresh fava beans

2 cups fresh basil minced

1 – 2 cups grated soy parmesan (add according to your taste)

1/2 cup lemon juice

salt and freshly ground pepper

In a medium saucepan, bring the broth to a boil, turn down heat and allow to simmer while you make the risotto.

In a large saucepan, heat the extra virgin olive oil and margarine over medium heat. Add the onions; saute until the onions are soft and a deep brown, about 10 minutes.

Makes a well in the onions and add the garlic, cooking for a few minutes til softened and fragrant.

Add the rice. Stir to mix well with the onions and garlic, til everything is coated. Pour in the wine. Stir the wine into the rice, and continue stirring until all the wine has been absorbed.

Add the broth, a couple ladlefuls at a time, stirring the rice continually until all the broth has been absorbed before adding the next two ladlefuls. Continue this process until the grains of rice are al dente but not crunchy.

When the risotto is almost fully cooked, add the arugula with you next ladleful of broth. Stir it into the risotto – it’s a lot, but it will wilt. After it’s wilted, remove the pan from the heat. Stir in the fava beans, basil, soy cheese, lemon juice, salt, and pepper. Taste and adjust flavors. Serve immediately. Serves 6.

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I printed this recipe from SmittenKitchen blog as soon as I saw it. It has all my fav ingredients. My only modification was the omission of Pecorino cheese and the subbing of soy parmesan. Just delicious. Enjoy!

Pasta with fava beans, tomatoes, and sausage

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

2 large garlic cloves, coarsely chopped

1/8 teaspoon dried crushed red pepper

1/2 pound spicy Italian chicken sausage (from Trader Joe’s), coarsely chopped

1/4 cup dry white wine

1 3/4 cup diced canned tomatoes

1 cup frozen shelled fava beans, thawed

3/4 pound paperdelle (my choice)

2 tablespoons grated soy parmesan

Heat oil in large saucepan over medium heat. Add onion, garlic, and crushed red pepper, and saute until onion is translucent. Add sausage and saute until brown. Add wine; simmer one minute, scraping up browned bits. Add tomatoes and fava beans. Saute until tomatoes are softened, about 5 minutes. Season with salt and pepper.

Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in the grated soy parmesan and transfer pasta to bowl. Makes 4-6 servings.

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A really delicious warmish salad to enjoy on a cold winter’s night. Adapted from Bon Appetit. Enjoy!

Eggs Benedict salad

5 thin bresaola slices (I had some leftover, although the recipe called for prosciutto)

3 tablespoons extra virgin olive oil

5 teaspoons white wine vinegar

9 ounces fresh spring mix salad (original recipe calls for frisee, but I had a 7 ounce bag of spring mix greens, to which I added some leftover baby spinach leaves)

1 1/4 cups frozen shelled edamame, thawed

8 radishes, trimmed, thinly sliced

1 teaspoon coarse kosher salt

4 large eggs

Hollandaise sauce  (1/2 the recipe)

Preheat oven to 400 degrees F. Arrange bresaola slices in a single layer on baking sheet. Bake until crisp, about 10 minutes. Remove from oven, let cool on sheet, then coarsely crumble.

Whisk oil and vinegar in a small bowl for the vinagrette. Season with salt and pepper. 

Combine the spring mix salad, edamame, and radishes together in a large bowl.

Prepare your hollandaise sauce.

Meanwhile, pour enough water into a large skillet to reach a depth of 1 1/2″. Add 1 teaspoon coarse salt and bring to a simmer. Crack 1 egg into each of 4 custard cups, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 3 minutes.

Toss salad with the vinaigrette. Divide among 4 plates; sprinkle with the bresaola. Using a slotted spoon, carefully place an egg on each salad. Drizzle with hollandaise. Makes 4 servings.

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