Edamummus Food

EDAMAME HUMMUS

Steps:

• Cook the edamame according to package instructions. Once cooked, drain, rinse with cold water and add to a high-speed blender or food processor.
• Add the rest of the ingredients and begin mixing on low-speed. Slowly increase the speed, stopping to scrape down the sides as needed, until the hummus is smooth and completely blended.
• Enjoy right away or store in an airtight container in the fridge for up to 5 days.

EDAMAME HUMMUS

Steps:

• Puree 1 cup cooked shelled edamame with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1 teaspoon sesame oil; add water if needed. Season with salt. Top with sesame seeds. Serve with rice crackers.

EDAMAME HUMMUS

Steps:

• 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.

EDAMAME TOFU MUSHIMONO

Steps:

• To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.
• Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
• Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
• After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.

EDAMUMMUS

Steps:

• Mix edamame, lemon & line juice, garlic, parsley, salt and onion powder in food processor or blender and blend until mixture resembles hummus (paste like). Add the olive oil and blend. Add the yogurt and stir well. Serve in a small bowl with vegetables for dipping, topped with a swirl of low sodium soy sauce.