EDAMAME PODS or YOUNG SOY BEANS – soy beans harvested @ 80% maturity – 15% protein – now considered an intregal ingredient in plant based diet
EDAMAME PUREE (modified from MindFood magazine)
- 1 tabs olive oil
- 4 spring onions – finely chopped
- 2 garlic cloves
- 1 1/2 cups edamame beans – podded
- 40 gr butter
- 2 tabs rice wine vinegar
- 1/4 cup mirin
- Heat the oil in a saucepan, add the spring onions and garlic, season to taste cover and gently cook for 6 minutes until soft
- Add the edamame and butter and 1/2 cup water – cook for 5 minutes – then cool slightly
- Blend mixture then add vinegar and mirin
Great for a dip for vegetable or tempura, side dish or cold sauce
EDAMAME FALAFELS (modified from MindFood Magazine)
- 300 gr edmame pods -(steam for 8 minutes – refresh in cold water to retain colour)
- 1/2 cup fresh coriander
- 1/2 cup fresh parsley
- 4 spring onions
- 2 cloves garlic
- 5 slices of bread
- Seasoning
- 1/2 tsp cumin
- 1/4 tsp baking soda
- 1/2 tsp chilli flakes
- Process together making a mixture that can be formed into even sized balls for cooking
- Always good to chill prior to forming so mixture stays together in the cooking process
- Heat peanut (your choice)oil n a deep saucepan and fry until browned on the outside
Serve with a side of :
- Chilli sauce
- Yoghurt and mint
- Pita breads
- Make a variety of patties – Chickpea patties (see below)
CHICK PEAS or CHICKPEAS or GARBANZO BEANS – beneficial to the soil during growing cycle – 20 % of your daily protein – great for B6 brain health, magnesium for your stress levels and zinc for immunity
CASHEW CURRY (modified from Nourish Magazine)
- 2 tabs olive oil
- knob ginger – grated
- 5 garlic cloves
- 1 bay leaf
- 1 shallot – finely chopped
- 8 -10 curry leaves
- 5 cm lemon grass – soft flesh base
- 3 tsp curry powder
- 250 gr cashew (soaked for 20 mins- drain)
- 400 ml coconut milk
- 100 ml hot water
- 400 gr chickpeas (drained and rinsed)
- 1 cob corn – remove kernals
- 50 gr spinach
- Coriander – finely chopped
- Heat oil – gently cook garlic, ginger, shallot, bay leaf, curry leaves and lemongrass until soft
- Add curry powder, drained cashews and season to taste – simmer for 2 – 3 minutes
- Add coconut milk, hot water and chickpeas, cover and simmer for 20 minutes
- Add the sweet corn and spinach – simmer for another 2 minutes
- Remove from heat and sprinkle with coriander
Serve with a side of :
- Steamed brown or white basmati rice
- Side of yoghurt with grated cucumber and abundant mint
- Roti or naan bread
CHICK PEAS PATTIES (Two Old Ducks – Savoury Celebrations)
- 400 gr tin chick peas – drained and washed
- 1 onion finely chopped
- 2 cloves garlic
- 1 tab ground coriander
- 1 tab ground cumin
- good squeeze of lemon juice
- 1/4 cup fresh coriander
- 1 egg
- 3/4 cup besan /or plain flour
- 3/4 cup mashed sweet or plain potato ( I often add this to make a lighter pattie)
- Fry onion and garlic until soft , add dried spice then transfer to bowl
- Add chickpeas and mash and then other ingredients – blend together
- Always good to chill prior to forming so mixture stays together in the cooking process
- Heat peanut (your choice)oil n a deep saucepan and fry until browned on the outside
FRESH HERB INSPIRATION
Found in the Coles Supermarket free Cookbook
EASY WAY TO CRUMB A CHICKEN BREAST
- Finely chop 2 garlic cloves + natural yoghurt
- Dip fresh chicken breast slices in yoghurt / garlic mixture – chill
- Process crustless day old bread with fresh rosemary in a processor
- Dip the yoghurt coated chicken breast slices in the crumbs and fry until golden brown
LOVE THE EASE – NO flour dip + egg dip + roll in bread crumbs method
WORTH A TRY FOR THOSE QUICK EASY MEAL IDEAS!!!