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
  1. Heat the oil in a saucepan, add the spring onions and garlic, season to taste cover and gently cook for 6 minutes until soft
  2. Add the edamame and butter and 1/2 cup water – cook for 5 minutes – then cool slightly
  3. 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
  1. Process together making a mixture that can be formed into even sized balls for cooking
  2. Always good to chill prior to forming so mixture stays together in the cooking process
  3. 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
  1. Heat oil – gently cook garlic, ginger, shallot, bay leaf, curry leaves and lemongrass until soft
  2. Add curry powder, drained cashews and season to taste – simmer for 2 – 3 minutes
  3. Add coconut milk, hot water and chickpeas, cover and simmer for 20 minutes
  4. Add the sweet corn and spinach – simmer for another 2 minutes
  5. 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)
  1. Fry onion and garlic until soft , add dried spice then  transfer to bowl
  2. Add chickpeas and mash and then other ingredients – blend together
  3. Always good to chill prior to forming so mixture stays together in the cooking process
  4. 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!!!