KOSHER RECIPES FOR GLUTEN-FREE LIVING



Thursday, January 31, 2008

Sesame Edamame Salad


I have been eating a lot of edamame. I don't normally eat a lot of soy, but edmame (steamed or boiled soy beans) are a favorite snack on the South Beach Diet (especially during Phase 1) because they contains fiber and protein and are easy to travel with. I was a little tired of eating edamame plain so I decided to turn these humble little beans into a simple side dish with more complex flavors. What I ended up with was a dish that would be a wonderful compliment to a chicken or tofu stirfry, miso-ginger grilled fish, or sashimi and brown rice, as well as other dishes that reflect the use of Chinese or Japanese seasonings. It can also be used as a condiment of sorts, to sprinkle over the top of fish or meat. This flavorful vegan salad is high in protein and fiber, and contains no added sugars. It is suitable as an appetizer as well as a side dish. I'm a big fan of the flavors and textures of this dish and I guess my mother is, too, because I had to keep swatting her hand away from the bowl. I can tell I will be making it again and again. I thought it would last me at least two meals, but I wolfed the whole bowl down. This recipe is easy to double if you're cooking for more than one or two people.

Notes on ingredients: By the by, my partner discovered pre-shelled frozen edamame at her grocery store. It's made by Dr Praeger's, of all companies! (They are a favorite for kosher gluten-free goodies such as fish sticks and potato pancakes) I have been unable to find them anywhere else, and they're not yet listed on their website, but check your health food store or kosher grocery for them. Next time I'll use these, as they'll spare me 10 minutes of squishing the beans out of their pods. As far as rice vinegar is concerned, the brand I prefer for this dish is Eden Foods Organic Brown Rice Vinegar.


SESAME EDAMAME SALAD

[ Vegan / Dairy-Free / Pareve / Gluten-Free ]

1/2 cup shelled edamame
2 tsp gluten-free soy sauce
1 tsp sesame oil
1 tsp unsweetened brown rice vinegar or white rice vinegar
1 tsp sesame seeds

If the edamame you use are frozen, defrost them. Mix in a small bowl with soy sauce, sesame oil and rice vinegar. Adjust sesame oil to taste. For stronger flavor, marinate overnight. In a pan over low heat, toast the sesame seeds just until they start to turn golden. Immediately turn off heat, and remove directly from pan to the top of the edamame. Stir slightly and serve.

9 comments:

EQB said...

whole foods 365 brand also offers frozen shelled edamame -- i've been living on them for years, and consider my freezer empty if i don't have at least 2 bags in there.

Anonymous said...

Please tell everyone you know to go vote on the Martha Stewart website on Martha's blog for the big idea bakeoff. One of the ideas is to launch a new mag with Martha for people with food allergies and intolerances. Please vote each day for the next week so this dream becomes a reality!

glutenfreeforgood said...

This looks great. I love snacking on edamame, but usually just stick with a sprinkle of sea salt. This recipe of yours looks awesome. I'll have to try it -- thanks!
Take care,
Melissa

mrs.naramor said...

Edamame used to be my favorite appetizer. This looks way better than anything I was served at a restaurant though. And thanks for the tip about the shelled edamame- now I will definitely make it.

Carrie said...

I've started eating these beans a lot too on salads and for snacks! I LOVE them!! Great looking recipe!!

Gluti Girl said...

My daughter would love that! She loves to snack on edamame. This is one I must try as a fellow South Beacher!

Rachel Jagareski, Old Saratoga Books said...

Thanks for the great recipe idea. We usually grow edamame in our garden and have just gorged on them steamed plain, but this sounds delicious. Soybeans are ridiculously easy to grow and have no insect pests around our parts (Saratoga County, NY), just rabbits that like to chomp them down to nubs if we don't watch out. I got seeds from Johnny's Seed Company in Maine, but now we save our own seeds to replant.

-Rachel

Anonymous said...

I love how simple this recipe is! And you captured the vibrant colors of the edamae beautifully. :)

My co-worker brought in chocolate-covered edamame from Trader Joe's the other day - this looks for more appetizing than those tasted!

Hope you're well,

Leah
Editor, The Jew & The Carrot blog
http://www.jcarrot.org

RUSTOM said...

This is a combination of two great superfoods. Edamame for Mood and Sesame seeds for Sex drive. No kidding. I use this everyday for many years and I am 60 and I atest that it is true.
Try olive oil and vinegar, you may sliced almonds and raisins. Add little cummins if you have gas problem eating Edamame.
Russ