avo­cado and edamame smash EDAMAME SNACKS

donna hay - Fresh + Light - - Light Edamame Snacks -

wasabi roasted edamame

2 cups (280g) frozen pod­ded edamame, thawed 2 tea­spoons sesame oil

1 ta­ble­spoon wasabi paste

2 ta­ble­spoons shred­ded nori

½ tea­spoon sea salt flakes

½ cup (100g) pepi­tas (pump­kin seeds) Pre­heat oven to 180°C (350°F). Pat the edamame dry us­ing pa­per towel. Place the edamame, oil, wasabi, nori and salt in a large bowl and toss to com­bine. Place on a large oven tray lined with non-stick bak­ing pa­per and cook for 15 min­utes. Add the pepi­tas and cook for a fur­ther 5 min­utes or un­til light golden brown. Set aside to cool on the tray com­pletely be­fore serv­ing. MAKES 2½ CUPS. 1 small avo­cado

¼ cup (60ml) lime juice

1 ta­ble­spoon nat­u­ral Greek-style (thick) yo­ghurt

½ tea­spoon sea salt flakes cracked black pep­per

2½ cups (350g) frozen pod­ded edamame, thawed

4 slices dark rye bread, toasted ex­tra vir­gin olive oil, for driz­zling thinly sliced green chilli, mi­cro (baby) co­rian­der (cilantro) and

lime wedges, to serve Place the avo­cado, lime juice, yo­ghurt, salt, pep­per and 2 cups (280g) of the edamame in a large bowl and, us­ing a hand-held blender, pulse un­til roughly com­bined.

Spoon the avo­cado mix­ture onto the toast and driz­zle with oil. Top with the chilli, co­rian­der, salt, pep­per and re­main­ing edamame. Serve with lime wedges. SERVES 4.

sesame edamame falafel

2 cups (280g) frozen pod­ded edamame, thawed 2 cups co­rian­der (cilantro) leaves

2 cups (40g) baby spinach leaves

1 tea­spoon finely grated lime rind

¼ cup (25g) quinoa flakes

½ cup (65g) spelt flour

1 tea­spoon bak­ing pow­der

1 egg sea salt and cracked black pep­per

¼ cup (40g) sesame seeds, plus ex­tra to serve ex­tra vir­gin olive oil, for brush­ing ve­gan may­on­naise+ and pick­led ginger, to serve Pre­heat oven to 200°C (400°F). Place the edamame, co­rian­der, spinach, lime rind, quinoa, flour, bak­ing pow­der, egg, salt and pep­per in a food pro­ces­sor and process un­til finely chopped.

Shape ta­ble­spoons of the mix­ture into balls and place on a large oven tray lined with non-stick bak­ing pa­per. Place the sesame seeds in a small bowl and toss each ball in the seeds to lightly coat. Brush lightly with oil and cook for 12–15 min­utes, or un­til light golden brown. Serve with may­on­naise and ginger, sprin­kled with pep­per and ex­tra sesame seeds. MAKES 16.

+ You can use store-bought ve­gan may­on­naise, or to make your own, place 300g silken tofu and 1 ta­ble­spoon rice wine vine­gar in a small food pro­ces­sor and process un­til smooth.

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