avocado and edamame smash 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.