2 tablespoons plain yogurt, or plain non-dairy yogurt
1 tablespoon shelled raw pistachios or raw cashews, finely chopped
1 tablespoon green tea, steeped and cooled to room temperature
1 tablespoon green onion, thinly sliced
1 teaspoon parsley, finely chopped
1 teaspoon red wine or balsamic vinegar
1/2 teaspoon garlic, minced
Salt and freshly ground black pepper
3/4 cup frozen, shelled edamame
1/2 cup celery, thinly sliced
1/3 cup marinated artichoke hearts, chopped
1/4 cup radishes, thinly sliced
In a small bowl stir yogurt, pistachios, tea, onion, parsley, vinegar, and garlic.
Season to taste with salt and pepper.
Defrost edamame in microwave according to package directions.
Cool to room temperature.
In a medium-size bowl, toss edamame, celery, artichoke hearts, and radishes with dressing.
16 ounce bag frozen edamame (in shell)
3 garlic cloves, peeled, left whole
chili powder, to taste
cumin powder, to taste
kosher salt, to taste
1 tablespoon olive oil
Preheat oven to 400°
Fit a rimmed baking sheet with parchment paper.
Spread frozen edamame and garlic cloves on sheet.
Add olive oil and mix to coat well.
Sprinkle with chili powder, cumin, and kosher salt.
Toss to combine and spread in a single layer.
Roast for approximately 25 minutes, stirring once.
Adjust seasonings, if more flavor is desired.
Note: Best eaten the same day.
1 small zucchini, julienned
1 medium carrot, julienned
1 cup cilantro, divided, plus more for garnish
1/2 cup bean sprouts, plus more for garnish
2 tablespoons almond butter
Zest of one lemon
Juice of one lemon
2 garlic cloves
1 inch piece fresh ginger, peeled, optional
1/8 teaspoon hot sauce, or more to taste
1/4 teaspoon sea salt
1 teaspoon black pepper
Place prepared zucchini and carrot in a large mixing bowl.
Add 1/2 cup bean sprouts and 1/2 cup cilantro. Toss
In a blender, combine 1/2 cup cilantro, almond butter, lemon zest, lemon juice, garlic cloves, ginger, hot sauce, salt and black pepper.
Blend until smooth.
Add water slowly if a thinner dressing is desired.
Pour dressing over zucchini-carrot mixture and toss to coat evenly.
Garnish with more bean sprouts and cilantro.
Serves 1 generously
Note: Julienned zucchini and carrot can be stir-fried in a lightly oiled, sauté pan for a minute or two. This salad holds endless possibilities. Snow peas, edamame are just a few of the add-ins that can be used.
4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish
Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top
Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce