About Edamame and Wasabi Hummus Recipe: A creamy accompaniment with a tang of Wasabi. This hummus recipe is made of Edamame beans which are high on proteins, tasty and free from added sugar.These are ...

Savour truffle edamame dumpling, filled with rich truffle and tender edamame, all wrapped up in a delightful bite-sized package. A delicious joy for any occasion! For the filling, blend the edamame ...

Stir well. Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water. Bring to the boil and cover with a tight-fitting lid. Allow the curry to ...

Step into the realm of deliciousness with these edamame and shiitake fried wontons from recipe developer Tanika Douglas. They ...

Edamame are more than just a snack -- they make a great ingredient in recipes. There are lots of recipes in the WebMD Weight Loss Clinic collection to which you can add shelled edamame ...

The tasty, nutty flavor makes them a perfect snack. The importance of knowing how to reheat edamame becomes an important skill for those seeking to enjoy its goodness at its best. Whether for quick ...

While I'm a firm believer that the creamy white bean reigns supreme when it comes to bean-based dips, I like the vibrant color and protein that edamame brings to this version. The flavors here are ...

The mint and yoghurt makes for a very clean finish on the palette. Edamame beans are immature soy beans and used a lot in Japanese cooking.You can buy them frozen as you would peas or broad beans.

Using a slotted spoon, transfer the rice balls to paper towels to drain. Serve each with a dollop of Edamame Pesto and a drizzle of Lavender Honey. Puree edamame, garlic, lemon juice, and oil in a ...

This delicious Kombu Mixed Rice with Edamame and Oyster Sauce Stir-Fry combines the umami flavor of kombu with vibrant vegetables and your choice of protein. It’s a healthy and satisfying meal ...

Add cabbage, carrots, edamame beans, tamari and water left over ... servings with toasted or hot sesame oil as desired and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.