Edamame Recipes

Mediterranean Edamame Salad
Colorful Edamame Salad
Coconut Rice with Sweet Potato and Edamame
Edamame Spread
Edamame Soup
Tortellini, Sausage and Edamame Pasta
Edamame Salad

Nature's Classic Mediterranean Edamame Salad

Ingredients
  • 2 cups Nature's Classic Shelled Edamame (soybeans)
  • 2/3 cup sun-dried tomato, sliced
  • 1/3 cup red onion, diced
  • 1/2 cup black olives, pitted
  • 1/3 cup olive oil
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons white wine vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh oregano
  • salt and pepper
Directions
Take fully cooked Shelled Edamame from package and let thaw.
Mix oil and vinegars in separate bowl with garlic and oregano.
Toss with other ingredients.
Season with salt & pepper.
Let marinate at room temperature for at least 30 minutes before serving.
Enjoy!

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Nature's Classic Colorful Edamame Salad

Makes 4 servings
Ingredients
  • 1 1/2 cups Nature's Classic Shelled Edamame (soybeans)
  • 4 cups romaine lettuce, washed
  • 1 cup shredded carrots
  • 2 cups cherry tomatoes
  • 1 cup cucumber, sliced
  • 1/2 cup red onion, chopped
Directions
Cook Edamame according to package.
Prepare all other ingredients and combine with the Edamame in a large salad bowl.
If desired, toss with a low or non-fat dressing of your choice.

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Nature's Classic Coconut Rice with Sweet Potato and Edamame

Ingredients
  • 10 oz Nature's Classic Shelled Edamame (soybeans)
  • 1 tsp canola oil
  • 1 cup peeled and diced sweet potato
  • 1/2 cup chopped scallions
  • 1 tablespoon minced fresh ginger
  • 1 1/4 cup jasmine rice
  • 15 oz can coconut milk
  • 1 1/2 Tbsp lime juice
  • 1 teaspoon salt
  • 1 cup water
  • 1 teaspoon grated lime zest
  • 1/2 cup chopped peanuts (optional)
Directions
Heat oil over medium low. Add sweet potato, scallions and ginger and saute until softened, about 4 minutes.
Stir in the Edamame, rice, coconut milk, lime juice, salt and water.
Bring to a boil, cover, reduce heat to simmer, and cook until rice is tender and liquid has been absorbed, about 15 minutes.
Use fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.

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Nature's Classic Edamame (Soybean) Spread

Ingredients
  • 1 cup fully cooked Nature's Classic Shelled Edamame (Soybeans), mashed
  • 1/3 cup chopped stuffed green olives
  • 1 tablespoon milk
  • Mayonnaise
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon onion salt
Directions
Mix thoroughly, chill, and serve with crackers or thin slices of wheat or rye bread.

VARIATION:
  • 1 cup fully cooked Nature's Classic Shelled Edamame (Soybeans), mashed
  • 1/3 cup shredded Cheddar cheese
  • 1/3 cup chopped ripe olives
  • 2 tablespoon chili sauce
  • 1 tablespoon hot mustard
  • 1 teaspoon dried minced onion
  • 4 drops Tabasco sauce
Directions
Mix, chill, and serve with crackers or thin slices of wheat or rye bread.

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Nature's Classic Edamame Soup

Ingredients
  • 4 quarts water
  • 1 1/2 lb. Nature’s Classic Shelled Edamame (soybeans)
  • 4 shallots
  • 1 cup dry sherry
  • 1/3 cup cream
  • 3 tablespoons unsalted butter
  • 1 cup warm chicken stock
  • Salt
Directions
Saute shallots in 3 tablespoons of butter until soft, remove from the stove and reserve.
Heat the chicken stock until warm, not boiling.
Get 4 quarts salted water boiling in a stockpot.
In a saute pan, boil down the sherry until it is reduced to a syrup and remove from the heat, reserve one half for garnish.
Cook Shelled Edamame according to package. While hot, puree the Shelled Edamame, 1/2 the sherry syrup, butter, shallots, salt, cream and chicken stock in a blender until smooth, adding more chicken stock if a thinner soup is desired.
Pour into serving bowls, garnish and serve.

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Nature's Classic Tortellini, Sausage and Edamame Pasta

Makes 5-6 servings
Ingredients
  • 1 cup Nature's Classic Shelled Edamame (soybeans)
  • 1 lb. Tortellini
  • 1 cup diced red pepper
  • 1 lb Smoked sausage
  • 1/2 cup Italian dressing
Directions
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add Edamame to water and boil for another 2 minutes. Drain tortellini and Edamame well.
Toss everything together with the Italian dressing and heat through one final time.

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Nature's Classic Edamame Salad

Ingredients
  • 12 ounces shelled edamame, about 2 cups
  • 1/2 cup fresh corn kernels, about 2 ears of corn
  • 1/4 cup finely diced scallion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped fresh tomato
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon red wine vinegar
Directions
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine.
Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired.
Serve chilled or at room temperature.

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Nature's Classic Edamame - "The Candy of all Veggies". Tastes great and is good for you!