For the edamame pesto: 2 cloves garlic, chopped 1 cup packed basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz
package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
Not exact matches
I usually pick up a
package of
shelled edamame every time I visit Trader Joe's and eat them by the handful or toss them into salads.
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to
package directions 1 cup of
shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup
shelled edamame (If using frozen
edamame, thaw it according to the
package directions.)
WHOLE GRAINS RICE QUICK COOK Asian Black Rice Salad with Ginger Orange Dressing By Flavor the Moments INGREDIENTS For the salad: 1 cup Village Harvest Black Rice, cooked according to
package instructions and cooled 1 cup
shelled edamame (thawed if frozen) 1 bell pepper, seeded and chopped (I used 1/2 -LSB-...]