Lovely, verdant soybeans are cooked in their pods and topped with a savory blend of seasonings. The resulting dish is a sublime snack, full of satisfying flavor and texture. Guess what………it’s healthful to boot!
In this day and age, you can’t miss the reported benefits of a plant-based diet and for good reason. Edible plants come in a rainbow of colors, offer an endless source of flavor and texture as well as nutritional and fiber content.
I’m not trying to convince you to give up meat nor am I going to use this platform to debate ethical or scientific reasons for doing so, I’m simply an advocate for adding more veggies into your diet. Vegetables are a necessary component of a healthy lifestyle and I think we can all agree, health is a good thing.
How This Recipe Came To Be
When my husband and I decided to move towards a plant-based diet, we needed a jumping off point. We decided to look at our current eating habits and capitalize on the plant-based dishes we already know and love. Edamame’s ease of preparation and deliciousness made it a no-brainer addition to our plant-based list.
I was first introduced to edamame through my affinity for sushi. I loved the tasty little beans so much that it wasn’t long before I began to prepare edamame at home. While I enjoy it as an occasional snack or starter, plain edamame can become monotonously bland, if eaten to often. I wanted an edamame experience that could surpass the mundane and play on repeat.
In my quest for edamame elevated, I began to play around with a variety of seasoning blends. Let me tell you, seasoned edamame is an all together different creature from it’s sushi restaurant counterpart, it’s the key to edamame infinity.
A few months ago, on a whim, I came up with a seasoning blend as simple as it was delicious. It’s currently in heavy rotation at my house and is hands down one of my favorite seasoning blends for edamame, so much so, that I’m super excited to share it with you.
I specifically use Aleppo pepper for this recipe. Aleppo pepper is most often found in Middle Eastern and Mediterranean cuisine. You can find it easily online or from your local Wholefoods, Co-op or specialty spice shop. Substituting a different type of pepper in this recipe, will NOT yield the same results.
The mild heat, spice and fruity notes of Aleppo pepper combined with the savory qualities of toasted sesame seeds, flaked sea salt and edamame are addictive. Sometimes, I like to add a light squeeze of fresh lime juice. It’s totally optional but definitely adds a refreshing sour element that brightens the whole dish .
The technique is easy. The dish comes together quickly. The edamame is packed with fiber, protein, nutrients and omega fatty acids. The seasoning is fragrant and full-flavored, and the resulting dish is deeply satisfying and delicious. This seasoned edamame has become a regular on our table and a staple on our journey to a more plant-based diet.
I hope you enjoy this dish as much as we do. Cheers to your health!
- 3 tablespoons white sesame seeds
- 1 1/2 - 2 tablespoons flake sea salt (such as Maldon)
- 1 tablespoon Aleppo pepper
- Up to 48oz of edamame (amount depends on how many people you're serving for a meal or snack)
- In a small bowl, add the Aleppo pepper and flaked sea salt. Set aside
- Heat a heavy bottomed skillet on medium/ high until hot but not smoking.
- Add the sesame seeds to the skillet in an even layer and toast. The seeds are done when they're light to medium tan and fragrant. This happens quickly (15-45 seconds) so don't take your eyes off this process. Move the seeds around frequently to avoid burning.
- Once toasted, immediately pour the sesame seeds into the pepper and salt mixture. Stir to combine. This is a crucial step as the heat from the seeds will help the flavors of the seasoning meld together.
*This amount of seasoning is ample for up to 48oz of edamame. If you love this seasoning as much as I do, multiply the recipe and keep it in a dry, air tight container for up to a month.
- Bring a large pot of water to a rolling boil.
- Add the frozen edamame and cook for 3-5 minutes. The edamame pods should be bright green and softened but not limp or mushy.
- Completely drain the edamame.
- In a large bowl, toss the warm beans with liberal amounts of the seasoning.
- Serve immediately or store in an air tight container. The edamame keeps for up to three days in the refrigerator. It should be noted that the salt will dissolve and the pepper and seeds will soften. However, what the dish now lacks in texture, it makes up for in taste as the edamame has had time to soak up all of the flavors of the seasoning.
*To eat the beans, place the pod in your mouth, using your teeth, slide the edamame beans into your mouth and enjoy. Discard the pod.
Serve in one large, communal bowl or individual bowls. If desired, dress with a light squeeze of lime juice and sprinkle with additional seasoning. Be sure to provide an additional bowl for discarding used pods.
At my house we like to enjoy this edamame for days so we make it in large batches. Please pair this recipe up or down to suit your fancy.
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