EDAMAME AND BROCCOLI RICE BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1⁄2 cup broccoli florets

1⁄2 cup edamame, frozen

1⁄4 tsp salt

1⁄4 cup peas, frozen or fresh

1⁄2 cup chopped yellow bell pepper

FOR THE TAHINI SAUCE

1⁄4 cup tahini

1 tbsp lemon juice

1 tbsp maple syrup

1 tbsp tamari

FOR THE ASSEMBLY

2 cups jasmine rice, cooked

1⁄4 cup sunflower seed kernels

1⁄4 cup raisins

NUTRITIONAL VALUES

Calories: 1347kcal
Fat: 43.3g (10.4g S.Fat)
Carbs: 32.5g
Protein: 32g
Sugar: 43g
Sodium: 544mg

METHOD

BOWL:
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a small saucepan, bring 2 cups water to a boil and add the edamame and salt. Boil for 5 minutes, adding the peas at the very end. Set aside after draining.

In the meantime, heat 2 tbsp water in a small skillet over medium-high heat. Sauté the bell pepper for 10 minutes. Set aside after removing from the heat.

TAHINI SAUCE:
In a small bowl, combine all of the ingredients, plus 5 tbsp water, and blend until smooth.

ASSEMBLY:
Fill each bowl halfway with rice. Divide the remaining ingredients in half and arrange them on top of the rice in a pinwheel pattern, making sure the greens don't touch each other for a more appealing design.

Serve with the tahini sauce on the side.

ROASTED TACO-SEASONED EDAMAME AND CHICKPEAS

SERVES 7 PORTIONS

340g (12oz) frozen edamame

1 425g (15oz) can chickpeas, drained (save the liquid to use as aquafaba) and rinsed

4 tbsp taco seasoning

3 tbsp aquafaba

NUTRITIONAL VALUES

Calories: 90kcal
Fat: 4.4g (1g S.Fat)
Carbs: 12.8g
Protein: 1.6g
Sugar: 10.5g
Sodium: 10mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6).

Cook the edamame according to the package directions.

On a baking sheet, spread the chickpeas and cooked edamame. 20 minutes in the oven

In a medium mixing bowl, combine the taco seasoning.

Toss the edamame and chickpeas with the aquafaba after they have been removed from the oven. Add to the taco seasoning and coat thoroughly.

Return to the oven for another 10 minutes.

You can eat these as soon as they've cooled enough to handle but leave them in the oven to cool for at least 2 hours to overnight before storing. Keep it in an airtight container. They will last for two weeks.

SAVOURY EDAMAME MINI CAKES

SERVES 14 to 16 CAKES

FOR THE SAUCE

3 tbsp (45 ml) tamari

1 tsp smooth peanut butter

1 tsp seasoned rice vinegar, or to taste

1 tsp sambal oelek, or to taste

FOR THE CAKES

1 cup (150 g) (5.3oz) frozen, shelled edamame, thawed

1⁄4 cup (36 g) (1.3oz) minced bell pepper (any colour)

3 tbsp (30 g) (1.1oz) minced red onion

2 cloves garlic, minced

1⁄2 tsp 5-spice powder

1⁄4 tsp Generous fine sea salt Pinch of ground black pepper

1 cup (140 g) (4.9oz) whole spelt flour

1/3 cup plus 1 tbsp (95 ml) unsweetened plain vegan milk

2/3 cup (53 g) (1.9oz) panko crumbs

2 tbsp (16 g) (0.16oz) toasted sesame seeds

2 tbsp (30 ml) high-heat neutral- flavoured oil

NUTRITIONAL VALUES

Calories: 41kcal
Fat: 14g (2.1g S.Fat)
Carbs: 4.9g
Protein: 2.4g
Sugar: 0.8g
Sodium: 251mg

METHOD

To make the sauce: Whisk together the tamari, peanut butter, rice vinegar, and sambal oelek in a small bowl until smooth. Place aside.

To make the cakes: In a medium-sized mixing bowl, combine the edamame, bell pepper, onion, garlic, 5-spice powder, salt, and pepper. To combine, stir everything together. To make a dough, add the flour first, then the milk. Although it should be shapeable, some of the edamame may protrude. On a shallow plate, combine the panko and sesame seeds.

In a large skillet over medium-high heat, heat the oil.

Scoop 1 tbsp (26 g) of the mixture and shape it into a small round 12 inch (1.3 cm) thick and 112 inch (3.8 cm) in diameter. Place it in the panko mixture and pat it down to coat evenly on both sides, continuing to shape it into a small cake. Repeat until all of the cakes are formed. Cook for 3 to 5 minutes, or until golden brown, with half of the cakes in the skillet. Cook the second side for 2 to 4 minutes, or until golden brown. Drain on a plate lined with paper towels. Cook the remaining cakes in the same way, adding more oil if necessary. Serve with the sauce on the side for dipping.

RECIPE NOTES

When shaping them, they will appear fragile, but they will become quite firm.

You can reduce the panko and sesame seed mixture because it will be too much, but don't do so drastically or you'll run out. If the mixture becomes soggy, toss it. If not, store it in an airtight container and use it to bread other dishes.