In the realm of nutritious snacks and appetizers, hummus reigns supreme -- Whether you're spreading it on a toasted baguette, ...

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat. 2. In a large bowl, ...

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 ...

A simple weeknight curry of potatoes with protein-packed edamame. This dry-style curry is similar to Bombay potatoes with the usual ginger, chilli, mustard seeds and turmeric. Enjoy with roti ...

The importance of knowing how to reheat edamame becomes an important skill for those seeking to enjoy its goodness at its ...

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 ...

Transfer the tofu to a serving plate and put to one side. For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans.

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 ...

It’s hard for a home cook to slice the beef that thin. Heat a pot of lightly salted water, add the edamame, cook for 30 seconds, then drain. If you want the edamame to have a brighter green ...

Edamame beans, with their vibrant green colour and unique texture, are hot on menus at the moment. They are delicious as a crostini topping, crushed with olive oil, lemon juice and black pepper.

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 ...

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.