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Simple and Delicious: Cooked Edamame

April 16, 2015 by Epicurean Vegan

Cooked Edamame -- Epicurean Vegan

Sometimes it’s the little things. We typically order these as an appetizer when we eat out at Asian restaurants and figured it was high-time we started eating them at home, too. It’s so easy and they make a great side dish or starter. You can also change up the seasoning and you have a whole new dish. Not only do they taste amazing, they’re ready in 10-15 minutes. Edamame is full of fiber, protein, vitamins C and A, as well as iron, so dig in!

INGREDIENTS:
12-oz bag frozen edamame in the shell
1 tsp salt
Seasoning of choice: salt; pepper; tamari/soy sauce; orange zest + ginger; lemon + garlic; 5-spice; cayenne . . . endless possibilities!

Edamame -- Epicurean Vegan

DIRECTIONS:
Bring a medium saucepan of water (plus the teaspoon of salt) to a boil. Add the edamame and cook for 7-8 minutes. Drain and toss with a generous amount of seasonings.

Enjoy!

 

Filed Under: Appetizers, Sides Tagged With: cooked edamame, Edamame, fast and easy, simple, steamed

Asian Veggie Salad with Almonds

July 13, 2011 by epicureanvegan

Asian Veggie Salad with Almonds -- Epicurean VeganThis is a simple summer salad that is ideal for parties and picnics. It’s also easy to throw together and I love the Asian dressing, too—gives it a yummy, peanutty-flavor.

INGREDIENTS:
1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
1/2 a cucumber, sliced, then halved
1 C slivered almonds
1/3 C Light Asian Toasted Sesame Dressing (from Kraft)

DIRECTIONS:
In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.

In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

Asian Veggie Salad with Almonds
 
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This is a simple summer salad that is ideal for parties and picnics. It's also easy to throw together and I love the Asian dressing, too---gives it a yummy, peanutty-flavor.
Author: Epicurean Vegan
Ingredients
  • 1 head of romaine lettuce, chopped
  • 1 C corn kernels, thawed (if frozen)
  • 1-1/2 C cabbage, diced
  • 1 red bell pepper, diced
  • 1 C edamame, thawed (if frozen)
  • ½ a cucumber, sliced, then halved
  • 1 C slivered almonds
  • ⅓ C Light Asian Toasted Sesame Dressing (from Kraft)
Directions
  1. In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
  2. In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!
3.5.3208

 

Filed Under: Sides Tagged With: almonds, Asian, corn, cucumber, Edamame, fast and easy, salad, summer salad

Edamame Hummus

May 29, 2011 by epicureanvegan

Edamame Hummus -- Epicurean VeganMy wonderful friend and neighbor brought this over to me. We are both foodies and even though she’s not vegan, she always whips up amazing vegan creations for me to try. This hummus is full of flavor and is great with veggies, chips, crackers, etc. A refreshing summer dip!

INGREDIENTS:
2 C edamame
2-3 garlic cloves
2-3 lemons, juice and zest reserved
1/3 C tahini
5/8 C olive oil
1/2 avocado, peeled and pitted
1-1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground coriander
1/16 tsp cayenne
1/2 tsp agave

DIRECTIONS:
Using a food processor, blend edamame, garlic, lemon juice, lemon zest and tahini. With motor running, slowly drizzle in oil to emulsify mixture. Add remaining ingredients and puree until smooth. Enjoy!

Recipe: Edible Front Range

Filed Under: Appetizers, Dressings/Condiments Tagged With: dip, Edamame, fast and easy, hummus, spread, Vegan

Tater Tot Casserole

May 5, 2011 by epicureanvegan

Tater Tot Casserole -- Epicurean VeganPlease Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

INGREDIENTS:
1 tsp olive oil
2 tsp garlic, minced
1 small onion, diced
2 C mushrooms, sliced
2 C fresh spinach, torn or chopped
1 C edamame
1 bag Boca soy crumbles
10-oz mushroom broth
1/2 C almond milk
2 Tbs arrowroot
1/3 C Tofutti sour cream
Dash or two of nutmeg
Salt and pepper, to taste
40-50 frozen tater tots

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.

Tater Tot Casserole -- Epicurean Vegan

Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.

Tater Tot Casserole -- Epicurean Vegan

Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9×13″ baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.

Tater Tot Casserole -- Epicurean Vegan

Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Tater Tot Casserole -- Epicurean Vegan

Tater Tot Casserole
 
Print
Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.
Author: Epicurean Vegan
Ingredients
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • 1 small onion, diced
  • 2 C mushrooms, sliced
  • 2 C fresh spinach, torn or chopped
  • 1 C edamame
  • 1 bag Boca soy crumbles
  • 10-oz mushroom broth
  • ½ C almond milk
  • 2 Tbs arrowroot
  • ⅓ C Tofutti sour cream
  • Dash or two of nutmeg
  • Salt and pepper, to taste
  • 40-50 frozen tater tots
Directions
  1. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.
  2. Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.
  3. Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9x13" baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.
  4. Bake for 35 minutes, or until the tater tots are crispy. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: Boca Crumbles, casserole, dairy-free, easy, Edamame, tater tots, tofutti, Vegan

Vegan Shepards Pie

February 22, 2011 by epicureanvegan

Vegan Shepards Pie -- Epicurean VeganThis is actually easier to make than you would think. You can nuke 2 large potatoes, or use frozen ones (thawed, of course). I used edamame for some added protein, but feel free to use peas if your prefer. Easier, healthier, comfort food.

INGREDIENTS:
1 bag Boca Crumbles
1 small onion, diced
1-1/2 C cremini mushrooms, sliced
1 C edamame, thawed if frozen
1 C vegetable broth
2 C mashed potatoes
1/4 C almond milk
2 tsp dried chives
1 tsp dried parsley
1 clove garlic, minced
Salt and pepper
1/2 C vegan mozzarella, shredded
Vegan margarine

Vegan Shepards Pie -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the vegetable broth and add the onions and Boca crumbles. Cover and let simmer over a low-medium heat, season with salt and pepper; stirring occasionally. After about 10 minutes, add the mushrooms and edamame. Cover again for 5 minutes.

Vegan Shepards Pie -- Epicurean VeganMeanwhile, add the potatoes, milk, mozzarella, chives, parsley, and garlic in a mixer and cream until slightly smooth.

Vegan Shepards Pie -- Epicurean VeganLightly grease a 9×13″ baking dish with a little vegan margarine.  Pour the Boca mixture into the bottom of the pan and spread out evenly. Next, layer on the mashed potato mixture and spread evenly over the top.

Vegan Shepards Pie -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Vegan Shepards Pie
 
Print
This is actually easier to make than you would think. You can nuke 2 large potatoes, or use frozen ones (thawed, of course). I used edamame for some added protein, but feel free to use peas if your prefer. Easier, healthier, comfort food.
Author: Epicurean Vegan
Ingredients
  • 1 bag Boca Crumbles
  • 1 small onion, diced
  • 1-1/2 C cremini mushrooms, sliced
  • 1 C edamame, thawed if frozen
  • 1 C vegetable broth
  • 2 C mashed potatoes
  • ¼ C almond milk
  • 2 tsp dried chives
  • 1 tsp dried parsley
  • 1 clove garlic, minced
  • Salt and pepper
  • ½ C vegan mozzarella, shredded
  • Vegan margarine
Directions
  1. Preheat oven to 350. In a large skillet heat the vegetable broth and add the onions and Boca crumbles. Cover and let simmer over a low-medium heat, season with salt and pepper; stirring occasionally. After about 10 minutes, add the mushrooms and edamame. Cover again for 5 minutes.
  2. Meanwhile, add the potatoes, milk, mozzarella, chives, parsley, and garlic in a mixer and cream until slightly smooth.
  3. Lightly grease a 9x13" baking dish with a little vegan margarine. Pour the Boca mixture into the bottom of the pan and spread out evenly. Next, layer on the mashed potato mixture and spread evenly over the top.
  4. Bake uncovered for 30 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: casserole, comfort food, Edamame, fast and easy, mashed potatoes, Shepards pie, Vegan

Honey-Glazed Tofu on Couscous

March 6, 2010 by epicureanvegan

Honey-Glazed Tofu on Couscous -- Epicurean VeganI have a stack of magazines, each with at least ten Post-Its sticking out, marking delicious-looking recipes to try. Facing a hungry family, I looked through this arsenal of dinner options. This one is from Healing Foods Cookbook from Vegetarian Times.  Calling for 2 tsp of black pepper, it had a bit of a kick–I definitely loved it, but if you don’t, I’d cut the pepper dose in half. The recipe also called for (2) 10-oz of extra firm tofu, but I used just (1) 14-oz and that was more than enough. I made a couple of other alterations, but I’ll post the original recipe with my changes.

INGREDIENTS:
Honey-Glazed Tofu:
2- 10 oz pkgs. extra-form tofu (I used 1- 14 oz pkg.)
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
1/4 C vegetable oil
1/2 C honey
Pumpkin Seed Couscous:
2 C low-sodium vegetable broth
2 medium carrots, chopped–1 cup (I didn’t have any…oops)
1 C frozen edamame, thawed
2 tsp olive oil
1 tsp salt
1-1/2 C whole wheat couscous (I used regular)
1/2 C toasted pumpkin seeds (I used toasted sliced almonds)

DIRECTIONS:
To make Honey-Glazed Tofu: Place tofu between two plates and set heavy pot (or cans) on top. Drain 10 mins and pat dry. Cut tofu into 3/8″ thick slices. (I didn’t get a ruler out–just went for it).

Honey-Glazed Tofu on Couscous -- Epicurean VeganCombine pepper, thyme, and salt in a small bowl. Coat tofu slices with pepper mixture and set aside.

Honey-Glazed Tofu on Couscous -- Epicurean VeganTo make Pumpkin Seed Couscous: Bring broth, carrots, edamame, olive oil, and salt to a boil in a covered saucepan. Remove from heat, and stir in couscous. Cover 5 mins, then fluff with a fork.

Meanwhile, heat vegetable oil and honey in a large skillet over medium-high heat until bubbling. Place seasoned tofu in pan and cook 3 mins. Turn and cook 3 minutes more, spooning thickening sauce over tofu.

Honey-Glazed Tofu on Couscous -- Epicurean VeganTo serve: Stir pumpkin seeds into couscous. (I sprinkled them on top of single servings to keep them from getting soft or soggy, especially for leftovers). Spoon onto plates and top with Honey-Glazed Tofu. It will feed about 6 people. Definitely delicious and I think any leftover tofu would be great for sandwiches, too. Enjoy!

Honey-Glazed Tofu on Couscous -- Epicurean Vegan

Filed Under: Dinners Tagged With: Asian, couscous, Edamame, tofu, Vegan

Edamame Pate Sandwiches

February 23, 2010 by epicureanvegan

Edamame Pate Sandwiches -- Epicurean VeganI always love a good sandwich and this is a great one from Vegetarian Times. The recipe calls for arugula, but I’ve never been a big fan, so I switched it out with romaine lettuce. Between the pate and the roasted red peppers, this lunch is full of flavor! I think the pate would be great served on toasts for an appetizers as well.

INGREDIENTS:
1-1/4 C frozen shelled edamame, thawed
1/2 C walnuts
1/3 C mint leaves, packed
1 green onion, chopped
1/2 tsp salt
3 Tbs lemon juice
8 slices whole grain bread (I used sourdough)
2 C arugula
4 jarred roasted red peppers, drained
2 small cucumbers, thinly sliced

DIRECTIONS:
Puree edamame, walnuts, mint, green onion, and salt in a food processor until finely chopped. With the motor running, add lemon juice and 3 Tbs water. Process until smooth. Spread each of 4 bread slices with 1/3 C pate. Add 1/2 C arugula, 1 roasted red pepper, and cucumbers to each. Top with remaining bread slices. Enjoy!

Edamame Pate Sandwiches -- Epicurean Vegan

Filed Under: Lunches Tagged With: Edamame, fast and easy, pate, roasted red peppers, sandwiches, Vegan, walnuts

Three-Bean Dip

January 21, 2010 by epicureanvegan

Three-Bean Dip -- Epicurean VeganThis is a great dip, but at first, I thought it was a little bland, so I added about a cup of diced (food processed) black olives and it was just what this dip needed! I think a diced up roasted red pepper or two would be yummy too. Great for crackers, sour dough squares or even on celery and other veggies.

INGREDIENTS:
1 garlic clove, crushed
1 Tbs chopped green onion
1 C canned Great Northern or other white beans, drained and rinsed
1 C canned chickpeas, drained and rinsed
1 C cooked shelled edamame (I steamed them for a few minutes)
1 Tbs lemon juice
Salt and pepper
1 C finely diced black olives

DIRECTIONS:
In a food processor, process the garlic and green onions until minced. Add the beans, chickpeas, edamame, lemon juice , olives (if using) and salt and black pepper to taste and process until smooth.
Transfer to a medium bowl and serve right away or cover and refrigerate for 1  hour. Will keep for 3 days if stored properly. Enjoy!

Recipe source: 1000 Vegan Recipes

Filed Under: Appetizers Tagged With: Chickpeas, dip, Edamame, garbanzo beans, Great Northern Beans

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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