This Crispy Roasted Edamame Snack can be enjoyed on its own or as a gluten-free topping for salads. They paired wonderfully with my avocado salad and Grapefruit Vinaigrette Recipe.
I was very excited a few months ago when Ulysses Press asked We Know Stuff to review a vegan cookbook for them. I have never reviewed a cookbook and was very excited to try some new recipes! They sent me the book Vegan Beans from Around the World by Kelsey Kinser. As the book cover states, it includes “Adventurous recipes for the most delicious, nutritious, and flavorful bean dishes ever.”
My overall thoughts on the book:
- It contains many recipes that I have never heard of but am very interested in trying!
- Although it does not include pictures (my all-time favorite in cookbooks), it does include a few sentences with a description of each recipe which are helpful
- As a con, some of the recipes contain ingredients I have never tried and I am unlikely likely to buy them for 1 or 2 recipes (e.g., chickpea flour), but this would likely occur with any new cookbook you buy
Overall, if you’re interested in trying new bean dishes that are off the beaten path of your regular meal preparation, I think this cookbook would be good for you.
I first tested the Crispy Roasted Edamame Snack recipe. I often roast chickpeas, so I thought this would be a good starter recipe that wasn’t too exotic. It did not disappoint and we ended up eating an entire batch within 24 hrs. It is also very simple and you may even have all of the ingredients in your house already. You can eat these as a healthy snack or even as a replacement for croutons on a salad. I paired these with a grapefruit and avocado salad (vinaigrette recipe below) and it was really good.
Speaking of replacing croutons, I have recently started following a gluten free diet. I was having some health issues and this has helped immensely. Given my recent diet change, I’ve been experimenting with new recipes that are still satisfying but GF. I am hoping to share some fun new recipes that are gluten-free in the coming months (can you say flourless brownies?!).
CRISPY ROASTED EDAMAME SNACK
From the cookbook Vegan Beans from Around the World by Kelsey Kinser
- 1 (12-ounce) package frozen and shelled edamame, thawed
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper
Step 1: Preheat the often to 400 degrees F. Line a cookie tray with aluminum foil or parchment paper.
Step 2: Place your edamame in a medium-size bowl and add the olive oil, garlic powder, and salt and pepper to taste. Toss to coat the edamame well. (Or just pour all ingredients on pan and toss like I did.)
Step 3: Spread the edamame onto the cookie tray and bake for 15 minutes, stirring halfway through so they do not burn. (I had to cook mine closer to 30 minutes to get them crispy. Check doneness every 5 minutes after the 15 original.)
GRAPEFRUIT VINAIGRETTE RECIPE
by Wendy Banker
- Juice of ½ of 1 ruby grapefruit
- 1 tablespoon Olive oil
- 1 teaspoon honey or agave
- 1 teaspoon lemon juice (or to taste)
- Salt and pepper
Step 1: If making salad, while the edamame is cooking, mix all vinaigrette ingredients into a small container with a lid and shake.
Step 2: Chop all of your salad ingredients, whatever you like best, and place in a large bowl. I used lettuce, cucumbers, tomatoes, grapefruit slices, avocado, and roasted peppers….yum!
Step 3: When edamame is done cooking, put some on top of your salad, re-shake vinaigrette, and drizzle on top. Most importantly, enjoy!
Do any of you have tips for going gluten-free? What did you find was hardest to give up? What are your best substitutes?
Thanks for reading!
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