Frozen edamame beans are a great freezer standby. They are great for a quick and easy side vegetable with means and simply boiled and sprinkled lightly with a few flakes of sea salt, they are a healthy and filling snack too.
When combined with a few store cupboard ingredients, edamame beans make a wonderful and very tasty pate or dip, which works perfectly as a sandwich filling or as a light meal when combined with some crisp chopped veggies and flatbread.
It takes only minutes to make this – the longest part is cooking the frozen beans in boiling water for six minutes and it’ s then just a case of blitzing the cooked beans with the other ingredients until you have a thick spreadable consistency. I don’t find the need for salt in this because the miso is salty enough, so do taste before you add any!
Edamame and miso pate
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Loading...A quick and easy pate / dip which is ideal for sandwiches, canapes and to be scooped up with chopped veggies and flatbreads. The low FODMAP pate is suitable for vegetarians and vegans. Find it online at https://www.peskyveggie.com/edamame-and-miso-pate/
Ingredients
- 180 g frozen edamame beans
- 1 tbsp white miso paste
- 1 tbsp garlic infused olive oil
- 2 tbsp extra virgin olive oil
- 1 tbsp nutritional yeast flakes
- 10 g fresh flat leaf parsley, chopped
- Finely grated rind and juice of half a lemon
- Pinch Aleppo pepper flakes
Instructions
1. Cook edamame beans in boiling water for 6 minutes. Drain, rinse quickly under cold water and drain well.
2. Add all ingredients to a food processor and pulse a few times until you have a smooth pate with just a little texture left.
3. Taste and add more seasoning if required.
4. Chill before serving.
Notes
Based on MONASH guidelines at time of writing, half this quantity is a low FODMAP portion.
