Wheat Berry & Edamame Pilaf

1 c. wheat berries

1 c. wild rice

4 c. vegetable broth

2 c. frozen shelled edamame

1 medium red bell pepper, seeded and chopped

1 red onion, finely chopped

4 garlic cloves, minced

1 T. extra-virgin olive oil

1 t. dried thyme

Freshly ground black pepper

Rinse and drain the wheat berries and the wild rice.

In a 6-qt. slow cooker, combine the broth, edamame, wheat berries, wild rice, bell pepper, onion, garlic, olive oil, and thyme. Season with the pepper. Cover and cook on low for 6-8 hours until the liquid is absorbed.

Serve hot, with a green salad.

Serves 12.

The Easy Heart Healthy Cookbook for Slow Cookers, p. 42.  

No-Cook Peanut Chicken Noodles

7-8 oz. thin rice noodles
1/3 c. peanut butter
1/3 c. rice vinegar
1/4 c. low-sodium soy sauce
2 T. water
1 T. sriracha
1/4 t. salt
2 c. shredded cooked chicken breast or soy "chickun" (prepared per package directions)
1 c. frozen shelled edamame, thawed
2 large carrots, coarsely grated
1/4 c. fresh cilantro, chopped
Roasted peanuts, for garnish
Additional cilantro, for extra flavor

Place rice noodles in a large bowl and cover with boiling water. Let soak until tender, 7-9 minutes; drain.

Meanwhile, in another large bowl, whisk together peanut butter, rice vinegar, soy sauce, water, sriracha, and salt. Add noodles and toss to coat, adding more water 1 T. at a time if noodles seem too dry.

Fold in chicken, edamame, carrots, and cilantro; toss to combine. Top with roasted peanuts and more cilantro.

Serves 4.

Adapted from Good Housekeeping magazine, March 2020, p. 111.   

Confetti Corn Pasta Bowl

4 c. (12 oz.) dried whole wheat rotini or penne
1-1/2 c. frozen shelled edamame
1 medium zucchini or yellow summer squash, trimmed and diced
2 c. halved red and/or yellow grape tomatoes
1-1/2 c. coarsely chopped orange sweet pepper
1/4 c. chopped fresh basil and/or Italian parsley
5 ears sweet corn, cooked, divided
1 small clove garlic
1/2 c. water
3 T. lemon juice
2 t. Dijon mustard
Sea salt and freshly ground pepper to taste

Cook pasta per package directions, adding edamame during the last 2 minutes. Drain and rinse with cold water until cooled. Drain again.

In a blender, combine corn from 2 ears of corn, garlic, and water. Cover and blend until smooth. Press mixture through a fine-mesh sieve into a bowl; discard solids. Whisk together corn mixture, lemon juice, mustard, and salt and pepper to taste. Set aside.

In a large bowl, combine pasta mixture, zucchini or squash, tomatoes, sweet pepper, and basil. Add half of the corn dressing; toss to coat. Cut remaining corn from cobs and sprinkle atop pasta mixture. Pass remaining dressing.

Makes 15 cups.

Adapted from Forks Over Knives, Summer 2019, p. 49.
 

Colorful Quinoa Salad

1/2 red onion, chopped
2 T. freshly squeezed lemon juice
2 T. apple cider vinegar
1/8 t. salt
12 oz. frozen shelled edamame
1-1/4 c. frozen corn
1-1/2 c. cooked and cooled quinoa
1 red bell pepper, chopped
1/2 t. chili powder
1/2 t. dried thyme
1/4 t. freshly ground black pepper

Place the onion in a small bowl and add the lemon juice, cider vinegar, and salt. Mix well and set aside to marinate for 5-10 minutes (when finished, reserve marinade).

In a medium saucepan, combine the edamame and corn with 1/2 c. water. Bring to a boil and cool for 4 minutes. Drain in a strainer and run cold water over the vegetables to cool them rapidly.

In a large salad bowl, combine the cooked quinoa, marinated onions with lemon juice and vinegar, edamame and corn, bell pepper, chili powder, thyme, and pepper. Toss gently to mix. Adjust seasonings to taste.

Serves 8.

Adapted from The Vegan Starter Kit, p. 116.

Quinoa Salad with Tomato & Basil

1-1/2 c. quinoa, rinsed
3 c. water
Juice of 1 lemon
1 c. small grape or cherry tomatoes, halved
4 oz. crumbled goat cheese
1 c. shelled edamame beans
1/4 c. diced red onion
3 T. thinly sliced fresh basil leaves
1/2 t. salt
1/2 t. freshly ground black pepper

Combine the quinoa and water in a 3-4 qt. pot. Bring to a boil; then reduce heat to low and cook until the grains are translucent, about 15 minutes. Fluff with a fork and cook 5 minutes, then pour into a large bowl.

Add lemon juice, tomatoes, cheese, edamame, onion, basil, salt, and pepper. Toss to combine. Taste and adjust seasonings as desired. Serve at room temperature.

6 servings.

Adapted from Yankee magazine, May/June 2016, p. 52.

Super-Green Edamame Salad

2 12-oz. packages frozen shelled edamame, thawed
1 15-oz. can pink beans or pinto beans, rinsed
1 medium yellow bell pepper, finely diced
1/2 c. chopped fresh chives, plus more for garnish
2 c. packed baby spinach
1 ripe avocado
1/3 c. apple juice
1/4 c. extra-virgin olive oil or avocado oil
3 T. lemon juice
2 t. reduced-sodium tamari or soy sauce
3/4 t. salt
1/4 t. ground pepper

Combine edamame, beans, bell pepper, and chives in a large bowl.

Combine spinach, avocado, apple juice, oil, lemon juice, tamari or soy sauce, salt and pepper in a blender. Puree until smooth and creamy. Add the dressing to the bean mixture and stir to coat. (May cover and refrigerate up to 1 day.) Garnish with more chives, if desired, just before serving. Serve cold or at room temperature.

Serves 10.

Eating Well magazine, May/June 2015, p. 62. 
  

Edamame & Shrimp Bruschetta

Salt & pepper
1-1/2 c. frozen shelled edamame
1/4 c. olive oil
1 clove garlic, minced
2 scallions, white and light green parts, chopped
2 T. lemon juice
1/2 lb. small cooked, peeled, deveined shrimp, chopped
1/2 t. lemon zest
8 slices whole-grain country bread, 1/2" thick
Fresh herbs, such as parsley, thyme, and/or chives, chopped (optional)

Bring a saucepan of lightly salted water to a boil. Add edamame and cook until soft but not mushy, 4-5 minutes. Drain and let cool slightly.

Pulse edamame, 2 T. olive oil, 1/2 t. salt, garlic, scallions, and lemon juice in a food processor several times until coarsely pureed. Add water, a tablespoon at a time, until puree just comes together. Toss shrimp with 1 T. olive oil and lemon zest. Season with salt and pepper.

Place rack 4-5 inches from heat source and preheat broiler. Brush bread slices with remaining 1 T. oil and sprinkle with salt. Spread in a single layer on a backing sheet. Broil until bread turns golden, watching carefully to prevent burning, 1-2 minutes. Flip bread and toast other side until lightly golden, another minute or so. Spread edamame mixture on oiled side of bread, top with shrimp and herbs, if desired, and serve.

Serves 4.

From All You magazine, March 2015, p. 46.