Easy Edamame dip 2 cups of Edamame beans (soybeans) Handful of Cilantro 1 serrano pepper or jalapeno 2-3 tbsp Vegan mayo or cream cheese Handful of green onions Garlic salt to taste or 1-2 garlic cloves 2-3 tbsp Olive oil Start with 1/4 cup of water to acquire the desired consistency. Sauté your soybeans and serrano pepper in vegan butter or oil for 4-5 min on medium-high. For more recipes, check out my ebooks. They are available in English and Spanish, featuring ingredient lists, mouthwatering

wait for the blooper at the end 😂 This asian-inspired edamame salad will change your salad game forever! It’s healthy, packed full of flavour and the edamame beans provide a great source of protein. But the best part is that it doesn’t go soggy, making it perfect for meal prep! 🤌 Vegan, refined sugar-free and gluten-free. Recipe: Asian-Inspired Dressing: - 2 Tbsp Tamari - 2 Tbsp Rice Wine Vinegar - 2 Tbsp Rice Malt Syrup (or choice of liquid sweetener) - 1 Tbsp Sesame Oil - 1 Tbsp Fresh Ginger

Chilli Garlic Edamame | Garlic Edamame at Home | Spicy Chilli Garlic | Quick Snack Recipes | #HighProteinVegRecipes | Sanjeev Kapoor Khazana

Edamame Hummus

Edamame Guacamole

Buckwheat Soba & Edamame with Almond Butter Sauce from The How Not to Die Cookbook. Buckwheat is one of my mother's favorite foods. Most mornings, she starts her day with kasha, or roasted buckwheat, as a hot cereal, and adds berries and Ceylon cinnamon. There are plenty of other uses for buckwheat, too, like soba noodles. (Soba is the Japanese word for "buckwheat.") INGREDIENTS: ¼ cup raw almond butter 1 garlic clove, chopped 2 teaspoons minced fresh ginger 2 tablespoons Umami Sauce* ½ teaspoon