Delicious and healthy food with edamame beans

In 2025, we will be bringing you a series of articles in the magazine, where Mathilde gives you inspiration for tasty and easy food, made with different beans. The first article is about edamame beans. Edamame beans are young, immature soybeans, which are often served steamed or boiled. They are originally from East Asia, where they are eaten as a snack or appetizer. They are an excellent source of plant-based protein. They are also rich in fiber, vitamins and minerals such as magnesium, iron and potassium. They are low in fat and contain no cholesterol. Just what we need here in January.

Bon appetite.

Soup

 1 onions
3 cloves of garlic
1 teaspoon oil
500g potato
200 g broccoli
200 g edamame
2 broths
8 dl water
1 handful of basil
1 dl cream

Roughly chop all the vegetables. Put oil in a pan and start frying the garlic and onion separately. Then add the rest of the vegetables except the beans. Let everything fry for about 2 minutes before adding water and broth. Everything should cook for about 40 minutes. When the 40 minutes have passed, add the kidney beans. Let it cook for about 10 more minutes. Add fresh basil and blend everything. Finally, add the cream. Chop the nuts and fry them in the pan together with the soy. The nuts are used as a topping for the soup.

 Quinoa salad

3 dl Quinoa
100g edamame
30 g pickled red onions
3 handfuls of kale

Honey/mustard dressing:

3 tbsp. olive oil
1 tbsp white wine vinegar
1 tbsp. acacia honey
1 tsp. Dijon mustard
salt/pepper

 Cook the Quinoa according to the package directions and let it cool. Mix all the dressing ingredients together. Chop the kale and mix it with the cooled Quinoa. Add the beans, dressing and pickled red onions.

Hummus

3 cloves of garlic
300 g edamame beans
1 file
1 tbsp oil
1/2 cup water
Salt
Pepper

Blend all the ingredients together until you are satisfied with the consistency. If necessary, add more water or oil to make it more liquid. The hummus tastes great with freshly baked buns, both for breakfast and as an afternoon snack. Otherwise, as a dip for vegetable sticks.

 The Wok

500g rice
2 bell peppers
4 carrots
2 onions
2 cups edamame beans

 Teriyaki sauce:

50g water
40 g soy
25 g of honey
40 g coconut sugar
2 cloves garlic powder
1 teaspoon grated ginger

8 grams cornstarch - stir into 3 tablespoons cold water

Cook the rice as directed on the package. Place all the ingredients for the sauce in a saucepan, except the cornstarch. Simmer for 8 minutes, then add the cornstarch and bring to a boil. When you are satisfied with the consistency, it is ready. Cut all the vegetables into strips and add them to a pan with oil along with the edamame beans. Let it rise for 5 minutes before adding the teriyaki sauce. Eat the vegetables with the rice. Add sesame seeds for garnish, if desired.