Clack, clack, clack ... Dave loudly opens the tabs of the leak-proof box and lifts off the lid. An appetizing, fine fragrance blows against me. A very appetizing scent! It also shines so fresh and green from the tin. It is Sunday afternoon, we are lounging on picnic blankets with each accompanying Mrs. T. and the man on the Altonaer balcony and are spreading our brought-in food around us. A few meters away, Dave's great Weber to go glows* eagerly waiting for burgers and chicken. Sunday barbecue galore! And I am hungry.
Very. "What is that great?", I want to know, eye-pleasing into the tin and gave Mrs. T. and me ever a cool white wine. "Edamame and cucumber salad. Vegan. With a little sesame oil and soy sauce. Goes super fast, "says Dave. What. Wow, that sounds good. Darn, now I have spontaneous food. And has to drool a bit. That was fix.
Of course, of course I can then eat from the salad. And he is delicious! So delicious that I absolutely had to make it at the very last opportunity. The great thing about the edamame and cucumber salad: It's really fast-paced, it does not contain any mayo or other perishable ingredients, and it adds an exciting new taste to the usual BBQ routine. And the edamame - Japanese soybeans that were harvested immature in the pod - besides iron, calcium and fiber also bring along a large extra portion of vegetable protein. Very beneficial for those who eat vegetarian or vegan, do a lot of sports or just losing weight, nech.
By the way, you can get Edamame either in the pod or as released kernels in the freezer of Asiamärkten, often also in well sorted supermarkets or in larger health food stores. You can either boil the whole pods and serve as a snack. Or just use the soybean cores eg in salads or bowls. I like the kernels cooked very briefly and with a lot of bite - so always broth them over with boiling water. If that tastes too "green", the Edamame can also cook a little longer in boiling water in the pot.
Well, enough chattered. Here comes my interpretation of Dave's delicious Edamame cucumber salad - with a dressing of rice vinegar, ginger, garlic, soy sauce and sesame oil. You will love him too. I'm sure!
Have it delicious! ღ
The recipe for Dave's vegan edamame cucumber salad
Ingredients for 4 servings:
- 500 g TK Edamame seeds
- (or 1 kg unpeeled TK Edamame pods)
- 1 Snake cucumber
- 3 spring onions, white & green finely chopped
- 1 thumb-sized piece of ginger, peeled and grated
- 1 red chilli pepper, finely chopped
- 1 garlic clove, finely chopped
- 2 teaspoons sesame oil 3 tbsp vinegar
- 2 tbsp soy sauce
- 1 tsp maple syrup or brown sugar
That's how it works:
Defrost the edamame pods and remove the pips from the pods (see tip below). Or thaw the already thrown Edamame kernels. Pour boiling water over the kernels, let them steep for 3 minutes, strain into a sieve, rinse off with cold water and drain.
Cut the cucumber unpeeled with a spiral cutter into long thin strips - if these are too long, simply cut them two to three times with the kitchen scissors. If there is no spiral cutter, halve the cucumber lengthwise and cut into thin slices.
In a bowl, mix edamame with cucumber and chopped spring onions.
Make a dressing out of ginger, garlic, sesame oil, vinegar, soy sauce and maple syrup or sugar and mix with the salad. Let it pass briefly.
Tips:
The salad is ultra-fast if you already get Edamame without pods. If there is just Edamame in pods, you should calculate about 10-15 minutes for the triggering of the cores. For this use a small knife to cut off the style of the soybean meal and remove the thread on the rounder side of the pod. The pods unfold like a small bag and the seeds can be easily removed. That works eg wonderfully to Netflix and the favorite series.
The prepared salad lingers in an airtight box (for me the unbeatable best leak-proof cans *) two to three days in the fridge. Because he pervades something, you can "taste" him with some soy sauce or vinegar if necessary.
Nutritional values per serving of
calories 241, fat 11 g, fiber 7.5 g, carbohydrates 21.8 g, sodium 1.25 g, protein 17.7 g
INGREDIENTS
- 500 g TK Edamame seeds (or 1 kg unpeeled TK Edamame pods)
- 1 snake cucumber
- 3 spring onions, white & green finely chopped
- 1 thumb-sized piece of ginger, peeled and grated
- 1 red chilli pepper, finely chopped
- 1 garlic clove, finely chopped
- 2 teaspoons sesame oil
- 3 tablespoons of vinegar
- 2 tablespoons soy sauce
- 1 teaspoon maple syrup or brown sugar
THAT'S HOW IT WORKS
Defrost the edamame pods and remove the pips from the pods (see tip below). Or thaw the already thrown Edamame kernels. Pour boiling water over the kernels, let them steep for 3 minutes, strain into a sieve, rinse off with cold water and drain.
Cut the cucumber unpeeled with a spiral cutter into long thin strips - if these are too long, simply cut them two to three times with the kitchen scissors. If there is no spiral cutter, halve the cucumber lengthwise and cut into thin slices.
In a bowl, mix edamame with cucumber and chopped spring onions.
Make a dressing out of ginger, garlic, sesame oil, vinegar, soy sauce and maple syrup or sugar and mix with the salad. Let it pass briefly.
* Ingredients and equipment with asterisks can be found in the well-stocked retailers or you can order them via the affiliate program links at amazon. Of course, that does not cost you a cent extra. And I get a few cents from Amazon as support for the blog work. Thank you for making that possible!
0 komentar:
Posting Komentar