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Edamame and Quinoa ‘Croquettes’ with Apple, Basil, and Mint

Posted Sep 10 2012 5:41am

You can imagine my surprise last spring when, while helping my first graders compose “Favorite Foods” entries for their autobiographies,* one small child raised her hand and said, “How do you spell edamame?”

*Not so much inspirational life stories as ‘about me, at the age of six’ expository pieces…with drawings. Obviously, the world has changed a bit, as I don’t think I encountered edamame until I was 24 and found myself at an Asian restaurant, eating the entire soybean pods like sugar snap peas.

Oops.

I’ve learned a lot since then, not only to appreciate sliding the bean out of the shell with your teeth in a maneuver not unlike eating artichokes, but also to utilize edamame in Asian-spired hummus  or mock -amole.

Eda-mock-amole. Yeah, I was proud of that name.

So, although once I found out that E was for Edamame in Heather ‘s Meatless Mondays from A to Z challenge I was tempted to just tell you my favorite way to use edamame  still remains simply scattered on top of a bowl of delicious veggies, covered in Thai seasoning, and sesame ginger salad dressing… …I decided to get a wee bit more creative. Although I still kind of broke the rules. Technically I skipped ahead to the letter M, since– as I learned in May , while attempting to recreate Wegman’s Edamame Hummus (kind of)–shelled edamame are officially called mukimame.*

*At least according to Kroger’s Private Selection club. And they sound high class and and well educated. But with the shelled and the unshelled being on sale for the same price, there was no way I was worrying about a silly little detail like what letter a word starts with. [As we say in first grade: "Spelling doesn't matter."]

And who cares what you call them when you end up with something as delicious (and vibrantly, oddly, green) as these? There Edamame and Quinoa ‘Croquettes’ (flavored with Apple, Basil, and Mint)were inspired by my Garbanzo + Grain Burger ‘magic mush.’ The concept is simple: take a cooked grain–here, I went with quinoa, for an added one-two (or nine…amino acid) punch of protein– and throw it in a food processor with whatever flavorings you like. [Today, I went slightly Asian with scallions, miso, ginger, garlic, and lime juice.] I was going to stick with cilantro for this, but when someone offers you a giant bag of fresh basil while meeting about doing demos for the Charlottesville Vegetarian Festival, you quickly change course.*

*After giving half of the basil away to the woman in front of you at the Whole Foods check out, of course. Mint was plucked from outside of our front door, and the apple was a stroke of genius made possible by the fact that they were already sliced in our overcrowded fridge. And using them up would mean more space for other things. :) Once you have your grains and seasonings, add your bean of choice– for this, that obviously means edamame– and some tahini.

The End.

*Just kidding. ;) Truth be told, I could just leave it at that. I found myself ‘testing’ the mixture repeatedly because it really tastes so darn good on its own. It is a little to ’wet’ without a dry binder in the mix to make into a burger, croquette, or griddle cake. [Not to say it wouldn't be a great dip for rice crackers.]

Normally I would have added some breadcrumbs to the mixture…but why use breadcrumbs when you can use brown rice crispies? You might want to crush them up a whole lot more than I did, but I am a small child in many ways when it comes to food, and seeing rice krispies in my (already smile-inducingly green) edamame cakes was too much fun to resist. Like a good cookie, these are slightly crisp on the outside and superbly smushed on the inside. Despite never actually haven eaten a croquette that I remember (aside from my attempted cornmeal-coated tofu version ), I’m pretty sure these aren’t croquettes.

Eh.

[Insert shoulder shrug.]

It’s my blog. I’ll call them what I want.*

*But I will utilize apostrophes as a nod to the fact I recognize the misnomer. Not quotation marks though. Air quotes would be demeaning. The only thing making these any better? The Miso Ginger Peanut Dressing I put on top.

But I’ll wait to tell you about that later. Ciffhangers are fun.

And they keep you coming back for more.*

 *Like the way I can’t stop watching Pretty Little Liars on Netflix….which may or may not be the real reason I’m not telling you about the dressing right now.

Edamame and Quinoa ‘Croquettes’ with Apple, Basil, and Mint

[Makes 24 or so]

  • 1 1/2 cups cooked quinoa (1/2 cup dry)
  • 2 cups shelled, steamed edamame
  • 1 cup chopped green apples
  • 3/4 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 2/3 cup chopped green onion
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp.  tahini
  • 2 tsp. white miso
  • 2 Tbsp. Bragg’s liquid aminos, soy sauce, or tamari
  • 1 1/2 tsp. minced garlic
  • 4 tsp. minced ginger
  • 1/4 tsp. salt
  • 3/4 cup brown rice cereal, crushed
    1. Combine all ingredients, except cereal, in a food processor.
    2.  Process until a smooth paste-like consistency.
    3. Form mixture into small croquettes.
    4. Pat croquettes into crushed cereal, reshaping as necessary.
    5. Cook in a cooking-sprayed pan over medium heat until both sides are browned.
    6. Serve warm or cold. Preferably with peanut sauce.

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