Edamame Two Ways

I had to clear out my very small freezer. We have a bar size fridge which was what came with the apartment that we recently moved into.

I had a bag of frozen edamame that I wanted to use up. This is not an item that I use often but I think I will use it more from now on. Edamame are young soybeans which seem to be quite a bit more common in Asian cuisine and I believe Japanese tend to use them the most. I really like the texture of them.

I had some other items that needed to be used up as well so I gathered them together and ended up making a stir fry that I would accompany with some Jasmine rice.

I chopped up some garlic, ginger, green onions, cabbage, and zucchini which was all I had in the fridge to add to the edamame, and stir fried them in a small amount sesame oil then added tamari, peanut butter, rice wine vinegar, chili flakes, a small amount of maple syrup, salt, pepper and a squeeze of lime juice.

I drizzled some cilantro avocado cream that I had in the fridge made from avocado, garlic, lime juice, salt and cilantro.

With some edamame still left over, I proceeded to make a hummus. I have seen edamame hummus in the store so with the tahini I had in the fridge and some avocado, I combined these items instead of the traditional chickpea hummus and make a nice dip for our picnic later when my other half would arrive home from work. We work opposite shifts and don't get days off together so we hang out at the local parks to enjoy these evenings together.

I added garlic, lime juice, jalapeno pepper and purred all of the items together adding salt to taste.

I was able to clear space in my freezer and fridge so I could go to my favorite grocery store around the corner which is well known for it's variety and prices, to load up again.