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?Asian burger bowl—Edamame burger patties (who needs buns when they taste this good?!), Asian ‘slaw,’ toasted sesame rice noodles—all with an insane nut butter sauce!
?Two recipes to share so not going to say much as there’s some sort of word limit on here!!! ?Happy Saturday and wishing you all a beautiful day.?
?Edamame burger recipe: Boil 2 cups frozen + shelled edamame for a few minutes until defrosted. Combine in food processor: 2 cups defrosted edamame, 1 15-oz can (no salt added) garbanzos + liquid, 1/2 cup finely chopped cashews, 1 tbsp hemp seeds, 1 tbsp mellow miso, 1 tsp tamari, 1/2 cup nutritional yeast, 8 oz chopped mushrooms, 1/2 tsp ground cumin, 3 minced garlic cloves, 1/4 cup roughly chopped scallions, salt/pepper to taste. Process until smooth. Transfer to bowl and gradually fold in up to 3 cups chickpea flour as needed until consistency thickens and not too sticky— easy to form burger patties. Refrigerate mixture about 30 minutes. Form into burger-sized patties and either pan fry or brush patties with oil and bake at 375F for about 20-25 minutes on parchment-lined baking sheet, flipping half way. Cook until golden brown.
?Nut butter sauce: whisk 2 tbsp any nut butter, 1 tbsp gluten-free tamari, 1 tbsp lime juice, 1 tsp minced ginger, 1 minced garlic clove, 2 tsp sriracha, 1 tsp maple syrup, 1/3 cup water. Whisk until smooth. Serve with thinly sliced Napa cabbage, cucumbers, carrots, basil and chopped mint.
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