Tag Archives: Edamame

Edamame Dip

There’s a local company that makes a really delicious edamame dip.  I love to support local businesses but at $5 for an 8-ounce tub, it’s hard for me to justify buying the stuff very often.  What’s a thrifty blogger to do?  Craft her own copycat version, of course!

I started with about half a bag of frozen shelled edamame, which I thawed in the microwave and then dumped into my food processor.  Then I added 2 cloves roasted garlic, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 2 tablespoons sesame oil, and a good drizzle of sriracha sauce.  I blended that, scraping the sides once in a while, until it was nice and smooth.  I found that it took longer to blend than hummus.  Patience is a virtue here.  You don’t want grainy edamame dip.

Then I topped it with more sriracha (I can’t get enough of that stuff lately) and served it with dried peas.  Once you try this stuff, you’ll be putting it on everything: sandwiches, baked potatoes, salads.  You won’t feel bad about it either, because edamame is super nutritious and a cheap source of protein!

  • 1/2 bag edamame: $0.85
  • 2 cloves garlic: $0.10
  • 1 teaspoon rice vinegar: $0.03
  • 1 teaspoon soy sauce: $0.03
  • 2 tablespoons sesame oil: $0.26
  • about a tablespoon of sriracha: $0.06

=$1.33 for a little less than 2 cups of edamame dip!

So this was less than 1/3 the cost of buying a tub at the store and yielded a little bit more.  And it was super EASY to make!  Maybe next time I’ll share.


Easy Homemade Sushi Bowl

In the past I have tried to make veggie sushi rolls at home and been very disappointed.  My boyfriend will be the first to tell you that it’s because I have terrible knives.  I could go out and buy new knives so that the sushi roll doesn’t just squish when I try to cut it.  OR I could leave the fancy stuff to ACTUAL sushi chefs and just throw all of the ingredients in a bowl.  Done and done.  Actually the inspiration came from this post on Veggie Wedgie, which I discovered through Pinterest.  I didn’t really follow the recipe, though, just stole the concept.

Here’s what I did:

I cooked 1 cup of short-grain brown rice in my rice cooker.  I then stirred together 1 tablespoon of rice vinegar and 1 teaspoon of agave nectar in a little bowl and then stirred that mixture into my rice and let it sit while I prepped the other ingredients.

For the toppings I used 1/4 cup frozen shelled edamame (cooked in the microwave), 1/4 cup chopped cucumber, 1/2 of a small carrot (chopped), and 1/2 of an avocado (chopped).  You could use absolutely any veggies your heart desires.  Then I made an optional spicy sauce by mixing 1 teaspoon Vegenaise and 1 teaspoon sri racha and drizzled that on top.  I served this with one packet of Trader Joe’s Wasabi Roasted Seaweed Snacks.  You could also just buy regular sheets of nori at the Asian market and cut them to whatever size you like.  You could crumble the nori on top of the bowl, but I like to scoop up the rice and veggies with the little nori sheets.  Serve with soy sauce.

  • 1 cup of short-grain brown rice: $0.22
  • 1 tablespoon of rice vinegar  :$0.08
  • 1 teaspoon of agave nectar: $0.08
  • 1/4 cup frozen shelled edamame: $0.33
  • 1/4 cup chopped cucumber: $0.17
  • 1/2 of a small carrot: $0.04
  • 1/2 of an avocado: $0.31
  • 1 teaspoon Vegenaise: $0.02
  • 1 teaspoon sri racha: $0.02
  • 1 packet of Trader Joe’s Wasabi Roasted Seaweed Snacks: $0.99
  • soy sauce: We’ll say $0.05

=$2.31 for one really good sushi meal!

I don’t claim that anything about this is authentic, but it is easy, versatile, nutritious, delicious, fun, and certainly cheaper than going out for sushi!

Impromptu Dinner

Edamame-Corn-Quinoa Salad

Do you ever find that it’s 6:00 pm and you have plenty of food in the house but NO idea what to eat for dinner?  When that happens to me, I often resort to Google.  By punching a few ingredients into a search engine, I usually find something that I can make with what I have on hand.  I used that strategy the other night and found this:


It didn’t quite fit the bill, but it gave me a spark of inspiration!

First, I cooked 1 cup of quinoa in 1 cup of coconut milk (leftover from that frosting I made the other day) and 1 cup of water with a dash of salt and a dash of pepper.  To cook quinoa, just bring it to a boil, cover and turn down the heat to low, then let simmer for 20 minutes or until the liquid is absorbed.  It turns out that coconut quinoa is absolutely delicious.  The coconut flavor was subtle, but it made the quinoa sweet and fluffy.

While the quinoa was cooking, I measured 1 cup of frozen, shelled edamame and 1 cup of frozen corn into a bowl and set them aside to thaw a bit.  I diced 3 small carrots and 1/4 of a yellow onion (but red onion would have been more delicious) and threw them into the bowl.

Then, I mixed together a dressing using the juice of one lime, 1/2 cup of olive oil, 1 teaspoon of chili-garlic sauce, 1 tablespoon of fresh ginger, and salt and pepper to taste.

When my quinoa was cooked, I mixed it with the veggies.  The hot quinoa helped to warm up the frozen veggies (and the frozen veggies cooled down the quinoa).  Then, I tossed the mixture with the dressing.  Some fresh cilantro would have been a lovely garnish.

This was easy, colorful, and fresh.  It was the perfect thing to enjoy while I watched the premiere of season 2 of Jamie Oliver’s Food Revolution.

By the way, I am pretty much in love with Jamie Oliver:

He may not be vegan, but he IS adorable, and he is trying to bring fresh, healthy food to the masses.  The English accent doesn’t hurt either.

Anyway, back to the quinoa salad…

Quinoa: $1.2o

Coconut Milk: $0.65

Edamame: $1.33

Corn: $1.23

Carrots: $0.25

Onion: $0.22

Lime: $0.17

Olive oil: $0.78

Chili sauce: $0.03


It made 4 generous servings, so that comes to only:

$1.47 per serving!

The cold leftovers made great, easy lunches.