Edamame Pate Recipes

EDAMAME PâTé

Steps:

• Preheat the oven to 350 degrees. Oil a 5-cup pâté tureen, casserole or bread pan.
• Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Remove from the heat.
• Place the edamame in a food processor fitted with the steel blade, and pulse several times. Add all of the remaining ingredients except the onion, and process until smooth. Stop the machine and scrape down the sides, then process again until completely smooth. (This is important.) Add the onion, and pulse a few times to combine.
• Scrape the mixture into the prepared baking dish, cover tightly, and bake 40 to 45 minutes until set. Remove from the heat, and allow to cool. Refrigerate overnight for the best flavor.

EDAMAME PATE

Steps:

• Puree edamame, walnuts, mint, green onion, and salt in food processor until finely chopped. With motor running, add lemon juice and water. Process until smooth.

EDAMAME PATE

Steps:

• Thaw the edamame—if frozen, rinse in warm water if necessary— and drain. Cook the shallot in oil in med-high heat until soft and starting to color (3 to 4 mins). Add garlic. Add edamame, salt, curry powder, sugar, and water. Heat to a simmer and cook for 5 min, until ½ the water is gone. Uncover and stir in the grn onion. Let it wilt and then cool 5 mins. Process in food processor until relatively smooth. Add water and salt if necessary. Refrigerate for up to 5 days.