When the cravings hit, it's always a good idea to have a healthy snack around, right? This sweet and spicy, edamame snack is high in protein and healthy fats. It's easy to make, filling and full of flavour which makes it a perfect plant-based snack option to fight that afternoon slump or to replenish the body after a good workout.
Nutritionally, it's rich in essential amino acids (proteins) and fatty acids like omega 3 and 6. Hemp seeds provide all 9 essential amino acids which makes them a complete source of protein. It's a snack that could really help you improve the nutritional value of your diet by punching up the protein, fibre, vitamin, mineral and healthy fat content. Enjoy this recipe as it is or use it as a topping to elevate your salads, noodles or rice bowls!
Shichimi Togarashi is a wonderful and versatile Japanese spice blend I've decided to use for this recipe. It contains 7 ingredients including spices like Japanese chilli powder and ground ginger. The blend also includes black and white sesame seeds, roasted orange or yuzu peel, hemp seed, nori (seaweed) and poppy seeds. If you like being adventurous or interested in "literally" spicing up your dishes, I can't recommend this spice blend enough. I mostly use it to elevate my buddha bowls, salads, soups, noodle dishes and sushis.
While Shichimi already contains hemp seeds and black and white sesame seeds, I decided to add some more hemp seeds to this recipe and increase the nutritional punch. I also find their nutty flavour compliments the sweet and spicy edamame perfectly.
Where can you find Shichimi Togarashi?
You can get this from your local asian market. I'm lucky to live right next to one and they're incredibly cheap there. If you don't have any asian stores in your neighbourhood, you can also order it online, which will be slightly more expensive. You can also click here to check out what it looks like and order it if you're interested!
If you're not interested in investing in a new spice blend just to try one recipe -which is something I can totally relate to- you can go for a smaller bottle or try to make your own spice blend! I have tried making my own before but it was a long time ago and I completely forgot to measure it. I remember mixing together some chilli powder, ginger powder, black and white sesame seeds, poppy seeds, hemp seeds, and salt. Zested an orange (or more), baked the zest in the oven on a parchment paper until it has dried - be careful it burns quickly - then I mixed everything together and I had something that tasted similar to Shichimi.
Tips and Tricks:
You don't need to defrost the edamame beforehand.
Use the sweetener of your choice! I really like using raw honey for this recipe but if you're vegan you can definitely substitute honey in equal amounts with agave syrup or maple syrup.
This snack can be served warm or chilled. You can store it in an airtight container in the fridge up to 3 days.
For this recipe, I've used unshelled edamame but you can also use shelled ones. I feel like shelled ones can be messier but ultimately more fun to eat.
While naturally gluten-free, both soy and hemp seeds could be cross-contaminated with gluten depending on the manufacturing conditions. So if you're allergic to gluten, make sure to check the packaging of your ingredients before purchasing.
SERVES: 4 (about 2 cups)
PREP TIME: 10 MIN
TOTAL TIME: 25 MIN
500 grams or 17 oz bag of unshelled frozen edamame
1 tbsp sesame oil
1 tbsp of sweetener of choice (honey, agave, maple syrup)
2 tbsp of hemp seeds
1 to 1½ tsp of Shichimi Togarashi
1/2 tsp salt + flaky sea salt to garnish
1. Preheat the oven to 200°C or 392°F.
2. In a medium sized bowl, mix everything together.
3. Line a baking tray with some baking parchment paper.
4. Distribute the edamame mix evenly.
5. Bake for about 15 minutes.
6. Happy snacking!
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