Edamame Veggie Burger

  • 1/4 cup millet
  • 1/2 cup cold water
  • 2 1/4 teaspoons kosher salt, plus more as needed
  • 1 medium carrot
  • 1 large red radish
  • 2 tablespoons finely grated, peeled, fresh ginger
  • 1/2 clove garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons mirin
  • 1/8 teaspoon Asian chili paste, such as Sriracha sauce
  • 16 oz. bag of Seapoint Farms Shelled Edamame
  • 1 1/2 cups panko (Japanese-style bread crumbs)
  • 2 large egg whites, beaten
  • Vegetable oil for brushing
Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes; set aside to cool slightly. Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat for one minute; lower heat and simmer covered for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl. Grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine. Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool. When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated. Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set. Place a rack about 4 inches from the broiler and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more (the burgers can also be grilled or sautéed). Serve on a bun with your favorite toppings or add to a salad. ENJOY!
Edamame Veggie Burger

Edamame Stir Fry

  • 1 cup of Seapoint Farms Shelled Edamame
  • 2 cups firm tofu, sliced into 1 inch cubes (any other protein may be substituted for tofu – cooked chicken, cooked beef, cooked shrimp, cooked turkey etc.)
  • 1 Tablespoon fresh grated ginger
  • 2 Tablespoons sesame oil
  • 3 stalks broccoli, thinly sliced
  • 1 large onion, chopped
  • 1 cup baby corn
  • 1 cup mushrooms, sliced
  • 1 cup mung bean sprouts
  • 1/2 cup each water chestnuts and bamboo shoots
  • 1/4 cup water
  • 4 cloves garlic, pressed or minced
  • 1/4 cup soy sauce or tamari
  • 1/4 teaspoon dry mustard
In a wok or large skillet, gently sauté tofu and ginger in sesame oil until golden brown. Remove tofu from wok. Add all vegetables except edamame to the wok, and add water. Cover and cook on medium heat for 10 minutes or until tender. Add edamame and garlic and cook for 2 minutes longer. Remove wok from heat and stir in tamari, dry mustard and tofu. Serve with rice or Chinese noodles. ENJOY!
Edamame Stir Fry

Edamame & Chicken Rice Bowl

  • 6 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 tablespoons mirin
  • 1 tablespoon fish sauce
  • 1 bunch scallions (about 6)
  • 4 ounces shiitake mushrooms, caps thinly sliced, stems reserved
  • 1 (2-inch) piece fresh ginger, peeled and sliced
  • 6 garlic cloves, sliced
  • 1 small bunch basil, plus basil leaves, for serving
  • 1 large chicken breast (about 12 ounces)
  • 1/2 jalapeno, thinly sliced (seeds and ribs removed for less heat, if desired)
  • 1 cup frozen Seapoint Farms Shelled Edamame, thawed
  • 1 cup jicama, julienne
  • Kosher salt
  • 2 cups hot cooked brown rice
  • Lime wedges, serving suggestion
Combine the broth, water, mirin, and the fish sauce in a large saucepan. Cut all but one scallion into 1-inch pieces and add to the broth with the mushroom stems, ginger, garlic and bunch basil. Bring to a simmer over medium-high heat and continue to simmer until reduced by half, about 45 minutes. Remove the solids from the broth using a strainer or slotted spoon and discard. Add the chicken, sliced mushroom caps, and jalapeno to the broth; adjust heat to keep the broth at a gentle simmer and cook 12 to 14 minutes or until the chicken is just cooked through. Transfer the chicken to a cutting board and slice into 1-inch pieces. Remove the broth from the heat; Stir in the edamame, jicama, and sliced chicken. Season to taste with salt. Scoop 1/2 cup of the cooked rice in 4 separate bowls and ladle some of the soup over each one. Slice the reserved scallion on an angle and sprinkle over each bowl along with the basil leaves. Serve with lime wedges, if desired. ENJOY!