Edamame in a parsley and coconut sauce with ginger
A healthy side dish or snack
Nuts and pulses are the best sources of protein for vegans. They are also packed with minerals, vitamins, fibre and phytochemicals.
A balanced diet
Edamame beans are an excellent source of polyunsaturated fatty acids, which positively affect cholesterol levels. There are almost half as many unsaturated fatty acids as saturated ones, with just under seven grams of fat per hundred grams. A high-quality energy source, with just over 160 kilocalories per hundred grams, it is moderately high in calories. However, it is quickly filling and an exceptional energy source thanks to the ideal combination of proteins, carbohydrates and fats. They also contain valuable amino acids, fibre, minerals such as calcium, magnesium, iron, and vitamins A, C, and E.
It is important to note that edamame is an unripe soya bean and should always be cooked until soft. For example, you cannot tolerate) if you are allergic to birch pollen soy (cross-alle. Pulses are also rich in purine, especially peas, various beans, and lentils. If you have an elevated uric acid level in your blood or gout, you should consume pulses in small quantities. Meat contains more purines than pulses. https://de.wikipedia.org/wiki/Purine
Edamame tastes best with parsley, coconut sauce, and ginger as a side dish or a small, filling meal.
You will need:
- Five hundred grams of frozen edamame beans.
- You will need three bunches of parsley leaves.
- Use two large, fresh sprigs of ginger.
- Use two to three decilitres of organic coconut milk.
- Add a tablespoon of whisky and olive oil to improve the sauce's flavour tablespoon of o. Alternatively, omit these ingredients.
- Use one tablespoon of fat-free instant vegetable stock, such as Morga.
- Add a teaspoon of oregano.
- You will need one bay leaf.
- Add a tablespoon of chilli pepper flakes to taste.
- Add a few dashes of soy sauce as a seasoning.
Preparation:
Cook the edamame beans in sea salt water until soft. Drain and leave to drain well. Rinse the parsley leaves briefly in cold vinegar water, then dry on a cloth or kitchen paper and chop. You must prepare plenty of ginger, rinse it and cut it into small pieces. Heat the olive oil and whisky with the ginger slices briefly. Add coconut milk, stock, oregano, bay leaf and chilli flakes. Bring to the boil, then add the parsley leaves. Stir and simmer for two minutes. Add salt and pepper to taste. Now add the edamame. Mix well and simmer for a further five minutes, stirring constantly.
The dish can be reheated and stored in the fridge.
1 Response to "Edamame in a parsley and coconut sauce with ginger"
I love how this recipe combines edamame with such nutritious ingredients! Edamame is already a great source of protein and fiber, and the addition of parsley and coconut milk just boosts its health benefits even more. It’s a perfect, balanced dish!