[2]
I was craving edame beans and seaweed, so I threw this stuff together at the last minute. I didn’t really pay too much attention to the amounts of each ingredient used, so you may want to adjust here and there. The grounded sunflower seeds was actually an accident. I thought I used the sesame seeds, and realized I didn’t. So I added the sesame seeds to it as well. The combo is not too shabby. Hope you all enjoy it.
1 bag Edame green soy beans (picked from pods)
½ bag Arame seaweed
¼ cup Sunflower seeds (ground)
¼ cup Sesame seeds
(raw)
1 Portobello mushroom (large, and chopped)
1 Scallion (only use the greens, chopped fine)
1 dash Sea salt
1 dash Garlic
powder
1 pinch Red pepper flakes
splash of Japanese Rice Wine Vinegar (not raw)
couple splashes of Bragg's Amino Acids
couple splashes of Nama Shoyu
Soak Edame Beans and Seaweed until seaweed is soft, but not mushy. Drain well. Add sliced scallions, chopped portobello, ground sunflower seeds, sesame seeds, dash of sea salt, pinch of red pepper flakes, and a dash of garlic powder. Then add Nama Shoyu, and Bragg’s, and a splash of the Rice Wine Vinegar (not a raw product). Blend well and serve. Hearty and filling.
