- 8 cups edamame beans-shelled
- 20 ounces mushrooms
- 4 cloves garlic-peeled
- 2 bunches baby turnips-save greens for salad if pretty
- 1 bunch radishes
- 1 bunch cilantro
- 1 onion
- 1 inch ginger
- 8T soy sauce
- 1 cayenne pepper
- 1t sea salt
- Corn flour & spelt flour to bind
Grind all in the food processor then stir in flours to bind. Pan fry in small amount of coconut oil. Serve on bed of fresh greens with peanut dressing.
- Peanut butter
- Lime juice
- Maple syrup
- Hemp oil
- Couple drops of hot sauce (opt)
Put 2 burgers on bed of greens, drizzle with dressing and top with hemp seeds!
Instructions for Shelling fresh local Edamame Beans:
Boil a large pot of water…drop beans into the pot and let boil for 10 minutes. Remove with a strainer leaving water boiling for next rounds of blanching more beans. Allow to cool in a strainer then simply pop the beans out of their pods into a bowl. Shelled beans can then be frozen in freezer bags for use all winter!