Obviously, when it comes to vegetarian food nowadays, there is no way around Ottolenghi’s Plenty and Plenty More cookbooks.
And rightfully so, they really show new ways to use your veg and pack them with some intense flavors!
Although we don’t eat them very often, we love edamame, so it was an easy pick when scanning Plenty More for recipes. This one was an adaptation from the Ottolenghi’s Broccolini & Edamame Salad with Curry Leaves & Coconut that I did back in November. Here is a link to only a slightly tweaked version of the recipe.
What worked and what didn’t:
I mentioned “adaptation” earlier on, but that is stretching it a bit as it was not planned at all. The truth is that grocery shopping went horribly wrong. I wanted to try a couple of recipes that weekend, but I was not able to find all the ingredients – I sure do miss a good shop with fresh Asian produce in Amstelveen! – and I put incorrect total amounts on my shopping list and to top it all I forgot to buy some that actually were on my shopping list…
I had suppressed that shelling frozen edamame beans is no fun at all (the kids saw that instantly, and all of a sudden had “other” things to do). I also know now why the pre-shelled edamame beans were displayed so prominently next to the freezer section and why they were so damn expensive 😉
So, in the end I didn’t use the coconut, mustard seeds, curry leaves and the 3 dried chillies for the sake of the kids, but chucked in additional spring onions, and some more broccolini and edamame (as I only had half the amount of haricots verts), a fresh red chili, and some white and (smoked) black sesame seeds. I must say that it didn’t turn out bad at all! Quite pleased with the result actually.
The recipe was easy to follow. The quantity we used, easily serves 4 adults as a main course.
Not that I can recall (other than trying to get all the required ingredients)
Verdict: 8/10; Will definitely be made again during the summer time!