Edamame & Wild Rice Bites With Roasted Carrot Ginger Dressing

5 from 1 ratings

This little salad is bursting with flavor and goodness. The mushroom & rice bites are mellow and make you smile, the roasted carrot ginger dressing is tangy and entertaining. It’s vegan and so satisfying that you could easily serve it to you average meat-eater and I don’t even think they would notice the absence of animal on the plate. The hardest part about making this dish was coming up with a name for those delicious bites. There are so many yummy things going on, I just wanted to list all the ingredients. I landed on something pretty conservative and descriptive but ‘mushaboom bites’, ‘wild vegan ballz’ and ‘chia protein amazeballs’ were all considered. Don’t consider making this dish though, just make it, you’ll love it!

Servings

servings

Ingredients

1 1/2 cup edamame (shelled)
1/2 cup wild rice
8 medium sized shiitake mushrooms (sauteed)
2 tablespoon chia seeds (soaked in 6 tbsp of water)
2 tablespoon lemon juice (1/2 a lemon)
1 inch of ginger (finely chopped)
1 small bunch of cilantro
1 tablespoon tamari or liquid aminos (or your favorite soy sauce)
1 teaspoon sesame oil
salt and pepper to taste
pinch of red pepper (if you like a little spice)
sesame seeds for rolling
2 small carrots (roasted)
3 tablespoon olive oil (or your favorite salad dressing)
2 tablespoon lemon juice
2 tablespoon apple cider vinegar
1 tablespoon miso
dash of sesame oil
1 inch fresh ginger (finely chopped)
salt and pepper to taste
3 baby bok choy (halved)
chopped green onions to taste
ribbons from 2 carrots
your favorite greens
1 small shallot or red onion

Directions

Start by cooking the rice as directed. Soak the chia seeds in water. Then begin sautéing the mushrooms in a little bit of your favorite high hight oil and a dash of tamari or favorite soy sauce. If you just brush your mushrooms clean with a towel they will be far more flavorful and less soggy than if you rinse them. Sauté until light brown and fragrant on medium / high heat, 5 to 8 minutes. Combine all the ingredients for the ball (except the chia seeds) and pulse in the food processor several times to finely chop. Then add the chia seeds and pulse a few more.
Preheat oven to 350 and form about 12 balls with your hands, roll balls in sesame seeds and place on cookie sheet lined with parchment paper. Place in oven, closer to top rack and bake for about 15 to 20 minutes. Roast the carrots at the same time. I used the carrot nubs the were left from making carrot ribbons, about 2 small carrots. I blanched these first so they would roast faster.
Combine the dressing ingredients in the blender or using an immersion blender. If you need more liquid add a little more vinegar or water.
Cut the bok choy in half, make carrot ribbons using a vegetable peeler and cut the green onions into slivers. Place all of this on a cookie sheet lined with parchment paper and season with your favorite high heat oil and a little salt and pepper. Broil on low for 5 minutes or less.