Hannah Banana Granola

Last March I was debating on whether I should start a food blog. I was constantly cooking and creating various recipes. It has also always been a dream of mine to open a food establishment, but I believe in starting small and thought a blog would be a great start. I was at my friends house and asking if they had any ideas for my blog. My friend said so point blank- well duh Hannah's Bananas, since you are Hannah Banana. Thus, the blog was born. But even more so I am making a specific Hannah Banana post as a bit of a test. My boyfriend basically only refers to me as Banana and also has been asking for at least a shout-out. Yes, this is a test to see if he actually looks at my blog.
But besides the sneaky test, I made this granola of things I like and also in spirit for the start of the new year. Each year people make a resolution to eat healthier, be better, and on- so here is my healthier granola to help kick start a year I hope that is filled with good health, happiness, and prosperity for all.

Servings: 9 half-cup servings

Ingredients:

2 1/2 cups of old fashioned oats
1/8 cup of honey
4 tablespoons of agave
3 tablespoons of water
4 tablespoons of PB2
1 teaspoon of cinnamon
1 teaspoon of vanilla
1/2 cup chopped walnuts
1/2 cup of banana chips broken into small pieces

Directions:

Preheat the oven to 300 degrees.

In a large bowl mix the oats, honey, agave, cinnamon, vanilla, PB2, and walnuts. Spread the mix onto a baking sheet and place into the over for about 40-50 minutes, until the oats are lightly browned.

Brake up the banana chips into small pieces. Once the granola is done, mix in the banana chips. Allow the granola to sit out and cool for about 30 minutes until it becomes crunchy.

Store in an airtight container and enjoy!

 

Peppermint Candy Chocolate Bark

As the holiday season approaches it is always nice to be thankful for what we have in our lives; it is important to focus on the good present rather that what is missing. For some holidays can be bittersweet- happy for the holly times or reminiscent of what used to be. But it is always important to shine the light on the dark and be grateful for our lives and the people in them. At the Hebrew school I teach as we discuss ways to give back to others and how we can be thankful for all we have. This past week we also had a discussion of how we can thank people, or G-d in the religious aspect of the school as well as where we can talk to G-d. Once this question arose, as we were sitting in the sanctuary of the Temple, a child called out, "Church! We can talk in Church!" Sometimes that needed chuckle is necessary and allows us to take a step back and appreciate all the good around us.  To appreciate and say thank you, this peppermint bark is a great gift.

Ingredients:

2 bags of semi-sweet chocolate chips
2 bags of white chocolate chips
1/2- 1 cups of crushed peppermint candies or candy canes
Instant coffee

Directions:

Line a 9 x 13 baking pan with parchment paper.

Make a double boiler and place the semi-sweet chocolate and about 1 teaspoon of instant coffee in the top part of the boiler. Allow the chocolate to melt and stir often. Once the chocolate is a smooth consistency, pour it into the pan. Place the pan into the fridge to allow the chocolate to harden.

While the chocolate is in the fridge, melt down the white chocolate. Once the white chocolate has also melted to a smooth consistency, pour it over the semi-sweet chocolate. Before placing the chocolate in the fridge, sprinkle the crushed peppermint candy over the white chocolate. Place the pan into the fridge and allow the chocolate to harden.

(*If wanting a smoother or more fudge like consistency, add a bit of milk into each of the chocolates as they are melting in the double boiler.)

Once hard, break the chocolate into pieces and enjoy!

Happy Holiday!

Banana Cupcakes with Peanut Butter Frosting

I've been on a banana kick lately- maybe it is due to the lack of banana recipes on my blog or the fact I've celebrated my birthday for two weeks, and I am, of course, banana. My birthday festivities ranged from a surprise birthday party, to a nice dinner with my mom, to a small party with friends at school. Each had their special quirks and of course a banana theme- from an ice cream cake decorated with bananas to an apron decorated with the Hannah's Bananas logo. Although I love the combination of banana and peanut butter, thus making me inspired to create this recipe in honor of my last week for the semester at my research position. Yet on that day I did witness some interesting behavior involving a butt, but (haha pun!) I'll spare the rest of the details.
Enjoy this sweet and potential breakfast item and have a banana filled bite!

Servings: about 24 cupcakes

Ingredients
 3 mashed bananas
1 stick of unsalted butter, browned
1 egg
1 cup of sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup of sour cream

Frosting Ingredients:
1 stick of vegetable shortening
1 stick of unsalted butter, room temperature
3 cups of powdered sugar
2 teaspoons of vanilla
3/4 cup of creamy peanut butter
5-6 tablespoons of water

Directions

Preheat the oven to 350 degrees.

In small pot, place the stick of butter on medium heat. Allow the butter to melt and continue to stay on the heat until it becomes brown in color and produces and nut like fragrance.

In a medium mixing bowl mash the three bananas. Then add in the sugar and browned butter. Then mix in the egg and vanilla. Stir in the sour cream, baking soda, and baking powder. In small batches mix in the flour.

Once the ingredients are fully combined, ladle the batter into a cupcake lined cupcake pan, filling the liners about 3/4 of the way full. Bake the cupcakes 15-20 minutes, until they are golden brown and a toothpick comes out clean.

To make the frosting
In a medium add in 1 stick of vegetable shortening and 1 stick of butter. Slowly add in the three cups of powdered sugar, and cream the powdered sugar with the shortening and butter. Then add in the vanilla and peanut butter. Finally add in the water in order to reach a smooth consistency.

Once the cupcakes are cooled, the frosting can be added. Either by spreading or using a pastry/plastic bag to create a swirl, frost the cupcakes. To add a finishing garnish, place a banana chip on top.

Enjoy!

Miso Noodle Soup

Like a nice bowl of soup on a cold night, a good group of friends can give you a nice warm feeling in your belly- or more so your heart. As Thanksgiving approaches, so does my birthday. As usual everyone goes home and my birthday celebration tends to be postponed with my friends. Although, that changed this year. After going on an unnecessary long grocery shopping trip, I walked into my house only to hear a group of people yell surprise. Of course my natural reaction was to squeal in a ever so high pitched tone, but I was unsure of whether I was more afraid or surprised to see friends from various groups all in my living room to greet me with a ice-cream cake and yelling happy birthday. It was one of the greatest surprises and made me feel so loved by all my friends. Never did I expect such a thing and couldn't be more thankful to be surrounded by such great people in my life. But after the mushy-gushy of loving my friends, I wanted to share my recent recipe of Miso Noodle Soup. I hope this soup will warm your tummy on a cold night just as my friends warm my heart (or rather make me scream or possibly pee my pants from fright) in the least corny of ways.

Servings: 8-10

Ingredients:
1/2 cup of white miso paste
1/2 cup of chopped scallions
8 cups of water
1 block of firm tofu cubed into small pieces
1 teaspoon of freshly grated ginger
3 tablespoons of soy sauce
2 teaspoons of wasabi paste
1 cup of rice noodles
2 nori sheets broken into small pieces

Directions:

In a large pot, combine the miso past and water. Allow the water to come to a slight simmer. Continue to stir to make sure the miso paste is fully absorbed into the water.

Then stir in the cubed tofu, scallions, and rice noodles. Allow the water to simmer until the rice noodles are fully cooked- for about 8 minutes. Then stir in the soy sauce, nori, wasabi paste, and grated ginger.

Turn down the heat of the soup. Allow it to slightly cool and then enjoy!

 

Greek Yogurt Chocolate Chip Muffins

It is always a story when a friend turns 21. From waking up with  a mysterious nose bleeds, your face in a garbage can, or a wonder of how you got home and where that mark on your face is from, 21 leaves no room to not have a story after the night. This past week two of my housemates, one being my roommate, turned 21. This only meant double the trouble. From finding a stranded intoxicated friend on the front porch to a morning at the Emergency Room, I can only say the week has been eventful. But as always a story was made and entertainment provided by my inebriated tap dancing. Yet, what a better way to wake-up hungover and potentially wanting food and having the mom-like housemate (of course that's me) to make muffins to stuff your face with more. Although waking up at 7 and cleaning the house was not all to pleasant, muffins always are- unless someone is asking to butter your muffin (hope someone gets this mean girl reference). Regardless of the morning you are having and the want for muffins, enjoy this sweet and semi-healthy eat.

Servings: 14 muffins

Adapted from How Sweet Eats

Ingredients:
1 cup plain greek yogurt
1 1/2 cups whole wheat flour
1/2 white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/3 cup brown sugar
1 1/2 teaspoons vanilla extract
3/4 cup of milk
1 cup of chocolate chips

Directions:
 Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
In a large bowl whisk together the eggs, milk, yogurt, brown sugar, and vanilla.

Then in another bowl combine the flours, baking soda, and baking powder. Slowly add this mix in batches to the wet ingredient mix.

Then add in the chocolate chips- make sure to not over mix the batter. The batter will be lumpy- but this is fine. Ladle in the batter about 3/4 of the way into the liners.

Bake for 10-12 minutes and then allow the muffins to fully cool.
Enjoy!

Kitchen Sink Cookies

I like to call these cookies kitchen sink cookies not only for the random ingredients thrown together in them, but for the mere fact I put together the mix in my sink to avoid flour flying everywhere, which still somehow happens. Although, sinks in college homes can be questionable- you never know how long one dish has been there or what mystery substance is in that container everyone refuses to wash. 

But it is always fun to experiment and throw odd ingredients together and have something wonderful and tasty as the end result. These cookies were my throw together recipe to create before heading to Nashville for the weekend. Although my airport experience was all to interesting with the obvious flight delay and spotting and man carrying around sweet potatoes. But from my kitchen sink to yours- enjoy these yummy cookies y'all!

Servings: 36 cookies

Ingredients:

14 tablespoons of melted butter
3/4 cup of brown sugar
1/2 cup of granulated sugar
2 teaspoons of vanilla extract
1 egg
1 egg yolk
2 cups of flour
1/2 teaspoon of baking powder
1/4 teaspoon salt
1 cup of capt'n crunch
1 cup of pretzel rods
1 cup of chocolate chips
1 cup of peanut butter chips

Directions:

Combine the sugars in a bowl and then mix in the melted butter until the sugars are no longer lumpy. Then mix in the eggs and vanilla.

In a separate bowl combine the flour, baking soda, and salt. In small batches add this to the sugar mixture. Once fully incorporated, add in the chocolate chips, peanut butter chips, capt'n crunch, and pretzel rods.

Place the cookie dough into the freezer for about 1 hour. Then preheat the oven to 350 degrees.
On a parchment lined cookie sheet place heaping sized spoonfuls of the dough and smooth them out into balls by rolling them in between your palms.

Bake the cookies for 10-12 minutes, until they are lightly golden. Then allow the cookies to completely cool on a wire rack.

Enjoy everything but the sink!
 

Superfood Granola

As Halloweek is here, yes it is a celebration of weeklong festivities in the college world, a little recharge food is sometimes needed after a night out. Although in the college world Halloween is always an interesting time with a wide variety of costumes mostly consisting of how much people can get away with wearing the least possible amount of clothing. But there are always those who stand out for their funny and unique costumes ranging from superheroes to oversized food costumes. Yet, it's when the little kids dress up that the cuteness really comes out and parent's humor truly shines. The other day at the school where I do research on Autism, the children had a Halloween parade. One child was sent with a tye-dyed lab coat that read Dr.Blunt on the chest pocket. I have to say I laughed and then also wondered what kind of hippie parents this kid had. Dressing up is always fun and entertaining- it is a way for those alter-egos or hidden personas to emerge, whether it is a sexy cop/cat/nurse/etc or something like abusive Bert and Ernie. Regardless, celebrate the hidden persona and then treat your body well with some granola. The super-foods in it might even give you super powers.

Servings: 8 Servings (1/2 cup each)

Ingredients:

1 1/2 cups old fashioned oats
1/3 cup of red quinoa
5 tablespoons of hemp hearts
1 tablespoon of chia seeds
5 tablespoons of flax seeds
1/2 cup of chopped walnuts
1/2 cup of pepitas
1/4 cup of maple syrup
1/4 cup of honey
1/3 cup of water
2 teaspoons of cinnamon
1/3 cup of goji berries

Directions:

Preheat the oven to about 300 degrees. Then in a large bowl combine the oats, quinoa, hemp hearts, chia seeds, flax seeds, walnuts, pepitas, maple syrup, honey, water, and cinnamon.

On a  greased baking sheet spread out the granola mixture. Lightly spray the granola with cooking spray. Then place the pan into the oven and allow the granola to cook for about 40-45 minutes or until golden brown and crunchy.

Once the granola is done and lightly cooled, add in the goji berries and mix the granola once again.

Enjoy!

 

French Toast Cupcakes with Maple Frosting and Cereal Topping

In honor of my love for breakfast and baked goods, I decided to create these fun little cupcakes. Another reason for baking was to hope to woo my classmates and professor over during a presentation in hope of receiving an A. I had a presentation where the assignment was to present an informative speech. I decided to speak about manners, since they were ever so engrained in me by my southern-belle mama. Throughout my speech I obviously had to discuss my sleep-talking experience of screaming how I hate my grandmother after she yelled at my to place a napkin on my lap or how my great-grandmother (who am I named for) was always dressed in pearls and white gloves, but still slept with a case of whiskey and a shotgun under her bed. Besides making hopefully harmless pokes and jokes about my family, I wanted to have my point of having good manners means presenting yourself in a respectable way come across. Although I think I might have done the opposite for I tripped multiple times during my presentation. I might have a lack of grace but at least I can make a cupcake!

Servings: 24 cupcakes

Ingredients:
1 yellow boxed cake mix
4 eggs
1 cup of flour
1/3 cup of oil
1 cup of milk
2 tablespoons of brown sugar
1 tablespoon + 1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg

For Frosting:
2 sticks of vegetable shortening (or butter, or half and half)
4 cups of powdered sugar
6-8 tablespoons of milk
1/3 cup of maple syrup
2 teaspoons of vanilla extract

Topping:
Capt'n Crunch Cereal

Directions:

Heat your oven to 350 degrees.
In a large bowl combine all of the cupcake ingredients until the batter is no longer lumpy.

Scoop the batter into a cupcake lined cupcake pan and bake for 18-20 minutes, or until a toothpick comes out clean from the cupcakes. Once the cupcakes are finished cooking, allow them to completely cool on a wire rack.

To make the frosting cream the shortening and powdered sugar in a mixer. Add in slowly each cup of powdered sugar to keep it from flying out of the bowl. Then add in the milk, vanilla, and maple syrup. Mix until a desired consistency is reached.

Once the cupcakes are cooled, frost them with the maple frosting. You can either spread the frosting using a spreading knife or create a frosting bag by using a plastic bag and cutting the edge. After frosting the cupcakes, crush up some Capt'n Crunch cereal. Sprinkle the cereal over the frosted cupcakes and top them off with a few pieces of whole cereal.

Enjoy your breakfast inspired treat!
 

Smokey 3 Bean and Beer Chili

As the days began to turn darker earlier and our homes appear to feel colder (or at least my college home which has basically no insulation), a nice bowl of chili is a wonderful thing to have on hand. I tend to make large batches of chili and soups during the weekend to last me throughout the hectic weeks, and this chili is the beginning of those blog posts that seem to just hit the spot for the fall and winter seasons. Although the weeks are often filled with class, research, pondering about graduate programs, and work- cooking is always my relief. This past week a friend called to tell me how she had a vivid dream where she saw a cafe I opened in my college. As she began describing me the decor, the food, prices of the food, and other details, I began to feel that it might be a sign that one day I should open a food establishment. There are so many areas I would love to pursue and it is sometimes difficult to pinpoint just what exactly should remain a hobby, what is practical, and what is that crazy dream you just need to pursue. It was some thinking I had to do after an uneventful and almost tearful meeting with a professor to discuss some graduate programs. But after leaving I had to remember that I still will follow my heart and pursue the innovate career I choose and not let others put my ideas down.
Sometimes we all need a pick-me-up and a gentle reminder to keep pushing towards our goals, and sometimes we need the aid of a freezer-friendly chili to heat up when we cannot fathom cooking dinner.

Servings: 8

Ingredients:
1 cup black beans
1 cup red kidney beans
1 cup great white northern beans
1 onion
2 cloves of garlic
2 cups of tomato sauce
1 12 0z can of diced or crushed tomatoes
6 tablespoons of tomato paste
1/2 cup of beer
1 teaspoon liquid smoke
1 tablespoon cocoa powder
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon black pepper
1 1/2 teaspoons of chili powder
Dash of cayenne pepper to heat preference

Directions:
In a large pot, either use olive oil or cooking spray and heat. Then add in a chopped onion and 2 cloves on minced garlic and allow them to soften.  Then add the beans, tomato sauce, diced tomatoes (or crushed), tomato paste, and water. Stir the ingredients and allow the mixture to come to a light simmer.

Then add in the spices, beer, and liquid smoke. Cover the pot and allow the chili to simmer for about 25 minutes. Adjust spices to your preference.

Enjoy!
 

Peanut Butter Overload Cookies

A very special occasion has just passed, so of course it called for a little indulgence in the form of peanut butter cookies. My big brother recently got engaged and for the small party we had, I baked some peanut butter cookies. Naturally, this post will be dedicated to my brother and the new journey he is about to begin. Although I hope he doesn't forget our childhood memories together- some of which I would like to reminisce on.
Even though you used to call me hairy back (I promise this isn't actually something I have), spilled beer in my hair at the dinner table, whine like a five year old, didn't actually like my company some years ago because truthfully I was annoying, or made me endure your deathly farts- I still love you and mostly cherish those memories. Even though you more than did your rightful duty of being a "mean older sibling," you also became an important figure in my life when I needed you the most. You taught me so many life lessons such as wonderful cooking tips, being a master of manipulation, learning to appreciate brunch since it is the best meal of the day, and of course a love of peanut butter. For you to celebrate this incredible event, peanut butter overload cookies only seemed appropriate. I hope that our shared love of peanut butter and overload of sibling love only shines through.
Congrats bro.

Servings: 48 cookies

Ingredients:
2 1/2 cups flour
1 teaspoon of baking soda
1 teaspoon of baking powder
2 sticks of butter melted and slightly cooled
1 cup of granulated sugar
1 cup of brown sugar
2 eggs
1 1/2 cups of creamy peanut butter
2 teaspoons of vanilla
1 cup of roasted and lighty salted peanuts, chopped
1 cup of peanut butter chips
1 cup of mini chocolate and peanut butter cups
1 cup of reeses pieces

Directions:

Place the sugars in a bowl with the melted butter and stir until the sugars are fully incorporated.  Then add in the eggs and vanilla. Once well mixed add in the peanut butter.

In a medium sized bowl, combine the flour, baking soda, and baking powder. Add this mix in batches to the peanut butter mixture. Once a dough-like consistency has formed, add in the peanuts, peanut butter chips, peanut butter cups, and reeses pieces.

Refrigerate the dough for at least two hours. Then preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and add a small spoonful of dough to the cookie sheet. Flatten the dough using a fork. (You can create a criss-cross design by using a fork dipped into warm water.)

Bake the cookies for 10-12 minutes. Once they have lightly cooled, transfer them to a wire rack and allow them to cool completely.

Enjoy your peanut butter overdose!

 

Pumpkin Muffins

As fall has officially begun, so has pumpkin season- meaning pumpkin baking crazes are now cooking acceptable. At the young start of my baking and cooking obsession, pumpkin muffins were one of the goods I was known for. Back in the days of 8th grade when I played basketball (but let's be real, I did more chilling on the sidelines than actually playing in the game due to my natural clumsy abilities) these muffins were always requested by the team to munch down on the bus rides for our away games. I guess since these were always discussed and requested, it sort of got to my head that I make a darn good pumpkin muffin. This big pumpkin ego head of mine also came out last night when once again I was talking up how great my muffins were all before I decided to do a keg stand. At least it was a relief I was around some gentleman who didn't pull a mean girls line on my and ask if I wanted my muffin buttered- but to be honest, these muffins are so moist and delicious no added butter is necessary.

Servings: 15 muffins

Ingredients: 

3/4 cup of granulated sugar
1/4 cup brown sugar
1 cup flour
1 teaspoon baking soda
1/4 cup canola oil
12 oz of pumpkin puree
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice

Directions:
Preheat oven to 350 degrees.

Beat together the eggs, sugar, oil, and pumpkin puree. Then slowly add in the flour and baking soda.
Once all the ingredients are combined, add in the spices.

Line a cupcake tin with cupcake liners. Then ladle in about 3/4 of the way of batter into the cupcake liners. Place the muffins into the oven and allow them to bake for about 30 minutes. Once they are done (a toothpick comes out of the muffin clean) allow them too cool before transferring to a wire rack to cool completely.

Enjoy!
 

Farro Salad with Swiss Chard, Portobello Mushrooms and Cannellini Beans

Braised tenderloin, escarole, sous vide salmon, swiss chard- all of these roll of the tongue with a polished and slightly obnoxious foodie tone. They could all be possibly found in a Michelin star restaurant or in the belly of a person who takes pride in indulging in exquisite food served in a pristine and classy setting. Why am I suddenly mentioning all this classiness talk? Well, only to tell you being a undergraduate at a large state school, class is far from apparent on a day to day basis. This weekend we had our large blackout football game. After starting the morning with our mailman telling us how he was going to rip "those hick's flag down," I knew the day would only be eventful. It then continued with me needing to use a porta-potty, hopelessly missing (I'll spare the embarrassing details) and coming home to drunkenly clean, do laundry, and pass out on my bed sprawled out in only a towel. My roommate could only laugh at my non-sober state. After my collecting myself and accepting the low point and gross state I was in, I decided to create a dish that was only opposite of my football game day mindset.

Servings: 6

Ingredients:
1 cup farro
4-5 cups chopped swiss chard (including stems)
1 diced onion
2 large portobello mushrooms (about 3-4 cups)
1 cup of cannellini beans (either from a can or soaked over night)
1/2 cup toasted pine nuts (note: you can also substitute walnuts or hazelnuts for the pine nuts)
Salt, pepper, garlic powder, and paprika for seasoning
Optional: truffle oil

Directions:

Cook the farro according to packaging. In a large pan, using either olive oil or cooking spray, begin to sautee the onion. Once the onion has softened, add in the mushrooms.

Allow the mushrooms to cook down until tender. Then add in the swiss chard. Once the chard is lightly wilted, add in the beans to heat them through. Then season the mix with 1 teaspoon of salt, pepper, garlic powder, and paprika.

Once all ingredients are done cooking, toss them all together in a large bowl to have the salad come together. To finish, drizzle either truffle oil or olive oil over the salad.

Enjoy!
 

Edamame Sushi Salad

I recently started doing research at school and have met some of the graduate students in the PsyD/PhD program. During our first encounter one of the questions was what is it like to be an undergraduate at my school. The best way to describe it is dirty, grimy, and overly entertaining. I think a sum of daily life here at college could be described by my recent finding near my house at school. I was taking out the garbage after making this edamame sushi salad for my weekly blog post, when I noticed something ever so interesting sitting at the edge of my driveway. It was a pair of men's boxers. Trying to be sensible, I asked my housemate if they were her boyfriends and possibly fell out of his bag. Well she took a picture and sent it to him only to find out that a strangers underwear were casually left in our driveway. From boxers, to panties, to shoes, and condoms, the odd things you find on the ground are far from classy. In contrast to the grimy interactions you come across on a college campus, I like to think that some of the foods that emerge from the kitchens on this campus (especially mine) can make up for the classic undergrad shenanigans that occur only mere inches from my doorstep. Whether cooking in a granite countertop and stainless steel appliance kitchen or a run down college house, I hope you stay semi-classy and don't leave your underwear on the ground.

Servings: 5 (if eating as an entree)

Ingredients:
1 cup brown rice
1 1/2 cups of de-shelled edamame
1 cucumber (de-seeded)
1/2 cup shredded carrots
1 avocado
2 sheets of nori (broken down into small pieces)
2 tablespoons of black sesame seeds
1 bunch (about 1/2 cup) of chopped scallions
1 tablespoon of mirin
4 tablespoons of soy sauce
1 tablespoon of ponzu
1 teaspoon of freshly grated ginger
1 teaspoon of wasabi paste

Directions:

Add 1 cup of rice and two cups of water to a pot. Bring the rice and water to a boil and then lower the heat to a simmer. Cover the pan and allow the rice to simmer for about 30 minutes (or until all the water has evaporated).

In a large bowl combine the edamame, carrots, diced cucumber, sliced avocado, and sesame seeds. Then add chopped scallions and the rice when done cooking. In a smaller bowl whisk together the ginger, ponzu, soy sauce, mirin, and wasabi paste. Pour the dressing over the rice and edamame mixture. Lastly toss in the crumbled nori sheets and fully mix the salad.

Enjoy with chopsticks, a fork, or simply your hands!