Posts by Fran

Liberto @ the Allergy & Free-From Show London 2017

July 11th, 2017 Posted by Updates 0 thoughts on “Liberto @ the Allergy & Free-From Show London 2017”

We had a great time at our first ever Allergy & Free-From Show in London last weekend!

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Competition Time!

May 26th, 2017 Posted by Updates 0 thoughts on “Competition Time!”

Get cooking with Liberto!

We are running an exciting competition throughout June!

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Vegan Pâté 4 Ways

April 9th, 2017 Posted by Recipes 0 thoughts on “Vegan Pâté 4 Ways”

Get some inspiration and try our delicious Vegan Pâté.

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Vegan Avo Boats

April 9th, 2017 Posted by Recipes 0 thoughts on “Vegan Avo Boats”

A simple Vegan starter or lunch that is sure to impress!
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4 Seed Crackers

April 9th, 2017 Posted by Recipes 0 thoughts on “4 Seed Crackers”

Try our Vegan Pate on these tasty seed crackers.
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Liberto Wins Gold at the FreeFrom Awards 2017!

March 30th, 2017 Posted by Updates 0 thoughts on “Liberto Wins Gold at the FreeFrom Awards 2017!”

We are excited to announce that Liberto has won a prestigious gold award at the FreeFrom Food Awards 2017!
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Tofu & Black Bean Noodle Stir Fry

February 1st, 2017 Posted by Recipes 0 thoughts on “Tofu & Black Bean Noodle Stir Fry”

A nutritious quick and simple supper.
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Miso, Tofu & Edamame Noodle Soup

January 18th, 2017 Posted by Recipes 0 thoughts on “Miso, Tofu & Edamame Noodle Soup”

A quick and simple healthy soup.
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From Bean to Pasta

January 11th, 2017 Posted by About Beans 0 thoughts on “From Bean to Pasta”

How do we make pasta from beans?

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All about Edamame

December 5th, 2016 Posted by About Beans 0 thoughts on “All about Edamame”

Learn more about this wonder bean….

Pronounced ‘ehd-ah-MAH-may’, these lovely green jewels are actually a type of soya bean!

 

The soy plant is a type of legume (or pulse) which has seeds or beans in its pods. These ‘soy’ beans are available in more than 100 varieties and can be distinguished by their size, colour and nutritional composition. The yellow-bean variety is the most commonly used for food.

 

Edamame are a special variety of young soya beans harvested before they harden, when around 80% ripe. Terrarium TV At this stage they are at the peak of green maturity and high in chlorophyll. They are also naturally sweeter than yellow or black soya beans. They taste more like a fresh vegetable than a traditional starchy legume.

 

They have been a staple in traditional diets in China, Japan, Korea and Hawaii for thousands of years. They have been increasingly popular in the west over the last few decades and thanks to new and innovative manufacturing methods are being used in a wide range of foods – such as our pastas!

 

Fun fact: Edamame is a Japanese word translated directly as eda = “branch” + mame = “bean” or sometimes they are known as mukimame (when out of their pods).