Monday, September 12, 2011
It was a busy weekend: A going away party, reconnecting with old friends, a birthday brunch (reminding me of the next decade that's creeping up on me), and some tomato canning drama (more on that another time--after the emotional scars and my aching muscles have healed). How's a girl to get any cooking done?
This (relatively) quick and easy recipe made a delicious dinner after my tomato canning adventures. A little bread, a few chopped veggies, a few Soy-Garlic Cherry Tomatoes and you have a nice, light dinner.
If you start with frozen, shelled edamame this is very fast. With fresh edamame, it's a bit more of a time commitment, but still worth it. And if you've just discovered you may have a contact allergy to soy plants, you really don't want to put the pods in your mouth anyway, do you? So you might as well shell them before you eat them.
To cook fresh edamame, wash the pods and cook them in boiling, salted water for 8-10 minutes or until tender.
Adapted from How to Cook Everything Vegetarian
1 c cooked, shelled edamame, cooking liquid reserved if using fresh edamame
1/4 c tahini
2 T olive oil
1 clove of garlic, crushed
1 T lemon juice
salt and freshly ground black pepper
reserved edamame cooking liquid, vegetable stock or water as needed
Put everything but the cooking liquid/water/stock in the bowl of a food processor. Process, adding the liquid a bit at a time through the feed tube, until you have a smooth dip.