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Here's a very tasty and very versatile soybean spread.
It's great on bread and crackers...grains...fish, meat and poultry...or even thinned out as a salad dressing.
For a detailed post...refer to:
http://www.foodessa.com/2010/10/edamame-spread-on-vegetable-shrimp.html
Ingredients
- . > (American / Metric measures) <
- . 2 cups (300g) Edamame (de-shelled frozen soybeans)
- . 1/2 cup (125ml) plain yogurt (2%+ fat content)
- . 1/8 cup (25ml) pickled ginger
- . 1 tbsp. (15ml) capers
- . 2 tbsp. (30ml) lemon juice
- . 1 tbsp. (15ml) rice vinegar
- . 1 tbsp. (15ml) Dijon mustard
- . 1 tsp. (5ml) sea salt
- . 1 tsp. (5ml) 'fleur d'ail' (or small crushed garlic clove)
Directions
- . Steam the EDAMAME beans for about 10 minutes or until fork tender. Have a bowl filled with cold water. Drain and immediately dunk the cooked beans into the water to maintain its nice green color. Cool to room temp. and set aside.
- . Put all ingredients into a blender at once and blitz until a smoothly coarse type texture is achieved. At this point...have a taste and see if it's to your liking.
- . Serve right away or store it for another time.
- . Store: either refrigerate up to 5 days or freeze it in an airtight glass jar for up to 1 month.
- . Claudia's flavourful wishes...FOODESSA.com
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