Category: soy

Green Dream (Edamame & Avocado Hummus)

Summertime cooking tends to pair well with three particular descriptors: light, fresh, and fast. 
With pot-lucks and BBQs-a-plenty, it’s sometimes hard to stick to the “light” and “fresh” part of that equation. I’ve been known to generally bring along my no-fail-crowd-pleasing spinach dip whenever the occasion permits. Today, however, I felt like being a little different – I wanted to bring it up a notch. I decided that I was going to make something healthier, fresher, brighter… 

Leaning further toward the vegan side of life these days, I was inspired to make an egg-free, dairy-free dip. You’d think this would have limited my options, but in fact, it just opened a whole new door into the world of food. Last week, I fell in love with a simple salad that I picked up at the grocery store – edamame beans, cilantro and sesame. A flavour combination that would certainly blend well into a dip, I thought! Well, today was the perfect day to try it out. Gathering all my fresh ingredients, I knew I was ready to wow the crowd. I threw everything into my blender, hit pulse and… watched it fail. My blender just didn’t want to whip up something so thick and creamy. What a jerk! Just when I was about to give up, a tiny imaginary lightbulb hovered over my head and lit right up – hand blender to the rescue! The result: Hummus meets Guacamole at a party and they make a delicious baby together. 
Sounds about right. 




Edamame Hummus with Avocado
original recipe by allison sklar

what you’ll need
1 ripe avocado
1 cup canned chickpeas, drained and rinsed
1 cup shelled edamame beans, steamed (cooled)
pinch sea salt (to taste)
handful chopped fresh cilantro (to taste)
4 tbsp olive oil
3 tbsp tahini (sesame paste)
1tbsp lime juice
sesame seeds or cilantro for garnish (optional)

how to do it
in a small bowl, whisk together tahini and oil. Using a fork, mash in avocado. Mash in beans and chickpeas, a little at a time. (Mixture will be a bit chunky!) Sprinkle with salt, lime juice and cilantro. With hand blender, smooth to desired consistency. If dip is too thick/dry, add water, 1 tbsp at a time, and blend until desired consistency is reached. Serve immediately, or refrigerate well covered and stir well before serving.


Dress Up (Sweet & Tangy Sesame Dressing)

I am aware that you don’t make friends with salad, however… nobody’s ever said that you don’t make friends with salad dressing! This dressing, my friends, is heaven in a mason jar. This dressing, my friends, will make even those salad-haters (you know who you are), want to eat salad. This dressing, my friends, could even be used on things other than salad. (OH! THE POSSIBILITIES!).

This dressing is it.


Having gotten myself into the daily habit of coming home to eat organic carrots dipped straight into the tahini jar, proceeding to declare that this indeed consists of an acceptable dinner (because, you know, it’s summer, and really, who wants to turn on the oven, or move more muscles than needed?) I’ve  decided that I should use my newfound love of sesame paste to experiment.

Inspired by the dwindling contents of my fridge, some vegetables that needed to be consumed, and a craving for something nutty, I concocted this sesame-soy-blow-your-mind-baby.
World, I introduce to you the best salad dressing in existence.
Oh yeah, and the salad I made is pretty decent too.

Sweet & Tangy Sesame Dressing 
on Beet & Citrus Salad

what you’ll need


salad:
1 cup arugula
1 medium beet, sliced thin
1 tangerine, segments cut in half
2 tbsp hulled sunflower seeds
4 radishes (if desired)

dressing:
1/4 cup tahini
3 tbsp light olive oil
1 tbsp honey
2 tbsp white vinegar
2 tsp soy sauce


how to do it


Combine all salad ingredients. Whisk dressing ingredients all together. Pour about 5 tbsp of dressing over salad, or more, to taste.