Edamame Hummus

I made this as a warm side dish to go with some goat chops, but this works equally well as a cool appetizer to dip raw vegetables in. To me, this seems a little less fussy than making hummus (peeling chickpeas is not my idea of fun) and the flavor is equally good.

One year ago: Spice-Braised Tuna
Two years ago: Hash Brown Quiche
Four years ago: Strawberry Lemonade Cupcakes

Edamame Hummus (from Smoke & Pickles)

Ingredients
2 tbsp olive oil
1 shallot, finely chopped
5 garlic cloves, finely chopped
2 cups shelled cooked edamame (you can use frozen)
1 cup water
1/2 cup tahini
1/2 cup fresh lemon juice
1 tbsp soy sauce
2 tsp salt
2 tsp ground cumin

1. In large saucepan, heat olive oil over medium heat. Add shallot and garlic and saute for 2 minutes or until soft.
2. Add edamame and cook for 2 minutes.
3. Add water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer for 6 minutes.
4. Transfer to a food processor and process until thick and crumbly (it doesn't need to be completely smooth). Serve warm or at room temperature.

Edamame, Shrimp and Snow Pea Pasta Salad

Summer in Montreal this year has been amazing. Warm and lovely with very few days of rain. Of course, that means the last thing I want to do at night when I'm struggling to keep my apartment at 80F (on the cool end!) is turn on the oven. Hence, you'll see quite a few salad-based meals.

This dish is a bit different. The wasabi in the dressing gives it a bit of something special without being overpowering. I thought it needed something a bit extra and had some fresh basil and mint on hand, so I added those and took the dish a bit more in a Thai direction. I also think the peanuts in the dish would go better chopped, so I'm going to suggest that you do that!

One year ago: Pork in Adobo Sauce
Two years ago: Pasta with Roasted Red Pepper and Basil

Edamame, Shrimp and Snow Pea Pasta Salad (from Raising the Salad Bar)

Ingredients
225g dried udon noodles
1 tbsp toasted sesame oil
1 cup edamame beans (soy beans), fresh or frozen
1 cup snow peas, strings removed
olive oil
450g small to medium shrimp, peeled and deveined
salt and pepper
1 large garlic clove, finely minced
1 red bell pepper, cored and cut into thin strips
1/4 cup thinly sliced scallion greens
1/2 cup unsalted, dry roasted peanuts, chopped
2 tbsp chopped basil (optional)
2 tbsp chopped mint (optional)
Wasabi-soy vinaigrette
4 tsp wasabi powder
2 tsp water
1/4 cup fresh lemon juice
2 tbsp soy sauce
5 tbsp canola or grapeseed oil

1. Break udon noodles in half and cook in boiling salted water according to package directions. Drain, drizzle with sesame oil, and let cool.
2. Bring a small pot of water to a boil and add edamame beans. Cook 3 minutes, add snow peas, and cook 1 minute more. Drain and run under cold water.
3. Heat large saute pan over medium-high heat. Coat with olive oil, add shrimp, and saute. Season with salt and pepper and after 3 minutes, add minced garlic. Cook until pink, turning once.
4. In large serving bowl, combine shrimp, noodles, snow peas, edamame, red pepper, and scallions.
5. To make dressing, in a small bowl, mix wasabi powder with water. Stir and then add lemon juice, soy sauce, and oil.
6. Dress salad and toss to combine. Garnish with peanuts and herbs.