x24,Top3,TopLeft,x25,x12
transportation footprint quiz promo graphic photo
a discovery company

Make A Potluck Party Contribution: Edamame Spread

Kelly Rossiter, Toronto

Kelly Rossiter

By Kelly Rossiter
Toronto, Canada | Sun Mar 23, 2008 01:21 PM ET

2007-12-11_135742edamame.jpg


Unknown.

READ MORE ABOUT:
Cooking | Eco-Friendly Foods | Organic | Parties | Vinegar | Water | Wine

This little spread takes absolutely no time at all to make, and it is healthier than the mayonnaise or sour cream based dips and spreads that you usually get at parties. So if you find yourself needing an appetizer dish to take to that party this weekend, this will fit the bill nicely. The pureed beans come out a lovely bright green, especially in a pretty bowl surrounded with rice crackers for spreading it.

I have reduced the amount of vinegar, because I thought it overpowered the beans a little bit. This recipe calls for two types of rice wine, seasoned and regular. Seasoned rice vinegar has salt and sugar added. I happened to have both in my pantry so I followed the recipe, but I wouldn't bother running out to buy more if you don't have both. But do use rice vinegar as any other kind of vinegar would be much too strong for this recipe. Before you salt the beans too much, check it for taste on an actual rice cracker because they are often quite salty themselves. I'm going to try mixing some toasted walnuts into the spread for a bit of extra nuttiness and texture. It also occurred to me as I was tasting it that it would make a great quick lunch served hot over soba noodles.

Edamame (soy beans) are now pretty widely available. You can buy them fresh in the pods during the summer, but I bought my certified organic shelled edamame in the freezer section of my grocery store.

Edamame Spread

1 lb shelled soybeans
1 oz rice vinegar
1 oz seasoned rice vinegar
1 1/2 cups canola oil
salt and pepper
rice crackers for serving

1. Fill a large pot with water and bring to a boil. Add the soybeans and cook until tender, about 5 minutes. Drain.

2. In a food processor, pulse together the soybeans and vinegars. With the machine running add the oil in a slow stream. Season with salt and pepper. Serve with rice crackers.

From the New York Times Magazine, June, 3, 2005

Difficulty level: Easy

 
  • email
  • digg
  • share
  • print
helpful article? vote for it
{ }
close window

CLOSE X

 

comments on this article

view all post a comment

 
 

from our partners

 
 
Emeril Kelly and Supper Club Recipes by Category
 
 
facebook twitter rss
 
Reel Impact
 
100 Mile Challenge
 
organic-az
 
Less is More Thanksgiving
 

tv schedule

view all

On Now

On Tonight

 

today on planet green

view all

Votes

recent
discussed

Emeril Green Episode: Liquid Gold
POSTED  7 HOURS AGO.  COMMENTS

{ }

Fee Fie Foe Unplug, Are You as Green as an Englishman?
POSTED  7 HOURS AGO.  COMMENTS

{ }

Big River Man Racks Up Awards On and Off Screen
POSTED  7 HOURS AGO.  COMMENTS

{ }

Planet 100 - Copenhagen, Polar Bear Robots and Gore's Plan B
POSTED  8 HOURS AGO.  COMMENTS

{ }

Emeril's Olive Oil Poached Tuna
POSTED  10 HOURS AGO.  COMMENTS

{ }

Renovation Nation FAQ
POSTED  7 May 2009. 18 COMMENTS.

{170}

Ask Steve Thomas Anything (About Your Home)
POSTED  9 Feb 2009. 21 COMMENTS.

{390}

Emeril Green FAQ
POSTED  17 Dec 2008. 19 COMMENTS.

{311}

Ask Emeril Your Green Cooking Questions
POSTED  7 Apr 2009. 49 COMMENTS.

{502}

How to Go Green: Weddings
POSTED  9 May 2009. 9 COMMENTS.

{477}

 
 
TLC Cooking
 

Ads by Google