The vividly
colored "Lemony Edamame Dip" (page 14) is made from edamame (fresh
soybeans) and frozen peas, with the addition of herbs and spices to bring it to
life; the base recipe benefits even further from spicier or more flavorful
add-ins, such as chiles, more lemon and cayenne, or savory herbs. While I have
to admit this wasn't my favorite dip (I found the texture somewhat grainy, and
the flavor too mild), it did present well on flavorful crackers, as did a scoop
added to the top of a mixed green salad. I'm not sure if adding the oil to this
recipe would have helped the texture, but I'm guessing in this case it might
have. Maybe next time I'll try adding in a dollop of tahini as an emulsifier.
If nothing else, this is a very pretty dip!
Keeping it "McDougall Friendly"
checklist:
ΓΌ Omit the olive oil when processing the
mixture, adding in water as needed to achieve a blended consistency.
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