we watched our dear friend jo's son today while she was at work so i treated her with a yummy vegetarian dinner when she came to pick him up. we had a salad of spinach, snow peas, carrots, water chestnuts and almonds with marinated tofu and my famous miso dressing. i served that with homemade chili garlic pita chips and edamame hummus. i didn't take pics because i was too hungry to wait! but here are recipes for the two main things.
3 cups shelled soybeans, defrosted
1/2 cup tahini
1/2 cup water
1 teaspoon freshly grated lemon zest
2 lemon (about 6 tablespoons), juiced
3 clove garlic, smashed
2 teaspooon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
6-8 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Refrigerate, covered, up to 1 day.
Miso Salad Dressing
1/3 cup rice vinegar
3 tablespoons yellow or red miso
3 large garlic cloves, peeled
2 tsp sugar
2 teaspoons chopped fresh ginger
2 tsp sesame oil
2 tsp soy
1/2 cup olive oil |
Mix everything in a blender and serve with any salad. I like to make a combo of baby spinach, snow peas, water chestnuts, shredded carrots and onions with chicken or tofu and then toasted nuts on top.
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