Tuesday, June 19, 2012
Ever since making the choice to leave peanut butter sandwiches off my personal lunch menu that meal has been a bit problematic. For most of my life, lunch = sandwiches (peanut butter or other). Sandwiches are portable, fast, easy, brainless. The default choice. I don't believe that gluten is the enemy for most people. It isn't for me. The problem with a daily sandwich is not so much what it is but more what it is not. When one eats a lot of one thing there isn't as much desire for another. In other words, when I fill up on a peanut butter and honey sandwich I really don't much care to eat three servings of vegetables and another one or two of fruit. And the fruit and vegetables should be the foundation not the flourish of any meal. So I am always looking for simple, interesting options to make and have on hand to help me make better lunch-time choices - since simply skipping the meal because I have decided not to go for the pb&j is an even unhealthier choice but one I used to make too often.
This dip falls into the 'interesting and easy' category very nicely and has the added benefits of healthy and yummy. We loved the dip with raw asparagus or celery sticks; rated it good with the carrots. Unless you plan on eating the whole recipe solo, you might want to add a smoothie or - for a fun tagalong to the Japanese tastes - some simple onigiri (rice balls) would be perfect.
Of course it would make an awesome appetizer .... but that's just obvious :)
1 1/4 cups shelled edamame
1 garlic clove, minced
4 tsp Japanese soy sauce
1 Tbsp rice vinegar
1/2 tsp honey
1/2 tsp wasabi paste (or to taste)
Bring 3 cups of water to a boil. Add edamame and cook for 5 minutes. Drain, reserving 3/4 cup of the cooking water. Rinse the edamame with cold water to cool.
Puree the edamame, garlic, soy sauce, vinegar, honey, and wasabi in a blender or food processor. Add reserved liquid while processing until mixture is smooth and creamy.