It's probably a good sign
When your Sweetie walks in the door & the first thing out of his mouth is ..
“Oh my God .. the house smells fantastic! Please tell me it's lunch”
If you've read the-little-veggies-blog-that-could for any amount of time .. You'll know of my great love for Bittman
Simple .. delicious recipes .. with lots of variations
Not just pat variations .. but those that are truly interesting .. and make you think .. a few come to mind
“If you'd like to add flavor to this dish .. choose an herb-infused oil .. or smoked tofu instead of regular for a hint of complexity”
So this week as we feature all things vegetarian ..
I couldn't help but reach for his Food Matters cookbook
Thought process for building a meal ..
Start with protein first .. and build from there .. What are the best quality choices available at the moment?
As a carnivore I've got the list down pat .. but this vegetarian business .. ok .. let's see ..
Edamame .. I'm positive is a choice
The pancake & I have had an ongoing love affair as long as I can remember .. these will be perfect .. Really liked the idea that the veggies themselves create the cake .. instead of making sort of batter first & with green things added to it
I could make them big (dinner size) or small (snacks) .. if I needed a few more carbs to complete the meal I could easily chop veggies and add them to either to the cakes themselves or have them on the side
Healthy oils for a fat source
Asian flavored sauces are always welcome
We had some for lunch .. the rest didn't last until sundown .. they're that good!
ps: If your cakes end up on the crumbly side .. When this happens to me .. adding more of the reserved edamame cooking liquid (probably more than I'd have thought I needed) has remedied the problem.
~ Adapted from The Food Matters Cookbook (Mark Bittman)
Edamame Cakes with Drizzling Sauce
- Soy Dippling/Drizzling sauce
- 1/4 c. soy sauce
- 1 T. rice vinegar
- 1 T. sesame oil
- 1 tsp. fresh minced garlic
- 1 tsp. fresh ginger or ground if you're in a pinch
- Edamame Cakes
- 2 c. edamame fresh or frozen
- 1 T. sesame oil
- 1/2 c sliced scallions
- 1 egg
- salt and pepper
- whole wheat flour as needed to thicken
- Bring a pot of water to a boil.
- Add the edamame and boil for 5 - 10 minutes, until tender. Drain, reserving a cup or so of the cooking water.
- In the mean time .. make the sauce by combining the soy sauce, rice vinegar, half of the 1 Tbsp sesame oil, garlic, and ginger in a small bowl.
- Transfer the beans to a food processor & pulse a couple of times to break them down. Add the remaining edamame, egg, scallions, 1 Tbsp sesame oil, salt, and pepper. Process until combined but not finely pureed; you'll want a thick batter with some texture that drops from a spoon. (Do not puree)
- If the mixture is too stiff, stir in a little of the reserved cooking water; if to wet, add a little flour.
- Cook as you would a pancake .. in a bit of olive oil in a skillet or on your griddle
- Keep the finished cakes in a warm oven (200 degree) while you finish the others
- Serve hot or at room temp with the soy drizzling sauce.