Friday, October 7, 2011

edamame dip

Many of us have heard the powerful benefits of soy. Consuming soy has shown to reduce cancer, cholesterol lowering, provides calcium for bone health and reduce menopause symptoms in women.

Soy comes in many edible forms, two which are in this dip:

Edamame is the Japanese name given to the small, green (not quite mature) soybean. Most often found in the frozen food section, shelled or unshelled, edamame can be boiled, steamed or eaten raw as a snack. With a sweet taste similar to green peas or artichokes, edamame can be served as a hot side dish like peas or corn, or used in soups, salads and stir-fries.

Tofu is made from soymilk that is curdled with mineral salts. The liquid is drained and the remaining curd pressed into a custard-like cake. Tofu comes in many varieties, from extra-firm to silken soft. Its texture may take some getting used to, but tofu is a very versatile food that absorbs the taste of the ingredients mixed with it. Tofu can be used in casseroles, stir-fries, and egg dishes, and adds good plant protein. I have friends who add tofu to anything and everything — from cereals, cottage cheese, scrambled eggs, and spaghetti, to kebabs, fruit dishes and puddings. Many supermarkets are now selling marinated tofu that has a denser, more flavorful consistency that many people prefer. Tofu can also be substituted for cream cheese in dips, bagel toppings or other recipes

For this reason, it makes me very happy to see my family devour this creamy, mild, flavored dip. What I tried to create was a hummus type dip. I served this dip with toasted pita. You can use pita chips or crackers of your choice.

Photo taken of fisherman on Malibu Pier

You will find all kinds of people fishing off of the Malibu Pier, from families, to fishermen or even a couple on a date. Over the course of a year, the Malibu Pier gets a huge variety of fish in all sizes. The biggest are shark (many species) and halibut, but rare. More abundant are perch, bass, corbina, and sargo. In the summer, schools of mackerel can move in, and anyone with a line in the water can hook up.

edamame dip

2 cups frozen shelled edamame, thawed
1 cup firm tofu, cubed
2 cloves garlic
2 tablespoon flat leave (Italian) parsley
1/2 cup olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper

1. Place all ingredients, except olive oil, in a food processor.
2. Pulse until blended
3. With processor running, slowly pour in olive oil until well blended.
4. Put in a tightly covered container and refrigerate 30 minutes or more.

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