When you're snacking on edamame, part of the experience is freeing the beans from their green pods. If they're for a dish, however, there's a quicker way to shell a soybean.
Posts with tag soy beans
Sarah's Spring Crunch Salad
I recently went to The Penthouse, the new restaurant at the top of The Huntley Hotel in Santa Monica. While the food was a little less than spectacular, the view of the Pacific from that high up was pretty stunning. However, there was one thing I ate that got my attention, which was their Green Crunch Salad.
The mix of crunchy greens tossed with a spicy vinaigrette was awesome, so I decided to re-create it at home, with my personal preferences, of course. The Penthouse's salad was composed of fresh sugar snap peas, cooked regular peas, and steamed edamame, which I did as well. However, instead of lightly steamed asparagus tips, I used raw snow peas cut on a bias. I dressed my vegetables with a spicy balsamic vinaigrette (3:1 olive oil: balsamic vinegar + finely minced garlic + salt/pepper + crushed red pepper) and the result was good. In fact, I might say that I liked my version with the balsamic vinaigrette a little more than The Penthouse's Asian-inspired sesame dressing.
How healthy is soy?
The Guardian recently featured a piece about the increasing amounts of soy in European and American diets. While many associate soy with centuries-old Eastern traditions, The Guardian article points out that soy products like tofu and soy sauce differ from the soy milk and soy burgers of today in that the older foods have been tempered by fermentation. Several sources in the piece voice concerns about phyto-estrogen levels in unfermented soy products and their possible links to cancer and unusual hormonal development. Some experts warn that the newness of such products is a cause for caution as their longterm effects have yet to be studied in depth.
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