Green With Envy S
STORY AND PHOTOGRAPHY BY NATALIE FINDLAY
pring: time to take in a big breath of fresh air as we watch the green peek out from the white winter slumber. Trees are starting to sprout little green tips. Grass is taking up more room than snow. Farmers are busy tending their crops so we can enjoy fresh spring vegetables to be sold at neighbourhood markets and vegetable stands. Springtime, flavour-packed foods make their way to our kitchen tables as we hunger for lighter and brighter tastes.
Edamame Hummus
Makes 2½ cups (600 mL) 2 cups edamame beans 2 cloves garlic 1 Tbs (15 mL) rice vinegar 1½ tsp (7.5 mL) yuzu 1 green onion ¼ cup (60 mL) tahini 1 Tbs (15 mL) mirin ¼ cup (60 mL) avocado oil 1 Tbs (15 mL) lemon juice 1 tsp sea salt 1½ Tbs (22 mL) water 1 tsp wasabi 1. Half fill a small pot with water. Place over high heat and bring to a boil. Add edamame beans and cook 5 minutes. Rinse beans with cold water. 2. In a food processor, add garlic and pulse a couple of seconds. Add rice vinegar, yuzu, green onion, tahini, and mirin and pulse until combined. 3. Add edamame beans, avocado oil, lemon juice, salt, water, and wasabi to food processor and combine until smooth. Taste and add more salt if needed. 4. If the hummus is too thick then add more cold water 1 Tbs (15 mL) at a time until desired consistency is reached. Serve with vegetables. 18 Culinaire | April 2021
Endamame Hummus
Green Vegetable Soup
Serves 2 Lighten up from the heavy soups of winter! 3 cups (720 mL) stock (vegetable or chicken) 1 sprig fresh thyme Pinch salt ½ small zucchini 1 bok choy ½ cup peas, fresh or frozen 1 green onion, sliced 1. In a small pot over medium heat, gently warm the stock. 2. Add thyme and season with salt to taste. 3. Cut zucchini in small pieces, 1 to 2 cm and add to stock.
4. Trim ends from the bok choy, roughly chop and add to the stock. 5. Add peas to stock. 6. Continue cooking another 3 minutes or until broth is warmed through. Serve topped with thinly sliced green onion.
