Sushi Roll Edamame Salad – Isa Chandra

Even in the middle of the Polar Vortex, I craved salad.

Was it cold last week where you lived? We were way below zero and I still craved salad.

Did you have to shovel out from 4 feet of fresh snow fall? I did, and I still craved salad.   

Schools closed; state highways and freeways closed; I stay in the house for three days straight…. And I craved salad.

The fireplace was on; the car was under two feet of snow; hot tea was constantly in my mug…. And I craved salad. ... and yes, I had nori in my pantry. ..... and edamame in my fridge.

Isa never fails, but.... I think her salad needs MORE nori and LESS green onion. My changes are reflected here. 

Our lighthouse. January 2014 (this is not my photo and there are many more great Lake Michigan Polar Vortex photos on the internet. Actually, it was really beautiful - just too darn cold!)

Here's what you need:

1 C edamame beans

1 t rice vinegar

1 t agave

6-8 C chopped crisp lettuce

2 C cooked brown rice

1 small cucumber, sliced

1 carrot, sliced
4 t sesame seeds
2 sheets nori, chiffonaded - cut into very fine strips
1 avocado

Green Onion Miso Vinaigrette
1/4 C light miso
1 C chopped green onions - green and white parts
3 T rice vinegar
2 t fresh ginger (or more to taste)
1 clove garlic
2 t agave
2 t sesame oil
1/2 C water

Here's what you do:
Mix 1 t rice vinegar and 1 t agave and pour over edamame beans. Arrange all salad ingredients on a large platter. Mix all dressing ingredients in a high powered blender and whirl until very smooth. Add more water if needed. Drizzle over salad. 

Spice Rack Challenge: Cumin (Edamame Hummus with Spiced Pita Chips)

My camera did no justice to the beautiful, beautiful color of this dip - trust me!

As you may know, I am participating in a monthly Spice Rack Challenge, hosted by Mother’s Kitchen. Her post announcing cumin as August’s spice is especially fun and interesting…. What do chickens, Ann Arbor and cumin have in common? Click here to find out!  

If you are a cumin lover (like me) then you will absolutely LOVE this dip and these pita chips. Both recipes can be found on  www.finecooking.com . Originally from Ellie Krieger, you know they will be excellent! We polished all this off in one day and I will definitely be making more soon.

Here’s what you need for the dip:

2 C edamame (I used fresh. You can also use frozen and cook according to package directions)

1 C silken tofu, drained

½ t salt

Black pepper to taste

1 ½ t cumin

3 cloves garlic

¼ C olive oil

1/3 C fresh lemon juice

Place everything in a food processor and blend until very smooth. (Do you know the trick of dropping the garlic cloves into the processor while it is running? The result is very finely minced garlic. No one wants to bite into a big piece of raw garlic, right?)

Here’s what you need for the chips:

6 whole wheat pita breads, cut into 6-8 wedges and split

¼ C olive oil

2 t cumin

1 t ground coriander

½ t cayenne pepper

1 t garlic powder

½ t black pepper

½ t salt

Combine the oil and spices in a bowl. Add the pita bread and use your hands to mix it well. Bake on 2 baking sheets at 375 degrees for 15 minutes. Turn the chips over after 7 minutes. 

(printable recipes)

One Year Ago: Pesto (need I say more?)