This week I have been playing with soya (endemame) beans! 

 

You know what it’s like, you haven’t been shopping yet and there’s limited fresh food in the house, so you look around and see what you can create from what you’ve got…this was me yesterday. So I pulled together what I’d got: soya (endemame) beans, quinoa, garlic, coriander, tahini, lemon juice, spices, dried barberries..basics that I always have.

This therefore was the basis of my lunch today and I can tell you it was so tasty!!! So fresh and healthy and packed full of flavour, so let me tell you more.. 

 

The salad

I cooked frozen soya beans then mashed them with crushed garlic, ground cumin, lemon juice and olive oil. I mixed this with cooked quinoa and left it over night for the flavours to develop. 

Today I added chopped coriander and topped it with dried barberries for colour and the added flavour bite.

It was so good!!! 

 

The green dip… 

Ingredients:

150g soya beans, cooked and cooled

1 bunch coriander, chopped

3-4 tbsp tahini (it’s not always easy to measure tahini so just pour some in and see how it tastes, you can always add more, I usually do!)

2 tbsp lemon juice

3 cloves of garlic, crushed 

1 tsp cumin 

1/8 tsp cayenne pepper

Salt to taste

Water to loosen up the mixture as needed, start with a little and add as required 

Whizz it all together in your blender and enjoy!

The homous… 

This is packed full of spices and flavour!

Ingredients:

1 x 400g can chickpeas, drained and washed

3 cloves garlic, crushed

1/4 cup tahini, notes as above

2 tbsp lemon juice

2 tsp ground cumin

1 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground coriander

1/4 cayenne pepper

1/4 ground allspice

Salt and pepper to taste 

Water to thin as necessary

Again, whizz it all up in your blender and enjoy. I use my NutriBullet to make my homous which makes it wonderfully smooth.  

 

I spooned some of both dips over the salad and stirred it through to create an amazing full on taste altogether.  

All I can say is: I do love my own food!!! 

I’m taking my salad and dips over to this week’s Fiesta Friday – did you hear, there’s a new party venue? Fiesta Friday now has its very own home, so pop over and have a visit and see what everyone has brought along. This week you are in the very wonderful and lovely hands of co hosts Margy and Selma – both amazing cooks, treat yourself to a good look round their blogs when you have some time to spare 🙂 

Have a great weekend everyone xx

 

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42 thoughts on “This week I have been playing with soya (endemame) beans! 

      1. Elaine @ foodbod Post author

        I live in a very small village, surrounded by countryside, but the closest town is about 3km away, and the bigger city is only 10 mins away so its a perfect situation 🙂 London is only an hour away too…and all we can see is greenery around us 🙂 🙂

        Like

      1. M-R

        True, me little love … You give yours a good workout every day. I wouldn’t, not by a long shot. You’re perfectly right – and thank-you ! XO

        Liked by 1 person

  1. Selma's Table

    I love what you have done with the edamame – I only ever have them in the pod as a starter in Japanese restaurants so this makes a really nice change. Love the flavours you’ve got going in your homous – so fragrant! Thanks so much for sharing this with us and Happy Fiesta Friday!!

    Liked by 1 person

    Reply
  2. Pingback: Pimp Your Veg part 8: dips, dips, and more dips! (perfect for using up leftover vegetables)  | foodbod

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