The Sugar High Friday online edible events are always a particular -- if welcome -- challenge for A Veggie Venture.But January's mean'n'lean Sugar LOW Friday direction created a special, um, opportunity.
Sure, there're vegetables in cakes and sweets and even sorbets and ice creams (oh! I can't wait to spring one or two cold ones on us all some warm day soon!) and all calling for piles of sugar, buckets of butter.
So like every good writer who starts over entirely when a sentence doesn't work, I decided to turn the SHF/SLF thinking upside down by choosing not a sweet, not a dessert, but instead a dessert replacement ... a snack.
A vegetable snack, of course, made from protein-rich edamame beans. With NO cream. And NO sugar. And only a tiny bit of oil. And quite tasty to snack on after supper, at your desk ... although some messy but no more than a potato chip or even popcorn.
I tried two versions, one roasted with olive oil and salt (on the left) and another microwaved and tossed with ground Lapsang souchong tea and salt (on the right). They were remarkably similar -- the flavor really comes from the meaty texture of the soybeans. (Yes, edamame is a fancy name for the beans of a soy plant!)
FOR THE RECORD The Lapsang souchong tea was provided by TeaChef. I need to brew a pot for the tea certainly has an aroma like no other tea I've ever tried, smoky, like pimenton.
FROM THE ARCHIVES OK, no more holding out. For REAL dessert recipes using vegetables, see here in the Recipe Box.
SHF # 15 + Low Sugar
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ROASTED EDAMAME BEANS
Hands-on time: 5 minutes
Time to table: 30 minutes
Makes 1 cup
8 ounces frozen edamame beans, still frozen
1 teaspoon olive oil
1/2 teaspoon kosher salt
Preheat the oven to 400F. Toss the edamame beans with the olive oil and kosher salt until well coated. Spread in a single layer on a baking sheet and roast for 15 minutes, tossing occasionally. Serve warm.
NUTRITION ESTIMATE
Per Tablespoon: 43 Cal (37% from Fat, 30% from Protein, 33% from Carb); 3 g Protein; 2 g Tot Fat; 0 g Sat Fat; 3 g Carb; 2 g Fiber; NETCARB 1; 0 mg Calcium; 0 mg Iron; 159 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Vegetable Love by Barbara Kafka
SMOKY EDAMAME BEANS
Hands-on time: 10 minutes
Time to table: 15 minutes
Makes 1 cup
8 ounces frozen edamame beans, still frozen
3/4 teaspoon kosher salt
3/4 teaspoon Lapsang souchong tea leaves (or the Spanish paprika called pimenton)
1/2 teaspoon olive oil
Place the edamame beans in a microwave-safe bowl, cover with plastic wrap and cook on high power for 5 minutes. Let rest for 1 minute.
Meanwhile, grind the salt and the tea leaves. Toss the mixture with the cooked edamame beans and the olive oil. Serve warm.
NUTRITION ESTIMATE
Per Tablespoon: 40 Cal (33% from Fat, 31% from Protein, 35% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 3 g Carb; 2 g Fiber; NETCARB 1; 0 mg Calcium; 0 mg Iron; 159 mg Sodium; 0 mg Cholesterol; Weight Watchers 1/2 point
CREDIT WHERE CREDIT'S DUE
Food & Wine, January 2006
(c) Copyright 2006 Kitchen Parade
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Thanks for taking part.
Sam
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