Before I get into the recipe for today, I just wanted to take a moment to reflect on a tragic event that happened just 10 miles from my front door yesterday morning... Around noon yesterday, Eric and I returned from Home Depot with materials for a project I'll be sharing with you soon. We sat down for lunch before starting the project, turned on the television and were stunned to hear a report of a mass shooting at a Sikh temple in Oak Creek, a suburb just a few miles south of Milwaukee. We sat there, stunned as we watched the coverage. Still trying to process the horrible massacre in Aurora just weeks before, we couldn't believe another senseless crime on innocent, peaceful people was happening so close to home.The investigation is still under way, and we won't know the motive from some time, but all I know is six innocent people lost their lives and three more were injured on a holy day at the place where they were supposed to feel most safe. It's so sad we live in a world where we have to fear going to the movies or simply attending a church service. I sat glued to the TV yesterday, and needless to say Eric and I were in no mood to complete a big house project after hearing the news...
But after a few hours of sitting in shock, we realized we needed to do something to take our minds off this event. I busied myself in the kitchen, making the following recipe. I feel flippant in sharing a recipe in light of this tragedy, but this is how I cope... with food and crafts and projects... My heart goes out to the Sikh community and all those in Oak Creek.
So, with absolutely no transition at all, here goes....
Last week after our Wednesday-night softball game, we stopped at Bay View restaurant Cafe Centraal for a drink and a little bite to eat. I split a veggie platter with my friend Jill, and on the side we opted for something neither of us had tried before: ginger edamame puree. With our first dip into this puree, we were sold. It was delicious! A mix between guacamole and hummus, this stuff was incredible. So good, in fact, we both exclaimed we had to take a stab at making it at home ourselves.
This stuff comes together very quickly, and although it doesn't have the exact consistency of the Cafe Centraal version (theirs is a bit more creamy, whereas mine has the texture of hummus), it still tastes pretty dang similar! This stuff is great with veggies, Naan, or spread on wraps or mixed with salads. You can bet this will be a regular in our fridge from here on out!
Ginger Edamame Dip
1 cup shelled edamame
1 clove garlic, chopped
2 tbs olive oil
1 tbs lemon juice
1/2 tbs ground ginger
1/3 cup water
salt and pepper, to taste
In a food processor, process edamame, garlic, ground ginger and lemon juice. With the processor still running, slowly drizzle in olive oil. Then, add water to desired consistency (use more for a smoother texture). Season with salt and pepper to taste, and serve with veggies or chips.