Week one has consisted of appetizer development. We started off with a basic pasta salad. From there we created 3 additional and very unique pasta salads. Featuring a greek style salad with olives, marinated tofu, tomatoes and feta cheese dressed with a balsamic vinaigrette. Another vinaigrette based pasta salad was Italian inspired consisting of edamame, arugula, sun dried tomatoes and herbs. Our last salad was a fresh mango and kale pasta salad with a creamy dressing and sweet craisins.
Dips were our next endeavor of the week. We successfully tackled the traditional 7-layer dip featuring many unique applications and forms of soy. We started off with a rockin’ refried bean layer using a combination of soy and pinto beans. The ratio of soy to pinto was 1:3, creating a creamy bean layer that enhanced the nutty sweet flavor of soybeans.
Following the bean layer is a “meat” layer made from TSP (textured soy protein). We rehydrated the TSP and sautéed it with mexican spices. Next was cheddar cheese followed by our edamole (edamame guacamole)! We made two variations of edamame guacamole, a chunky and a smooth. Our chunky edamame guacamole had some pureed edamame and some whole beans in addition to the avocado. Our smooth edamame guacamole was made by pureeing all of the edamame and avocado together with soft silken tofu to create an extra creamy layer. We decided that the creamy guacamole was best for the seven layer dip. We thought the chunky would best be served as a stand-alone guacamole dip.
Over the guacamole we spread a little bit of shredded lettuce which was followed by our “pico de soy” (fresh pico de gallo featuring edamame). The pico included tomatoes, green and red peppers, jalapeño onion, corn and edamame. We finished the dip off with a dollop of plain greek yogurt and a sprinkle of shredded cheddar cheese.
Our second dip was greek inspired. The base of this dip was a puree of edamame, kalamata olives, garlic and herbs. We topped that with balsamic roasted cherry tomatoes and feta cheese. We then broiled the dip until the cheese was brown. Finished off with fresh basil.
This upcoming week we will be starting entrees which include; ceviche, crab cakes, grilled tofu and savory tartlets. Look for our post later this week for updates!
Until then…SOY ON!
Celia & Lauren