Would you like some edamole with your corn chips?

We do it all the time, make a mash up of two dishes and rename it. Like a pizza filling stuffed quesadilla becomes a pizzadilla, or a crescent dough doughnut becomes a cronut. Sometimes we just refer to it within our family because it’s a bit silly, but let’s one know what it is when an ingredient is different than the standard. I call my version of mushroom moussaka (adapted from The Moosewood Cookbook) “Mushsaka” and everyone knows what I mean. As nice and tasty as it is, they also know ‘nice cream’ has no dairy in it! 

The evolution

            Many years ago, in an effort to reduce the fat in my guacamole a bit, I used half avocado and half thawed frozen peas. Truthfully, I think the first time I made it, my avocado was on the sad side and I needed to extend it and peas came to the rescue. After all, they were green vegetation We all loved it, a lighter and fresher taste than the full avocado version. Recently, with no frozen peas on hand, I substituted thawed frozen edamame, and the result was equally as delicious, and it provided a daily hit of beneficial soy, and lots of fiber and protein. A perfect lunch or snack.

Not so new

            This one deserved a name, so edamole was born! How creative was that? Well, not so much it turns out because after we finished our snack/lunch, I duck-ducked it and discovered someone had thought of the name first, actually, quite a few someones. Lots of them. And so it goes. Most of them used just the edamame and eliminated the avocado altogether. One recipe added tofu to the game, again no avocado, but I like the flavor and the fiber it added to the mix, so I’ll keep both. 

Snack or lunch? Both!

            My version, will serve six as a snack, and four as a light lunch, perhaps smeared on rye crisp crackers or stuffed in a corn tortilla. Either way, it’s a nutritional hit that is good to keep in mind, and it’s tasty as well as being great party food. People love anything they can dip into.

My kind of snack

            One snack portion provides a fourth of your daily fiber and Vitamin A, 12% of your protein, and most of your Vitamin C! Additionally, it’s a great source of potassium, iron, and calcium, all with just 141 calories. My kind of snack! And the meal portion has even better numbers.

Health benefits of soy

            A word about soy. Some years ago, soy got a really bad rap and was accused of causing breast cancer, thyroid, and prostate problems as well, following some experiments on rats. Many women stopped consuming soy, and that was probably a mistake, as there are countless newer, more extensive studies, more importantly, human studies, that show just the opposite. 

Lengthy testing

For example, from the Dean Ornish site: “A new study published in the 2017 edition of Cancer found soy to be a life-saver when it comes to breast cancer survivors. The scientists followed a multiethnic group of over 6,000 women with breast cancer for more than nine years. They found that the group who consumed the most soy isoflavones (≥1.5 mg daily) had 21% fewer deaths from all causes compared with those who consumed the lowest (<0.3 mg daily).” 

For your reading

For more about this topic, please read the entire and very informative article on the Ornish site: “benefits of soy” and many other reputable sites have similar information. We live and learn.

Spice it up!

Don’t skimp on the aromatics and spices here; both avocados and soy beans are mild in flavor, and especially if you are serving this for a gathering, you probably want to punch them up. Here, I’ve used smoked paprika, but you could also add cumin or chili powder as well, or even something more exotic and from another culture such as a curry blend. Start with a little, taste, and correct until you have it where you like it. This dish also can take a fair amount of heat as well, and don’t forget the simple salt here.

Help me!

I think I need a party to cheer me up now that we’re back on standard time and the sun will set at 4:39 p.m. today. Not happy about that, the light is leaving us quickly. Come on over, we’ll make some edamole and dance around the kitchen. What else can we do?

Now, I need a name for my funny little three-bean chili lasagne roll-ups!

Edamole

• 1 cup or so thawed frozen edamame (young soy beans)
• 1 avocado
• 1 large or two small shallots
• 4 cloves garlic, crushed
• Juice and zest of a juicy lime
• 1 jalapeno pepper, adjust for taste
• Handful of Italian parsley
• 2 kale leaves
• 1 tsp. smoked paprika
• Salt and black pepper to taste

Stuff everything in the food processor and whirl it until the consistency you want, adding a bit of water if the lime is stingy, as they so often are.

Serve it up as a dip with crudité or crackers, or smear it on rye crisps or a tortilla with a sliced tomato and call it lunch.

Peacamole – No edamame on hand? Use thawed frozen peas instead, absolutely delicious. Or, for even more fiber, toss in snap peas with their edible pods.

The road to enlightenment is long and difficult, and you should try not to forget snacks and magazines.  ~ Anne Lamott

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