Recipe: Asian Edamame Spread (Vegan)

I made this up a few nights ago. I used it as a smear on the bottom of a large plate, then assembled an elaborate tossed salad on top, full of greens, grilled zucchini, steamed asparagus, grilled teriyaki chicken and pistachios. YUM!

But now, I am trying to figure out other uses for the spread. Along side crisp wonton chips would be good, but what else? Any ideas? Please share!

10 oz bag frozen edamame (soy beans), cooked in salted water according to package directions

1 small knob fresh ginger root, peeled and roughy chopped

3 tablespoons cooking water

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil

1 teaspoon wasabi paste

1 and 1/2 teaspoons lime juice

Simmer the frozen edamame in salted water. Drain, saving 3 tablespoons cooking water. Purée everything together until smooth. It won’t be creamy, rather, more like hummus. Keeps for 5 days covered in the fridge.

Makes a little over one cup spread.

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