Sunday, October 4, 2015

When Puree Met Roux

This is a creation of Jennie's and I'm finally posting it!

We love Soychamel and we love puréed edamame.  Jennie put the two together to make a smooth, creamy, speedy sauce/gravy/topper/dip.  It hits all the marks for me.  Easy to make.  Easy to eat.  Easy on my messed up digestive system while also packing in some nutrients.

The possibilities are endless if you can use a variety of spices!  You can give it an Asian flare with ginger and garlic or a Mexican twist with cumin and chili powder.

You can top a pizza crust.  Dip veggies in it.  Dip crackers or chips in it.  Spread it on a sandwich.  Fill crepes or tortillas. It is so much faster than making a béchamel type sauce and better for you with vegetables in it!

16 oz bag frozen, shelled edamame
1/4 cup Earth Balance margarine
1/4 GF baking mix
2 tablespoons Bragg Liquid Aminos (or soy sauce substitute)
1 cup plain soymilk
Black pepper to taste

Simmer the edamame until tender and drain.  Add the margarine, baking mix, and Bragg.  Return to low heat and stir quickly until margarine is melted and beans are coated with baking mix.  Turn off the heat.  Add the soymilk and black pepper and stir well to combine, scraping bottom of pan to get any caramelized Bragg off.

Puree with immersion blender or in a food processor until smooooooooooth.

So good!  And good for you too!  I topped biscuits with mine... I even had a biscuit that looked like a heart turn out.

Thanks Jen! ❤️

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