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Wasabi & Soybean Vinaigrette
This has a nice richness to it that would work nicely as vegetable dip or spread for sandwiches if you add less water, or as a dressing if you make it a bit thinner.
1 1/2 cup cooked Soybeans (extra soft)
1/2 cup Rice Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 Tbsp Sugar
1 1/2 Tbsp Wasabi, or to taste (I used wasabi paste, mixed with water)
In a blender, blend together soybeans, rice wine vinegar & olive oil, scraping down the sides of the blender as need be. Add a bit of water until you get a nice consistency. Add in sugar and wasabi. Continue to blend until liquified.
I blanched some asparagus and drizzled the vinaigrette over the top.
Spent some quality time with my neighborhood this weekend, as well as some time trying not to hurl on the East River Ferry to and from Governor’s Island. I grew up taking the ferry to Seattle and it still did not prepare me for those waves. Or as others like to spell it, those wavves.