Soybean and ramson salad

Name: Soybean and ramson salad - Tinca G.
Ingredients: 150 g dried soybeans (or a can of soybeans) the stems from 1 bunch of wild garlic salt; pepper to taste 50 ml oil a pinch of dried chili fresh dill (dried)

Sezon - Soybean and ramson salad by Tinca G. - Recipia

Sometimes I make this salad when I want something quick, filling, and different. It came from an attempt to replace classic fish roe, but using what I have on hand, and wild garlic and soybeans are indeed easy to find in spring. If I have time, I soak the soybeans overnight; if not, the canned ones save me. I like the creamy texture and the fact that I can control the flavor quite simply with spices. Quick Info Total time: 2 hours and 15 minutes (with dried beans) or 15 minutes (with canned soybeans) Preparation time: 15 minutes (plus soaking and boiling, if not using canned) Cooking time: approx. 2 hours (for dried soybeans) Servings: 2-3 people Difficulty: easy Recipe type: snack or spreadable salad, "fake roe" variant Ingredients 150 g dried soybeans or one can of pre-cooked soybeans The tails of a bunch of wild garlic (the leaves can be used for serving) Salt and pepper to taste 50 ml oil (I used plain sunflower oil) A pinch of dried chili (you can adjust to your preference) Dried dill (or fresh, if you have) Preparation steps 1. If using dried soybeans, soak them in cold water overnight. The water should cover the beans well. 2. In the morning, drain the water, then gently rub the beans between your palms to remove some of the skins. You don’t need to insist too much, but this helps some of them come off. 3. Boil the cleaned beans in water with a little salt. Let them cook for about 1 hour over medium heat. 4. After the first hour, discard the water, add fresh water, and boil the beans for another hour. They are ready when they crush easily between your fingers. 5. Drain the beans well. If you chose canned soybeans, just drain the liquid and rinse briefly under cold running water. 6. Put the boiled beans in a food processor along with the wild garlic tails, salt, pepper, a little dried dill, and chili to taste. Blend everything for a few seconds. 7. Add the oil in a thin stream or pour it all at once, according to your preference. Blend briefly until everything becomes a smooth paste. 8. Transfer the salad to a lidded container and refrigerate for at least an hour before serving. It settles and absorbs the flavors. 9. Serve on toasted bread, with wild garlic leaves or slices of leek, as you prefer. Why I make the recipe often It’s quick if I have canned soybeans, and I can easily adjust the flavor. It’s filling, keeps well in the fridge, and works as a snack or breakfast. If I don’t feel like cooking or want something plant-based, it’s one of the easiest options. Tips and variations Tips Dried soybeans need prolonged soaking and two boils; otherwise, they retain a raw soy taste. If you want a smoother salad, blend more or add a few tablespoons of hot water. Don’t add too much wild garlic at first, so it doesn’t turn bitter. Sunflower oil is the most neutral, but you can also try canola or another vegetable oil without a strong flavor. Substitutions If you don’t have wild garlic, you can use green onions (preferably just the green part). Dried dill can be replaced with fresh, but don’t add too much. You can omit the chili if you don’t want it spicy. Variations For a stronger flavor, you can add a little green garlic, but it’s not necessary. A few drops of lemon juice, if you want a slightly tangy taste. If you want the salad creamier, you can add a little water or even plant milk, one tablespoon at a time, until you reach the desired texture. Serving ideas On slices of toasted bread, with fresh wild garlic leaves or thin slices of leek. It can also be used as a filling in wraps or vegetable sandwiches. As a side dish alongside simple green salads. Frequently asked questions 1. Can I use canned soybeans directly? Yes, you can. You skip all the soaking and boiling part. Just drain and rinse the beans. 2. Does the salad come out as smooth with a hand blender? You can try, but it comes out smoothest in a food processor. With a hand blender, there are sometimes larger pieces left. 3. Can I eliminate the soy smell? If you boil the soybeans in two waters and drain them well, you can get rid of the intense smell. Wild garlic and dill also help mask it. 4. Can it be frozen? I don’t recommend it; the texture changes and becomes watery upon thawing. 5. How long does it keep in the fridge? It keeps well for 2-3 days in a lidded container. Nutritional values Approximately, for one serving (from 1/3 of the recipe): Calories: 220-250 kcal Protein: 10-12 g Carbohydrates: 10-13 g Fats: 14-16 g Soybeans have a lot of plant protein and fiber, and the other ingredients add flavors and a little fat from the oil. The values are indicative and can vary depending on the type of oil and how much you actually use. Storage and reheating The wild garlic and soybean salad keeps well in the fridge, covered, for up to 3 days. It’s not recommended to reheat it; it’s best consumed cold or at room temperature. If it sits too long, it can become watery, so give it a quick stir before serving.

Soybean and ramson salad

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