Truth be told, I have ignored Fashion Week for the past 25 years of my life in New York City.
Okay, fine, the ones where I was still in diapers really shouldn’t count unless you consider graduating to the next level of Huggies to be trendsetting.
I wouldn’t even necessarily say that I willfully avoided it. It was more of a “blissful ignorance” kinda deal.
Until this year.
Maybe it was the fact that one of the desk workers at my gym raved to me for twenty minutes about how his friend got a whole bag full of Gucci underwear at Fashion’s Night Out. Or maybe it was the unfortunate reality that my Crocs are on the verge of giving me tendinitis in my foot, thus leading me to conclude that if supposedly ergonomic and totally comfortable shoes are going to give you foot pain then why not go for the Jimmy Choos? They’re prettier anyway.
Who knows. Whatever it was, I was inspired.
So I made you bean pancakes. Because if we’re being honest with ourselves, though we love them with the same nostalgic fervor that we love the karma bracelets and accordion headbands that were all the rage back in 8th grade…
…bean burgers are so last season. And bean pancakes? Well, anyone who’s anyone will be munching on them in the months to come. Stuffed with edamame and topped with roasted sweet potatoes and green beans that have been tossed with a soy sauce-based dressing, they’re healthy enough that even the runway models who eat a bowl of ice for dinner may deem them worthy of indulging in. Well, maybe not.
But we’ll have the last laugh when these babies are being mass produced by The Gap next season. They’ll see.
These edamame cakes were chosen by Kathleen + Tom as this week’s Food Matters Project recipe. For the original recipe, check out their site and for more interpretations of it, check out the Food Matters Project site!
ALSO. Do you guys remember when I reviewed Lauren of Keep It Sweet’s new online bakery and waxed poetic about how she was my hero for quitting her day job to do something she really loved? Well, she is a contestant in Martha Stewart’s American Made Contest which is a celebration of those who have followed their passions to start their own businesses, with the grand prize being $10,000!!! I adore Lauren and she is one of my best friends in real life, and I know how hard she has worked to make her business successful. If you wouldn’t mind going over to vote for her, she and I would really appreciate it! It’s super simple and only takes one click of a button. You can vote daily!
Edamame Cakes with Roasted Sweet Potatoes and Green Beans
Serves 4, adapted from The Food Matters Cookbook
- 2 large sweet potatoes, chopped into 1/2-inch dice
- 1 lb green beans, trimmed
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 cups frozen edamame
- 1 egg
- 1/2 cup sliced scallions
- salt and black pepper
- Heat the oven to 400. Place the sweet potatoes and the green beans on a baking tray fitted with parchment paper. Spray with olive oil and sprinkle with salt. Bake for 30-40 minutes or until sweet potatoes are tender.
- Combine the soy sauce, rice vinegar, half the sesame oil, sugar garlic, and ginger in a small bowl.
- Bring a pot of water to a boil. Add the edamame to the boiling water and cook until tender, 5 to 10 minutes. Drain, reserving 1 cup of the cooking liquid.
- Transfer the beans to a food processor and pulse a couple of times to break them down, then add the remaining 1 tbsp sesame oil, egg and scallions. Process until combined but not finely pureed. If the mixture is too stiff, stir in a little of hte reserved cooking liquid. Sprinkle with salt and black pepper to taste. Stir until combined.
- Put a large skillet or griddle over medium heat. Add a thin film of oil. Working in batches, spoon on the batter in 1/4 cup drops. Cook until the top sets and the bottom is browned, about 4 minutes. Turn and cook the other side for a couple minutes more.
- Toss the roasted sweet potatoes and green beans with the soy sauce mixture. Top edamame cakes with the sweet potatoes and green beans. Serve.