Frozen becomes fabulous

I love hijacking a recipe — using just part of it, replacing ingredients, making it my own. That’s what I did with Toronto chef Haan Palcu-Chang’s recipe

for Edamame and Sour Cream Wontons with Chicken Broth in the May 20 issue of the Globe and Mail. Honestly, I want to use just the edamame and sour cream as a dip, and not fuss with filling the wonton wrappers and simmering in broth.

With due respect to the Chinese-Romanian Canadian, I love his invention with a pound of frozen, shelled edamame beans. He whirls them in a food processor along with a quarter cup of water and a similar lug of olive oil. Then he folds in half a cup of sour cream, finely sliced green onions, minced garlic and a teaspoon of lemon juice. Add seasoning of your choice. For me, that means freshly ground black pepper and lemon zest.

Use this as a crudité dip or in place of mayonnaise on a sandwich. For me? This is a soy version of a Green Goddess dressing.