Does anyone know is there is a way to prepare Edaname (green soy beans, usually sold frozen) in order to reduce their fine, gas making qualities? I love cooking with them, but dread the aftermath.
It has some very nice rainbow pasta - spinach, tomato, plain - and includes a vegan seasoning packet for the alfredo sauce. But the recipe is a heart attack on a plate. It calls for:
1/2 pint of light cream
1/2 pint of heavy cream
3 tbsp. of butter
3/4 cup of grated parmesan
Now I make a mean vegan parmesan with nut yeast & sesame seeds, and the earth balance butter sub is a no brainer. But the only "dairy-like" product I have in the house is vanilla silk. Would plain rice milk work for this, or would the consistency be just all wrong? Maybe I could thicken the rice milk with some tapioca starch and then mix it all up.
Any suggestions would be appreciated. I could just use the pasta, but I hate to waste the included spice packet as it was a gift from a rather pricey gourmet shop and I imagine the spices would be good if I could find the right base.