Concept, Cooking, Photography: Anna Wegelin
Oh baby that cream, those crackers…movie night…it’s on!
Ingredients - Cream
A bag of edamame
Vegan cream cheese (150 g)
2 tbsp. soy yogurt
1 lemon
1 avocado
1 shallot, 3 garlic cloves
Salt & Pepper
A bunch of parsley
Ingredients - Cracker
2 cups of gluten-free flour
1/2 cup of water
Salt & Pepper
3 tbsp. soy sauce
A tsp. of wasabi
1/2 tsp. dried fennel
1 stick of vegan butter (room temperature)
1 tbsp. wakame
Instructions
- Preheat your oven to 200 degree.
- Mix the edamame, cream cheese, soy yogurt, avocado and lemon with a hand blender, until it’s slightly creamy.
- Chop the parsley, saute the garlic & shallots and add it to the cream.
- For the crackers, mix the water, salt & pepper, soy sauce, wasabi and wakame together. Let it rest for about 10 minutes.
- Now add the flour and butter to it and knead it until you have a firm dough. Add more flour or water to your dough, if necessary.
- Roll the dough out very thinly. I rolled mine on baking paper to avoid a mess.
- Slice the dough into pieces.
- Bake your crackers for 20-25 minutes until they're golden.
Notes
For some extra shimmy shimmy, crash a hand full of wasabi peanuts and work into your cracker dough.
Concept, Cooking, Photography: Anna Wegelin