Comments on: Edamame “Hummus” and Soy-Whole Wheat Pitas

By: It’s the Beautiful Bones Round-Up! | It’s the Beautiful Bones Round-Up! recipe | It’s the Beautiful Bones Round-Up! good food recipes

Sun, 14 Mar 2010 23:57:26 +0000

[...] should win a prize for “most calcium-rich re-do.” That’s because her Edamame “Hummus” and Soy Whole Wheat Pitas, is made with edamame, which have 2 times the calcium of garbanzo beans and soy flour instead of [...]

By: Bella

Bella — Sun, 19 Apr 2009 15:29:57 +0000

Hi Susan,

Another possibly offensive comment here, although I sincerely do not mean it to be! I just would like to offer an alternative opinion on the merits of soy, and specifically as how it relates to osteoporosis:

http://westonaprice.org/soy/soy-osteoporosis.html

Even if I don’t agree with the premise of replacing wheat and chickpeas with soy, I do love your site! You have so many wonderful recipes that I have either used as-is or converted to whole-wheat sourdough. Thank you so much!

–Bella

By: Susan

Susan — Sat, 07 Mar 2009 16:23:14 +0000

A, no offense taken, as I hope you will not take offense at my post in which I addressed just this issue:

http://www.wildyeastblog.com/2008/08/06/kiss-my-ciabatta/

By: A

Thu, 05 Mar 2009 23:39:59 +0000

I am a huge fan of edamame and a huge fan of hummus. It would be interesting to try this recipe!I also would like to add that to be appropriate perhaps this dish should be called edamame “dip” it is not necessarily hummus, because the word hummus comes from Arabic: ????? which literally means ‘chickpeas.’ It just has the physical attributes of hummus but altogether, it doesn’t consist of chickpeas and authentic tahini sauce. I like the idea of mixing two culturally distinct ingredients but food is a serious matter when it comes to preparation.

I hope I do not sound rude or offensive, if I do I apologize.

thanks!
-a

By: Susan

Susan — Tue, 27 Jan 2009 13:38:25 +0000

Here’s a post I wrote about instant yeast that may be helpful. It has conversions for other types of yeast.
http://www.wildyeastblog.com/2008/01/12/instant-yeast/

I wish I could be of more help but I am not familiar with what is available in Europe.

By: Diana

Diana — Mon, 26 Jan 2009 22:47:43 +0000

Hi, I see that in USA you often mention using instant yeast… what is it exactly? is it died wild yeast, is it yeast from beer or is it the instant yeast that we use mainly for baking cakes in Europe, the white powder that some packages comes already mixed with flour?
I can’t understand because if this is the only instant yeast I know and in Europe we don’t use it to bake bread…

can you help me?

thanks, Diana (Lugano, Switzerland)

By: Ingemar (Sweden)

Ingemar (Sweden) — Thu, 25 Dec 2008 16:56:01 +0000

A protip when baking pita bread; Roll them out on one side only, then flip the downside up when you throw them into the oven!

By: Sunshinemom

Sunshinemom — Wed, 03 Dec 2008 13:28:13 +0000

The soy flour in pita sounds good! This recipe is another keeper from your blog:)

By: Martin

Martin — Mon, 14 Jul 2008 14:33:56 +0000

Thanks very much for this recipe. Even though I’m ill-equipped (no scale or baking stone), they turned out very good. I sprayed them with a bit of olive oil and sprinkled on some ‘zaatar’ spice (thyme, sesame seeds and misc.) to make ‘manakish’, then rolled them up with some grilled chicken and vegetables.

Almost as good as the Lebanese restaurant in Montreal that kept me fed as a student!

By: Marta

Marta — Mon, 02 Jun 2008 00:12:06 +0000

Wow, both the edamame hummus and the pita breads are so wonderful! Great ideas, thanks