{"id":45461,"date":"2017-09-30T00:10:35","date_gmt":"2017-09-30T04:10:35","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45461"},"modified":"2017-09-30T00:10:35","modified_gmt":"2017-09-30T04:10:35","slug":"edamame-hummus-bagel-sandwich%e6%9e%9d%e8%b1%86%e3%83%9a%e3%83%bc%e3%82%b9%e3%83%88%e3%83%99%e3%83%bc%e3%82%b0%e3%83%ab%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45461&lang=en","title":{"rendered":"Edamame Hummus Bagel Sandwich<br>\u679d\u8c46\u30da\u30fc\u30b9\u30c8\u30d9\u30fc\u30b0\u30eb\u30b5\u30f3\u30c9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45462 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/53-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>When I bake bagels, I want to make sandwiches with them.<\/p>\n<p>I don&#8217;t know why, because it&#8217;s not always the case with any bread.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45463 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/49-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I made this edamame hummus for a potluck lunch at work.<\/p>\n<p>Since I liked it so much that I didn&#8217;t take all of it to work, and I kept some for home.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45464 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/50-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/50-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/50-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>On the edamame hummus spread, I placed cucumber and radish slices and a few basil leaves.<\/p>\n<p>And then I sprinkled some salt.<\/p>\n<p>Keep it simple.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45465 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/51-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Drizzle a little olive salad; I like the one from Costco (I often use it as &#8220;dressing&#8221; for my salad).<\/p>\n<p>It made a beautiful lunch plate!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45466 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/54-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/54-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/54-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45467 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/55-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Simple, fresh, and delicious.<\/p>\n<p>This is definitely my kind of sandwich.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-45468\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/58-1.jpg\" alt=\"\" width=\"254\" height=\"382\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-45469\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/59-1.jpg\" alt=\"\" width=\"254\" height=\"382\" \/><\/p>\n<p>I don&#8217;t have many plates that feature a work of art like this.<\/p>\n<p>I usually stay away from these plates, because as beautiful as they are, they are not the best when food is placed on.<\/p>\n<p>After all, plates to me are the background which I expect to enhance the look of my food.<\/p>\n<p>But for some reason when I saw these plates at a store I fell in love with them and I had to bring them home, even though I knew I probably would not use them much particularly for my blog photos.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45470 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/60-2.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/60-2.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/60-2-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>They are designed by Rob Ryan, who is a British artist specializing in paper-cutting and screen-printing, according to <a href=\"https:\/\/en.wikipedia.org\/wiki\/Rob_Ryan_(artist)\" target=\"_blank\" rel=\"noopener\">wikipedia<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45471 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/56-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>I thought this particular sandwich would look good on this plate, as the nature themes are kind of matching in a way.<\/p>\n<p>I didn&#8217;t think much when I put the sandwich on the plate, but because of where the sandwich was placed, it looks almost like representing the tree top.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45472 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/62.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have a great weekend everyone!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I bake bagels, I want to make sandwiches with them. I don&#8217;t know why, because it&#8217;s not always the case with any bread. I made this edamame hummus for a potluck lunch at work. Since I liked it so much that I didn&#8217;t take all of it to work, and I kept some for [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,14,28,29],"tags":[],"class_list":["post-45461","post","type-post","status-publish","format-standard","hentry","category-bread","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45461"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45461\/revisions"}],"predecessor-version":[{"id":45483,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45461\/revisions\/45483"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}