I am a big fan of edamame. I am also a big fan of things that taste great and come together in an easy instant. Work has been nuts...and when things get busy, it's hard to focus on eating right. Edamame is always my go-to snack when I don't feel like cooking something but want a salty-ish snack to munch on. It's also incredibly good for you - as high in protein as most meat and chock full of calcium, iron, and several B vitamins.
So, you can imagine my delight when I ran across this recipe in the January issue of Cooking Light. A low fat alternative to guacamole, which I seriously love. I was sold. This recipe comes together in about 5 minutes, including time to flash the frozen edamame. The flavors and consistency can be adjusted to your own personal taste. I love guac with lots of heat, garlic, and lemon....so I modified the original recipe a tad when I made it. More lemon juice, more garlic, and a teaspoon of Sriracha sauce. It's delicious on it own on chips (I've used Terra Spiced Taro root chips here) or incorporated into meals. This would be an easy veggie dish to whip up for a party. Super Bowl, anyone?
Edamole - adapted from the original recipe which appeared in Cooking Light Jan 2008 - yields 6 servings
- 3/4 cup frozen shelled edamame, thawed
- 3 tablespoons water
- 2 tablespoons avocado or olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon hot pepper sauce
- 1 garlic clove, halved
- Combine all ingredients in a food processor. Process until smooth. Cover and chill.
This is my entry into Weekend Herb Blogging, this time being hosted by Claudia at Fool For Food. This is my second back-to-back entry to WHB - miracles will never cease. As always, a big shout out to Kalyn for establishing this event and for creating such a wonderful blog!