Edabroccamole Aka Edamame Broccoli Avocado Guacamole Food

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NOT-SO-FAT GUACAMOLE



Not-So-Fat Guacamole image

Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell they're not made with avocados, the traditional primary ingredient. While I can't promise that my dip recipe tastes just like the original version, this healthy alternative uses both broccoli and edamame to fool the taste buds just a little more. Serve this low-fat version of the very popular Mexican condiment wherever you would serve traditional guacamole, such as with enchiladas, burritos, or as a snacking dip for vegetables. Find this Mexican recipe and more in the Forks Over Knives Recipe App.

Categories     Snacks & Appetizers/">Snacks & Appetizers

Time 25m

Number Of Ingredients 9

1 cup shelled edamame
1 cup broccoli florets
Zest of 1 lime and juice of 2 limes
2 Roma tomatoes, diced
½ small red onion, peeled and diced small
¼ cup finely chopped cilantro
1 clove garlic, peeled and minced (about 1 teaspoon)
Salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Place the edamame in a medium saucepan and add water to cover. Bring to a boil and cook for 5 minutes. Drain and rinse the edamame until cooled.
  • Steam the broccoli in a double boiler or steamer basket for about 8 minutes, or until very tender. Drain and rinse the broccoli until cooled.
  • Add the edamame and broccoli to a food processor and puree until smooth and creamy. Add water if needed to achieve a creamy texture. Put the pureed mixture into a bowl and add the lime zest and juice, tomatoes, onion, cilantro, garlic, salt, and cayenne. Mix well and chill until ready to serve.

EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)



Edabroccamole (aka Edamame, Broccoli, & Avocado Guacamole) image

While avocados are delicious and nutritious, they're also high in fat (horrors!). This recipe pares the fat down just a smidge by switching out some of the avocado for edamame (green soybeans) and broccoli. I originally saw this on the Food Network. Providing you like avocado guacamole, and you don't fear soybeans or broccoli, you'll love this too! Fresh bright flavors to complement a tray of baked corn tortilla chips and crudites, or a plate of steaming enchiladas.

Provided by Heather U.

Categories     Sauces

Time 30m

Yield 20 serving(s)

Number Of Ingredients 14

1/2 cup peeled edamame, fresh or frozen (I buy the frozen peeled kind, but if you can find fresh, by all means do!)
1/2 cup broccoli stem, peeled
1 avocado, peeled (save the pit)
1 scallion, sliced
1/2 red onion, diced
1 clove fresh garlic, minced
1/2 jalapeno, minced
1 lime, juice of
1 tomatoes, diced
2 tablespoons cilantro, chopped
salt, to taste
pepper, to taste
1 teaspoon cumin (optional)
1 teaspoon oregano (optional)

Steps:

  • Simmer the peeled edamame in boiling water for 2 minutes or until soft (alternatively, microwave the beans with a few tablespoons of water on high power for 2 minutes); Drain.
  • Blanch the broccoli in rolling boiling water 30 seconds to 1 minute; Drain; (I didn't use the broccoli in my version so I can't vouch for how it tastes in there; I love broccoli, though, so probably it's great!).
  • In a food processor bowl fitted with the steel blade, place the scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro; pulse until all ingredients are finely minced.
  • Now add the broccoli and edamame; pulse on and off until well incorporated.
  • Last, add the roughly chopped avocado to the above mixture (don't toss that pit!) and pulse until combined but not completely pureed; preserve some of the chunky avocado texture.
  • Taste for seasonings, adding salt and pepper, and perhaps more lime juice; I also like to fold in the cumin and oregano, although these were not included in the original version.
  • Chef's notes: “Edamame” are green soybeans; I find them in the frozen foods section at the grocery store; To forestall the inevitable browning that happens with avocado dishes, slot the avocado pit into the container with the dip; also, place a layer of plastic wrap directly on top of the dip in whatever container is holding it to minimize oxygen exposure until you’re ready to serve, or for the duration of time it’s stored in your refrigerator.

Nutrition Facts : Calories 29.6, Fat 1.9, SaturatedFat 0.3, Sodium 3, Carbohydrate 2.5, Fiber 1.2, Sugar 0.5, Protein 1.2

CALIFORNIA AVOCADO GUACAMOLE



California Avocado Guacamole image

Make and share this California Avocado Guacamole recipe from Food.com.

Provided by pawnbrok1

Categories     Lactose Free

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

4 fresh avocados, seeded and peeled
2 tablespoons lemon juice
1 garlic clove, crushed
1 tomatoes, finely chopped
1/4 cup onion, finely chopped
1/4 teaspoon ground cumin
3 drops hot pepper sauce
tortilla chips

Steps:

  • Using a fork, coarsely mash avocado with lemon juice and garlic.
  • Stir in remaining ingredients to blend.
  • Garnish as desired and serve with tortilla chips.

Nutrition Facts : Calories 167.2, Fat 14.8, SaturatedFat 2.1, Sodium 12.1, Carbohydrate 10.1, Fiber 7, Sugar 1.4, Protein 2.2

INSPIRED AVOCADO GUACAMOLE W. POMEGRANATE & PEARS



Inspired Avocado Guacamole W. Pomegranate & Pears image

This recipe originates from Gourmet & is really something special. I serve this every year for Rosh Hashana as an appetiser along with my challahs as pomegranate seeds are symbolically very significant. Very different from what you may be used to but oh so delicious!(prep time includes 1 hour in frig.)

Provided by Tante B

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 cup white onion, finely chopped
3 -4 serrano chilies, including seeds, finely chopped (optional)
1 teaspoon coarse salt
2 lbs ripe avocados (reserve 1 avocado pit)
2 -3 tablespoons fresh lime juice
3/4 cup peeled pear, finely diced
3/4 cup halved seedless grapes
1/2 cup pomegranate seeds
1/4 cup pomegranate seeds

Steps:

  • Mash onion, chiles& salt to a rough paste.
  • Gradually add pulp from the avocadoes, coarsly mashing it.
  • You want it to be chunky.
  • Stir in lime juice.
  • Fold in pear& grapes& then 1/2 cup of pomegranate seeds.
  • Refrigerate for at least 1 hour placing avocado pit in the middle of the mixture so it retains its color.
  • Remove pit.
  • Sprinkle 1/4 cup more seeds over the guacamole& serve.
  • Enjoy!

EDAMAME GUACAMOLE



Edamame Guacamole image

Categories     Condiment/Spread     Food Processor     Soy     Vegetable     Vegetarian     Avocado     Broccoli     Chill     Healthy     Vegan     Party     Boil     Advance Prep Required

Yield Makes 2 cups; Serving Size: 2 Tbsp.

Number Of Ingredients 12

1 c. frozen edamame beans, thawed
1 c. fresh broccoli florets
1 c. avocado, chopped
1 Tbsp. plus 1 tsp. fresh lime juice
1/2 tsp. garlic, minced
1/4 tsp. jalapeño, minced
2 Tbsp. tomato, chopped and seeded
1 Tbsp. red onion, minced
1 Tbsp. green onions, thinly sliced
1 1/2 tsp. fresh cilantro, chopped
1/2 tsp. kosher salt
Pinch freshly ground black pepper

Steps:

  • BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
  • COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
  • PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
  • MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
  • ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
  • TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
  • TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

LA PARILLA TAQUERIA GUACAMOLE



La Parilla Taqueria Guacamole image

This is the version of guacamole you often see in little taquerias in Mexico. This is great to make when you can't find avocados at a decent price. Serve over tacos, flautas or just eat with tostada chips.

Provided by SimplyME

Categories     Mexican

Time 15m

Yield 2 cups

Number Of Ingredients 6

1 jalapeno, finely minced
3 tablespoons fresh cilantro, roughly chopped
1 avocado
1/4 teaspoon salt
1 cup water
3 tablespoons onions, chopped

Steps:

  • Put all the ingredients except the onion in a food processor and blend until very smooth.
  • Pour into a bowl and stir in the onion.
  • Use immediately.
  • I sometimes add more cilantro and jalapeno.

Nutrition Facts : Calories 169.6, Fat 14.8, SaturatedFat 2.1, Sodium 301.3, Carbohydrate 10.6, Fiber 7.2, Sugar 1.6, Protein 2.3

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