Edabroccamole Aka Edamame Broccoli Avocado Guacamole Food

EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)

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.

INSPIRED AVOCADO GUACAMOLE W. POMEGRANATE & PEARS

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!

EDAMOLE (EDAMAME GUACAMOLE)

Steps:

• Simmer edamame in 2 cups water for 2 minutes. (Make sure to use the beans out of the shells, NOT the whole edamame pods).
• Remove edamame from the pot with a slotted spoon and set aside to cool.
• Blanche the peeled broccoli stems in the same water for about 2 minutes.
• Drain and set aside to cool.
• When edamame and broccoli are cooled, purée both together in a blender, until smooth.
• Cut avocados in half, remove pits, and spoon out the avocado from its skin into a large bowl.
• Mash the avocados together with the lemon and lime juice.
• Add the edamame-broccoli mixture to the avocado and stir together well.
• Fold in the remaining ingredients, including the spice mixture.
• Taste and adjust the seasonings to your own taste from there.

CALIFORNIA AVOCADO GUACAMOLE

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.

BROCCOMOLE

Steps:

• Place broccoli stems, lemon juice, cumin & garlic powder in a blender or food processor & puree until smooth, then transfer to a bowl.
• Add remaining ingredients & mix well.
• Before serving, chill well for the best flavor.

EDAMAME GUACAMOLE

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.)