GUACAMOLE-STYLE EDAMAME DIP RECIPE
Follow this Guacamole-Style Edamame Dip Recipe for a fun party dip. This unique edamame recipe gets its creaminess from mayo, edamame and cilantro.
Provided by My Food and Family
Categories Home
Time 20m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Process dressing, mayo and edamame in food processor until smooth.
- Add peppers, garlic, 6 Tbsp. cilantro and 1/4 cup onions; pulse just until blended. Spread onto bottom of pie plate.
- Top with layers of salsa, beans, lettuce, and remaining onions and cilantro.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
EDAMAME DIP (EDAMOLE)
This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.
Provided by HealthyFoodLover
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 0.9 g, Fat 6.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 47.5 mg
EDAMAME GUACAMOLE
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
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.)
EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)
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
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 youre ready to serve, or for the duration of time its 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
EDAMAME
One of my favorite annual treats from my CSA is Edamame, a fresh soybean that is a popular snack in Japan. Did you know that soybeans actually enrich the soil they are grown in? They enrich the body that eats them, too! :)
Provided by GinnyP
Categories Lunch/Snacks
Time 10m
Yield 1 batch, your choice of size
Number Of Ingredients 2
Steps:
- If using fresh, strip all of the pods off of your soybean bunch and boil them whole in salted water for 5 minutes.
- (Start timing once the water returns to a boil) Drain the pods, liberally salt them, and then slip the seeds out of the pods directly into your mouth.
- Have a discard bowl handy for the shells.
- You may never want to eat potato chips again!
Nutrition Facts :
EDAMAME GUACAMOLE
Hate it when your guacamole turns dark, if it sets too long? Problem solved with this wonderful recipe by Anjah Shah and pleas go check out the wonderful blog..Picky eater... this is one recipe you will want to try for the holidays..
Provided by Pat Duran
Categories Spreads
Time 10m
Number Of Ingredients 10
Steps:
- 1. Place beans in food processor and pulse to a paste, about 1 minute. Add remaining ingredients. Process to combine. Adjust salt and pepper. Serve.Great with chips, crackers and combine with cooked egg yolk and stuff in deviled eggs. For a little fun cut the eggs like this- easy to handle and unique. Slice a small piece from the wide end of the egg, so it stands up. Then cut a piece from the opposite end and using a melon baller or a small spoon remove the yolk and any white from the top...now fill with the mixed up filling of your choice.
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- In a small saucepan, add the edamame and enough water to just cover the beans. Bring the pot to a boil over high heat. Reduce to medium high and cook for about 12 minutes. Once done, drain and rinse with cold water.
- Add to your blender or food processor, the whole lime, water and garlic. Blend until broken down, then add the edamame and half of the avocado. Blend until smooth and creamy. Stop and stir down, as needed. Add more water, if needed, to blend properly.
- In a small bowl, smash the remaining avocado half with a fork. I like to keep it a little chunky. Add the edamame mixture as well as the cilantro, onion, jalepeno, tomato, cumin and salt. Stir to combine.
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5/5 (1)Estimated Reading Time 3 mins
- Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined. Add enough water to make a creamy consistency and pulse again. Pulse until smooth. Transfer edamame guacamole to a serving bowl and season with salt and pepper. Stir. Serve with chips or vegetables.
RECIPE: EDAMAME GUACAMOLE | WHOLE FOODS MARKET
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Servings 2Calories 50 per servingTotal Time 10 mins
- Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth.
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- In a medium bowl, place avocado and roughly mash them with a fork. Mix in the lime juice, edamame and salt. Then stir in the onion, garlic and cilantro. Taste and add more salt or cilantro depending on personal preference. Since this is a kid-friendly version, we omitted the traditional heat but you can also add some Serrano chilis or a hit of Tabasco sauce.
- Cover the bowl with plastic wrap, pressed down into the bowl against the guacamole and place it in the refrigerator. Chill for an hour and serve with your favorite chips.
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- Transfer the chopped edamame mixture into mixing bowl and fold in the rest of the ingredients along with the rest of the lime juice. Season with salt taste. Serve with your favorite chips.
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- Place edamame in the bowl of a food processor and process to a paste, stopping to scrape down the sides as necessary. This should take less than a minute.
- Add yogurt, lime juice, garlic, red onion, cilantro, jalapeño, green onions, salt, pepper and olive oil to the food processor. Process to combine. Add more salt and pepper if needed, to taste. Serve immediately.
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- Bring two cups of water to a boil. Add the beans. Bring the pot back up to a boil over high heat. Reduce heat to low and simmer for 3 minutes. Turn off heat and cover the pot. Let it sit until the beans are soft, 7-9 minutes. Drain the beans.
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- Put edamame, avocado, cilantro, garlic, onion, and lime juice in a food processor pulse until smooth. Add water to mixture to make a creamier consistency. Pulse until smooth.
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