Dip Into Something Different
It may look like guacamole, but if your taste buds are expecting avocado, they’re in for a surprise. When I first saw this recipe for Edamame Spread on The Daily Green, I thought that it sounded right up my alley. It’s base was one of my favorite legumes, and the ingredient list was short and simple.
I’ll admit it was a little difficult to get the desired consistency (I don’t have a food processor) and my husband gave me the “Are you serious?” look when he saw me tossing edamame in the blender, but with a little patience and a lot of pulsing, I got the consistency to be where it was supposed to be.
Follow the full recipe here, or use my version below, which is cut in half, and uses less oil. Next time, I will probably use even less (or an alternate?) oil, in hopes of making it a little healthier.
1/2 lb shelled soybeans
2 tbsp seasoned rice vinegar
2/3 cups canola oil
salt and pepper
rice crackers for serving
1. Cook soybeans on the the stovetop until tender and then drain water. (1/2 pound took less than five minutes.)
2. In a food processor (or blender!), mix all the ingredients. Serve with rice crackers and enjoy!