* Exported from MasterCook *
Edamame Dip with Raw Vegetables
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 pound frozen shelled edamame -- (green soybeans), cooked according to package directions, drained
1/2 cup low-sodium vegetable broth -- to 3/4 cup, or more as necessary
2 1/2 tablespoons extra-virgin olive oil
1/2 tablespoon toasted (dark) sesame oil
3 large garlic cloves -- or 4 cloves, finely chopped
1 tablespoon fresh lime juice -- or to taste
1/2 teaspoon salt -- or to taste
freshly ground black pepper -- to taste
1/4 cup chopped fresh cilantro -- or basil (optional)
To serve: -- assorted raw vegetables
Rinse the edamame under cold running water until cold. Drain again. Transfer to a food processor fitted with knife blade, or to a blender. Add 1/2 cup broth, olive oil, sesame oil, garlic, lime juice, sugar, salt, and pepper; process or blend until smooth, adding additional broth, if desired, for a creamier consistency. Transfer to a medium bowl and add the cilantro (if using), stirring well to combine. Serve at room temperature, accompanied with the raw vegetables. Alternatively, cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.
Makes 8 servings.
AuthorNote: This exotic jade-green dip also makes a terrific spread for rice crackers. Frozen edamame, or green soybeans, are increasingly available in major supermarkets. Frozen baby lima beans can be substituted, if necessary.
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 131 Calories; 9g Fat (58.5% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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