Healthy, Easy Spicy Edamame Dip Recipe

This bright green purée goes well with heavy meats like brisket and grilled kalbi, but can also trend toward the healthy when served as a dip with raw vegetables..
Find this recipe here:
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Whilst editing this I was surprised at how mature I was for once lol ��.
Open For Recipes & Stuff:
Tropical Sweet Potato Smoothie:
2 cups frozen pineapple.
flesh of 1 medium steamed (or roasted) sweet potato.
1/4 cup hemp seeds.
1 brazil nut.
2 cups of coconut milk (the thin plant milk kind).
1/4 tsp ground cinnamon.
Pea & Edamame Hummus:
1 cup steamed edamame beans.
1 cup steamed peas.
1/2 cup good runny tahini.
1 tsp ground cumin.
juice of 2-3 fresh lemons.
1 tsp of garlic powder (or 2 cloves fresh garlic).
salt & pepper.
water to thin.
Healthy Sweet Potato, Chickpea & Coconut Curry:
1 large sweet potato peeled & diced into bite size chunks.
1 large carrot pealed & diced into big chunks.
2 sweet red onions cut into thin strips.
1 can of drained & rinsed chickpeas.
1 can of chopped tomatoes.
1 cup coconut milk (the plant milk version).
large bowl (as much as you can fit in) of fresh spinaaaach.
handful of fresh coriander (cilantro).
1 tsp ground turmeric.
1 tsp ground paprika.
1 tsp garlic powder (or 2-3 fresh cloves minced up).
salt & pepper.
serve with bulgur wheat, brown rice or quinoa.
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#edamamepasta #lunch #pesto.
Super QUICK & EASY Vegetarian Pesto Pasta! Watch this super quick, easy and healthy edamame pasta that is gluten-free and vegan. This pasta is high in fiber and is a plant-based protein that is a great alternative. I like using edamame as you can get the perfect al dente taste and can last a few days of meal prepping holding its pasta texture! This meal is great if you are looking for a healthy lunch or dinner..
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Edamame Pasta (GF, Plant-based): https://amzn.to/2HwmO6S.
Artichoke in a jar: https://amzn.to/2uOzfba.
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Ingredients:
1 box of Edamame Spaghetti.
1 bunch of fresh Italian Parsley (Curled Parsley works as well).
2 peeled garlic cloves.
1 tbsp of salt.
1 tbsp of black pepper.
Red pepper flakes (optional in pesto sauce & for garnish).
1 cup of olive oil (another 1/3 cup of olive oil or water as needed).
¼ cup of pine nuts.
½ cup or 1 cup of sliced grape tomatoes. 1 cup is if you really like tomatoes! ��.
½ cup of roughly chopped artichokes.
¼ cup of sun-dried tomatoes.
1-2 tbsp of capers (optional if you like a saltier taste).
Lemon (garnish).
Italian parsley (garnish).
Instructions:
1. To save time, boil a pot of water filled halfway on medium high before making the pesto sauce..
2. In a blender, add the parsley, olive oil, garlic, pine nuts and salt. Blend together and add a little olive oil or water as needed until the sauce has a smooth consistency..
3. Set aside the sauce..
4. Add olive oil and salt to the boiling water, add the whole box of edamame spaghetti and cook for about 3-4 minutes. The pasta tastes the best when cooked al dente (a little chewy taste)..
5. Once the pasta is ready, drain in a colander and rinse with cold water to stop the cooking..
6. Add the pesto sauce in the same pot we used for cooking the pasta and stir for about 5 minutes on medium low heat..
7. Then add the grape tomatoes, artichokes, sun dried tomatoes, black pepper, red pepper flakes (optional if you like a little kick!) and capers (optional if you like a saltier taste)..
8. Add the pasta back in the pot and mix everything all together until the pasta soaked up some of the sauce..
9. Garnish with roughly chopped Italian parsley..
10. Ready to serve!
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Harness the rainbow of colourful foods in these two, delicious dips. One is made with blanched edamame, and the other with beets. Perfect for any appetizer that needs dunking into something fabulous!
Edamame & Beet Hummus Dip Duo Recipe.
https://www.sobeys.com/en/recipes/beet-edamame-hummus-dip-duo/.
Prep time: 20 min.
Total time: 30 min.
Serves: 16.
Edamame Hummus:
2 cups (500 mL) shelled frozen edamame.
1/4 cup (60 mL) packed cilantro leaves.
3 tbsp (45 mL) tahini paste.
1 tsp (5 mL) lemon zest, divided.
3 tbsp (45 mL) lemon juice.
1/4 cup (60 mL) olive oil, divided.
2 cloves garlic, minced.
1 tsp (5 mL) ground cumin.
1/2 tsp (2 mL) salt.
1/4 tsp (1 mL) pepper.
Beet Hummus:
4 medium-sized roasted beets, chopped (about 1 lb/500 g).
1/4 cup (60 mL) tahini paste.
3 tbsp (45 mL) lemon juice.
3 tbsp (45 mL) olive oil, divided.
2 cloves garlic, minced.
1 tsp (5 mL) ground cumin, plus more for garnish.
1/2 tsp (2 mL) each ground coriander, salt and pepper.
Directions:
1. To make edamame hummus, blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water..
2. Place edamame, cilantro, tahini paste, 1/2 tsp (2 mL) lemon zest, lemon juice, 3 tbsp (45 mL) olive oil, 1 tbsp (15 mL) water, garlic, cumin, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with remaining lemon zest..
3. In clean food processor, proceed to making beet hummus. Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with pinch of cumin. Serve alongside edamame hummus. Or store dips in airtight containers in refrigerator for up to 2 days..
Tips:
• Serve with Sobeys appetizers such as Sensations by Compliments Greece at Home Vegetable Phyllo Bites and Sensations by Compliments Korean-Inspired Pork Potstickers.
• To roast beets, toss in olive oil and season with salt and pepper. Wrap in double-layer of foil to create a tightly sealed packet. Bake 45 to 50 min. in preheated 425°F (220°C) oven. When beets are cool enough to handle, gently rub skins off using a paper towel..
Always follow safe food handling instructions listed on the Health Canada website Food Safety Tips.
https://www.canada.ca/en/health-canad….
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This edamame dip is a great snack packed with nutrients your kids can help you make. Ingredients you will need:
1 c. Fresh or frozen (thawed) shelled edamame.
3/4 c. walnuts.
1/2 c. loosely packed fresh parsley leaves.
1/4 c. + 2 Tablespoons plain lowfat yogurt.
1 t. olive oil.
1/4 t. sea salt.
1 small garlic clove.
sliced raw veggies or pita chips

How to make Avocado and Edamame Dip.
It Takes.
Prep.
15 m.
Ready In.
45 m.
This dip is perfect with tortilla chips or as a spread for a sandwich. Hot sauce can be omitted or lessened if you want it milder.”.
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How to make Avocado and Edamame Dip

Saying goodbye for a few months with one of my favourite recipes our Spiced Peanut Sweet Potatoes with a Creamy Artichoke & Edamame Dip. I’ll miss you all but you’ll find loads of recipes, just like this one, in The Plant-Based Cookbook and new ones added to our app every week….
Cookbook: https://amzn.to/2WPGDej.
For the Spiced Peanut Sweet Potatoes:
2 large sweet potatoes.
2 tablespoons olive oil.
2 teaspoons ground ginger.
2 teaspoons ground cinnamon.
2 teaspoons ground cumin handful of parsley, chopped.
1 heaped tablespoon black sesame seeds (normal sesame seeds also work – you’ll just need to toast them).
salt and pepper.
For the Dressing.
2 tablespoons date syrup or maple syrup.
2 tablespoons sesame oil.
2 tablespoons of creamy, smooth peanut butter.
Juice of 1⁄2 lemon.
For the Creamy Artichoke & Edamame Dip.
150g frozen edamame beans.
160g artichokes from a jar (drained weight).
1 × 400g tin of butter beans, plus the water from the tin.
1 tablespoon smooth almond butter.
1 teaspoon lemon juice.
1 garlic clove.
2 tablespoons tahini.
salt and pepper