Healthy, Easy Spicy Edamame Dip Recipe

Written by Kenneth Lee August 15, 2020

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Breville Presents Edamame Hummus “Mind of a Chef Techniques with Edward Lee”

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:
http://foodthinkers.com/edamame-hummus/.
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EAT MORE WEIGH LESS #5 | Healthy Meals For Weight loss // Plant Powered ��

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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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How To Make Pesto Pasta | Edamame Spaghetti | Healthy, QUICK & EASY, VEGETARIAN, Gluten-Free & Vegan

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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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INGREDIENTS MENTIONED:
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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Beet and Edamame Dip Duo

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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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Healthy Edamame Dip

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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

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How to make Avocado and Edamame Dip | Latest recipies

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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

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Spiced Peanut Sweet Potatoes & Edamame Dip | Vegan | Deliciously Ella

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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

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Cook 2 cups shelled edamame in a saucepan of boiling water, 5 minutes. Reserve 1 cup cooking water, then drain and cool. Chop the garlic in a food processor. Add the edamame.

Spicy edamame dip is a super quick and easy appetizer with bright, fresh flavors and a hint of heat. It’s perfect for serving with crackers and veggies!Add the frozen edamame to a pot with boiling water. Cook until tender, about 5 minutes.

Drain, but save about 1/2 cup of the cooking water. Add the cooked edamame to a food processor with the olive oil, garlic cloves, and lemon juice.Directions. Place edamame in a large saucepan and cover with water.

Bring to a boil. Cover and cook until tender, 4-5 minutes; drain. Transfer to a large bowl.Method. Cook the soya beans in boiling salted water for 4 mins.

Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers.This spicy garlic edamame recipe is quick, healthy, and addictively delicious.

In fact, this is my favorite healthy edamame recipe ever. Edamame is loaded with protein, fiber, and good carbs. It’s also super easy to prepare and fun to eat. Spicy Garlic Edamame Recipe Tips While just plain or lightly salted edamame.10 Easy Crock Pot Dip Recipes; Healthy Homemade Chip Recipes; The Best Dessert Dip Recipes; 13 Healthy Recipes Your Kids Won’t Hate; 11 Super Awesome Kid-Friendly Vegan Recipes ; 34 Healthy.

Step 1 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.This Healthy, Easy Spicy Edamame Dip Recipe Is Tasty and Colorful. This hummus-like dip recipe uses edamame instead of chickpeas to create a creamy, colorful, and flavorful low-FODMAP treat.

Fodmap Recipes Dip Recipes Snack Recipes Cooking Recipes Recipies Free Recipes High Cholesterol Foods Edamame Low Fodmap.salad greens, sesame ginger dressing, edamame, teriyaki-marinated pork tenderloin and 2 more Quick Flame Grilled Chicken with Warm Bean Vegetable Salad Tyson bok choy, hijiki seaweed, vegetable stock, sesame oil, red bell pepper and 15 more.In a pot of salted boiling water add in the edamame and cook for 5 min. Immediately drain and plunge into ice water. Drain well and pat dry.

In a large saucepan add in the olive oil and saute the garlic for 1-2 minutes. Add in the red pepper flakes and the edamame.Try this quick, easy and healthy option with just 5 simple ingredients.

Edamame is perfect for snacking and can be transformed into a guilt-free dip, and feel free to get creative with your choice of flavoring. This recipe is easy on your wallet and your diet. Edamame Dip.In a food processor, combine edamame, jalapeño, avocado, lime juice, green onion, cilantro, salt, and pepper.

Pulse until finely chopped and mostly pureed, scraping down the sides once or twice as needed. With the processor running, slowly drizzle in the olive oil.SPICY GARLIC EDAMAME BEANS Healthy Boiled Edamame Easy Recipe In 10 Minutes! ALOO TIKKI CHAAT WITH CHOLE Street Style Chaat Recipe Homemade Tangy Veg Patties!Ingredients. 1 (12-ounce) bag frozen unshelled edamame.

4 teaspoons grated peeled fresh ginger. 4 teaspoons sesame oil. 2 teaspoons Thai chile sauce.

2 tablespoons honey. 1/4 cup low-sodium soy sauce. 1/4 cup water.

List of related literature:

BLEND the avocado, Parmesan, yogurt, lemon juice, parsley, oil, ⅓ cup water, and ½ teaspoon each salt and pepper until creamy.
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes by The Editors of Real Simple TI Incorporated Books, 2016
I make a dip for the edamame that consists of 2 tablespoons of soy sauce mixed with half a tablespoon of mirin.
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat by Annabel Karmel Atria Books, 2008
1 In a food processor combine edamame, avocado, onion, lemon juice, pesto, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day by Better Homes and Gardens HMH Books, 2012
While the shrimp and vegetables cooked in the oven, we microwaved the ingredients for our spicy orange sauce, adding the edamame directly to the sauce to soften to just the right texture and absorb the flavors.
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen by America’s Test Kitchen America’s Test Kitchen, 2012
Plus, you can make a variety of dipping sauces using some of the other recipes in the book—try the cilantro pesto, the garlic tahini salad dressing, or the nori rolls’ avocado dip.
from Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables by Anthony William Hay House, 2016
Turn off heat and mix in 1 diced TOMATO, 57, cup crushed TORTILLA CHIPS, 3/4 cup shredded Soy CHEDDAR, 4 TBS SOY MAYONNAISE or YOGURT SOUR CREAM, 2 TBS LEMON JUICE, ‘/, tsp.
from Cooking for Healthy Healing: The healing recipes. Book two by Linda Page Traditional Wisdom, 2002
Here, buttery edamame beans are blended with premade hummus, fresh lemon juice and good olive oil to create a smooth, creamy and perfectly balanced dip.
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Daly, Siri Oxmoor House, Incorporated, 2018
Whisk yogurt, 1 teaspoon lemon zest and 2 tablespoons juice, 1 tablespoon mint, ½ teaspoon salt, and ¼ teaspoon pepper together in small bowl; cover and refrigerate until needed.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Add the zucchini, cucumber, tomatoes, green onions, cilantro, 3 tablespoons lemon juice, pepper, and salt to taste.
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet by Alona Pulde, Matthew Lederman, et. al. Atria Books, 2017
Paired with sliced avocado and salsa you make yourself using the recipe on page (or a store-bought version) and served over cauliflower rice, this bowl is hearty and satisfying!
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes by Diane Sanfilippo Victory Belt Publishing, 2019

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Can Apple Cider Vinegar Treatment Really Assist With Weight Reduction

96 comments

Anahelm August 16, 2020 - 06:32

Te conocí por la serie de zac yo soy vegano de hace 6 años te seguiré, saludos Monterrey México
..��

Hugilv August 17, 2020 - 10:46

Ok so ummm. I need that curry like ASAP. I bought groceries for this week already but next week?! It’s going down!

Kalhala August 17, 2020 - 20:54

Doing really great. Check it out my fast, yummy and unique stuff…. https://www.youtube.com/watch?v=QsjqPgsPfcA

Nuadamath August 19, 2020 - 10:35

If I could have a super power it would be not eating, imagine the time, money and trips to the bathroom you’d save

Ianbandis August 20, 2020 - 03:56

Great cooking channel. Check out my Mediterranean /Turkish cooking channel. Peace!

Malara August 21, 2020 - 09:18

Just downloaded the app and can’t wait to try all of the recipes as well as practice yoga & medidation!

Ishndi August 21, 2020 - 23:20

New sub here. I love this recipe, can’t wait to try it. Is it a side dish or dip?

Adorin August 22, 2020 - 17:08

Yum, definitely something for mea to try! All the best to your family☺☺

Umrin August 23, 2020 - 12:42

Hi, just to share: I used broad beans, very popular where I live, instead of edamame in the hummus, and replaced one lemon with lime= the hummus turned out to be DIVINE!!!!
I would also like to share the tip for choosing ingredients that are seasonal and grown/produced “close to home”; in Poland, where I live, menu used to change with seasons I remember my mom saying autumn was her favourite as that was the time of plums, apples and pears. Dishes would change seasonally: new potatoes were served with cucumbers, cream and dill while cold winter months called for hearty dishes of groats, creamy soups and sauerkraut (probiotic and vit C bomb!). Those times seem to, sadly, be gone, as my greengrocer proudly displays strawberries next to plums and exotic fruit.
Another thing: whenever I listen to what my taste tells me I might all of a sudden crave parsley (otherwise loathed by my taste buds)I know that’s what my organism lacks: iron [cf the parsley case], vitamines or healthy bacteria [buttermilk, mmmm!]. So I do listen:)
I also try to buy local produce, not out of crazy patriotism [far from that] but I strongly believe in better nutritonal value of, say, Polsh cauliflower compared to an Italian one [very tasty BTW] that travelled hundreds of kilometers. Hence broad beans instead of edamame ;)))
I’m a vegetarian as I can still buy eggs and milk from small, family-run farms that are eco-friendly for the simple reason that free range is cheaper.
And now for something completely different:
1) CORIANDER is KOLENDRA in Polish ;P
2) The best tahini I can buy is by KOSKA, Turkish brand, kings of halva
3) I recommend trying raw beetroot ( one of Polish most popular veggies) I always find it baked in English recipes and it’s less sweet yet delicious diced or grated into a salad. And PACKED with nutrients. And a wanderful companion for walnuts. And parsley 😉
LOVE your advice, have a separate ringbinder for the printouts of your recipes, cheers!
Beata

Opithris August 23, 2020 - 14:31

Hi, Ella, are you planning to create an app for android too? I’m not an apple girl, so I cannot follow you through your app. Cheers.

Kazram August 25, 2020 - 00:44

This looks incredible! You can’t go wrong with sweet potatoes. Enjoy your maternity leave!:)

Alsaath August 25, 2020 - 09:43

Random question, what are your thoughts on sun•pat peanut butter?

Direhammer August 27, 2020 - 11:03

Wishing u a safe delivery and enjoy your time with baby, Matt & Austin x can’t wait to here all about it x ��

Katilar August 28, 2020 - 12:56

Is your cookbook available in American conversions of measurement (ie Fahrenheit vs Celsius, etc)?

Umgar August 28, 2020 - 22:42

I’ll probably try this even though I usually don’t enjoy sweet potatoes, but this looks too good!�� Enjoy your time offline.��

Sailbine August 29, 2020 - 17:04

Can’t wait to try this! Looks delicious!
Praying for a smooth labor and delivery, and happy and healthy mama and baby! Blessings to you all. ❤️

Douzahn August 30, 2020 - 08:31

I miss your videos!! I hope you are able to come back to YouTube soon but I also understand that you are very busy, especially with being a mama now ��❤️

Malajar August 31, 2020 - 19:27

Really digging the looks of that hummus. But…1/2 Tbsp or 1 tsp garlic powder? I’m guessing the latter, unless you like to go big.

Perimath September 2, 2020 - 12:41

Does everyone want to taste what he makes right away?
Mouthwatering. Should I go train or shop for this? I may train after.

Largas September 3, 2020 - 01:33

All the love and luck in the world to you and Matt and I wish baby Mills a safe and happy delivery! Side note I’ve been obsessed with your podcast and have pretty much listened to the whole thing throughout the last month…def going to be in my Jul my faves video! Anyways I wish you a blessed and restful Matt leave! Enjoy every moment as motherhood is just the best! X

Anayariel September 4, 2020 - 01:59

I am Screaming your Videos are Awesome, have a Wonderful, Loving, Thursday, sincerely, Diana Lipski ��

Doomblade September 4, 2020 - 15:59

WHERE DID YOU STUDYWHAT IS YOUR JOB ROLE NOW AND HOW DID YOU GET THERELOVE YA

Mazuru September 5, 2020 - 10:08

IDIOT!!! Why does everyone now want to call every dip hummus? If it has no chickpeas, IT’S JUST A DIP!!!!!

Steelweaver September 6, 2020 - 13:49

What a shame to lose the bright green color.
Use the MICROWAVE to cook and soften edamame.
Same when sweating onions, garlic, shallots; but don’t need to brown them: microwave medium heat covered with plastic wrap.

Muge September 8, 2020 - 00:03

I really like the sweet potatoes and the artichoke hummus separately but together, I’m not sure. It was different. But I will make both again. Very yummy. Thank you,.

Maurg September 8, 2020 - 18:22

This looks delicious. Is there anything that could be substituted for the “date syrup”? I’m not sure I’ve seen that available near me.

Sakora September 9, 2020 - 23:19

Very true about junk food providing momentary pleasure. If you’re eating something that doesn’t make you feel like you can run a mile, best to limit the portion.

Nawield September 10, 2020 - 13:08

Sounds totally yum!! Have a wonderful time off with baby xxx

Mnelmeena September 11, 2020 - 17:23

hey miles! I have to say you thank you sooo much! I came from a ED when i turned fully vegan, in my recovery I watched a lot of vegan youtubers who followed the hclf diet or even the starch solution so i totally believed in ”the fat you eat is the fat you wear”. I even read of starch solution. I was so scared of fats i didn’t eat any avocado or nuts, but i actually loovee avocado. Someday i discovered your channel and watched all of your videos (sometimes twice haha) because u have totally my humor and u listen to the same typ of music and god ur video editing too funny. So i come back to my point, because of you I lost my fear of fat and I include it again in my diet. I remember in one video u said ” when u gain weight because of fat pls come back to me and sue me” I was like ”when this happen, yes i will” but hey now im coming back and saying: I didn’t gained any weight or fat at all ( I lost 1kg lol) I have a much healthier mindset about food, my skin is better, my hair isn’t that thin anymore and i got my periode back. Thank you miles!!!! LETS STOP THE FEAR OF FAT

Akinobar September 12, 2020 - 18:40

Ah thank you so much for the starting message healthy fats are so good for you! And they make meals taste so so delicious as well

Ragemaster September 13, 2020 - 08:47

Congratulations on your pregnancy and enjoy all your time with your sweet bub. Don’t rush it. It’s a crazy beautiful hard and magical time.

Maveath September 13, 2020 - 17:45

In your budget, you must have a section just for tahini lol ps: those fries look amazing

Burilas September 14, 2020 - 11:28

#askmiles I’ve recently become plant based and I’ve done research, not heaps and heaps but enough that I’m feeling good, but I still get worried about calcium! Whenever I enter my day on Cronometer to check if I get enough I never seem to have the recommended 1000 and that’s always the highest percentage from almond or soy milk, but I usually have them in my coffee which limit calcium absorption �� am I worrying for nothing, how do you get calcium? I eat a healthy diet, and my greens too! Thank you!
Also I bought legit tahina the other day and thought you would be proud, love your videos!

Grotilar September 14, 2020 - 23:08

Always love your meal ideas! And its so funny when you say spinaaach.��

Dawnhammer September 16, 2020 - 01:32

I’ve never seen a pesto sauce made with parsley instead of basil. I wonder what this tastes like:)

Aridi September 17, 2020 - 13:11

Crazy Crew so apparently there’s over 100k of us now ��.. Love each & every one of you! leave any Q’s for upcoming Q&A in the comment section.. lots of lurrrve ��

Yggdor September 19, 2020 - 06:11

You have been an inspiration for me to start my own venture. Your recipes are always special. Its really unique and I am a big fan of your channel. Always waiting to learn new things coming up.

Anagda September 19, 2020 - 22:46

Sooooo dear Sir, I made that “Starburst Smoothie” and WOW!!!��
It was Heaven in a glass!!! It was filling, creamy yet refreshing, and just overall Satisfying!
Thankyou so much for Blowing my vegan mind!

Gavinragelv September 21, 2020 - 05:38

Are these carrot fries are supposed to be hard? I feel like something went wrong. They came out crispy on the outside and still quite hard and raw in the inside. I expected they would be soft and very sweet. I bought organic carrots especially for this recipe. They were in the oven 25 mins in180°C ��

Zolosar September 21, 2020 - 17:29

You’ve got to be kidding, this is next level….off the charts!!!!!!! I just found you today from Nikki Vegans channel, your cookbook review that she evidently did a while back that I didn’t see. Anyway, she raved about you and your cookbook and suggested that we go to your channel and check it out! Wow what a great channel, I’ve been binge watching ever since! I hope you’ve had your baby and that you and your baby are doing awesome! What a GREAT service that you are doing for the Vegan movement��! Activism through making delicious food that soooooooo many people will enjoy and hopefully will eat less animals and or dairy and the skins of animals and stop the cruelty in every way and therefore will also help our precious earth too! At the very least people will be more aware and know that there are awesome compassionate choices! I thank you more than I could tell you in words! ❤️Kathy

Dougrel September 22, 2020 - 02:44

question lol: you added raw chick peas? they take a LOT of time to cook…like 45m at least maybe more. Your suggestion is to eat them not cooked?
If it makes no difference then better to pre coock then…
Love your channel ��

Nualar September 23, 2020 - 17:03

Thank you so much for advocating a NON-RESTRICTIVE lifestyle, in which we can eat plenty while losing weight, maintaining weight and healing our bodies. YES, fats should not be feared, either! Moderation, but important! LOVE YOUR CHANNEL, BROTHER!

Androra September 24, 2020 - 10:26

All the best. I’m sure everything will be fine with the baby. You’re about to enter the world with a lifetime of hugs so enjoy every minute of it. I look forward to your Return and your News of your baby. take care thank you ��

Babei September 25, 2020 - 07:36

I made the pea hummus and brought it to work to share. Everybody squirmed and gave me a funny face, they thought it sounded weird. But everyone actually loved it! Thanks for the great recipe idea!

Bloodhammer September 26, 2020 - 15:46

Sooo this is my first vid ever watching of you and I was like he’s cool. but when you said “Fuck outta here” I subscribed lol.

Grigelv September 27, 2020 - 09:36

Ugh what does your Tahini label again? Can you put it on your next video? I want to look for it and buy it to add to my salads/vegetables! Thanks ��

Voshura September 28, 2020 - 07:57

Made the smoothie, but had to use almond milk because that is what I have….Oh…my…God! It is fantastic!! Thank you. Can’t wait to try with coconut milk

Thorgardana September 29, 2020 - 02:34

#askmiles Thank you so much for your You Tube channel! I am a recent subscriber and am now totally obsessed with how you cook! I’ve been vegetarian since I was 16 and went vegan over a year ago. I’m really struggling in that I’m losing my hair it’s becoming really thin. I don’t believe veganism is the cause unless it had an immediate impact I think its hormonal and menopause related. Any advice you could offer or video’s on this subject would be so so appreciated. Thank you <3 x

Gonris September 30, 2020 - 04:58

Um you had me at sweet potatoes lol. Hope you have a safe delivery!!

Adrieginn October 1, 2020 - 12:50

Toitoitoi to you both for the most exciting journey of your life: “becoming a mom & dad”. Lots of love

Zolonos October 2, 2020 - 07:17

From the music I can see you always tend to like 90’s or early 00’s music.

Anyways, I tried this smoothie today and yuuuuuum Miles. Thanks ��

Bladefire October 3, 2020 - 00:59

I just tried this hummus and it is so!!!! freaking!!!! GOOD!!!

Felharis October 3, 2020 - 05:21

Yum! Gotta try those carrots. Thanks for sharing. Love how you play Salt n Peppa at the end.

Anari October 4, 2020 - 18:13

Do you always use ogranic food? I can’t find organic peas and edamame.

Grarn October 5, 2020 - 18:50

video nice, you make video verry well.
my friends watching video: Talking Tom and Friends Series Interesting Meal Attraction Distraction Top 5

Fearlessweaver October 6, 2020 - 13:01

very important question: how long does a jar of pb or tahini last at your place

Cordasius October 7, 2020 - 21:12

Miles is officially my smoothie God, sipping this tropical goodness. Sooo good <3

Mam October 8, 2020 - 20:13

#askmiles hey Miles I love all your recipes because of how nutrient dense they are but I’ve heard people say that the body can only actually absorb like 5%(?) of the nutrients from each meal you eat max. Is this true?

Gari October 9, 2020 - 22:51

We will miss you Ella �� Enjoy this magical time xx ps: would you mind telling us where you green cardigan is from? I love the colour x

Ceril October 10, 2020 - 20:21

Those ingredients are so expensive and edamame isn’t available here.:/

Cerezar October 11, 2020 - 18:17

Can I use canned pumpkin instead of sweet potato for the smoothie?

Buzalv October 12, 2020 - 20:53

HOW DOSE HE EAT A FEAST AND STAY SLIM AND LEAN!?!?!?!?! ��☹️☹️☹️��

Fordreris October 13, 2020 - 04:37

So many tasty creative recipes! thanks a lot for the inspiration

Mazilkree October 14, 2020 - 14:33

Thank you Ella. Enjoy the time with the baby and see you soon!:)

P.S I hope the Android version of the app is coming soon.

Alsathis October 14, 2020 - 19:10

loved this!!!! new subscriber!!! I have been vegan now for 6 months but I’m still struggling with losing weight and need to lose a hundred pounds

Pe October 15, 2020 - 12:49

I’m MAKING ALL OF THESE!!! Possibly all tomorrow! Thank you Miles!!! ��❤️

Fondis October 16, 2020 - 09:02

Man Are u really Married!!? So young, fit and full of vegan ideas damn ��

Redrunner October 16, 2020 - 23:59

what can i use instead of the balsamic vinegar for the carrots recipe?

Grigrinn October 18, 2020 - 05:26

Enjoy your time with your little girl. Meanwhile I will be enjoying these sweet potatoes!!! ��

Nasida October 20, 2020 - 02:22

Drooling here ��. Best of luck with the baby, can’t wait to meet her.

Kik October 20, 2020 - 10:18

Thank you for the carrot fries recipe; can’t wait to try ’em as the look amazing:)
Been watching your videos for awhile and recently subscribed; I typically don’t comment but I just wanted to say hi and to let ya know I really enjoy your vids:):):):):):)

Yot October 21, 2020 - 07:20

I need recommendations for a good brand tahini! Can anyone help me??

Tatilar October 22, 2020 - 13:26

Enjoy your lovely time with the baby and hubby and we’ll see you soon ✨��

Kulallador October 23, 2020 - 06:47

your recipes are just what i needed in my life, thank you��

Analen October 23, 2020 - 18:21

Miles you really make my day when I see a video from you. Congrats on your 100k you deserve it, hell you deserve your own cooking show. Can’t wait till your cook book comes out. I wish you were down here in Australia to help me with my T2 insulin dependant diabeties.. I would love to be your patient ��

Coiath October 25, 2020 - 02:44

Hey I just found your channel and its really cool! I’m interested in veganism but have severe nut allergies (all nuts) (ok not coconut) Generally I’m ok with most soy products but sometimes have
lighter reactions to some substitutes. Whats your advice?

Adrielen October 26, 2020 - 08:17

Incredible recipe!!! Made it right away and it was absolutely delicious �� Enjoy this time! Looking forward to seeing you here❤️❤️❤️

Anayardin October 27, 2020 - 08:23

Just made the pea and edamame hummus. Whoa. I did add a bit of seasoned salt, and I ate it with baked yucca (cassava) fries. So addicting, but feels good to eat and feed my body nutritiously. Thanks for another stellar recipe, Miles.

Lameena October 27, 2020 - 22:17

I’ve been looking for a good sweet potato smoothie recipe. Can’t wait to try this one!

Saithiginn October 28, 2020 - 21:48

Literally watch this and immediately done those balsamic cinnamon carrot chips ��

Arcaneseeker October 29, 2020 - 02:03

Good luck and all well for you and your Family. Take your time and relax. We will miss you!!

Perus October 30, 2020 - 03:32

As much as I enjoy your videos the arab in me is mad… please don’t call it Hummus if it doesn’t have chickpeas. Hummus in Arabic litteraly means chickpea

Ishnrad October 31, 2020 - 10:53

Anyone else watch these videos after eating a whole box of Papa John’s breadsticks with the garlic sauce? Just me? K.

Yozshuramar November 1, 2020 - 07:04

Peas are really healthy and also so cheap when bought frozen. I don’t normally take too many ideas of vegan YouTubers but these all look easy, cheap and delicious.

Doulkis November 1, 2020 - 20:20

I am in the USA and want to send you some PB & Company nut butter so bad! Have you tried this brand? I am making the chickpea curry tonight! Your meals are nothing short of amazing! xxoo

Runebringer November 3, 2020 - 05:48

sweet potato in a smoothie i have to try that. congrats on the 100k

Mozil November 5, 2020 - 06:39

I enjoy watching you. You’re comments in writing which contradict what you’re saying is priceless.��

Gavinralak November 5, 2020 - 11:18

#askmiles Since you are the nutbutter king, I figured you would be the person to ask: When does nutbutters usually go rant and how do you know? And where is it most optimal to store them?

Thunderdragon November 6, 2020 - 16:16

Just Brilliant ❤️ cheers‼️ all the best to and your family ��

Tholbine November 7, 2020 - 14:56

Go carnivore ✨��✨ MeatHeals.com
And make up recipes for us ��✨��

Kirilune November 7, 2020 - 19:16

Half of my family is vegetarians and the other half is a petitarion

Mazugami November 9, 2020 - 08:52

Will miss you! Sending love and best wishes for your baby’s birth x

Akikazahn November 10, 2020 - 22:16

Made the carrot fries and hummus, sooooo good. Especially if you chuck some hemp seeds in the hummus. ��

Gardashura November 11, 2020 - 11:58

Wishing you all the best for birth and a lovely mat leave. I’m hoping you will come and speak at one of my events in July 2020 (Executive & Personal Assistants Association UK). ��Thank you for all the wonderful videos and for teaching me a lot about plant based food.

Bathis November 12, 2020 - 08:15

I’m curious to try this method. I use pretty much all the same ingredients for my edamame hummus (except for white miso instead of soy sauce), but I don’t cook anything. The frozen edamame have already been blanched, so I just thaw them and use them as is, which has the bonus of making the hummus a vibrant green.

Oghmatius November 12, 2020 - 10:26

Made this but wasn’t very fond of the flavor. The lemon juice threw the taste off, for me.

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