Featured recipe from Marilu’s table * Asian edamame dip
We’re not sure where this recipe came from, but it’s delicious and packed with protein. It’s the perfect dip for raw veggies or baked pita chips or rice crackers.
If you’re not a fan of cilantro, substitute fresh parsley. If you don’t have peanut butter, substitute another nut or seed butter.
If you don’t have a food processor, you can make this in a blender, but you’ll need to stop and scrape down the sides frequently. (Or use a VitaMix! Find out how to win one here!)
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Asian Edamame Dip
Green * Makes 1 cup
1 cup frozen shelled edamame (don’t buy the ones in the pod, and don’t buy canned soybeans)
1 Tablespoon minced fresh ginger
1 clove garlic, minced
1/2 cup light silken tofu (the kind in the aseptic box, such as MoriNu)
1 cup cilantro leaves
3 Tablespoons peanut butter
2 Tablespoons low-sodium tamari
2 Tablespoons fresh lime juice
1/2 teaspoon siracha or chile-garlic paste
Bring a small pot of salted water to a boil. Add the edamame and cook for 10 minutes. Drain.
Place minced ginger, minced garlic, edamame, tofu, cilantro leaves, peanut butter, tamari, lime juice, and siracha in the food processor, fitted with the blade. Process, pulsing and scraping down the sides as required, until the dip is the texture you like (chunky-smooth).
Refrigerate in a sealed container for at least 3 hours to allow flavors to develop.
