Edamame Guacamole, Hemp Pesto, & Zucchini Noodles

Edamame Guacamole

Ingredients:

12 oz. frozen shelled edamame
1/2 c. finely chopped green onion
4 lg. garlic cloves, finely chopped
3 tbsp. EVOO
1 lg. very ripe avocado, peeled, pitted, but in chunks
3 tbsp. fresh lemon or lime juice
1/2 c. Water
1/2 tsp. salt, black pepper, and cayenne to taste

 

Instructions:

  1. In a large pot of boiling water, cook edamame until softened, about 5-7 min. Drain, rinse with cold water and set aside to cool.
  2. In a small skillet, over medium low heat, sauté half of onion and garlic in 1 T. of the oil, about 3 min. until softented, taking care not to burn garlic.
  3. Transfer cooked edamame to food processor and pulse until finely chopped.
  4. Add sautéed and raw onions and garlic, remaining 2 T. oil, avocado, lemon juice, and water. Process until very smooth, scraping down sides of processor as needed.
  5. Season to taste with salt, pepper, and cayenne. Add extra lemon or lime juice if needed.
  6. Serve with chilled cucumber and/or tomato slices.

 

 

Hemp Pesto

Ingredients:

1 c. shelled hemp seeds
2-3 c. fresh cilantro, packed (parsley, basil, arugula can be used. Start w/2 C.)
1/2 tsp. salt
Freshly ground black pepper
2 tbsp. lemon juice, or to taste
1-2 cloves garlic, pressed or minced
2/3  c. water
2 tbsp. EVOO
2-3 tsp. nutritional yeast (optional, but adds a cheesy flavor)

 

Instructions:

  1. Place hemp seeds in a food processor fitted with the ‘S’ blade. Grind until powdery.
  2. Add cilantro and pulse to combine well.
  3. Add salt, pepper, lemon, garlic, and nutritional yeast, and pulse again.
  4. With motor running, add water in a thin stream. Scrape down bowl as needed.
  5. With motor still running, finish pesto by drizzling in the olive oil.

 

 

Assembling the Meal

  1. Peel and “noodle” 1 large or 2 small zucchini per person in ½” or less ribbons and place in mixing bowl. (Place zucchini horizontally on cutting board. Using peeler, slice left to right—if right-handed—in ribbons. Keep zucchini moving, i.e., slice, turn, slice, turn, etc., until you reach center seeds. Stop at this point for a drier noodle. Save remainder for other use.)
  2. Dice or quarter fresh tomatoes into bite-sized pieces. Dice sun-dried tomatoes if necessary.
  3. Peel and slice cucumbers in to ¼” rounds.
  4. To serve, add 2-4 T. pesto to each serving of zucchini fettuccini in mixing bowl. Mix with tongs. Add fresh and sun-dried tomatoes and mix gently.
  5. Place in serving bow. Add a small scoop of guacamole to side and garnish with 2-3 cucumber slices.

 

**Recipe courtesy of The San Antonio Vegetarian Society

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