Meatless Monday: Edamame Wasabi Dip


Today’s Meatless Monday recipe is brought to you by the lovely and talented Dixya at Food Pleasure Health since I am currently in Ragnar recovery mode.  She’s a registered dietician that makes some seriously amazing, drool worthy and nutritious recipes and am so excited to have her guest posting for me!

I’ll let her take it from here… 

Thanks Annmarie for letting me highjack your space today.

Hi! Fit Foodie Mama readers, I am so excited to share this Vegan, Gluten-Free Edamame Wasabi Dip with you all while Annmarie is recovering from her Ragnar Relay. The idea for this edamame wasabi dip came from a Japanese restaurant called RA Sushi. I don’t even know what exactly it contained but here is my vegan, gluten-free take on it with fiery wasabi, salty tamari, and tangy rice wine vinegar.

We begin by dumping everything into a food processor.  Start with boiled edamame, which is an excellent source of protein, and calcium. For this dip, I suggest getting the shelled kind unless shelling edamame is therapeutic for you, I understand.

I used low sodium vegetable broth (leftover from this green curry mushroom soup), rice wine vinegar, tamari (or use soy-sauce but it won’t be gluten-free), and wasabi paste. Did you know that the wasabi paste from the store is not a real wasabi? Cool details right here if you are interested. Depending upon your powerful your food processor is, it could get smoother but a little bit of texture adds a nice mouthfeel.

Edamame Wasabi Dip is great for snacking as an appetizer or a spread with these homemade crackers or bread. You can make these ahead of time and double or triple the batch if needed.

 

You might also like:  Sweet Potato Waffle with Cinnamon Coconut Sauce

Edamame Wasabi Dip via @dixya #MeatlessMonday

Edamame Wasabi Dip via @dixya #MeatlessMonday

Edamame Wasabi Dip via @dixya #MeatlessMonday

Edamame Wasabi Dip

Edamame Wasabi Dip via @dixya #MeatlessMonday


Makes about 2 cups

 

Ingredients

  • 2 cups shelled, boiled edamame
  • ¼ cup neutral oil such as canola
  • ¼ cup low sodium vegetable broth
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon tamari (or soy sauce)
  • 2 teaspoon wasabi paste
  • Salt
  • Optional toppings – toasted sesame seed, toasted sesame oil

 

Directions

  1. In a food processor, add edamame, vegetable broth, wasabi paste, vinegar, tamari, and salt. Blend everything and slowly drizzle oil until it forms a smooth texture.  
  2. Taste and adjust seasonings as needed.
  3. Garnish with toasted sesame seeds, and add a drizzle of toasted sesame oil right before serving (optional).

 

Thanks again to Dixya for this delicious guest post! If you haven’t already, you can connect with her on Instagram, Pinterest, Facebook and Twitter! :)

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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