Hello from The Forest Feast! Lately I have been really into edamame. Since I don’t eat much meat, I am always looking for different sources of protein, and there is a lot you can do with these bright green little beans. Using this Edamame Humus recipe, I whirred them up in my food processor to make a colorful, healthy dip. Out here in the woods, we love having snacks with our cocktails before dinner, and this is a fun alternative to regular hummus. Considering its color, if you serve it with red bell peppers it’ll be a festive appetizer to serve at a holiday party this time of year.
A great cocktail hour snack! And easy to make ahead for holiday entertaining…
- 1 10 ounce package frozen sweet soybeans (edamame)
- 1/2 cup snipped fresh Italian (flat-leaf) parsley (I left this out since I am not a big parsley fan, but you could alternatively add basil or cilantro)
- 1/4 cup lemon juice (lime also works)
- 1/4 cup water
- 1 tablespoon tahini (sesame seed paste)
- 3 cloves garlic, peeled and quartered
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/3 cup olive oil
- 1/8 teaspoon paprika (optional, for garnish)
- 8 cups assorted vegetable dippers, such as sweet red bell pepper pieces, cucumber slices, baby carrots, snow pea pods, and/or celery sticks
1. Shell and cook edamame until tender according to package directions; drain. Several grocery stores sell pre-cooked shelled edamame beans in the frozen section.
2. In a food processor combine edamame, parsley, lemon juice, the water, tahini, garlic, salt, and cumin. Cover and process until smooth. With food processor running, slowly add oil in a thin steady stream, processing until smooth. Add additional water if necessary to reach desired consistency. If desired, sprinkle with paprika. Serve with vegetable dippers or crackers.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods last summer where she is currently working on The Forest Feast Cookbook.
Hi BHG readers! Michael here from Inspired by Charm. As soon as the first of November roles around I am in full Holiday mode. Despite the madness of the season I attempt to spend as much quality time as possible with family and friends. In the hustle and bustle of modern life, it’s often difficult to plan the downtime needed to relax and refresh our spirits. I think the holidays offer an excellent excuse to push the pause button on our crazy-busy lives and revel in the company of the people who are dear to us.
While Thanksgiving is typically family time, this year I suggest celebrating a new tradition – Friendsgiving. This is a special time around Thanksgiving when you gather with friends (like you would with family) to spread a little holiday cheer, and of course, to consume large amounts of your favorite comfort foods. It’s a chance to let loose, escape the usual holiday chaos, and just enjoy!
1. Hearts of Romaine with Creamy Feta Dressing // 2. Candied Sweet Potato Casserole with Parsnips and Carrots // 3. Twice-Baked Pesto Mashed Potatoes 4. Glazed Carrots with Pistachios // 5. Lemon-Thyme Split-Roasted Turkey // 6. Porcini-Chestnut Stuffing // 7. Caramel Apple Pie // 8. Cranberry-Orange Spread // 9. Pumpkin Sandwich Cake
To make this as easy as possible, I’ve searched through the BHG recipe archives and put together a delicious, stress-free Friendsgiving feast that will wow your friends and still give you time to enjoy this new tradition. So call your friends, pick up some wine, get cooking, and have a fabulous and memorable Friendsgiving!
Michael Wurm, Jr. - Inspired by Charm