Created by Loanne Chiu for the National Peanut Butter Lover’s Recipe Contest
2 cups frozen edamame beans
1/3 cup crunchy peanut butter
1/3 cup lemon juice
2 teaspoons Asian chili garlic paste
Cooking oil spray
Assorted vegetables, roasted
Boil edamame in water until very soft. Drain off water, leaving ½ cup of water in the pan. In the same pan add peanut butter, lemon juice, chili paste.
Simmer. Remove from stove, allowing mixture to cool slightly. Place in a food processor or blender and puree until well blended.
The mixture will thicken as it cools. It it is too thick, stir in one tablespoon of water at a time.
Serve with roasted vegetables.
Nutrients Per serving
|Calories from Fat||27|
|Trans Fats||0 g|