Oh Momma Edamame Dip

Since I got such a rockin’ response in my call for requests in that last post, today I’ll share my recipe for Lemony Lemur Stew. JK no one responded so instead, you’ll get the steps to make Oh Momma Edamame Dip. Sorry for the psych out.

My friend Texas jokes that everything I make involves a food processor. This is half true. This is also how I will make mad dollars with my own line of foods for those with shaky dentures. I think the tagline will be something like, You Lost Your Teeth, Not Your Tastebuds! Anyway, I’m now collecting for that start-up, if you are rich and interested. If not, let’s continue…

You’ll need:
- 1 c. frozen edamame (soy) beans
- 1 T olive oil
- 1 t soy sauce
- 1/4 t garlic-onion powder (This is plentiful at the bodegas dotting our ‘hood—if they ain’t in yours, just skip it. I realize what I consider an unyielding adoration may be seen by others as an obsession or even just a stinky habit. This is a pseudo-Japanese dish and usually they don’t boast a lot of garlic, so… you decide.) 
- 1/4 t cayenne pepper

Zap the beans for about four minutes or until no longer frozen and a little warm. This is also a rad recipe because after the beans thaw, there’s some juice that helps make the blend more maleable later on (although I’m forever an advocate of just adding oil).

Pour all the ingredients in a food processor and blend for a few minutes. Add a little more oil here and there if it looks too chunky. You’ll know it’s done when it looks like velvety chartreuseness you could probably use to retile your bathroom. No, really. Watch this:

Dip chips, pita, veggies or fingers in it and enjoy your protein-rich glop.

Also, due to my recent funemployment, expect a lot more recipes involving once-frozen things. Cheers and happy whatever this holiday is.