Edamame Pate

Edamame Pate

1 ¼ cups shelled edamame

·     ½ cup walnuts, toasted

      2 tablespoons of sesame oil

·     1/3 cup mint leaves

·     1 green onion, chopped

·     1 tablespoon tamari

·     3 tablespoon lemon juice

       toasted black and white sesame seeds, garnish

1. Purée edamame, walnuts, sesame oil, mint, green onion, and tamari in a food processor until finely chopped. 

2. With motor running, add lemon juice. 

3. Process until smooth.

Roasted Red Pepper Almond and Garlic Dip Romesco

Roasted Red Pepper Almond and Garlic Dip

½ cup almonds, whole, toasted
1 red pepper, roasted 
2 teaspoons balsamic vinegar
3 large garlic cloves, roasted

1 tablespoon of red pepper flakes

1 teaspoon of thyme

1 teaspoon oregano

2 tablespoons olive oil

1.  Fine chop almonds in processor.

2.  Add the rest of the ingredients, except the olive oil; process to coarse puree.

3.  With machine running, pour olive oil through feed tube and process until puree thickens slightly.

4.  Season dip to taste with salt and pepper. 
5. Serve in a small bowl with veggies, bread, crackers, etc.