|Today's #AugustBreak Picture = All of the ingredients in the dish pre-blending|
|2 batches of the recipe|
For more on how this yoga vegetarian eats, visit the washingtonian where I was featured on what I ate for a day. I picked a day where I knew I would be challenged by parties and dinners with friends...usually the days that would make me go WAY overboard. It is a challenge to keep a food diary and be honest with yourself about why you are eating what you are eating. Very insightful. If you haven't tried it already....I recommend it. Would love to hear your insights.
1 cup frozen shelled edamame
1 Tbs. minced fresh ginger
1 clove garlic
1/2 cup silken tofu
1 cup cilantro leaves
3 Tbs. peanut butter
2 Tbs. low-sodium tamari
2 Tbs. fresh lime juice
1/2 tsp. sriracha or chile-garlic sauce
Serves 8 (makes 1 cup)
1. Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
2. Place ginger and garlic in bowl of food processor; process until minced. Add edamame, tofu, cilantro, peanut butter, tamari, lime juice, and sriracha. Process until dip is chunky-smooth. Refrigerate in sealed container several hours to allow flavors to develop.
Per 2-tbs. serving: Calories: 65, Protein: 4g, Total fat: 4g, Saturated fat: <1g, Carbs: 4g, Cholesterol: mg, Sodium: 210mg, Fiber: 1g, Sugars: 1g