i’m a snacker. i eat all day long: chopped fruit, light salads, crackers or veggies and dip, granola, cheese made with goat’s or sheep’s milk. hummus is one of my go-to healthy snacks, but up until now i’ve stuck to the standard varieties: plain, roasted pine nut, or roasted pepper. but trader joe’s makes a great edamame hummus that pairs perfectly with mulitgrain soy sauce rice crackers for homemade sushi night. and since i find great joy in making things myself, i created a copycat version that takes hardly any time to prepare.
// I N G R E D I E N T S // makes about 3 cups
2 cloves garlic, peeled
1 package trader joe’s shelled edamame, cooked
2-3 tbs olive oil (or sub sesame oil)
juice of 1/2 lemon
1/4 – 1/2 cup water
sesame seeds, to taste
// P R O C E S S //
give garlic a quick whirl in a large food processor.
add in cooked edamame, olive oil, and lemon juice, and process until smooth. add water as needed to achieve desired consistency.
top with sesame seeds for garnish (i also blended a few sprinkles in for good measure).
serve with multigrain soy sauce rice crackers or other favorite dipper.
being a ‘locavore’ has it’s perks. we get 90% of our vegetables from the farmers’ market down the street and more from our monthly CSA box – it’s not only better for the environment (no need to fly my produce in from mexico or chile) but also supports local farmers and tastes better (have you tried peaches in february in california? they’re not good!). the sweet potatoes in this recipe came from trader joe’s; everything else came from the market and our CSA.
// I N G R E D I E N T S // s e r v e s 2 //
2 large or 4 small sweet potatoes
1-2 tbs olive oil
handful of button mushrooms, brown or white
handful of broccoli
2 carrots, slivered
3 leaves of chard, torn into bite-sized pieces
1/2 cup cooked black beans
salt, to taste
// P R O C E S S //
preheat oven to 400 farenheit. scrub sweet potatoes, dry, and poke holes in the skins with a fork. wrap individually in aluminum foil.
bake sweet potatoes until very soft, about 45 minutes.
heat oil in a cast iron skillet or other stovetop pan. sautee vegetables until vibrant and desired softness is desired.
add beans to the pan briefly, until warm.
when sweet potatoes have finished baking, remove from oven and unwrap. split potatoes down the middle with a fork, and scrape out the flesh onto a plate. top with sauteed vegetables and salt, to taste.