Do you ever have those days when you just don’t feel like doing all the things that modern day adulting requires? If you’re anything like me, balancing several different clients, and indie writing career, blogging, traveling and spending time with my favorite guy, sometimes meal laziness is inevitable.
But a girl’s gotta eat, right?
My hubs found this recipe on TikTok and sent it to me with a smiley face, which I, correctly ascertained, meant that he wanted me to make it. I looked at the video and felt mildly intrigued so I decided to give it a go.
This vegan recipe is similar to a pesto but it’s not pesto, although there is basil in it. It’s also kind of like a bean dip but not, although there is edamame in it. It comes together really easily and you can use it for many different things without feeling like you’re depriving yourself because it’s packed with plenty of protein, nutrients and good fats.
Oh, and it’s oil free if you’re into that. The nooch gives it a great mouth feel and I don’t think I gave up anything by keeping this as an oil free vegan recipe. Add it if you want, but you don’t need it.
If you’re fine grabbing a slice of bread and slathering it with something delicious and easy, this is the perfect easy vegan meal for you.
Kitchen Tools:
Ingredients:
Basil
Chili pepper
Nutritional yeast
Garlic (cooked)
Edamame beans
Pine nuts
Lemon zest/juice
Water
Instructions:
*Roast garlic in the oven for 15 to 20 minutes, or saute it on the stove top until brown and fragrant.
*Thaw edamame beans. You can either pop them in a pot of boiling water and then turn off the heat, cook them in the oven or just let them sit long enough to thaw at room temperature.
*Place everything in a blender and run until smooth. Take a few breaks to scrape down the edges and run it again.
*You might need to add more liquid depending on your blender. I added the juice of half a lemon and about 100 grams of water to start, slowly adding more as needed until I got the right consistency.
*Season one final time and use how you see fit. It works great on a thick slice of hearty fresh bread, but it also works as a salad dressing and it would probably be really delicious as a pasta sauce.
My point is, don’t worry about making too much because you will definitely find a way to use it!
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What goes into your favorite green sauce?
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