Edamame-Garlic Purée

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Michel Nischan, chef at Heartbeat in New York City, makes a versatile edamame purée that's a perfect side dish for grilled fish or chicken. With the addition of tofu, it's creamy and packed with soy protein.
== Ingredients ==
* 4 cups frozen blanched shelled edamame
* 10 garlic cloves, peeled
* 1/4 cup soft silken tofu
* 1 1/2 teaspoon lemon juice
* 3/4 teaspoon salt
* 1/8 teaspoon black pepper
== Directions ==
# Bring 2 quarts water to a boil in a medium saucepan over medium-high heat; add edamame and garlic.
# Cook 5 minutes.
# Drain in a colander over a bowl, reserving 1/2 cup liquid.
# Combine edamame, garlic, 1/2 cup cooking liquid, and tofu in a food processor, and process until smooth (about 3 minutes).
# Add lemon juice, salt, and pepper, and pulse to combine.
Yield: 5 servings (serving size: 2/3 cup)
Category:Quick and Easy Recipes
Category:Vegan Recipes
Category:American Vegan
Category:American Vegetarian
Category:Vegan Side Dish Recipes
Category:Vegetarian Side Dish Recipes
Category:Side Dish Recipes
Category:Quick and Easy Side Dishes
Category:American Recipes
Category:Sweet bean Recipes
Category:Bean Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Silken tofu Recipes
Category:Tofu Recipes
Category:Lemon juice Recipes
Category:Salt Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Purée Recipes
Category:Healthy Side Dishes
Category:Healthy Recipes
Category:Soy Recipes