Guacamole without Avocado

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It looks like Guacamole and it tastes as good as Guacamole too but it is made out of green Edamame beans. The ones you love to eat in a Japanese restaurant. Yes those ones. They make a great substitute for Avocado. This is a recipe you just may want to celebrate since avocados have become the ultimate in Hipster food and cost a fortune. Give this a try.

Disappointment is not always about the rising price of Avocados

There are times when you have to take stock of the situation and move forward swiftly. Brush past all the annoying bits and just go on, but there are also times when all the stuff just starts to accumulate and weighs you down. I feel like I’ve been walking in a storm. At first I got blown around, I tried to ignore it but I realized that it had started to pour and there were mudslides and pelting rain and there I was in the middle. I got stuck and I just couldn’t drag my wounded soul outta there. So, for months it’s been a battle.

I’ve had a hard time but you know what?. I am still here. Things are still hard, things are still sad, but I’m here. I have lots of things to be happy about, I just need to remind myself that there are people and animals in this world that really are in trouble and need help and care.  I am trying a new way to look at things. Each day I wake up and I know that I am lucky to be alive and well and that amongst other things, I have you dropping by.

Guacamole without Avocado

I’m going to use this big packet of Edamame beans that have been lurking in my freezer since I went to Auburn in Sydney’s west with Celia. The large bag of beans came from Costco. No matter how I tried I couldn’t interest Skater in eating them.

This is a good recipe if you have an annoying person in your house that doesn’t like avocados or if they are just too expensive to buy. Guacamole without Avocados is made with green nutritious Edamame beans.   It will go with tacos & burritos or grilled chicken and steak.

Guacamole without Avocado

Print Recipe

Use frozen Edamame either with shells or in a bag already shelled. These are available at Asian food stores. You can make this with unblanched edamame but I prefer to soften them before pureeing. This recipe uses Australian cup measurements

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Servings 2

Ingredients

Unit:MetricUS Imperial

• 1.5 kg Edamame packet, shelled defrosted or 3 cups
• 100 ml lime juice
• 2 whole garlic cloves
• 1/2 bunch green onion or chives
• 1/2 bunch coriander stalks and leaves
• 60 ml olive oil 3 tablespoons
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 125 gm plain Greek yoghurt
• 125 ml water
• 1-1 1/2 teaspoons salt

Instructions

1. Put a pot of water onto the stove and when it boils add the edamame. Simmer for 5 minutes before turning the pot off and leaving them for another 5 minutes, then drain and refresh.
2. Put the beans into a food processor ( or blender) and puree till well broken down. Add the herbs, crushed garlic, yoghurt and half the salt. Add the spices and lime juice. Pulse and scrap down. Add the yoghurt, and olive oil. Blend
3. Gradually add the warm water a bit at a time until the mixture is loose enough to combine well.
4. Taste for seasoning and lime juice. Add more lime juice and olive oil as required
5. The Edamole will taste better the next day.
6. Serve with corn chips, Tacos, Burritos or any grilled meats

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