Edamame Bean Dip



The Vegan Stoner's Edamame Bean Dip

15 comments:

Toni said...

Looks good. Love the blog. Can't wait for the cookbook!

Anonymous said...

hahaha "bean dunk" - please let us know when cookbook out. must have.

Anna A. said...

This is my kind of dip!

Wilton said...

This is... GENIUS.

daniel bajusz said...

keep them coming! i just found this site a month ago and am all caught up, made your most recent recipe today!

Christine (The Raw Project) said...

This looks amazing, thanks!

Health Zoomer said...

Frozen peas work too. Very sweet.

Veggie Boom Boom said...

THIS IS THE CUTEST BLOG!!! Love the recipe ideas!

Anonymous said...

I tried this with hominy instead of white beans and it still turned out pretty well

Anonymous said...

should the white beans be drained first?

The Vegan Stoner said...

Hi Anonymous-

You can drain them and add water instead for your desired consistency.

Anonymous said...

Hi,I LOVE edammame and this recipe looks so good but I'm actually allergic to avacado. Is there anything I could substitute the avacado with or do you think it would be fine to just omit it?

The Vegan Stoner said...

Hi Anonymous,

The avocado is more important in texture than flavor, so we think that adding more edamame beans might still work. We also suggest getting creative by adding whatever creamy-textured veggies you can think of. Steamed eggplant, for example, might be interesting. Steamed cauliflower also creates nice texture in soups and dips.

Let us know what you come up with. We'd look forward to reading about it.

Anonymous said...

Would chick peas work?

The Vegan Stoner said...

Hi Anonymous,

Chickpeas instead of white beans? Yes, we think that would work.

In fact, go ahead and use whatever beans you have around.

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner