How to make
Ingredients
- 2 cups (500 mL)frozen PC® Edamame
- 2sheets nori seaweed or 1 pkg (5 g) roasted seaweed snack, roughly crumbled
- 1small clove garlic, roughly chopped
- 1/2 cup (125 mL)PC® Plant-Based Mayo-Style Spread
- 2 tbsp (30 mL)fresh lime juice
- 1 tbsp (15 mL)white miso paste or sodium-reduced soy sauce
- 2 tsp (10 mL)sesame oil, divided
- 1 tsp (5 mL)PC® Black Label Shichimi Togarashi 7-Spice Blend
How to make
- Step 1Bring small saucepan of water to a boil. Add frozen edamame; reduce heat to a simmer and cook until tender, 3 to 4 minutes. Drain and rinse under cold water. Drain well.
- Step 2Pulse nori in food processor into fine crumbs. Add edamame, shallot, garlic, mayo-style spread, lime juice, miso paste, and 1 tsp sesame oil; process until smooth, scraping down side of bowl as needed. (TIP: No food processor? Do this step in a blender, adding 2 to 3 tbsp/30 to 45 mL water to help the mixture blend smoothly.)
- Step 3Transfer to serving bowl; cover and refrigerate until chilled, about 20 minutes.
- Step 4Uncover. Drizzle with remaining 1 tsp sesame oil and sprinkle with spice blend (if using).
- Try this: Toasting the nori adds rich nutty flavour to this dip. Lightly brush both sides of the nori with sesame oil and toast in a large nonstick skillet over medium-high heat, turning once, until fragrant and oil is shimmering, 2 to 3 minutes.
