Sunday, November 29, 2009
Posted by Better Eating With Bariatric Bento at 8:37 PM
Curried Edamame Hummus
1 head garlic
2 Cups Shelled Cooked Edamame
1 C Silken Tofu drained and patted dry
½ t salt
¼ C olive oil
1/3 C lemon Juice
1 ½ t ground cumin
1 t Curry powder, adjust to taste
Preheat oven to 350 degrees. Cut top off garlic and brush with oil. Place garlic in the center of foil, seal foil around garlic and bake for 50-60 minutes, or until tender. Remove garlic from the foil and cool. Squeeze garlic from casing, mash consistently and set aside.
Meanwhile, in a medium saucepan, bring the broth to a boil over high heat. Add the edamame and return to a boil. Cook for 25 minutes until tender. Drain edamame, set 1 Tablespoon aside for garnish.
Place cooked edamame, tofu, salt, garlic, oil, lemon juice and spices in a blender and process until very smooth, about 2 minutes. Season with additional salt and pepper, adding lemon juice and more curry if desired.
Divide into ice cube tray for individual portions and freeze. After frozen, remove from tray and seal as desired for freezer.
Good with Rice or Soy Chips. Enjoy!
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Posted by Better Eating With Bariatric Bento at 12:37 PM
In preparation for Michelle's upcoming bariatric surgery, we are putting together tips and recipes for small scale eating with large scale impact and flavor. Inspriation struck as we perused bento sites as well as bariatric living sites. Hopefully this blog can offer some inspiration as well as some improved quality of life for those on the path to weight loss, healthier living, and reduced portions.
Posted by Better Eating With Bariatric Bento at 12:03 PM