Edamame "Guacamole" with Chile-Dusted Pita Chips

Need a vegan main course? Edamame "Guacamole" with Chile-Dusted Pita Chips could be a spectacular recipe to try. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 406 calories, 16g of protein, and 15g of fat. This recipe serves 8. This recipe is typical of Mexican cuisine. Head to the store and pick up warm water, chili powder, parsley, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Pure 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeo, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into pure. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder.

Ingredients you will need

Roasted Red Peppers

Olive Oil

Pepper

Yellow Pepper

Chili Powder

Lime Juice

Red Onion

Cilantro

Edamame

Parsley

Pita

Water

Salt

Equipment you will use

Food Processor

Bake for 10 minutes.

Equipment you will use

Oven

Serve with edamame mixture.

Ingredients you will need

Edamame

Equipment

Oven

Food Processor

Ingredients

Servings:

0teaspoons

freshly ground black pepper 0teaspoons

chili powder 2Tbsps

chopped cilantro 946milliliters

frozen shelled edamame, thawed 1

minced jalapeño 2Tbsps

lime juice 79milliliters

extra-virgin olive oil 1teaspoon

extra-virgin olive oil 2Tbsps

chopped parsley 1teaspoons

pepper 8servings

PITA RECIPE 3

pitas 1small

diced small red onion 237milliliters

bottled diced roasted red bell peppers 0teaspoons

salt 1teaspoon

salt 59milliliters

warm water 237milliliters

diced yellow bell pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.