When I saw the theme of this month’s Recipe Redux, I thought, “Well that’s just perfectly timed, now isn’t it?”
After all, I still had a bunch of the Green Tea Matcha I’d been using fairly liberally in oatmeal and smoothie applications.
So why not mix that up with the frozen shelled edamame (otherwise known as mukimame) that I had recently been staring at every time I open my freezer thinking, “I really should do something with those aside from my normal method of consumption whereby I cook and eat them like they are popcorn pieces”?
It is powdered green tea, which totally fits the Cooking with Tea theme, right?
Green Tea Edamame Yogurt Spreadable Dip
[Makes about 1 3/4 cups]
- 2 cups cooked, shelled edamame (mukimame)
- 1/2 cup water
- 1/3 cup plain yogurt
- 2 tsp. honey
- 1 1/2 tsp. culinary grade matcha powder
- 1 1/2 tsp. mellow white miso
- 3/4 tsp. ground ginger
- 1/4 tsp. salt