I’m reluctant to complain about the weather, but I’m going to do it anyway. After the icy winter we had here in Vancouver where the sidewalks and roads were literal skating rinks (but not fun ones – they were dangerous!), I promised I would never gripe about rain.
Of course, if you consider weather conversations meaningless small talk for people who have nothing else interesting to say, then feel free to skip on down to the recipe (plus, in this case you’re not entirely inaccurate – these days I’m a hermit).
So the weather. It’s mid-May and I’m still wearing my winter jacket and boots, along with hats and gloves during early morning walks with the dog. It’s dark. It’s grey. It’s gloomy. During the last week or two, the rains have been downright torrential. While it rains a lot here, it’s usually a constant light rain or drizzle – not the kind of rain where you feel like you’re in a car wash.
Since I spend two hours a day walking a dog who is happy to be outside no matter the weather, walking in the rain hasn’t been fun. I’m ready for some sunshine!
The one bright spot among the raindrops is everything is incredibly lush and green. I can almost pretend I’m in Scotland or Ireland (er, or how I imagine these places would look and feel from watching shows like Outlander and Vikings).
I thought I’d celebrate Spring with a bright green edamame dip that makes me feel like sunshine inside even when it’s raining. This simple, flavourful dip is easy to blend together and is perfect for spreading on veggies, crackers, chips and gluten-free bread, or you can thin it a bit and use it as a sauce.
I love the flavour of roasted garlic and while many people roast the bulbs whole, I take a different approach. I often find that with a whole bulb, I’m not able to squeeze all of the garlicky goodness out and end up with half the bulb on my hands in a sticky mess. Is that just me? Or can you relate?
Anyway, instead of roasting garlic bulbs, I like to peel the cloves, drizzle them in olive oil and wrap them in foil. I use my toaster oven to roast them instead of heating up the entire oven, and it’s much speedier than roasting the whole bulb – the cloves are nice and soft within 15-20 minutes.
Depending on the consistency you love, you can blend this until it’s super smooth, or leave it a little bit chunky. I opted for the latter, but it’s dealer’s choice.
- 2 cups frozen shelled edamame (I use organic, non-GMO)
- 4 cloves of garlic, roasted
- Half a large lemon, juice
- 2 tbsp olive oil
- ¼ tsp salt, or to taste
- In a vegetable steamer, steam the edamame until tender (about 3-5 minutes). Allow them to cool slightly.
- Add all ingredients to a food processor or blender and blend until smooth (or leave it chunky). Taste and adjust seasonings.
- If you'd like it smoother, add more water or oil.