Another fantastic result of a clean-out-the-fridge hodgepodge. With frozen peas and edamame always on hand, I had a good base. I'm also going through a juicing phase and have a lot of greens (chard, beet greens, kale and spinach). While we typically juice greens or use them in salads, why not puree them raw? They are tender and breakdown easily, and it's such an easy way to sneak in an extra nutrient punch. Then I started looking for anything green and delicious in the fridge. Thus arose a beautiful and bright concoction.
We agreed as taste testers that something is only considered a "concoction" until it has a name. "Green Goddess" is an overused title for a green dressing, green smoothies, or green liquid anything. Yet with my token male out of town this weekend, the last 3 days have been jam packed with lady fun. So we came upon this title to embody our energizing female connections over the past few risings and settings of the moon - 2 of which featured this dip.
Cooking note: if you don't have white miso or reduced fat Veganaise (or any kind of Veganaise), this dip will still be delicious. Just add a little more avocado and salt.
Green Diva Dip
Makes about 1 1/2 cups
Prep time: 5-10 minutes
1 c. frozen peas, thawed
1/2 c. edamame
1/4 small lemon, peeled (flesh and all, but no rind)
2 large scallions, white and green parts chopped
1/4 c. parsley
1-2 small garlic cloves, sliced
2 tsp. white miso paste (optional)
1 tsp. dried basil or 1 T. fresh basil
1/4 - 1/3 c. veggie broth
2 c. spinach
1/2 T. Reduced Fat Veganaise (optional)
Salt and pepper to taste
Sliced vegetables for dipping
Combine the first 9 ingredients in a food processor and puree. Slowly pour in broth through the chute until the mixture processes smoothly, without chunking up. Once the mixture is well pureed, add spinach and Veganaise (if using). Process for another 3-4 minutes or until smooth.
Serve with slice zucchini, jicama, carrots, radishes, cucumber, or celery.