Edamame Soybeans Guacamole Recipe

Edamame soybeans: Young soybeans that are often found in the frozen section. They add a unique texture and protein boost to the guacamole.

Avocados: Ripe and creamy, they form the base of the guacamole, providing a rich and smooth texture.

Lime: Freshly juiced lime adds a zesty brightness and helps to balance the flavors.

Garlic: Minced garlic adds a pungent and aromatic depth to the guacamole.

Red onion: Finely chopped for a bit of crunch and a sharp, tangy flavor.

Jalapeño: Seeded and finely chopped, it adds a spicy kick to the guacamole.

Cilantro: Freshly chopped cilantro adds a burst of herbal freshness.

Salt: Enhances all the flavors in the guacamole.

Black pepper: Adds a subtle heat and depth to the overall flavor.

When blending the edamame and avocados, make sure to pulse the mixture initially to break down the larger pieces. This will help achieve a smoother consistency without overworking the ingredients. If the mixture is too thick, you can add a small amount of water or additional lime juice to help it blend more easily.

• edamame soybeans - Substitute with green peas: Green peas have a similar texture and mild flavor, making them a good alternative.

• avocados - Substitute with mashed green peas: Mashed green peas can mimic the creamy texture of avocados, though the flavor will be slightly different.

• lime, juiced - Substitute with lemon, juiced: Lemon juice provides a similar acidity and freshness to the dish.

• garlic, minced - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• red onion, finely chopped - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to red onions.

• jalapeño, seeded and finely chopped - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile to jalapeños.

• cilantro, chopped - Substitute with parsley: Parsley can provide a fresh, herbaceous note, though it lacks the distinctive flavor of cilantro.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• To store your edamame soybeans guacamole, transfer it to an airtight container. Press a piece of plastic wrap directly onto the surface of the guacamole to prevent air exposure, which can cause browning.
• Place the container in the refrigerator. Your guacamole should stay fresh for up to 2 days. If you notice any browning, simply scrape off the top layer before serving.
• For longer storage, consider freezing your guacamole. Spoon the guacamole into a freezer-safe bag or container, leaving some space at the top for expansion. Squeeze out as much air as possible before sealing.
• Label the container with the date. Frozen guacamole can last up to 3 months. When you're ready to enjoy it, thaw the guacamole in the refrigerator overnight.
• After thawing, give the guacamole a good stir to restore its creamy texture. You may need to adjust the seasoning with a bit more lime juice, salt, or pepper to refresh the flavors.
• Avoid freezing guacamole with added ingredients like tomatoes or onions, as they can become watery upon thawing. Instead, add these fresh ingredients just before serving.

• For a quick and easy method, place the guacamole in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature. Be careful not to overheat, as avocado can become bitter when too hot.
• Alternatively, you can use a stovetop method. Place the guacamole in a small saucepan over low heat. Stir frequently to ensure even heating and prevent sticking. This method allows for more control over the temperature, ensuring the guacamole stays creamy and delicious.
• If you prefer a more natural approach, let the guacamole come to room temperature by leaving it out on the counter for about 30 minutes. This method is ideal if you have the time and want to maintain the fresh flavors of the avocado and cilantro.
• For a unique twist, try reheating the guacamole in a double boiler. Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl with the guacamole on top of the pot, ensuring the bottom of the bowl does not touch the water. Stir occasionally until warmed through. This gentle heating method helps preserve the texture and flavor of the guacamole.
• If you have a sous vide machine, you can use it to reheat the guacamole. Place the guacamole in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set the sous vide machine to 120°F (49°C) and immerse the bag in the water bath for about 20 minutes. This method ensures even heating without compromising the quality of the guacamole.

• Blender: Used to combine the cooked edamame, avocados, lime juice, and garlic until smooth.

• Mixing bowl: Used to transfer the blended mixture and stir in the red onion, jalapeño, cilantro, salt, and black pepper.

• Knife: Used to finely chop the red onion, jalapeño, and cilantro.

• Cutting board: Provides a surface for chopping the red onion, jalapeño, and cilantro.

• Measuring cups: Used to measure the edamame soybeans and red onion.

• Measuring spoons: Used to measure the salt and black pepper.

• Juicer: Used to extract juice from the lime.

• Garlic press: Used to mince the garlic clove.

• Spatula: Used to stir the ingredients together in the mixing bowl.

• Serving bowl: Used to serve the guacamole once it is prepared.

• Tortilla chips: Used as a serving accompaniment for the guacamole.

Use pre-cooked edamame: Save time by purchasing pre-cooked edamame from the store instead of cooking them yourself.

Pre-chop ingredients: Chop the red onion, jalapeño, and cilantro in advance and store them in airtight containers.

Use a food processor: Instead of a blender, use a food processor to quickly blend the edamame, avocados, lime juice, and garlic.

Batch preparation: Make a larger batch of guacamole and store it in the fridge for up to 2 days to save time on future meals.

Ready-made lime juice: Use bottled lime juice instead of squeezing fresh limes.