Sassy Spinach Dip with Roasted Garlic Recipe

Find Recipes invites you to try Sassy Spinach Dip with Roasted Garlic Recipe

Serve with crackers, chips, veggies, or Great Garlic Bread.

Ingredients:
5 to 7 garlic cloves
1 (10-ounce) package frozen chopped spinach, thawed
1⁄2 cup vegan mayonnaise, homemade (see Vegan Mayonnaise) or store-bought
1⁄2 cup vegan sour cream, homemade (see Tofu Sour Cream) or store-bought
2 teaspoons fresh lime juice 1⁄4 cup minced green onions
1⁄4 cup shredded carrot
2 tablespoons minced fresh cilantro or parsley
1⁄2 teaspoon celery salt
Salt and freshly ground black pepper

Preheat the oven to 350° F. Roast the garlic on a small baking sheet until golden, 12 to 15 minutes. Press or crush the roasted garlic and mash to a paste. Set aside. While the garlic is roasting, steam the spinach until tender, 5 minutes. Squeeze dry and finely chop. Set aside. In a medium bowl, combine the mayonnaise, sour cream, lime juice, and roasted garlic. Stir to combine. Add the green onions, carrot, and cilantro. Stir in the steamed spinach and season with the celery salt and salt and pepper to taste. Mix well. Chill at least 1 hour before serving to allow flavors to intensify. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 3 days.

More from the Find Recipes :

Chocolate Meringue Pie Recipe

Baked Flounder Barataria Recipe

Apple Brown Betty Recipe

Beef Stroganoff Recipe

Orange and Ginger Cream Cheese Fudge Recipe

Creamy Spinach-Tahini Dip Recipe

Find Recipes invites you to try Creamy Spinach-Tahini Dip Recipe

The delectable Japanese sesame-spinach dish called gomai is the inspiration for this delightful fresh-tasting spinach dip made with tahini (sesame paste).

Ingredients:
1 (10-ounce) package fresh baby spinach
1 to 2 garlic cloves
1⁄2 teaspoon salt
1⁄3 cup tahini (sesame paste)
Juice of 1 lemon
Ground cayenne
2 teaspoons toasted sesame seeds, for garnish

Lightly steam the spinach until wilted, about 3 minutes. Squeeze dry and set aside. In a food processor, process the garlic and salt until finely chopped. Add the steamed spinach, tahini, lemon juice, and cayenne to taste. Process until well blended and taste, adjusting seasonings if necessary. Transfer the dip to a medium bowl and sprinkle with the sesame seeds. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

More from the Find Recipes :

Mexican Nacho Casserole Recipe

Greek Spinach and Cheese Pie Recipe

Baked Fish with Orange-Chili Marinade Recipe

Nectarines with Marzipan and Yogurt Recipe

Bakewell Tart Recipe

Sushi-Inspired Edamame-Avocado Dip Recipe

Find Recipes invites you to try Sushi-Inspired Edamame-Avocado Dip Recipe

Serve it with Black Sesame Wonton Chips . If black sesame seeds are unavailable, regular toasted sesame seeds can be used.

Ingredients:
3/4 cup shelled fresh or frozen edamame
1 ripe Hass avocado
1 tablespoon fresh lime juice, plus more if needed
Salt
1 tablespoon minced pickled ginger, for garnish
1 tablespoon black sesame seeds, for garnish

In a medium saucepan of salted boiling water, cook the edamame until soft, about 10 minutes. Drain well and set aside to cool. Pit and peel the avocado and transfer to a food processor. Add the lime juice and salt to taste, and the cooked edamame and process until smooth. Taste, adjusting seasonings, adding a bit more lime juice if needed. Transfer to a medium bowl and sprinkle with the pickled ginger and sesame seeds. This dip is best if used on the same day that it is made.

More from the Find Recipes :

Peanut Butter Slices Recipe

Bruschetta Recipe
Baked Eggs with Crabmeat Recipe
Camembert with Garlic Recipe
Lemony Edamame Dip Recipe

Lemony Edamame Dip Recipe

Find Recipes invites you to try Lemony Edamame Dip Recipe

Edamame, or fresh soybeans, are now widely available in and out of the pod and sold fresh and frozen. The vibrant color is surpassed only by the fresh taste derived by combining edamame with frozen green peas and a touch of lemon. This dip lends itself to lots of variation—you can add chiles or different herbs to change the flavor.

Ingredients:
1 1⁄4 cups shelled fresh or frozen edamame
3/4 cup frozen peas
1 garlic clove, crushed
1 tablespoon chopped green onions
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1⁄2 teaspoon salt
1⁄4 teaspoon ground cayenne
1⁄2 cup water
2 tablespoons minced fresh parsley or cilantro, for garnish

In a large saucepan of salted boiling water, cook the edamame until soft, about 10 minutes. During the last minute, add the peas. Drain well and set aside. In a food processor, process the garlic and green onions until finely minced. Add the cooked edamame and peas, lemon juice, oil, salt, and cayenne, and process until smooth. Add up to 1⁄2 cup of water and process until smooth. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and sprinkle with the parsley. Serve right away or cover and refrigerate for 1 hour to allow flavors to intensify. This dip is best if used on the same day that it is made.

More from the Find Recipes :
Cappuccino Creams Recipe
Beef Wellington Recipe
Medium Balti Chicken Recipe
Bananas with Hot Lemon Sauce Recipe
Baked Dilled Salmon on Rice Recipe

Cucumber and Green Olive Dip Recipe

Find Recipes invites you to try Cucumber and Green Olive Dip Recipe

This light, refreshing, pale green dip can be served with crackers, chips, or cut-up vegetables. If you prefer a dip with texture, stir in some extra chopped green olives and minced green onion to the finished dip.

Ingredients:
1⁄2 medium English cucumber, peeled, halved, seeded, and chopped
3/4 cup pitted green olives
1 garlic clove, crushed
4 ounces firm tofu, well drained and crumbled
1⁄4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1⁄2 teaspoon salt
1⁄8 teaspoon ground cayenne

In a food processor, combine the cucumber, olives, and garlic. Process until finely chopped. Add the tofu, parsley, lemon juice, salt, and cayenne and process until smooth. Transfer to a medium bowl. Cover and chill for 1 hour before serving. This dip is best if used on the same day that it is made.

More from the Find Recipes :
Asparagus and Potato Salad Recipe
Baked Crabmeat and Avocado Recipe

Gazpacho Recipe

Layered Bean Dip Recipe

Onion Tart Recipe

Layered Bean Dip Recipe

Find Recipes invites you to try Layered Bean Dip Recipe

This recipe makes a lot, so keep it in mind when you need something easy and delicious to serve a crowd. Serve with tortilla chips.

Ingredients:
1 (15.5-ounce) can pinto beans, drained and rinsed
1 1⁄2 cups tomato salsa, homemade (Fresh Tomato Salsa) or store-bought
1⁄2 cup vegan sour cream, homemade (Tofu Sour Cream) or store-bought
1 cup guacamole, homemade (see Green-Green Guacamole) or store-bought
4 green onions, chopped 1 ripe tomato, chopped
1⁄2 cup sliced pitted black olives
1 (4-ounce) can diced hot or mild green chiles
1⁄4 cup chopped fresh cilantro

In a medium bowl, mash the beans well. Add 1⁄2 cup of the salsa and mix well to combine. Spread the bean mixture in a glass bowl or on a platter. Spread the sour cream on top, followed by the guacamole. Spread a layer of the remaining salsa on top of the guacamole and sprinkle with the green onions, tomato, olives, chiles, and cilantro. Cover and refrigerate for at least 1 hour before serving. This dip is best if eaten on the same day that it is made.

More from the Find Recipes :
Onion Tart Recipe
Feta Cheese and Capers Recipe

Baked Crab Quesadillas Recipe

Gooseberry Cheese Cooler Recipe

Fillet of Beef with Porcini and Sweet Peppers Recipe

Queso Dip Recipe

Find Recipes invites you to try Queso Dip Recipe

This cheesy dip is too good to keep a secret any longer. It's great for nachos as well as on baked potatoes, cooked veggies, or even soft pretzels. Try spooning a little over some veggie chili.

Ingredients:
1 tablespoon olive oil
1⁄2 cup minced onion
1⁄4 cup oat flour or finely ground old-fashioned oats
2 tablespoons tahini (sesame paste)
1⁄2 cup nutritional yeast
1⁄3 cup unsweetened soy milk, plus more if needed
1 teaspoon pure maple syrup
1 (14.5-ounce) can diced tomatoes, drained and finely chopped
1 (4-ounce) can diced hot or mild green chiles, drained
1 1⁄2 teaspoons chili powder
1 1⁄2 teaspoons sweet or smoked paprika
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground cayenne
1⁄2 teaspoon salt
1 1⁄2 tablespoons fresh lemon juice

In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the flour, tahini, nutritional yeast, soy milk, and maple syrup. Stir in the tomatoes and mix well. Lower heat, and cook, stirring constantly. When the mixture starts to bubble, add the chiles, chili powder, paprika, cumin, cayenne, and salt. Continue to cook, stirring for about 10 minutes. Stir in the lemon juice. If the mixture is too thick, add a bit more soy milk. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and serve warm. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 4 days.

More from the Find Recipes :
Almond Shortbread Recipe
Chicken with Ciabatta and Parma Mam Recipe
Cherry Mousse Recipe
Baked Crab Potatoes Recipe
Soft Pretzels Recipe

Black Bean and Sun-Dried Tomato Dip Recipe

Find Recipes invites you to try Black Bean and Sun-Dried Tomato Dip Recipe

Sun-dried tomatoes and balsamic vinegar add a complexity to the flavor of this robust dip. Serve with whole grain crackers or toasted coarse bread.

Ingredients:
1⁄4 cup oil-packed sun-dried tomatoes
1 1⁄2 cups cooked or 1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley
1⁄4 teaspoon dried marjoram or basil
Salt and freshly ground black pepper

In a food processor, process the tomatoes until finely chopped. Add the beans and pulse until combined. Add the vinegar, parsley, marjoram, and salt and pepper to taste. Process until just blended, leaving some texture. Transfer to a medium bowl and serve. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 3 days.

More from the Find Recipes :
French Onion Soup Recipe
Green Chilli and Meat Stew Recipe
Sticky Plum Tart Recipe
Khara Masala Balti Chicken Recipe
Three-Bean Dip Recipe

Three-Bean Dip Recipe

Find Recipes invites you to try Three-Bean Dip Recipe

This dip lends itself to lots of variation. Change the number and quantity of beans according to personal preference. If you substitute kidney beans or pintos for the edamame, for example, it will give it a pinkish hue. Adding more garlic and some hot chiles will spice it up. A sprinkle of cilantro or basil instead of parsley changes the character in yet another way. Beans freeze well, so if you have leftover beans from an opened can, you can store them in a sealed container in the freezer for later use.

Ingredients:
1 garlic clove, crushed
1 tablespoon chopped green onions
1 cup cooked or canned Great Northern or other white beans, drained and rinsed
1 cup cooked or canned chickpeas, drained and rinsed
1 cup cooked shelled edamame
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley, for garnish

In a food processor, process the garlic and green onions until minced. Add beans, chickpeas, edamame, lemon juice, and salt and black pepper to taste, and process until smooth. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and sprinkle with the parsley. Serve right away or cover and refrigerate for 1 hour to allow the flavors to intensify. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 3 days.

More from the Find Recipes :
Thai Beef Curry Recipe
Baked Clams with Black Bean Sauce Recipe

Eggs with Spinach Recipe

Leek Pie Recipe
Waldorf Chicken Salad Recipe

Baba Ghanoush Recipe

Find Recipes invites you to try Baba Ghanoush Recipe

This classic Middle Eastern eggplant spread is wonderful as a dip for pita chips or as a spread on pita bread or wrap sandwiches. The tahini is added in increments—how much you use will depend on the size of your eggplant as well as personal taste.

Ingredients:
1 large eggplant, halved lengthwise
3 garlic cloves, slivered
1⁄4 cup tahini (sesame paste), plus more if needed
2 tablespoons fresh lemon juice
1⁄2 teaspoon salt
1⁄8 teaspoon ground cayenne
1⁄4 teaspoon dried oregano (optional)
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon pomegranate seeds, for garnish (optional)

Preheat the oven to 425°F. Lightly oil a 9 x 13-inch baking pan and set aside. Make small slits in the cut sides of the eggplant and press the garlic into the slits. Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes. Set aside to cool. Scoop the cooked eggplant flesh into a food processor. Add about 1⁄4 cup of the tahini, the lemon juice, salt, cayenne, and oregano, if using, and process until smooth. Taste, adjusting seasonings if necessary, adding more tahini, if needed. Transfer to a medium bowl and sprinkle with the parsley and pomegranate seeds, if using. Serve at room temperature. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.


More from the Find Recipes :

Baked Catfish Creole Recipe

One-pot Beef Dinner Recipe

Green Fruit Salad Recipe

Smoky Chipotle-Pinto Hummus Recipe

Vietnamese Chicken and Sweet Potato Curry Recipe

Smoky Chipotle-Pinto Hummus Recipe

Find Recipes invites you to try Smoky Chipotle-Pinto Hummus Recipe

Pinto beans and spicy chipotle chiles combine to create a hummus-inspired dip that goes great with tortilla chips.

Ingredients:
1 garlic clove, crushed
1 1⁄2 cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed
1 1⁄2 teaspoons canned chipotle chile in adobo
2 teaspoons fresh lime juice
Salt and freshly ground black pepper
1 tablespoon finely minced green onions, for garnish

In a food processor, process the garlic until finely minced. Add the beans and chipotle and process until smooth. Add the lime juice and salt and pepper to taste. Process until well blended. Transfer to a medium bowl and sprinkle with the green onions. Serve right away or cover and refrigerate for 1 to 2 hours to allow the flavors to intensify. Properly stored, it will keep for up to 3 days.

More from the Find Recipes :
Vietnamese Chicken and Sweet Potato Curry Recipe
Dried Fruit Fool Recipe
Baked Breaded Bluefish with Mock Tartar Sauce Recipe
Spicy Fruit Biscuits Recipe
Spiced Beef and Onions Recipe

White Bean and Dill Hummus Recipe

Find Recipes invites you to try White Bean and Dill Hummus Recipe

Dillweed adds a nice flavor nuance to this hummus, giving it a refreshing taste that sets it apart from the traditional hummus flavor. Serve with rice crackers or crisp cucumber slices for dipping. Try different herbs, too, such as rosemary.

Ingredients:
2 garlic cloves, crushed
1 1⁄2 cups cooked or 1 (15.5-ounce) can white beans, such as Great Northern, drained and rinsed
1⁄4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
1⁄4 cup fresh dillweed or 2 tablespoons dried
1⁄2 teaspoon salt
1⁄8 teaspoon ground cayenne
2 tablespoons olive oil

In a food processor, process the garlic until finely minced. Add the chickpeas and tahini and process until smooth. Add the lemon juice, dillweed, salt, and cayenne and process until well blended. With the machine running, stream in the oil and process until smooth. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and cover and refrigerate 2 hours before serving. The flavors improve and intensify if made ahead. Properly stored, it will keep for up to 3 days.

More from the Find Recipes :
Baked Bay Scallops Recipe

Fromage Frais with Hot Plum Sauce Recipe

Pepper Chicken with Ginger and Garlic Recipe
Beef Hotpot Recipe
Mozzarella Sticks Recipe

Roasted Red Pepper Hummus Recipe

Find Recipes invites you to try Roasted Red Pepper Hummus Recipe

Roasted red pepper gives a vibrant color and flavor to hummus, making it an ideal inclusion on a holiday party buffet, especially when served with green dippers such as celery sticks and blanched green beans and broccoli florets.

Ingredients:
2 garlic cloves, crushed
1 1⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 roasted red peppers *
1 tablespoon fresh lime juice
Salt
Ground cayenne

In a food processor, process the garlic until finely minced. Add the chickpeas and red pepper and process until smooth. Add the lime juice and salt and cayenne to taste. Process until well blended. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and serve. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

*Roasting red peppers: Roast the peppers over an open flame or under the broiler, about 4 inches from the heat, turning until the skins are completely blackened. Put the charred peppers into a paper bag and set aside for 5 minutes to allow the steam to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. The peppers are now ready to use in recipes.

More from the Find Recipes :
Quail's Egg and Tomato Salad Recipe
Spicy Noodle Salad Recipe
Baked Artichoke and Crab Spread Recipe
Onion Rings Recipe
Pain au Chocolat Recipe

Back-To-Basics Hummus Recipe

Find Recipes invites you to try Back-To-Basics Hummus Recipe

This tried-and-true hummus recipe can be the foundation for myriad variations, such as the addition of chipotle chiles, tapenade, roasted garlic, or marinated artichokes. On the other hand, it's pretty darn good just the way it is, too. Tahini is made from ground sesame seeds and is widely available in natural food stores, specialty grocers, and well-stocked supermarkets.

Ingredients:
1 1⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
1⁄4 cup tahini (sesame paste)
Juice of 1 lemon
1⁄2 teaspoon salt
1⁄8 teaspoon ground cayenne
2 tablespoons olive oil
Sweet or smoked paprika, for garnish

In a food processor, process the garlic until finely minced. Add the chickpeas and tahini and process until smooth. Add the lemon juice, salt to taste, and cayenne and process until well combined. With the machine running, stream in the oil and process until smooth. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and sprinkle with paprika to serve. If not using right away, cover and refrigerate until needed. Properly stored it will keep in the refrigerator for up to 4 days.

More from the Find Recipes :
Baked Almond Catfish Recipe

Swiss Biscuits Recipe

Orange Beef with Green Peppers Recipe
Passion Fruit and Apple Foam Recipe
Black And Green Olive Tapenade Recipe

Black And Green Olive Tapenade Recipe

Find Recipes invites you to try Black And Green Olive Tapenade Recipe

Tapenade is a classic olive and caper spread from Provence. It can be made entirely with black or green olives instead of both, if you prefer. Just don't omit the capers since that's what makes it tapenade (tapeno means "caper" in Provençal). Be sure to use good quality olives such as the black niçoise or kalamata and the green gorda or picholine. Tapenade is delicious spread on crackers or toasted bread.

Ingredients:
1⁄4 cup capers
1 cup pitted black olives
1⁄2 cup pitted green olives
1 teaspoon fresh lemon juice
Pinch dried thyme
Freshly ground black pepper
1⁄4 cup olive oil

In a food processor, combine the capers with the black and green olives and process until finely chopped. Add the lemon juice, thyme, and pepper to taste. With the machine running, stream in the oil and blend to a smooth paste. Transfer the tapenade to a small bowl and serve. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 5 days.

More from the Find Recipes :
Fish Chowder Recipe
Parsley, Walnut and Orange Chicken Recipe
Pineapple Wedges with Lime Recipe
Chocolate éclairs Recipe
Green-Green Guacamole Recipe

Green-Green Guacamole Recipe

Find Recipes invites you to try Green-Green Guacamole Recipe

Since avocados are high in fat, some people limit their intake, which can be difficult for card-carrying guacamole lovers. This lighter, lower fat version comes to the rescue with zucchini and protein-rich edamame replacing some of the avocado.

Ingredients:
1 tablespoon olive oil
1 small zucchini, peeled and cut into 1⁄4-inch slices
2 garlic cloves, minced
Salt
3/4 cup shelled fresh or frozen edamame
1 ripe Hass avocado
1 tablespoon fresh lemon juice

In a large skillet, heat the oil over medium heat. Add the zucchini and garlic, and season with salt to taste. Cover and cook until soft and liquid is evaporated, about 10 minutes. Set aside to cool for 15 minutes. In a medium saucepan of boiling salted water, cook the edamame until soft, 10 minutes. Drain well and set aside to cool. Transfer the cooled zucchini mixture to a food processor. Add the edamame and puree. Pit and peel the avocado and transfer to the food processor along with the lemon juice and salt to taste. Pulse to combine, if you like a little texture in your guacamole, otherwise process until smooth and well blended. Taste, adjusting seasonings if necessary. Cover and refrigerate until ready to serve. This dip is best if used on the same day that it is made.

More from the Find Recipes :
Baja Seafood Stew Recipe
Coconut Sweet Recipe
Crispy Cheese Balls Recipe
Poached Peaches with Ginger Recipe
Beef Fajitas Recipe

Flower Power Granola Squares Recipe

Find Recipes invites you to try Flower Power Granola Squares Recipe

Powered by sunflower seeds, as well as cranberries, chocolate chips, and coconut, these granola squares make a yummy snack for flower children of all ages.

Ingredients:
1 cup shelled sunflower seeds, lightly crushed
2 cups quick-cooking oats
1 cup vegan semisweet chocolate chips
3/4 cup sweetened dried cranberries
1⁄2 cup unsweetened flaked coconut
1 cup soy milk
2 tablespoons vegan margarine, melted
2 tablespoons agave nectar or maple syrup

Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan and set aside. In a large bowl, combine the sunflower seeds, oats, chocolate chips, cranberries, and coconut. Mix well. In a small bowl, combine the soy milk, melted margarine, and agave nectar and pour over the dry mixture. Mix until thoroughly blended. Transfer the mixture to the prepared pan and press it evenly into the pan. Bake until lightly browned around the edges, about 25 minutes. Cool for 5 minutes on a wire rack before cutting into 2-inch squares. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

More from the Find Recipes :
Beef Goulash Recipe
Perfumed Pineapple Salad Recipe

Bailey's Bouillabaisse (Fish Stew) Recipe

Fruit Fondue Recipe
Egg Salad Recipe

Jerk-Spiced Soy Jerky Recipe

Find Recipes invites you to try Jerk-Spiced Soy Jerky Recipe

This tasty and economical jerky can also be made in a dehydrator, if you have one.

Ingredients:
2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon sugar
1⁄2 teaspoon freshly ground black pepper
3 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon pure maple syrup
1 tablespoon olive oil
1⁄2 teaspoon liquid smoke
1 (16-ounce) package extra-firm tofu, drained, cut into 1⁄4-inch slices, and pressed

In a shallow bowl, combine the allspice, thyme, garlic powder, sugar, and pepper. Stir in the soy sauce, ketchup, maple syrup, oil, and liquid smoke, stirring until well blended. Dip the tofu slices into the sauce to coat on both sides and place on a nonstick baking sheet. Refrigerate for 1 hour to allow the sauce to soak into the tofu. Place the oven rack in the lowest position of the oven. Preheat the oven to 200°F. Transfer the baking sheet to the oven and bake for about 8 hours, turning the tofu slices every few hours. The jerky is done when it is very firm and a deep reddish brown color. Cool to room temperature. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 5 days.

More from the Find Recipes :

Bacon and Smoked Oysters Recipe

Coconut Cake Recipe

Strawberry Rose-Petal Pashka Recipe
Beef and Stout Casserole Recipe
Classic Caesar Salad Recipe

Edamame with Coarse Salt Recipe

Find Recipes invites you to try Edamame with Coarse Salt Recipe

Edamame are green soybeans in the pod, sold both fresh and frozen. They make a nourishing snack and are a great way to begin a Japanese meal. They're fun to eat, too, with the beans slipping out of the pods directly into your mouth. Be sure to have a bowl handy for the discarded pods.

Ingredients:
1 (16-ounce) bag unshelled frozen edamame
Coarse salt

In a large saucepan of boiling salted water, cook the edamame until tender, 10 minutes. Drain well and pat dry. Transfer to a bowl and season with coarse salt to taste. Serve hot or warm.

More from the Find Recipes :

Apricot Fool Recipe

Badhapu Malu (Fried Fish) Recipe
Hot and Sour Soup Recipe
Cherry Turnover Recipe
Prawn Salad Recipe

Curried Cashews Recipe

Find Recipes invites you to try Curried Cashews Recipe

The natural sweetness of cashews is a delightful complement to the spicy curry seasoning. Eat as a snack or sprinkle on top of your favorite curried dish.

Ingredients:
2 tablespoons vegan margarine
2 tablespoons canola or grapeseed oil
2 tablespoons hot or mild curry powder
1⁄2 teaspoon salt
2 cups unsalted roasted cashews

In a large skillet over medium heat, combine the margarine and oil, stirring until the margarine is melted. Add the curry powder and salt and stir to blend. Add the cashews and cook, stirring until the nuts are coated with the seasoning and lightly browned, about 10 minutes. Transfer to a baking sheet and spread in a single layer to cool to room temperature before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

More from the Find Recipes :

Grilled Pink Grapefruit Recipe

Sly Cakes Recipe

Bacon and Oysters Recipe

Courgette and Spinach Soup Recipe
Melon and Strawberries Recipe