Servings: 4
Ingredients:
1 medium garlic bulb
1 teaspoon canola oil
12 ounces frozen edamame shelled
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon ground cumin
1/3 cup flat leaf parsley
8 slices Multigrain Bread
1 large tomato
4 ounces reduced fat Monterrey Jack cheese
salt, to taste
Instructions:
1. Bake garlic with oil @ 425 degrees for about 15 minutes
2. Cook soybeans according to the package, drain and rinse with cold water.
3. Combine with 3 cloves of roasted garlic in food processor.
4. Add 1/4 cup lemon juice, cumin, parsley and process until smooth.
5. Spread mixture on toasted bread and add tomato, cheese, and salt to taste.
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