Rainbow Plant Life: Smashed Edamame Toast

From Rainbow Plant Life, By Nisha Vora

Servings: 4

Nutrition: Calories: 545kcal | Carbohydrates: 52g | Protein: 31g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Sodium: 665mg | Potassium: 790mg | Fiber: 13g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 8mg

Ingredients

For Spread

• ¼ cup (56g) tahini

• 12 ounces (340g) shelled frozen edamame, defrosted

• ½ of a medium ripe avocado

• 1 ½ tablespoons soy sauce or tamari (gluten-free)

• 4 garlic cloves roughly chopped

• ½ to 1 serrano pepper roughly chopped (Note 3)

• 1 big handful of cilantro leaves and tender stems remove thick stems

• 1 teaspoon toasted sesame oil more to taste

• 1 large lime zested and juiced

• Kosher salt to taste

  
  

For Serving

• 6 tablespoons hemp seeds

• Sauerkraut or pickled onions (optional)

• 8 slices seeded or sprouted multigrain bread (toasted, if desired)

How to make it

• Add the tahini, edamame, avocado, soy sauce, garlic, chile pepper, cilantro, sesame oil, and lime zest and juice to a food processor. Start blending until it turns into a chunky dip. Season with salt to taste as needed.

• Toast your bread of choice. Smear a generous amount of the edamame smash onto each slice of bread.

• Top with hemp seeds and sauerkraut or pickled onions, if desired.

• Store leftover spread in an airtight container in the fridge for 7 to 10 days.