Can this be made ahead of time?

Yes! This is a go-to meal that I love to prepare for those busy weeks ahead. After making your edamame spread, just store it in an airtight container in the fridge for up to 5 days. When you're ready you can go straight to spreading it on your morning toast or using it as a filling in wraps or sandwiches for lunch. Since there is no avocado in it, you don't have to worry about this spread oxidizing. For the seed mix, feel free to store it in the fridge in a glass jar. Storing it in the fridge will help prolong the life of the seeds and maintain their nutrition.

How can I enjoy the spread in a gluten-free way?

If you have an allergy to gluten, enjoy this as a dip with gluten-free crackers and extra veggies. You can also spread it on to a gluten-free wrap with extra veggies or enjoy over a tostada served topped with extra greens or salsa.

What can I use instead of microgreens?

If you don't have access to microgreens this spread can be enjoyed with a number of vegetables. Enjoy this with some sliced cucumbers, artichoke hearts, pickled onions, massaged shredded greens like kale, cabbage, or brussels sprouts. For a non-veggie option try this with some vegan feta sprinkled on top.

Togarashi is a Japanese spice blend that adds a delightful spicy kick to your dishes. It typically contains a mix of dried chili peppers, sesame seeds, seaweed, orange peel, and other seasonings that help add both heat and umami to whatever you sprinkle it on.

Pickled Jalapeño Edamame Toast

Description

This pickled jalapeño edamame toast takes 10 minutes to make and is packed with protein and a lovely balance of tangy, sweet, and savory flavors.

Ingredients

Scale

Edamame Spread

12 oz frozen edamame, thawed or cooked according to package instructions
3-4 tbsp pickled jalapeños + 2 tbsp of the pickling juice from the jar
1 scallion, roughly chopped
1 clove garlic, grated
Zest and juice of 1 lemon
2 tbsp extra virgin olive oil
1/4 tsp kosher salt plus more to taste
1/3 cup fresh cilantro leaves

Seed Mix

1/4 cup hemp hearts
1/4 cup pepitas
1/4 cup sunflower seeds
3 tbsp ground flaxseeds
3 tbsp toasted sesame seeds

For serving: Toasted whole wheat sourdough bread, microgreens, Togarashi, extra virgin olive oil to garnish if desired

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Instructions

To a mini food processor or blender cup add the edamame, pickled jalapeños, pickling juice, scallion, garlic, lemon, olive oil, and salt. Process or blend on high until the mixture is mostly smooth.
Taste and add more salt if needed then add the cilantro leaves and pulse until minced and incorporated into the mixture. Cover and place in the fridge until ready to use.
For the seed mix, combine the hemp hearts, pepitas, sunflower seeds, flaxseeds and sesame seeds into one jar with a pinch of salt. Give the jar a good mix then seal and store in the fridge until ready to use.
To assemble, take 2 tablespoons of your seed mix and add to a small bowl with 1/4 tsp or more of the Togarashi and mix to combine. Toast your bread then spread a portion of the edamame mix over each slice. Top with the microgreens and sprinkle with your seed mix before enjoying.

Notes

Save on time and from doing extra dishes. Use a blender cup that can double as a storage container. This can be done by using a large Weck Jar with an immersion blender or by using a blender cup similar to a Nutribullet. After blending using either method, you can just store it and place in the fridge without having to do a lot of extra cleaning.

Use this as a base to get more veggies in. Outside of an amazing breakfast, I love to use this spread as a dip for different vegetables likes carrots, cucumbers, and radishes along with some whole grain crackers. Almost like a fancy adult lunchables.

Add more or less of any ingredient to your liking. Want this to taste fresher? Add extra fresh herbs. Need an extra punch of tang? Add more of the pickled jalapeno brine! And if you need more heat, feel free to drizzle some spicy chili crisp oil over your toast.