How would you meal prep this?

Store the edamame spread in an airtight container in the fridge for up to 5 days. Note, the spread will continue to develop flavor as it sits. The pickled onions and radishes can be stored in an airtight glass container for up to 4 days.

What gluten-free serving options do you recommend?

Instead of toast, enjoy the spread within a mezze platter, similar to this one. You can then serve it along with other veggies, gluten-free crackers, fingerling potatoes (or Japanese sweet potatoes are really good with this flavor combo too), and more for a balanced and satisfying meal. Alternatively, use it as a spread for a bowl. Use it as a base for your bowl then layer it with rice, the pickled veggies and enjoy.

Cilantro Lime Edamame Toast with Pickled Onion Radish Salad

Description

Creamy cilantro lime edamame toast topped with quick pickled onion and radish. A fresh, plant-based, protein-rich recipe perfect for breakfast or anytime of day.

Ingredients

Scale

Cilantro Lime Edamame Spread

12 oz bag frozen edamame
2 tbsp avocado oil
1 shallot, roughly chopped
4 garlic cloves, crushed
1 serrano pepper or jalapeno pepper (optional)
2 tsp yellow miso paste
1/2 tsp coriander
1/2 tsp five spice
Juice and zest of 1 lime
Pinch of granulated sugar (optional)
1/3 cup cilantro leaves
Kosher salt
Crushed pistachios for serving (optional)

Onion Radish Salad

2 tsp yellow miso paste
2 tsp maple syrup
1 tbsp rice vinegar
1 tsp sesame oil plus more for serving if desired
Juice of 1 lime
1/2 medium red onion, thinly sliced
7 radishes, thinly sliced
2 tbsp cilantro, minced

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Instructions

To prep the edamame from frozen, place in a heat-safe bowl and cover with boiling water. Cover and allow to sit for 5 minutes, then drain and set aside.
Heat oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2-3 minutes. Remove pan from heat and allow to cool for 5 minutes.
Transfer the sautéed veggies and oil to a food processor or blender cup. Add the edamame, miso paste, coriander, five spice, lime juice and zest, 1/4 tsp salt, and a pinch of sugar (if using). Process the mixture on high, scraping down the sides as needed until smooth. If the mixture is too thick and not blending well, add a small splash of oil (or water) and process again until creamy. Add the cilantro and pulse just until combined and finely minced. Taste and adjust salt or lime juice as needed.
For the salad, whisk together the miso paste, maple syrup, vinegar, oil, and lime in a medium mixing bowl until smooth. Add the onions, radishes, cilantro and a pinch of salt. Toss well, then gently massage the dressing into the vegetables until slightly softened. Cover and refrigerate until ready to use.
To assemble, toast your bread then spread a generous serving of the edamame spread on each slice. Top with a portion of the onion radish salad, extra cilantro, and a small drizzle of sesame oil or crushed pistachios (if desired), then enjoy.

Notes

Save time with a mandoline. Always practice safety and use a guard or slicing glove to prevent yourself from getting hurt. But when safely used, mandoline’s can be a very quick way of very thinly slicing your veggies, which will also help them pickle faster.

If the mixture is too thick and not blending well, add a little more oil or a splash of water and blend again.

Adjust the flavors as needed. Adjust the salt, acid, and freshness by adding more or less after tasting the final mix. You can usually know what is needed with that taste to help bring out the flavors you want. For example, if the spread tastes flat, it might need a little more salt or acid to help bring out the flavors from the spices. Too tangy? You can dull that tanginess with a little oil or a touch of sweetener. Missing freshness? Add more fresh herbs.