Recipe for vegan avocado and edamame (soy bean) spread on toast
Indexing recipes so you can find them easily on The Perfect Pantry is one of the toughest parts of my job. After all, who am I to dictate that this avocado and edamame spread should be a lunch dish? I enjoyed it for breakfast, and again for mid-afternoon snack, and then I gave the rest away to someone who ate it for a light summer supper. And then I went out and bought another avocado so I could make it again the same day. Please try this, even if you think you don't love soybeans. The creamy, sesame goodness will win you over.
Vegan avocado and edamame (soy bean) spread on toast
Makes 1 cup; can be multiplied.
1 ripe avocado
1 cup edamame (soy beans), defrosted if frozen, cooked and drained
1 Tbsp sesame oil
1 Tbsp rice vinegar
Juice of 1 lime
1/4 tsp kosher salt
2-3 drops of Sriracha, or more to taste
Toasted slices of bread (or crackers)
1 Tbsp sesame seeds, white or black
Place the avocado and cooked edamame in the workbowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add sesame oil, rice vinegar, lime juice, salt and Sriracha, and process until the mixture is a creamy texture.
Heat a small nonstick frying pan, and toast the sesame seeds in the dry pan, shaking the pan occasionally, until they are just fragrant, 2-3 minutes.
Spread the avocado mixture on toasted bread or crackers. Sprinkle with sesame seeds.
More recipes in The Perfect Pantry:
Shrimp and edamame salad with sesame ginger vinaigrette
Spicy edamame salad
Sriracha avocado deviled eggs
Spicy tuna and avocado ceviche
Quinoa, avocado, tomato and black bean salad with chipotle lime dressing
Other recipes that use these pantry ingredients:
Wilted spinach salad with edamame, red onion, and black sesame seeds, from Kalyn's Kitchen
Cold sesame bean threads, from Andrea Meyers
Quick and easy edamame dip, from La Fuji Mama
Spaghetti squash sesame noodles with edamame, from Family Fresh Cooking
Quinoa and edamame salad, from Chick in the Kitchen