Pickled Jalapeño Edamame Toast
Ingredients
Edamame spread
- 12 oz frozen edamame
- 3-4 tbsp pickled jalapeños
- 2 tbsp pickling juice
- 1 scallion
- 1 clove garlic
- 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
- Pinch of salt
For serving
- Whole wheat sourdough bread
- Microgreens
- Togarashi
- Extra virgin olive oil (optional)
Preparation
To a mini food processor or blender cup add the edamame, pickled jalapeños, pickling juice, scallion, garlic, lemon zest and juice, 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, sesame seeds, and a pinch of salt into one jar. Mix well, then seal and store in the fridge until ready to use.
To assemble, mix 2 tablespoons of the seed mix with 1/4 tsp or more of Togarashi in a small bowl.
Toast the bread, then spread a portion of the edamame mix over each slice.
Top with microgreens and sprinkle with the seed mix before enjoying.
Notes
This is a quick meal prep option packed with fiber and flavor, ideal for busy mornings.
Pickled jalapeños and seed mix can be prepared in advance for easier assembly.
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