Herbaceous
Über Member
This is a bit of a spin-off of avocado toast (although a bit cheaper!). It’s pretty easy to throw together (although the pickled onions take a bit of time) and will easily make enough for the week. You’ll need a food processor. Adapted from Rainbow Plant Life.
Ingredients:
For the spread:
1 bag frozen shelled edamame, thawed
1/2 avocado
4 cloves garlic, roughly chopped
1 chili pepper, roughly chopped (adjust up or down or omit according to your heat preference)
3 tablespoons tahini
1-1/2 tbsp soy sauce
2 tbsp lemon juice
1 tsp sesame oil
For the pickled onions:
1 red onion, thinly sliced
1/2 cup white vinegar
3/4 cup boiling water
1 tbsp sugar
Bread of choice, toasted
Method:
First, make your pickled onions. Place the onions into a clean mason jar. Mix the boiling water, vinegar, and sugar; stir to dissolve and pour over the onions. Let cool at least 30 min, then refrigerate (I make them a day in advance and refrigerate overnight).
Add all the spread ingredients into the bowl of a food processor and blend until fairly smooth; I like mine with a bit of texture still.
Shmear some of the spread onto your toast, top with picked onions, and enjoy! Leftover spread and pickled onions can be kept in the fridge.
This is the texture of the spread
The pink pickled onions are so pretty!
Ingredients:
For the spread:
1 bag frozen shelled edamame, thawed
1/2 avocado
4 cloves garlic, roughly chopped
1 chili pepper, roughly chopped (adjust up or down or omit according to your heat preference)
3 tablespoons tahini
1-1/2 tbsp soy sauce
2 tbsp lemon juice
1 tsp sesame oil
For the pickled onions:
1 red onion, thinly sliced
1/2 cup white vinegar
3/4 cup boiling water
1 tbsp sugar
Bread of choice, toasted
Method:
First, make your pickled onions. Place the onions into a clean mason jar. Mix the boiling water, vinegar, and sugar; stir to dissolve and pour over the onions. Let cool at least 30 min, then refrigerate (I make them a day in advance and refrigerate overnight).
Add all the spread ingredients into the bowl of a food processor and blend until fairly smooth; I like mine with a bit of texture still.
Shmear some of the spread onto your toast, top with picked onions, and enjoy! Leftover spread and pickled onions can be kept in the fridge.
This is the texture of the spread
The pink pickled onions are so pretty!
