Vegetarian Times magazine is one of my favorite magazines. I especially love them for all the recipes! I am a total recipe head and sort-of foodie…so I am all about trying a new recipe. If I had the time and the wallet for it, I’d try a new one with exotic and delicious ingredients every day! This caught my eye because I had almost all the ingredients on hand and didn’t want to stop at the grocery store for the fourth day in a row. I also liked this recipe because it contains mint and I was totally clueless as to how mint was going to taste with edamame. However…the way it tastes is AWESOME! Now, I didn’t quite make these as fancy as the Veggie Times folks did; I made the pâté as instructed in the recipe, but I put it between 2 slices of low calorie wheat bread and thinly sliced green bell peppers, the arugula and roasted red peppers to top it off. I put some mayo (the kind with olive oil, which is delicious by the way) on it, but it really didn’t need it. Also, I cut the recipe in half and now have a serving left for lunch tomorrow! Light, tasty and unique flavor! Will make again.
- 1 1/4 cups frozen shelled edamame, thawed
- 1/2 cup walnuts
- 1/3 cup mint leaves (packed)
- 1 green onion, chopped
- 1/2 tsp. salt
- 3 Tbs. lemon juice
- 8 slices whole-grain bread
- 2 cups arugula
- 4 jarred roasted red peppers, drained
- 2 small cucumbers, thinly sliced
1. Purée edamame, walnuts, mint, green onion, and salt in food processor until finely chopped. With motor running, add lemon juice and 3 Tbs. water. Process until smooth.
2. Spread each of 4 bread slices with 1/3 cup pâté. Add 1/2 cup arugula, 1 roasted pepper, and cucumbers to each. Top with remaining bread slices.