Edamame and Chickpea Sandwich Filling

Edamame and Chickpea Sandwich Filling
Print Recipe
    Servings Prep Time
    2 cups 20 minutes
    Servings Prep Time
    2 cups 20 minutes
    Edamame and Chickpea Sandwich Filling
    Print Recipe
      Servings Prep Time
      2 cups 20 minutes
      Servings Prep Time
      2 cups 20 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
      2. Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
      Recipe Notes

      I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.

      Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.

      Yields approximately 2 cups of filling which will make 4-6 sandwiches.

      Beet Salad with Creamy Feta Dressing


      Beet Salad with Creamy Feta Dressing
      Print Recipe
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        15 minutes
        Beet Salad with Creamy Feta Dressing
        Print Recipe
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          15 minutes
          Ingredients
          Salad
          Dressing
          Servings: people
          Instructions
          Salad
          1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
          2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
          Dressing
          1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
          Recipe Notes

          -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

          -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

          -This recipe makes 4 starter size salads if desired.

          Fresh Asparagus Toast


          Fresh Asparagus Toast
          Print Recipe
            Servings Prep Time
            8 toasts 20 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            8 toasts 20 minutes
            Cook Time
            10 minutes
            Fresh Asparagus Toast
            Print Recipe
              Servings Prep Time
              8 toasts 20 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              8 toasts 20 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: toasts
              Instructions
              1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
              2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
              3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
              Recipe Notes

              Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.