Edamame and Chickpea Sandwich Filling

Edamame and Chickpea Sandwich Filling

by | Jan 9, 2018 | LUNCH, VEGETARIAN | 0 comments

Well, we’re already into the first month of the new year and for many the new year brings the resolution to eat better, get more exercise etc. So for those looking for a healthy low fat, yet satisfying lunch option I’ve got a lovely Edamame and Chickpea Sandwich Filling. It’s made with protein packed edamame and chickpeas, which along with the fibre they provide, helps to keep you feeling full and satiated. Avocado gives it a bit of creaminess to help hold it all together and provides good monounsaturated fats, vitamins and minerals. Avocados are also quite high in fibre and contain little sugar, again helping to keep you feeling full. A little feta cheese, garlic and cumin round it out with flavour and salt. It’s a darn tasty sandwich filling that makes a great lunch and will keep for several days well covered in the fridge. Although I enjoy my Edamame and Chickpea Sandwich Filling on multigrain bread, it’s also great stuffed in a tomato or eaten on sliced cucumbers if you’re wanting to cut out the bread all together.  So let the healthy eating begin!

I have to honestly say I didn’t have a new year’s resolution this year. Certainly not that I couldn’t have used one, like taking better photographs or drinking less wine. There’s always something to improve upon and goals are important. My real problem was time, no time to reflect and decide what goal was most desired and no time to process a thoughtful plan to put into action. Time…..we never have enough it seems. So in hindsight while I write this post, I believe time will be my focus for the year ahead, and maybe a little less wine too, but I fear I have little resolve for that my friends!

Recipe source for Edamame and Chickpea Sandwich Filling: Compelled To Cook

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.

      Ahi Tuna with Edamame Wasabi Relish

      Ahi Tuna with Edamame Wasabi Relish

      by | Jul 21, 2017 | FISH & SEAFOOD | 0 comments

      What I love about eating sushi is the little ritual of swirling a dab of wasabi into soy sauce, then methodically dunking each piece to get just the right amount pressed into the crevices. Savouring, getting that nasal clearing heat and repeating until I’m stuffed. Ahi Tuna with Edamame Wasabi Relish gives that same soy wasabi punch but with some added crunch. The edamame are perfect in the little soy bath and give a great texture and crunch to each bite of tuna. Simple, healthy and delicious.

      For the Ahi Tuna with Edamame Wasabi Relish I recommend that you hand chop the edamame as apposed to using a food processor as it tends to break them down just a little too much. I used frozen edamame pods and microwaved them as per the box directions less 20 seconds, then dunked them in ice water to cool quickly and prevent overcooking. They were perfect. I believe this relish would also be delicious stirred into steamed rice or on top of a mild white fish like halibut. Enjoy!

      Recipe source for Ahi Tuna with Edamame Wasabi Relish:  Compelled To Cook

       

      Ahi Tuna with Edamame Wasabi Relish
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Ahi Tuna with Edamame Wasabi Relish
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Ingredients
          Edamame Wasabi Relish
          Ahi Tuna
          Servings: people
          Instructions
          Edamame Wasabi Relish
          1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
          Ahi Tuna
          1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
          2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
          Recipe Notes

          I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.