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A shallow beige plate with two pieces of sourdough toast spread with smashed edamame and kale stems, garnished with pickled red onion, radish and mint.

Smashed Edamame Toast - Easy Avocado Alternative

Chef Tripti
A creamy, high-protein smashed edamame bean toast topping makes the perfect healthy breakfast or quick lunch. This fresh and savoury recipe features a brilliant zero-waste twist to use up crunchy kale stems that would otherwise end up in the bin. 
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Afternoon Tea, Breakfast, Dip, Snack, Starter
Cuisine Modern European

Equipment

Ingredients
  

  • 200 g Edamame beans (frozen)
  • 150 g Kale stem
  • 5 g Garlic 2 cloves
  • 100 g Cream Cheese
  • 15 g Parsley
  • 10 g Mint
  • ½ Lemon for the juice
  • 1 tablespoon Olive oil
  • 1 teaspoon Sea Salt
  • 1 tsp Black pepper
  • 8 slices Sourdough Bread

Instructions
 

  • Chop up kale stems, evenly.
  • Boil water in a pot and blanch kale stems for about 2-3 minutes, till tender. Once done, drain the water.
  • Defrost edamame beans in cold water. Drain and set aside.
  • Wash, pat dry, remove mint from the stem and roughly chop the herbs.
  • Peel the garlic.
  • In a food processor, add kale stems, edamame beans, garlic, salt, lemon juice, black pepper, olive oil, cream cheese, and chopped herbs, then blend until a rough puree forms. Check and adjust seasoning if required.
  • Toast the bread. Add the spread on top, garnish as desired and serve immediately.
Keyword Dip, edamame beans, healthy, High Protein, homemade, Low waste cooking, plantbased, quick meals, Toast toppings, zerowaste cooking
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