Herby Lime Edamame Spread

Recipe from Catherine Perez of Plant Based RD 
Husband-Tested in Alice’s Kitchen
Makes 4 generous sandwiches

This makes a mighty fine sandwich.  The spread and pickled salad can be made in advance on meal prep day.  We ate it as an open-face sandwiches, but it would be a lot less messy if they were in a wrap or topped with another slice of toasted sourdough.  This one’s a keeper! 

Ingredients
12 oz bag frozen edamame
2 Tablespoon avocado oil
1 shallot, peeled and roughly chopped
4 garlic cloves, peeled and crushed
1 serrano pepper or jalapeno pepper (I used jalapeno.)
2 teaspoons yellow miso paste
½ teaspoon coriander
½ teaspoon five spice powder
Juice and zest of 1 lime
Pinch of granulated sugar (optional)
1/3 cup cilantro leaves (I substituted chives and mint. I think basil or Thai basil would be lovely too.)
Kosher salt
Crushed pistachios for serving (optional, maybe ½ Tablespoon per sandwich)

Onion Radish Salad (I substituted Sumac Onion Salad for this because I already had some in the fridge.)
2 teaspoons yellow miso paste
2 teaspoons maple syrup
1 Tablespoon rice vinegar
1 teaspoon sesame oil plus more for serving if desired
Juice of 1 lime
½ medium red onion, thinly sliced
7 radishes, thinly sliced
2 Tablespoon cilantro, minced (optional)

To prep the edamame from frozen, place in a heat-safe bowl and cover with boiling water. Cover and allow to sit for 5 minutes, then drain and set aside.
Heat oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2-3 minutes. Remove pan from heat and allow to cool for 5 minutes. Transfer the sautéed veggies and oil to a food processor or blender cup. Add the edamame, miso paste, coriander, five spice, lime juice and zest, 1/4 tsp salt, and a pinch of sugar (if using). Process the mixture on high, scraping down the sides as needed until smooth. If the mixture is too thick and not blending well, add a small splash of oil (or water) and process again until creamy. Add the cilantro and pulse just until combined and finely minced. Taste and adjust salt or lime juice as needed. For the salad, whisk together the miso paste, maple syrup, vinegar, oil, and lime in a medium mixing bowl until smooth. Add the onions, radishes, cilantro and a pinch of salt. Toss well, then gently massage the dressing into the vegetables until slightly softened. Cover and refrigerate until ready to use. To assemble, toast your bread then spread a generous serving of the edamame spread on each slice. Top with the onion radish salad (or Sumac Onion Salad), sprouts or lettuces, a small drizzle of sesame oil (optional) and crushed pistachios.

Nutritional Information: (1 of 4 open-face sandwiches w/spread, sourdough bread, Sumac Onion Salad and sprouts) 342 calories; 15.9 g protein; 13.1 g fat; 41.7 g carbohydrates; 7.6 g fiber; 97.0 mg calcium