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    EDAMAME PÂTÉ

    The pâté (shown here on sandwiches) can also be spread on crackers or thinned with additional water and used as a dip.
    YIELD: 4 SANDWICHES
    1¼ cups frozen shelled edamame, thawed
    ½ cup walnuts
    ⅓ cup mint leaves (packed)
    1 green onion, chopped
    ½ 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 ⅓ cup pâté. Add ½ cup arugula, 1 roasted pepper, and cucumbers to each. Top with remaining bread slices.
      VEGAN
      GLUTEN-FREE
      30 MINUTES OR LESS

    NUTRITION INFORMATION
    Calories: 294
    Protein: 14 g
    Total Fat: 12 g
    Saturated Fat: 1 g
    Carbohydrates: 36 g
    Cholesterol: ? mg
    Sodium: 806 mg
    Fiber: 9 g
    Sugar: 7 g