The push of a button on your food processor turns out a delicious, protein-rich base for these sandwiches—edamame pâté. This multitasking pâté can also be spread on crackers or thinned with additional water and used as a dip.
10 minutes
SERVES 4
- 1¼ cups frozen shelled edamame, thawed
- ½ cup walnuts
- ¹⁄₃ 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
- Purée edamame, walnuts, mint, green onion, and salt in food processor until fi nely chopped. With motor running, add lemon juice and 3 Tbs. water. Process until smooth.
- Spread each of 4 bread slices with 1/3 cup pâté. Add 1/2 cup arugula, 1 roasted pepper, and cucumber slices to each. Top with remaining bread slices.
PER SANDWICH: 294 CAL; 14 G PROT; 12 G TOTAL FAT (1 G SAT FAT); 36 G CARB; 0 MG CHOL; 806 MG SOD; 9 G FIBER; 7 G SUGARS
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