Disclosure: I am delighted to serve as an ambassador for the Arkansas Soybean Promotion Board by highlighting stories surrounding Arkansas’s largest row crop – soybeans! #ARSoyStory #themiraclebean #ARSoySupper
Before I talk about edamame toast, let’s spend a second on avocado toast, shall we? No one really knows who invented avocado toast. Its insane rise in popularity most likely was boosted by Instagram posts and carefully staged photo ops. Truth be told, avocado toast has been around since the sixties and most likely been around forEVER in warmer clients where avocados grow wild. What I do know is that avocado toast is one of the most perfect foods of all times. It is comfort food, down-to-earth food, sexy food, and extremely deliciously satisfying food.
I do, however, have one teensy-tiny complaint about avocado toast… it requires a ripe avocado. That means if you have a hankering you must have an avocado 1) available, 2) ripe and 3) enough to share.
So, I’d like to propose a toast… to edamame toast.
Friends, I’ve got to tell you… it tastes virtually the same as delicious avocado toast and you never have to worry about whether or not you have it 1) available, 2) ripe or 3) enough to share. All you have to do is cook frozen edamame according to instructions, throw it in a food processor and puree with a few simple ingredients. See recipe below and see for yourself how simple making edamame toast is.
The idea for edamame toast came to me while recreating a dish that Taylor’s Steakhouse (in Dumas, Arkansas) created for this month’s Kitchen | Fields Table Tour. Their featured dish is a blackened duck breast with a wine reduction raspberry chipotle and soy puree. I knew I had to make this myself and played around with my own version of wine reduction apricot chipotle sauce.
A few whirls, grinds, and pulses of the food processor produced a creamy edamame soy puree. I made a mental note of the consistency and thought, “tomorrow, I’m making this chunkier and putting it on toast.”
And so I did.
It is my new fav.
So, next time you’re at the grocery story, grab a bag of frozen edamame and a loaf of bread and whip this up. I guarantee this will become your next freezer-stocked pantry staple for whenever you’re craving comfort food, down-to-earth food, sexy food, and extremely deliciously satisfying food.
Eat well, my friends. Eat well.
Edamame Puree (for Edamame Toast)
Yields approximately 1 cup
1 cup shelled frozen edamame (if using unshelled, add ½ cup)
½ cup unsalted chicken stock
¼ teaspoon sea salt
Cook edamame in boiling water and cook until tender. Drain and rinse.
- Put edamame in blender with chicken stock and salt.
- Blend well. Adjust with adding more chicken stock if consistency is too thick.
- Grill or toast your favorite bread, spread on edamame puree and drizzle with extra virgin olive oil and a sprinkling of pepper flakes.
- Serve and enjoy!