June 19, 2012

Radish Toasts with Edamame Spread


One of my favourite vegetables to get from the farmers' market this time of year is radishes.  They always look so gorgeous with their bright red skin, and I never have any problems using up the whole bunch - I like to eat them on their own as a snack, or added to salads, or my favourite way: sliced and eaten on toast, sprinkled with lots of salt and pepper.

While I usually go with a simple base of butter (Earth Balance Coconut Spread is my current fave) on the toast, this weekend I wanted to try something a bit different. I came across a recipe for edamame hummus in a Vegetarian Times cookbook and I thought the buttery taste of the edamame beans, along with some lemon, garlic and herbs would go really well with the crisp, peppery radishes.

Instead of adding parsley to the edamame spread like the original recipe recommended, I used a tip that I read recently from Heather of Sunday Morning Banana Pancakes, who mentioned that carrot tops are edible and come from the same family as parsley.  I had never tried eating carrot tops before, but I thought that their slightly bitter, spicy taste would complement the edamame and radishes, plus it would be a great way to make more use of my farmers' market produce!

The edamame spread was pretty easy to make using a food processor, and the taste was just what I was looking for - bright, fresh and zesty! The carrot tops added a subtle bite that really enhanced the garden-fresh taste of the spread. It would be great eaten on crostini on its own, but I loved the combination of the edamame spread with sliced radishes on toasted multigrain sunflower rye bread, topped with salt and pepper .

I loved this combination so much that I think I ate some with every meal this weekend, until my edamame spread was gone (I made the mistake of only making a half batch of the recipe below!)  It's a great snack that I could eat all summer long, and it can also be made a bit fancier if you want to serve it as an appetizer on sliced crostini.


Radish Toasts with Edamame Spread

2-3 slices of bread (I used thinly sliced sunflower rye bread)
edamame spread (recipe below)
1-2 radishes, thinly sliced
salt and pepper to taste

Toast your bread and spread generously with the edamame spread. Layer radish slices on top and sprinkle with salt and pepper.

Makes 1 serving.


Edamame Spread
Adapted from Vegetarian Times

1.5 cups frozen shelled edamame
3 tbsp tahini
3 tbsp freshly squeezed lemon juice
2 small cloves garlic, minced
1/2 cup carrot top leaves, chopped

Cook edamame according to package directions (I microwaved it for 1-2 minutes).

Place edamame in a food processor and add remaining ingredients. Process until smooth, stopping occasionally to scrape down the sides of the bowl.  Taste and add salt and pepper if desired.

Makes about 1.5 cups.

22 comments:

  1. I've never really learned to love radishes. I always pick them out of things, but I might have to give them another chance.

    If you want to try another edamame dip/spread, I highly recommend this one with miso and lime! I should make it again, myself, actually. It has been too long!
    http://tastespace.wordpress.com/2011/05/27/edamame-miso-dip-hummus-asian-style/

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    1. It seems pretty common for people to hate radishes until adulthood and then find a way to enjoy them. Roasting them supposedly changes people's minds too! I would love to try an edamame dip with Asian flavours next time - yours sounds really good!

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  2. Beautiful! I'd never heard of using edamame like this, but it sounds wonderful!

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    1. Thanks! I've seen various recipes for edamame hummus but never got around to trying it myself until now. This one wasn't as creamy as regular hummus which is why I called it a spread, but I loved the way it turned out!

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  3. I just bought radishea and I'm going to prepare them for the first time soon. Thanks for the idea!

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    1. Hope you enjoy yours too...if this is your first time eating radishes, I'd be interested to hear what you think of them - some people have pretty strong feelings about radishes!

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  4. You should try adding edamame to avocados for a twist on guacamole. I've done that with peas and it's good...I'm sure edamame would be great too! I love radishes too...I snack on them all the time raw and people think I am so weird for that. I love their spicy kick. Have you ever had the white ones? They seem to be a bit milder than the pink skin ones, but harder to find. I can only find them at my farmers market and sometimes at WF.

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    1. I've been wanting to try "edamole" too! I bet your version with fresh peas would be good too. Are white radishes the same as daikon? I like to grate daikon and use it in slaws or wraps with Asian flavours. I actually think daikon is stronger than red radishes!

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  5. I have a CSA share and am currently inundated with radishes!! So far I've only eaten them in salads but I did experiment with a cucumber-radish stir fry recipe that other week that was pretty good. I like eating them raw however - definitely trying your take on this, thanks!

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    1. Interesting - I've never tried stir-frying radishes! Hope you like this recipe too!

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  6. Oh, this is so funny--today as I was eating lunch, I thought to myself, "I should make some kind of edamame hummus recipe." :D And I never knew that carrot tops were edible either! This is such an elegant dish for spring--it reminds me of English tea sandwiches!

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    1. What a coincidence! You should try edamame hummus - I love the bright green colour! It does remind me of tea sandwiches too, although I prefer these as open-faced sandwiches

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  7. This looks totally amazing - I love the colors and simplicity of this dish, aren't carrot tops the greatest, I love their subtle spiciness!

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    1. Thanks! I'm so glad I found a way to use my carrot tops - it would have felt like a waste to throw them out after learning they're edible!

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  8. It looks so pretty and delicious as well!! I love thinly sliced radishes :)
    Have you tried Ume Vinegar from Eden? They really go well with both radish and edamame!! Oh, and do you think some other greens would work for carrot tops? I have some watercress to be used.

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    1. Thanks for the tip - I love trying different kinds of vinegar but I haven't tried ume yet! Since carrot tops are from the parsley family, they made a good substitute for using fresh herbs in the recipe. I'm not sure how other greens would work, but since certain ones like arugula and watercress can have a bitter/spicy kick to them, the taste might be similar... Otherwise, I would leave them out or use something like parsley or cilantro if you have it!

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  9. these are the prettiest toasts i have seen in a while. the colors and thin slices!

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    1. Thanks! Radishes are so photogenic - both whole and sliced, and I thought the pop of red did look nice and vibrant against the green spread!

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  10. I have to make these this weekend! I love edamame and I love radishes! The combination sounds fantastic - a perfect compliment to one another! :) Beautiful photos too! So summery.

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  11. that looks soooooooooooooooooooooooooo good

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  12. I just came across your recipe while googling edamame spread tonight (Mark Bittman refers to it as an option in his piece on edamame in the NYT today, 10/2/12). Pairing them with thin, piquant radish slices was inspired, and it reminded me of how I served the Liptauer spread I made earlier this year (took me a couple of tries to get that recipe right with ingredients easily available in the US; let me know if you'd like my version, since some of the ones I found online were WAY off). Once I get my food processor back, I would love to serve both side by side, the paprika-red Liptauer on pumpernickel and the cool green edamame on rye, each topped with slices of radish *just* thick enough to give a little crunch and flavor. Lovely for brunch and/or cocktails...

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    1. Thanks for the comment! I've never heard of Liptauer spread so I had to look it up...I love making different types of dips and spreads and finding new ways to use them!

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