Devilishly delicious! This is a thick mash that is that perfectly seasonal shade of pukey green but is utterly tasty, kind of like a thicker version of guacamole and hummus combined together. Best of all, it’s a versatile high-protein and high-flavor spread that is great on sandwiches and wraps. Feel free to add any fresh herbs you like or swap the cannellini for chickpeas.
Sauce 1 cup cooked, shelled edamame 15½-ounces cannellini beans, drained and rinsed ½ cup fresh spinach 1 tablespoon garlic, minced 2 tablespoons nutritional yeast 2 tablespoons lemon juice 1 ripe avocado ⅓ cup fresh chives, minced ¼ teaspoon cayenne pepper Salt and pepper to taste
Combine everything through the avocado into a food processor and process until smooth. Pulse in the chives and seasonings until combined.
Olive Spiders (Optional) Cut an olive in half for the body and cut the other half into legs. Large olives would work best for this but I used kalamata as I like those best.
Oil-free, No Oil, Protein, Beans, Halloween, Season, Fall, Autumn, Appetizer, Side Dish, Dip
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