Cook the Book: Wasabi Peas for Real
For me, wasabi peas are an addictive substance. They satisfy my cravings for mouth-burning spice without the guilt of consuming handfuls of my other secret addiction: Andy Capp's Hot Fries (looks like a French fry, tastes like a chip!). Although I'll eat wasabi peas as much as my tongue will allow, the snack is still chock full of sugar and really not too great for you despite its veggie incognito. In The Vegetable Dishes I Can't Live Without, Mollie Katzen gives us wasabi peas for real—a hot Asian side dish that keeps all the flavors of the crunchy snack, but can be served aside your favorite seared tuna. I'm still looking for the "Doritos for Real" recipe in here...
I didn’t know much about miso before I picked some up at the grocery store the other day. Since then I’ve learned that it is a Japanese fermented paste that contains grains or soybeans, sea salt, and a special mold called kōji-kin, and is aged anywhere from a few days to a few years. It's used to flavor sauces, as a marinade for meats, and as an integral part of soups. Miso is also praised for its health benefits, including loads of amino acids, vitamins, minerals, and digestive enzymes. The flavor is very subtle yet quietly rich, with a nice fermented tang.
