In honor of yesterday’s Spring vegetable post, today’s recipe pays homage to the always vibrant and delicious pea pod. I originally saw a version of this recipe in Food and Wine magazine and have adapted it to my liking. If fresh pea pods haven’t hit your local grocery store or farmer’s market yet, you can easily substitute frozen peas (or shelled edamame). Excellent with sesame crackers, fresh sliced cucumbers and radishes, this spread packs a nutritional punch without any added fat, calories, or guilt.
Benefits: The phytonutrient rich green pea is loaded with immune-supportive vitamin C, bone-building vitamin K and manganese, heart-healthy dietary fiber and folate, and energy-producing thiamin (vitamin B1). Fresh ginger is an all encompassing perfect superfood. This root has been shown to possess numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, relief of gastrointestinal distress, anti-cancer benefits, and immune boosting properties. Miso, a fermented soybean paste, is an excellent source of B-12, protein, dietary fiber, and minerals such as manganese, zinc, and copper. Ideal for vegans and non-vegans alike.
Ginger Miso Spread
- 1/4 cup extra virgin olive oil
- 2 scallions, thinly sliced
- 2-3 tablespoons finely grated ginger
- 1 jalapeño, seeded and minced
- 3 cups shelled peas (or 1 pound frozen)
- 3 tablespoons yellow miso
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 2-3 minutes. Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth.