Miso, Peanut Butter & Raw Veg Make Savory Snackers

[jesse_the_k]

for our March prompt, raw

prep time: 2 minutes (and then you have to cut up the veg)

Combine equal volumes miso and peanut butter. Stir in rice wine vinegar by spoonful until the mixture is soft enough to dip.

Good dipping partners (preferably bias-cut):

• carrots
• celery
• apples
• daikon radishes
• zucchini (courgette)
• cucumbers

This makes a good traveling snacker for the car, as it doesn't need refrigeration.

Miso is ground-up grain, salt, and water, fermented for at least three months (and sometimes up to three years). It brings salt and umami to every dish. There are many gluten-free misos: rice, soy beans, adzuki beans, and even rice, dandelions and ramps. We always have 'sweet' white and mellow red in our fridge. It’s a great base for soups and sauces. Do be on notice: the miso soup offered in US Japanese restaurants tends to be barley-based, which is a Grain to Avoid.

Comments

[runpunkrun]

I can't do soy, but I keep hearing about chickpea miso and keep wanting to give it a try!

[jesse_the_k]

Twas a game changer for me

and I fixed the tags

[j00j]

This sounds super tastyyyyy.

[jesse_the_k]

I think of it as savory ice cream ;)

(It’s cosmic with apples because the sweetness complements the salt.)