Tuesday, March 6, 2012

Wasabi Cream

Tonight the spotlight is on wasabi powder, a "spice" that gives super zip to any recipe.  Look for it in the Asian section of your supermarket; one brand to try is Eden Foods.  Unless you're shopping in a true Japanese market, you'll probably find a slightly tamed-down version, blending wasabi and horseradish.

  • 1 cup light vegan sour cream*
  • 2 teaspoons wasabi powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh chives
1. Combine the sour cream, wasabi powder, and salt in a bowl.  Cover and chill for 30 minutes.  Stir in the chives just before serving.

This easy sauce is perfect dolloped over baked potatoes:

Spread over a serving of Match beef:

Or as a sandwich spread with your favorite vegan deli slices. I loved it on Ezekiel's sesame bread with Tofurky's roast beef deli slices.

Leftover wasabi powder?  See my post for Wasabi-Miso Marinated Steak.

*To keep this recipe light, use We Can't Say It's Sour Cream from Wayfare Foods.

Nutrition Info:
8 servings (2 tablespoons), Calories 42 

Tasting Notes:
The tangy zip of the wasabi was flavorful without being overpowering - in fact, you could safely increase the wasabi powder to 3 teaspoons if you want a more flavor-packed punch.  The wasabi powder also had a... cheesiness... for lack of a better word, much in the way of nutritional yeast, which was a nice surprise.  This was best over a baked potato; it melted into the warm potato for a sour creamy, buttery, decadent topping.


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