Blistered Shishito Peppers
with Furikake Ranch & Spicy Quinoa Crisp
Shishito peppers are the roulette of finger foods; while most of these wrinkly, thin-skinned chiles are sweet and mild, about one in ten are sneaky fire-bombs. Charred and sprinkled with salt, shishito peppers are a popular appetizer served in Japanese bars. We pair these blistered peppers with furikake-infused ranch dipping sauce. Furikake is a Japanese condiment made from a blend of seaweed, sesame seeds, and other seasonings. A sprinkling of spicy togarashi and crispy puffed quinoa turns this quick & easy, gluten-free, high-protein dinner into a restaurant-worthy nosh.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 10 oz shishito pepper, left whole
- 6 oz beluga lentils
- 1 tbsp kibbled nori (divided)
- 1 tbsp toasted sesame oil (divided)
- 1/4 cup vegan ranch dressing
- 2 tsp low-sodium tamari
- 1/2 tbsp agave
- 1/4 cup crisped quinoa
- 1 tsp togarashi
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add peppers and cook until puffed, 3 to 5 minutes. Toss and continue to cook until tender and charred in spots, 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. (4-servings: use ¼ cup vegetable oil) (TIP: Once removed from heat, shishitos will collapse a bit.)
Make small tear at top of lentil bag and microwave for 60 seconds. Stir together just ½ tsp kibbled nori, just half the sesame oil, 1 tsp water, ranch, and a pinch of salt and pepper in small bowl. (4-servings: use 1 tsp kibbled nori, 2 tsp water) (TIPS: If you don’t have a microwave, combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes. Keep remaining kibbled nori and sesame oil for your own use.)
Spread furikake ranch on serving plates. Top with lentils and blistered shishito peppers. Whisk together tamari and agave. Add puffed quinoa and togarashi and toss to coat. Sprinkle spicy quinoa crisp over shishitos. いただきます!
SIMILAR RECIPES
Gochujang Tofu Bowls with Brown Rice & Sesame-Garlic Green Beans
Super Greens Fried Rice with Peanut Drizzle & Pepita-Lime Crunch
Chipotle Stewed Swiss Chard Bowls with Black Beans & Spinach Salsa Verde
