“Yoda Pods” by Astrid Tuttle Winegar
As promised, here are three recipes I’ve dreamt up to honor the Galaxy which is Far, Far Away. All three together would make a nice meal for three or four people, with some dessert leftover.
I recently viewed the six Star Wars films for some food ideas. However, the Star Wars world (and its characters) is not exactly obsessed with food, certainly unlike the Middle-earth milieu, whereby our most popular characters constantly discuss food and the lack thereof. In Star Wars, it’s often a matter of a particular creature eating another creature—no bacon, butter, or baking involved. If you do an internet search for “Star Wars Foods” you’ll see all sorts of basic foods with clever names and shapes, though many mimic Princess Leia’s hair buns. Lots of other characters are sculpted out of Jell-0 or are simply referred to by wordplay (Boba Fettuccini and Hanburger Casserole stand out).
Recently I’ve heard spicy food can actually help you live longer. This must explain why I have a relative who is currently 102 years old and has smoked cigarettes since she was 12, but has also eaten green chiles since she was 2. All of that delicious vitamin C in those chiles must have counteracted the nicotine.
Perhaps Master Yoda has discovered this secret as well! Spicy food might help to counteract whatever dark forces might be operating in one’s life. Here’s a recipe designed exclusively for Yoda—it packs a SPICY punch, has plenty of nut protein and some much-needed fiber and vitamins in those vegetables. And if you’re just not sure about the spice, prepare it with half the chili paste. You can always add more, but you can’t take it away. Add or add not—there is no try. Maybe “when 900 years old you reach, look as good, you will not.” But you might end up looking pretty good at 90
“Yoda Pods”
⅓ cup water
2 tablespoons soy sauce
2 tablespoons chili paste with garlic (or chili garlic sauce)
2 tablespoons peanut oil
8 ounces fresh snow pea pods
2 cups scallions, cut into 1″ diagonal pieces
2 ounce dry roasted and salted peanuts
Combine the water, soy sauce, and chili paste in a 1-cup glass measure with a whisk; set aside. Place oil in a wok or a 5-quart deep skillet over very high heat. Stir-fry the peas and scallions over very high heat for 2 minutes. Add the sauce mixture and boil for 3 minutes, stirring often. Add the peanuts and mix. Serve immediately. Cover and chill leftovers. Serves 4-6.
Astrid Tuttle Winegar
Astrid Tuttle Winegar is the author of Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls, which is currently available exclusively in e-book form on the Amazon Kindle, but will soon be released by Oloris Publishing! Stay tuned for details. For now, she is mostly telling a culinary Middle-earth story here on Legendarium. Astrid has loved C. S. Lewis since childhood, J. R. R. Tolkien since middle and high school, all Star things, both Trek and Wars, all things Whedon, and many other things besides… She lives in the enchanted city of Albuquerque, New Mexico, with her husband and dog. She blogs occasionally at . You can check out (and like!) her Facebook page at https://www.facebook.com/astridtuttlewinegar or visit her Twitter feed at https://twitter.com/astridwinegar.
Be the first to comment