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An Amped Up Favorite – Bok Choy Power Bowl with Ultra Miso Dressing

I’m working with a new food book – while there is a little cooking in the book, the main focus is on fresh plant food – so it’s more of a slice, dice, and sprout kind of book. The contents and the authors of “The Plantpower Way” are incredibly inspiring. This book is worth a look!

Their Asian Dressing got me thinking about an update to one of my favorite basic recipes. With the afternoon off, I stopped at the market to amp up this classic favorite. Today’s recipe is all for me. It will make two bowls – I will eat them both – and that is totally ok! If you have a few more mouths to feed just magnify the recipe.

Bok Choy Power Bowl

Ingredients:

  • Toasted Sesame Seed Oil
  • 1 – 2 cloves of garlic
  • 1/2 inch piece of peeled ginger
  • 1/2 head of Bok Choy – or a few heads of baby bok choy – sliced – separate the crunchy stems from the leafy greens
  • a handful of Mushrooms – sliced – today I used 4 Cremini and 2 Shitake Mushrooms
  • 2″ piece of peeled Daikon Radish (a few classic radishes would also work) – cut in half lengthwise and slice them thin
  • Handful of sprouts and seeds to top your dish (optional) Today I have Pea Sprouts and Sunflower Seeds

Preparation:

  • Coat a large pan with Sesame Oil and place over med-high heat
  • grate Ginger and Garlic into the warm pan
  • Add the Bok Choy stalks, Mushrooms, Radish – add bits of water while the veggies cook – just enough to keep them from sticking to your pan
  • Turn down the heat and prepare the dressing
  • Add the Bok Choy leaves and the Dressing – stir to coat the salad – and serve – top with Sprouts & Seeds if you like

Miso Dressing

  • 1 Tb. of mellow Miso
  • 1 Tb. Mirin (soy sauce)
  • 1 Tb. Apple Cider Vinegar
  • 1/4 cup of Water
  • 1/8 tsp. of Garam Masala or Chinese Five Spice + a pinch of pepper (I just wanted a mild spice flavor — you actually could skip, add more, or add a bit of your favorite spice to the dressing)

Enjoy and Be Well!

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Tangy Tuscan Vegetable & Bean Soup

Tangy Tuscan Vegetable & Bean Soup

 

 

This soup is my perfect antidote to the rich & over-indulgent holiday food kick I’ve been on lately! This soup is light, refreshing, and deeply fortifying. 

 

Into a nice soup pot over medium heat, layer in* the following ingredients:

  • 2 tsp. olive oil
  • 1 small diced onion
  • 3 medium carrots, sliced into bite size rounds
  • 3 stalks of celery, sliced into crescents
  • 1-2 cloves minced garlic
  • 2 Tb. tomato paste (or a can of diced tomatoes)

*I’m grateful to have learned Rachael Ray’s “chop and drop” time-saving cooking method. Generally I drop ingredients in an order based on which will benefit from the longest cooking times. I like the onions almost melting away – so they always go first. While one ingredient is cooking, chop the next one. Just be sure to keep stirring the pot and add a little stock or water if the veggies start to stick and before they burn.

Once veggies are all in the pot, add:

  • 32 oz. of vegetable stock (you can also just use water to save a few $)
  • 1/2 tsp. to keep it light (add more to taste at the end)
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. dried rosemary** (crumble needles before you drop in)
  • 1/4 tsp. dried chili flakes**

Raise heat and simmer until veggies are soft to your liking. If you are making soup ahead and will serve it later, stop here for now.

So that these ingredients don’t get “mushy” warm the soup jus before serving and add:

  • 2 small zucchini sliced first lengthwise and then across into crescents or half crescents (feel free to add any other veg. here – I was just really craving the light and lively quality of a summer squash;-)
  • 1 can of kidney beans
  • 1 can of white beans

** As a mom of growing children, I believe I can benefit them by helping to “build their palates.” I try to give them the opportunities to become accustomed to many flavors without over-whelming them. If I were making the soup for myself, I would probably add a bit more rosemary and chili flake to warm me up!

Winter was made for wishing. I wish you a clear path toward your heart’s desires in this coming New Year.