bok choy Archives - Epicurean Vegan

Asian-Inspired Risotto

February 26, 2014 by Epicurean Vegan

Yep, I’m still on my risotto kick. This time, however, I gave it an Asian twist by adding bok choy, shiitake mushrooms, and a touch of sesame oil (among other seasonings). This is a unique and delicious change from the usual risotto dish and would be great paired with some veggie crystal rolls. Yum!

INGREDIENTS:
4 C vegetable broth
1 Tbs red miso
1 C water
1-1/2 C Arborio rice
2 heads baby bok choy, chopped
2 C shiitake mushrooms, chopped
3/4 C green onion, sliced thin
1/2 C Sherry cooking wine
2 Tbs Earth Balance
1/3 C nutritional yeast
1/4 tsp Chinese 5-Spice blend
1/4 tsp sesame oil
1 Tbs tamari ( or soy sauce)

DIRECTIONS:
Preheat oven to 350. In a Dutch oven, whisk the 4 cups of broth and 1 tablespoon of miso; stir in the rice. Cover and bake for 45 minutes. Fifteen minutes before the rice is done, begin steaming the bok choy. Steam for 10 minutes, then add the mushrooms and green onion.

When the rice is done (most of the liquid has been absorbed), stir in the one cup of water,sherry and Earth Balance. Stir vigorously for 1-2 minutes—it’ll thicken up. Next, add the nutritional yeast, five-spice blend, sesame oil, and tamari. Stir well for at least a minute. Fold in the bok choy mixture and enjoy!

Asian-Inspired Risotto

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

I gave this risotto dish an Asian twist by adding bok choy, shiitake mushrooms, and a touch of sesame oil (among other seasonings). This is a unique and delicious change from the usual risotto dish and would be great paired with some veggie crystal rolls. Yum!

Author: Epicurean Vegan

Ingredients

4 C vegetable broth
1 Tbs red miso
1 C water
1-1/2 C Arborio rice
2 heads baby bok choy, chopped
2 C shiitake mushrooms, chopped
¾ C green onion, sliced thin
½ C Sherry cooking wine
2 Tbs Earth Balance
⅓ C nutritional yeast
¼ tsp Chinese 5-Spice blend
¼ tsp sesame oil
1 Tbs tamari ( or soy sauce)

Directions

Preheat oven to 350.
In a Dutch oven, whisk the 4 cups of broth and 1 tablespoon of miso; stir in the rice.
Cover and bake for 45 minutes.
Fifteen minutes before the rice is done, begin steaming the bok choy. Steam for 10 minutes, then add the mushrooms and green onion.
When the rice is done (most of the liquid has been absorbed), stir in the one cup of water,sherry and Earth Balance. Stir vigorously for 1-2 minutes---it'll thicken up.
Next, add the nutritional yeast, five-spice blend, sesame oil, and tamari. Stir well for at least a minute.
Fold in the bok choy mixture and enjoy!

Stuffed Portobellos and Steamed Bok Choy

February 25, 2012 by epicureanvegan

Portobellos are such a versatile fungi.

They make great burgers, a main stir-fry ingredient, and of course, an ideal vessel for other veggies. I wanted to make something wheat and soy-free, which is tough as a vegan, but these really fit the bill. But what to have with them? Before, I would have served bread, but since I that’s out, I decided to steam some bok choy. By the way, you’ll be seeing more wheat and soy-free recipes (although I may use miso from time to time) on my blog, as I am working on eliminating these from my diet. Why? Well . . . you see, I have endometriosis, something I’ve had to deal with for the last seven years, and I’ve now opted to treat it with diet, herbs and acupuncture. Endo is an inflammatory disease, so processed flour aggravates it. It’s also said that estrogen feeds the disease, so there goes soy with its natural estrogen!

TMI? Sorry. I won’t go on about it, but I wanted to explain my reasoning for my decision and to also let other women know that it’s possible to live with endo and not rely on drugs and/or surgery (at least, that’s my plan). Otherwise, I want to make clear that I have nothing against soy. In fact, it’s worth pointing out that Dr. Neal Barnard has determined that soy consumption is not only safe, but highly encouraged. Oh, and I want to make clear, I’m steering clear of wheat, not necessarily gluten. There’s a difference between the two, so fortunately, whole grains aren’t out of the picture for me, just processed wheat.

So, on to the recipes!

INGREDIENTS:
4 portobello caps, washed and stems and gills removed
1 box Near East Long Grain & Wild Rice Mix
1 small red onion, diced
1 small zicchini, diced
1/2 C fresh parsley, chopped
2 tsp olive oil
2 garlic cloves, minced
Salt and pepper, to taste
Vegan cheese shreds

DIRECTIONS:
Preheat oven to 350. Prepare the rice mix according to the package instructions. This will need to cook for 30 minutes. When the rice has about 6 minutes of cooking time left, heat the olive oil and garlic. Add the red onion and cook for about 3 minutes. Then add the zucchini and cook another 3 minutes or so.

Stir in the cooked rice and parsley; season with salt and pepper.

Place the portobellos upside down in a large baking dish. Sprinkle some Daiya cheese on the bottom and fill each mushroom cap evenly with the rice mixture, piling it high.

Pour a little water into the bottom of the pan. This will help steam the mushroom caps. Bake for about 15 minutes, then top with a little Daiya cheese and bake another couple of minutes.

While these are baking, I got started on the bok choy.

I think this veggie is so underrated. Low in calories, this lightly sweet and crispy veggie is loaded with vitamins C and A as well as calcium. I cut up some mushrooms and together, steamed the veggies with some (soy-free) Earth Balance for about 7-9 minutes.

Enjoy!

Breaded Zucchini with Bok Choy and Couscous

November 4, 2011 by epicureanvegan

This was fab-freakin’-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

INGREDIENTS:
1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 C egg-replacer powder + 1/8 C water
Olive oil

DIRECTIONS:
In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate–you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.

Start the couscous about the same time. It’ll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.

Zucchini actually cooks up pretty fast, so don’t worry if you have a few thick slices—they soften quickly. Keep the cooked slices warm under some foil until you’ve finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.

Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Breaded Zucchini with Bok Choy and Couscous

This was fab-freakin'-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

Author: Epicurean Vegan

Ingredients

1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
½ tsp salt
½ tsp black pepper
¼ C egg-replacer powder + ⅛ C water
Olive oil

Directions

In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate--you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.
Start the couscous about the same time. It'll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.
Zucchini actually cooks up pretty fast, so don't worry if you have a few thick slices---they soften quickly. Keep the cooked slices warm under some foil until you've finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.
Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Bok Choy Skillet Supper

March 24, 2011 by epicureanvegan

Okay . . . way better than last night’s catastrophe. This recipe is in the latest issue of Vegetarian Times but I made just a couple of changes based on what I had at home. My only suggestion would be to steam the bok choy separately (defeating the purpose of a 0ne-pan meal) but I found that when I steamed them much longer than the recipe says and they still were crunchy, it’s worth using another pan. I love bok choy and I don’t cook with it nearly as much as I ought to. VT also informed me that it is packed full of vitamin C, carotenoids, and phytonutrients that strengthen the immune system and may help reduce the risks of some cancers. What a bonus!

INGREDIENTS:
2 tsp garlic-flavored olive oil, divided, plus more for drizzling
8-oz button mushrooms, sliced (I left them whole and used jarred)
8 cherry or grape tomatoes, halved (I chopped one tomato as I somehow ended up with a ton)
2 shallots, finely chopped (1/4 C)
1 C bulgur (I used couscous)
1 C mushroom broth (I used vegetable broth)
1 sprig fresh thyme, plus 1 tsp thyme leaves
4 small bok choy, halved

DIRECTIONS:
Heat 1 tsp garlic oil in a skillet over med-high heat. Add the mushroom and saute 5 minutes, or until browned.I added about 1/2 tsp of minced garlic as well.

Transfer to a bowl or plate. Add the tomatoes and cook for a couple of minutes; add to the mushrooms. In the skillet, add the remaining 1 tsp of oil and stir in the shallots; saute 2-3 minutes. Stir in the couscous and thoroughly coat with oil. Add the broth, thyme sprig, and 1-1/2 cups of water. Season with salt and pepper, if desired, stir, reduce heat to med-low, and cover for 5 minutes.

(If not steaming the bok choy separately) arrange the stalks on top of the couscous in a pinwheel fashion. (Gotta make it look pretty.) Cover and simmer 5 minutes. Remove from heat and let sit for 10 minutes. Sprinkle with the thyme leaves, mushrooms, and tomatoes. Drizzle with the garlic oil. This dish is full of flavor and taste—not to mention vital nutrients. Enjoy!

Bok Choy Skillet Supper

Okay . . . way better than last night's catastrophe. This recipe is in the latest issue of Vegetarian Times but I made just a couple of changes based on what I had at home. My only suggestion would be to steam the bok choy separately (defeating the purpose of a 0ne-pan meal) but I found that when I steamed them much longer than the recipe says and they still were crunchy, it's worth using another pan. I love bok choy and I don't cook with it nearly as much as I ought to. VT also informed me that it is packed full of vitamin C, carotenoids, and phytonutrients that strengthen the immune system and may help reduce the risks of some cancers. What a bonus!

Author: Epicurean Vegan

Ingredients

2 tsp garlic-flavored olive oil, divided, plus more for drizzling
8-oz button mushrooms, sliced (I left them whole and used jarred)
8 cherry or grape tomatoes, halved (I chopped one tomato as I somehow ended up with a ton)
2 shallots, finely chopped (1/4 C)
1 C bulgur (I used couscous)
1 C mushroom broth (I used vegetable broth)
1 sprig fresh thyme, plus 1 tsp thyme leaves
4 small bok choy, halved

Directions

Heat 1 tsp garlic oil in a skillet over med-high heat. Add the mushroom and saute 5 minutes, or until browned.I added about ½ tsp of minced garlic as well.
Transfer to a bowl or plate. Add the tomatoes and cook for a couple of minutes; add to the mushrooms. In the skillet, add the remaining 1 tsp of oil and stir in the shallots; saute 2-3 minutes. Stir in the couscous and thoroughly coat with oil. Add the broth, thyme sprig, and 1-1/2 cups of water. Season with salt and pepper, if desired, stir, reduce heat to med-low, and cover for 5 minutes.
(If not steaming the bok choy separately) arrange the stalks on top of the couscous in a pinwheel fashion. (Gotta make it look pretty.) Cover and simmer 5 minutes. Remove from heat and let sit for 10 minutes. Sprinkle with the thyme leaves, mushrooms, and tomatoes. Drizzle with the garlic oil. This dish is full of flavor and taste---not to mention vital nutrients. Enjoy!

Sesame Noodles With Tofu Steaks

April 13, 2010 by epicureanvegan

This recipe has so many of my favorite ingredients: tofu, sesame and bok choy. It’s a hands-on meal from start to finish, but it definitely isn’t complicated. The tofu is wonderful and the recipe for it would be perfect for tofu sandwiches.

INGREDIENTS:
1 1/2 pounds firm or extra-firm tofu, cut into 12 equal slices
7 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons honey
1 teaspoon crushed red pepper flakes
2 tablespoons neutral oil, such as grapeseed, canola or sunflower
3/4 pound udon or soba noodles
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame seed oil
1 pound baby bok choy, rinsed well but not trimmed
1 scallion, thinly sliced

DIRECTIONS:
Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture. ( I pressed the whole block, then sliced it)
Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.

Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.

Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes.

Serve the noodles topped with greens and tofu, sprinkled with scallions. For some crunch, I suggest sprinkling chopped peanuts on top. Enjoy!

Recipe source: Peter Berley

Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture.
Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.
Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.
Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes. Serve the noodles topped with greens and tofu, sprinkled with scallions.

Asian-Inspired Risotto

Stuffed Portobellos and Steamed Bok Choy

Breaded Zucchini with Bok Choy and Couscous

Bok Choy Skillet Supper

Sesame Noodles With Tofu Steaks

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