Ricki's and Heidi's greens dishes. I tried their recipes. Highly recommend them. But now I am a fan of Vicki's Greens. Vikki Leng has lots of recipes for simple vegetable dishes. It was her recipes for Bok Choy Stir Fry and Succulent Broccoli that inspired me.
I had some leftover Matthews Delicious Tofu. I used some inspiration from Vikki to cook the choy sum to serve with it. Fantastic! I'm sold! Choy sum has already been back in my kitchen (stay tuned) and will be a regular visitor.
Tonight Sylvia started by eating the lightly cooked asparagus, then had some crunchy fried tofu (because I didn't have time to make Tofu Nuggets) and then she started eating all my marinated tofu! It gives me hope that one day she will eat the same food as we do! A great way to celebrate my first week of daily posts for Vegan MoFo.
Other ideas for eating your greens on Green Gourmet Giraffe:
- Borlotti Bean Mole with Roast Pumpkin and Silverbeet (gf, v)
- Mee Goreng (v)
- Potato and Kale Enchiladas (gf, v)
- Tahini lime rice with kale and cashews (gf, v)
- Tangy Silverbeet (gf, v)
- Wanton Dumplings in Ginger Broth (v)
Choy Sum with Mirin
Adapted from Vikki Leng's Vegetarian Feasts
serves 2 as a side dish
1 bunch choy sum, washed and chopped into 1cm slices
1 tsp sesame oil
1-2 cloves garlic, finely chopped
2 tbsp mirin
splash of soy sauce
Fry garlic gently in oil for about 1 minute and then add choy sum, mirin and soy sauce. Fry over high heat for about 5 minutes or until most of the liquid has evaporated and the stems are tender.
On the Stereo:
Danny Kaye for Children
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.