Spicy Bok Choy | infinebalance.com #recipe #vegan
So it’s January and one of your New Year’s Resolutions just might be to eat more vegetables. Or eat healthy. Or go vegan.. or something. If you are like me, you are looking for a little cleaner eating now that the holiday rush is over. You may have even gone to the grocery and stocked up on all the green things. I did. My crisper is looking a bit like a lush forest these days.

Which is awesome and daunting at the same time. All those greens need a plan. 

In honour of Veganuary and all things New Year’s Resolutions…. I’m participating in #VeganCookbooklove this month.

Lisa from The Viet Vegan blog has arranged this awesome month long giveaway. Check this out…

Vegan Cookbook Love Giveaway
6 Prizes total (6 vegan cookbooks)
Grand prize is Miyoko’s Homemade Vegan Pantry + $25 Giftcard to The Toronto Vegetarian Association
Veganuary Wristbands for each prize
Vegan Starter Packs (literature on how to go vegan)
So today, I’m sharing a recipe from, Green’s 24/7 by Jessica Nadel of Cupcakes and Kale.
 
I was given a review copy of this book about a year ago and it has become one of my favourites. I shared this Broccoli and Barley Salad when I first posted about Greens 24/7.

I find I reach for this book whenever I am looking for something new to do with greens. I love that Jessica makes it so easy to add a bit more nutrition to simple dishes. Making it easy to incorporate more green vegetables into your everyday diet.

Today is about just how simple really good vege can be. This side dish can be made in under 10 minutes. And it is oh so more interesting that warming up some frozen peas and carrot mix.
Spicy Bok Choy | infinebalance.com #recipe #vegan
This is that recipe you need to have on standby for when you faced with a fridge full of good intentions but you have no plan. This is your plan. It will work every time. No more excuses just grab those greens you bought because you know they are good for you and cook them. I’ve used this technique with broccoli, chinese broccoli and kale and it is good every time.

So for that giveaway… you can enter in the form below the recipe. Contest is open to Canadian residents.

In the meantime you can checkout The Viet Vegan and Woman in Real Life blogs for more #vegancookbooklove.  And please check back throughout the month of January for new posts about other vegan cookbooks we love.  This week we have…

How it all Vegan with Woman in Real Life
Oh She Glows Cookbook with The Viet Vegan

Spicy Bok Choy
 
Prep time
Cook time
Total time
 
a simple technique with green vegetables
Recipe type: Side dish
Serves: 2-4
Ingredients
  • 4 heads baby bok choy
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive or avocado oil
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha or hot chili sauce
  • 1 tablespoon tamari or soy sauce
Instructions
  1. Slice the boy choy in half length wise and rinse well. Gently shake and pat dry. A little water in between the leaves is okay.
  2. Heat a hot skillet or cast iron pan over medium high heat. Toast sesame seeds in hot pan for 2-3 minutes, until slightly browned. Remove seeds from pan and set aside.
  3. In a small bowl mix Sriracha and tamari and set aside.
  4. Heat oil in the hot pan. I used half avocado oil (for it's higher smoke point) and half sesame oil. You can use 2 tablespoons of sesame oil instead.
  5. Add the garlic to the oil and stry quickly to avoid burning, quickly add the bok choy, cut-side down. Sear for about 30 seconds, then flip over. Pour Sriracha and tamari mixture over the bok choy and cover with the pan with a lid. Cook 3-4 minutes, until bok choy is tender. Remove from heat.
  6. Serve with sesame seeds sprinkle on top.

 

 

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