Bock Choy Recipe

I know I pulled this one off the 'net somewhere, but can't figure out where. I was looking for something yummy to do with my huuuge head of bok choy.This? Fit the bill for sure! I ate almost the entire thing by myself!

Bok Choy with Ginger Vinaigrette

1 tsp. olive or sesame oil (or any oil you love to saute your veggies in)
1 lb. bok choy
1 T white vinegar
2 tsp dijon mustard
2 tsp reduced sodium tamari
1 tsp Florida Crystals
1 clove garlic, grated
1 T fresh ginger, grated

Separate and clean well all bok choy leaves/stalks. I cut the leafy parts straight across and the stalk parts on a diagnal.

mix together vinegar, mustard, tamari, sugar, garlic, aginger and set aside.

heat oil in pan or wok and add stalks, sauteing until just starting to get tender. add leaves and saute until wilted. remove from heat and toss with vinaigrette.

easy and soooo delicious!

Speaking of delicious...I recently wanted tofu salad so used Dreena's marinated tofu in TEV and added what we had on hand, carrots and green onion.
This stuff is superb on some toasted whole grain bread with fresh avacado. yum!

In an attempt (a rather successful one, I might add) to satisfy a comfort food craving, I took the remaining beef-style seitan I'd made and breaded it with some Italian, wheat-free bread crumbs I'd recently picked up and threw together a country fried seitan with mashed cauliflower (one head of steamed cauliflower, one med red potato, made like mashed potatoes) and some green beans, all with nutritional yeast gravy.
This was really good, but I wouldn't buy that brand of bread crumbs again. They were entirely too salty. blech. I think I may have cooked this batch of seitan a bit too long tho, as it was a bit more firm than I'd like. If any of you have a problem with seitan that's too soft? Maybe try boiling it for an extra ten minutes. I did this by pure accident and the results are very, very firm.

A recent trip up to Gainesville (man! the vegan options are just insane! I found, multiple times, that I had so many choices I had a hard time deciding!) I dined with friends at ChopStix Cafe. Over half their menu is already veg or can be made so with ease. The food is outta this world and the staff is really accomodating and friendly. It's really nice, too, that you can eat overlooking Bivens Arm, a gorgeous lake full of wildlife.

I totally forgot my camera, but here are my scrumptious leftovers,Ginger Tempeh (made locally!) which was a tasty sauce with a little kick from all the ginger over huge chunks of tempeh and zuchini, green beans, mushrooms, carrots, and peas. I steamed some spinach with the leftovers for a perfect quick dinner once home.

I wish I'd had a shot of my perfect breakfast from the 43rd Street Deli in Gville. While this local hot spot (even during Spring Break the place is packed!) is not entirely vegan, some of the cooks there are so they incorporate a ton of options on their menu and gladly make dishes vegan when they can. I enjoyed Pan Seared Oatmeal Cake, a huge hunk of steel cut oatmeal pan seared and served over a balsamic glaze, topped with cranberries, raisins, and fresh banana. This and a side of nutritional yeast coated tofu and I was a happy, happy girl. yum!

Speaking of yum, I've been having a ton of smoothies for breakfast as of late. I seem to go back and forth between two. Here's one:

1c. Matt's Organic Fortified OJ
1 ripe banana
1/4. c. fresh strawberries
1/4 c. frozen blueberries
1/4 c. frozen raspberries
2 T Goji berries
2 T brown rice powder
crushed ice

Hope everyone had a great weekend!