Savory Bok Choy & Red Pepper Waffles

Savory Bok Choy & Red Pepper Waffles

 If you’re hiding out inside this weekend from sub-zero temps we’re having in the East, you’ll want to make a healthy, delicious meal to keep you warm on the inside as well.  These waffles are a two-for.  That is, you can make some up for breakfast and then save a few for a dinner extraordinaire later that week.   The waffle batter comes from An Unrefined Vegan – the waffle queen” as she’s known on the web.  And the mushroom gravy can be store-bought or I have a wonderfully flavorful creamy mushroom soup that will reduce down into a savory gravy topping.  I left the little bit of sweetener out of Annie’s recipe so that I could use the waffles both sweet and savory.  It worked great.  Just add whichever topping suits your meal.  In Washington D. C., we’re lucky to have ‘International Markets’ that always have a good selection of fresh Bok Choy.  Try to get fresh green outer leaves.  Baby Bok Choy would be even better for flavor and texture but the gravy will soften an older stalk if that’s all you can find in your area.     The fresher the veggies are in this the better.  Don’t cook…

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Sesame Bok Choy Apple Slaw with Baby Bella Dressing

Sesame Bok Choy Apple Slaw with Baby Bella Dressing

   When you don’t have exactly what you think you need for a new dish…sometimes what you do have will surprise you.      I needed to use up a small bag of Baby Bella Mushrooms from my last produce order from From the Farmer.  But I was making a slaw dish with the last of my Bok Choy from the same lot.  Why not?  I made up some delicious slaw dressing using the pureed mushrooms mixed in with traditional slaw seasonings.  No compliant about the nutrition and taste in this side dish.  The Baby Bellas creamed up in the food processor to make a deliciously lite and tangy sauce for my slaw. The color was a tad bit untraditional for slaw.  But I got over that when I took my first fork full.  A new way to make mayo for us here.   If mushrooms in your slaw just doesn’t do it for you, I have several other summer slaws that may light up your grilled corn or veggie burgers.  My idea here is to use your fresh vegetables when they’re ripe and ready.  And if you come up with a new way to encorporate those flavors to your…

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Baby Bok Choy with Black Bean Sauce

Baby Bok Choy with Black Bean Sauce

 A favorite quick meal.  Add in some wild rice and a few spring rolls and you’re set for dinner.   This dish will cook up in less than 10 minutes.  That’s shorter time than it takes to decide what to order from the local carry-out.  you can keep the tip for yourself… Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes   Ingredients 1 head of fresh Baby Bok Choy – roughly chopped ½ cup shredded carrots 1 cup rough chopped celery ½ cup red cabbage sliced ¼ cup sesame seeds (optional) 12 oz. of black bean sauce ⅓ cup tamari soy sauce big pinch of red pepper flakes splash of rice wine vinegar ½ tsp cane sugar 3 Tbs. peanut oil or Vegan butter Instructions Blend the black bean sause, soy, vinegar, red pepper and sugar together until mixed. In a sauce pan, heat the oil and add in the veggies. Stir over medium heat until the Bok Choy is slightly wilted. Pour in the black bean mixture. Stir for another 1 minute until the veggies are coated and the sauce is warmed. Remove from heat and serve immediately. 3.2.1255    one year…

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