Spicy Hotpot

Yes, I still have bok choy and received another bunch in today's CSA share. LOL - good thing I like it. I saw this recipe over at Eating Well and modified a few ingredients (added miso for one) and it was delicious.

• 1 package chicken flavor seitan
• 2 teaspoons coconut oil
• 2 tablespoons grated fresh ginger
• 4 huge cloves garlic, minced
• 4 ounces fresh baby bella mushrooms, sliced (about 2 cups)
• 1 tablespoon brown sugar
• 4 cups no-chicken chicken broth
• 1 tablespoon Braggs liquid amino
• 1 tablespoon chile-garlic paste or to taste
• 4 cups thinly sliced bok choy greens
• 8 ounces fettuccine noodles
• 1/2 cup chopped fresh cilantro
• 1 teaspoon per bowl white miso
• sliced scallions for garnish

Drain and the seitan and cut any large pieces into bite-sized pieces. Set aside. Cook pasta until barely al denta, it will cook a little more after added to the soup. 

Heat oil in a Dutch oven over medium heat. Add ginger and garlic and mushrooms; cook, stirring, until fragrant, about 2-3 minutes.

Stir in sugar, broth, braggs and chile-garlic sauce; cover and bring to a boil.

Add bok choy, seitan and pasta cover and simmer until greens are wilted, about 2-3 minutes. Remove from the heat and stir in cilantro.

Add miso to a soup bowl.

Add enough broth to melt the miso, stirring well.

Ladle soup into bowls.

Give it all a good stir.

Add scallions to garnish and enjoy!

Thai Coconut Curry Lentil Soup

Follow my blog with BloglovinThis soup is based on the recipe I found online at Jeanette's Healthy Living.  I still have sweet potatoes from the CSA even though I've made Sweet Potato Butter, roasted sweet potatoes for a side dish and tossed some in a hash. LOL I thought this would be an excellent dish for a  spicy sweet potato dinner.

• 1 tablespoon coconut oil
• 1 sweet onion, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 2 teaspoons Thai red curry paste
• 6 cups water
• 1 cup red lentils, rinsed well and looked over
• 1 medium sweet potato, cut into 1/2-inch pieces
• 1/4 teaspoon turmeric
• 1 teaspoon kosher salt
• 1/3 cup coconut milk
• fresh cilantro, for garnish

Heat coconut oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. 

Stir in red curry paste, and cook several minutes or until fragrant. 

Add water, lentils, sweet potatoes and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft. 

Add salt and stir in coconut milk. Cook five more minutes. 

Garnish with fresh cilantro.

Enjoy!

Thai Tempeh and Vegetables

I have more bok choy from the CSA and have another stir-fry I wanted to try. This one is based on this recipe called for tofu but I used tempeh chips instead (you can buy tempeh and cut it into whatever shape and/or size you want.) I also changed a few ingredients and made up a sauce of soy and Sriracha. This came out so well, that when we finished it, about 2 days later I made more. Yep, it's THAT good!

• 1 tablespoon coconut oil
• 2 teaspoons ground cumin
• 2 teaspoon coriander leaves
• 1 large onion, diced
• 10 cloves garlic, pressed
• 1/4 cup freshly diced or grated ginger root
• pinch salt/pepper
• 2 cups chopped potatoes (I had a sack of baby yellow potatoes)
• 1 carrot, sliced
• 1 red daikon radish, sliced
• 6 cups bok choy (or any type of choy) chopped or sliced
• 1 can coconut milk
• 8 ounces tempeh chips
  
• 1 cup vegetable stock
• 1 tablespoon apple cider vinegar
• 1/4 cup lite soy sauce
• 1/4 cup Sriracha
• Juice of 1 lime
• 1/2 bunch cilantro, chopped

Heat a large non-stick skillet, add oil and spices; cook for a minute. Add onion, garlic, ginger, salt and pepper. Saute for 10 minutes

Add potatoes, carrots, bok choy, coconut milk, tempeh and stock. Bring to a strong simmer. Cover and let cook until the potatoes are done, around 30 minutes

Make a pot of rice, according to the package directions. I used Basamati.

While this cooks make a sauce with the soy sauce, Siracha, lime juice, vinegar and cilantro.

Add this sauce to the rest of the ingredients and give it a good stir.

Taste and adjust seasoning, serve over rice.

Enjoy!