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Wok Charred Bok Choy

Wok Charred Bok Choy - The Vegan Rhino

Wok Charred Bok Choy - The Vegan Rhino 

This asian-style marinated bok choy is a household favorite and goes perfect in this Vietnamese Pho Broth. Bok choy, or also known as Chinese cabbage, can be prepared in many different ways, one of the best being charred in a wok. Filled with lots of nutrients like vitamin C, vitamin B, and vitamins K to name a few, this side dish is highly nutritional and simple to make.

Wok Charred Bok Choy - The Vegan Rhino

Yield 4

Ingredients

3 Tbsp. organic soy sauce tamari

3 Tbsp. seasoned rice wine vinegar

2 Tbsp. sesame oil, more for wok

1 Tbsp. lime juice

1 Tbsp. minced garlic

1 Tbsp. minced ginger

1-1/2 tsp. white miso paste

2 small hot Apache pepper, minced

8 bok choy

Wok Charred Bok Choy - The Vegan Rhino

Directions

  1. In a small bowl, combine all ingredients (except box chop) and mix.
  2. Marinate and let stand at room temperature for 1 to 2 hours, turning every 20 minutes.
  3. In a wok on medium-high heat, add sesame oil and marinated bok choy. Cook for 3-5 minutes or until slightly charred and sauce thickens.
  4. serve warm.

 

Chef’s tip: If you have nice weather are are able to turn the grill on, I highly suggest grilling these.

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White Bean Swamp Chili

White Bean Swamp Chili

White Bean Swamp Chili

Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!

White Bean Swamp Chili

Yields 5-6 servings

Ingredients

1/4 cup olive oil

1 large white onion, chopped

6-8 garlic cloves, chopped

1 cup tomato sauce

1/2 cup tomato paste

1 cup filtered water

1-1/2 cup cannellini beans, whole

1-3/4 cup cannellini beans, pureed

1-1/2 cup navy beans

2-1/2 cups tomatos, diced

2 cups whole corn

1/2 cup chives, to garnish

Spices:

1 Tbsp. curry powder

2 tsp. cayenne powder

2 tsp. ground coriander

4 Tbsp. chili powder

1/2 tsp. all spice

2-3 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

1 Tbsp. organic sugar

White Bean Swamp Chili

Directions

  1. In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
  2. Add the tomato sauce, paste, beans, pureed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce heat to low.
  3. Cook for 1-2 hours (I cooked mine for 3 hours).
  4. Serve topped with sour cream and chives or cheddar cheese of choice.

Chef’s tips: I cooked my chili for 3 hours