Guys, I am loving ALL your ideas for quickie meals – both your suggestions for your easiest cooked and raw meals.
Are some recipes too simple to share?
How about stir fries? Rob’s go-to stirfry is tofu and broccoli (precut frozen veggies work well for those who don’t want to chop veggies), smothered in sweet chili sauce. Easy peasy.
But sometimes, simple wins. I don’t need lots of colourful veggies. One will do. I don’t need lots of spices. Simple can work too and it does not need to be bland.
I originally spotted this recipe in High Protein Vegan (see my review earlier) but it had me scurrying to a new-to-me blog The Stone Soup. Jules focuses on meals with minimal ingredients and minimal prep. While the blog is not vegan, Jules nearly always includes ways to make each meal vegan-friendly with lots of possible substitutions.
This recipe stems from Jules’ quickie method of cooking vegetables: shallow steam cooking in a frypan along with balsamic vinegar and miso. Do I know how to steam veggies in a frypan? Yes! But I never would have thought to combine it with a simple dressing of balsamic vinegar and miso. I really liked the idea of pairing the dressing with baby bok choy and chickpeas, so I went with it.
I didn’t sear my veggies as Jules’ recommended in her video, but I do not feel like it detracted from my version as the dressing pulled it all in together nicely. Sweet and tangy balsamic vinegar juxtaposed against the salty miso and earthy beans and greens. I preferred this fresh but only because my leftovers were quite watery. I have been more likely to eat more beans instead of making an additional side of grains, but grains are nice to sop up delicious juices.
Do you think some recipes are just too simple to share?
PS. I am sharing this with Bookmarked Recipes.
Quickie Balsamic Miso Chickpeas and Baby Bok Choy
Adapted from Triumph of the Lentil
1 tbsp coconut oil
5-6 baby bok choy (~600g), stems thinly sliced and leaves coarsely chopped, divided
2 cups cooked chickpeas, rinsed and drained if canned
1/2 cup broth/bean cooking liquid/water+1.5 tsp nutritional yeast
1.5 tbsp white miso
1.5 tbsp balsamic vinegar
1. In a large skillet, heat oil over high heat. Once hot, add baby bok choy stems, then the chickpeas and top with the bok choy leaves. Do not stir. Cover and cook for 2 minutes.
2. Add 1/2 cup broth, stir and cover to cook for an additional 2 minutes.
3. In a small bowl, whisk together the miso and balsamic vinegar. Thin slightly with water/oil.
4. After your greens have been cooked to your liking, stir in the dressing.
5. Serve with your choice of side, like quinoa.
Serves 2 as a main, 4 with a side.
the taste space 
I did think some simple things are too obivious to need recipes, then I met a friend who did not cook, she had never even boiled water. Some folks do need simple recipes with technic include.
No, there’s no such thing as too simple to share. i would never have thought of the combination in this dish. All ideas are good inspiration in the world of cooking.
I think that a lot of the time the simplest recipes are the best! I wouldn’t want anyone to miss out. 🙂 And I also agree that what seems simple can actually be the exact opposite for people who don’t know how to cook. Since I want everyone to be able to acquire cooking skills, I will definitely write about simple things too!
Sometimes yes but this is an interesting flavour combination so I’m definitely pleased you’re sharing it. I’m grateful for ideas like this when I don’t have the inclination to cook but still want a healthy meal. I almost always lean on chickpeas, quinoa and broccoli in those situations!
I agree that sometimes you don’t need a rainbow meal but only if the single colour is green!
P.S. Thanks for reminding me of Stone Soup. It fell of my radar.
off not of. I should really re-read my comments!
Love the chickpea idea- looks really nourishing with all those greens. It’s great to share simple recipes- often it’s the flavour/ ingredient combo idea rather than the exact method which is useful. And anyway, there’s always someone, somewhere who’s grateful for a little inspiration. There might even be a person who hasn’t yet discovered avocado toast or that blended frozen bananas make icecream…
When I make quick dishes it feels like it s not worth blogging – but I always love hearing what others do
It is true – one person’s “normal” may not be normal at all!
I’m digging the simple dinner idea, especially if my hubby is working late and I’m cooking for one. This looks great!
I really like the sound of these veggies! Would elevate my nightly steamed broccoli for sure 😉
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