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.