Cracking Open a Few Old Cookbooks


Here’s some digging into the cookbook archive to catch up a bit on the 52 cookbooks effort. First up, something we did with the bok choy we’ve been getting from our CSA.

Stir-Fried Bok Choy with Roasted Peanuts from Vegetarian Cooking for Everyone by Deborah Madison

3 Tbs. raw peanuts

2 tsp. oil

1/4 tsp. red pepper flakes

1 1/2 lbs. bok choy

2 Tbs. oil

2 garlic cloves, minced

1 Tbs. minced ginger

2 Tbs. soy sauce

1 tsp. cornstarch  mixed with 3 Tbs. water

Fry peanuts in oil until golden then set aside. Chop bok choy into bite sized pieces. Heat oil, stir-fry bok choy, add garlic and ginger, add soy sauce and cornstarch slurry. Coarsely chop the peanuts with red pepper flakes and add to bok choy.

We had this over rice with some fried tofu and it was fabulous.


No picture of this one but it was a nice way to use up a green cabbage. Despite the name this book is not particularly vegan-friendly. Case in point: this cabbage recipe calls for duck fat. Well, it was easy to substitute Earth Balance.

Braised Green Cabbage from Chez Panisse Vegetables by Alice Waters

1 green cabbage, quartered, cored and thinly sliced

1 medium onion, halved and thinly sliced

3 Tbs. Earth Balance

1 Tbs. cider vinegar

1 bay leaf

1 apple

1/2 c. water

salt & pepper to taste

Cook onion in fat, add cabbage, vinegar, bay leaf, salt & pepper and water. Cover and simmer for 20 minutes. Grate the apple, add it to the pan and cook another 5 minutes.



Pizza Shop Breadsticks with Sneaky Momma’s Tomato Sauce from Vegan Lunchbox by Jennifer McCann

The tomato sauce has kale, red pepper, and carrots so I figured this was a good way to get the kids to eat some extra vegetables. The bread sticks were rolled in a sesame seed/nutritional yeast mixture, also upping the healthiness a bit. You could do this with any bread recipe and any pasta sauce recipe. I thought it would be fun for the kids and though they weren’t totally sold on it, I thought it was fun.


Bok Choy, Napa and Tofu Stir Fry


We’ve been getting lots of bok choy and Napa cabbage from our CSA and they make for a good stir fry. We also added to this one onions, carrots, cashews, tofu, and even a little broccoli from our garden. You can stir fry almost anything you have on hand though. It’s all in the sauce. This is a recipe that we and the kids liked that’s adapted from the Beefy Asparagus Stir Fry recipe in Isa Does It. Just whisk all this stuff together in a bowl then add to your stir fried veggies at the end:

1/2 c. water

1 Tbs. cornstarch

3 Tbs. soy sauce

3 Tbs. hoisin sauce

1 tsp. sriracha (more to taste)

2 Tbs. lime juice

1 Tbs. agave

1 Tbs. sesame oil

1 tsp. grated fresh ginger

We often serve our stir fries over brown rice and sprinkled with sesame seeds. And with the kids, we make everything very mild but I do enjoy some extra sriracha on top too!


Stir-Fry with Seitan, Bok Choy and Carrots

We’ve really been looking forward to the start of our CSA from Bellair Farm. We’ve been getting a lot of greens so far and are awash in bok choy but that’s not such a bad problem to have. This week we got the first carrots of the season too and we thought the carrots and bok choy would make a nice stir-fry. We also had some homemade seitan in our fridge that we needed to use up but you could really do this with any protein (and any veggies for that matter).

For the stir-fry:

2 Tbs. canola oil

about 4 cups chopped bok choy

1 small bunch carrots, sliced (about 1 cup)

1 lb. seitan, diced

1 clove garlic, minced

1 Tbs. soy sauce

For the sauce:

2 Tbs. soy sauce

2 Tbs. water

3 Tbs. rice vinegar

1 Tbs. mirin

1 tsp. Sriracha (or to taste)

2 tsp. sesame oil

1/4 c. apricot jam

1 Tbs. cornstarch

What you do:

Whisk all the sauce ingredients together in a small bowl and set aside. In a wok or other large pan, fry the seitan in 1 Tbs. canola oil over medium-high heat until it’s starting to brown. Add the soy sauce and cook for another 30 seconds or so, stirring continuously. Remove from pan and set aside. In the same pan heat the remaining 1 Tbs. canola oil and cook the bok choy and carrots until they’re just starting to soften. Add the garlic and cook for another minute then add the sauce and cook just until thickened. Turn off the heat and add the seitan back to the pan stirring to incorporate. Serve over rice with additional Sriracha if desired.