Sunday, July 4, 2010

Will's baby bok choy

Well even though my boyfriend is not vegan he does under stand that I am. It wasn't until talking to a lot of other vegans on blogs and in chat rooms that I really noticed that this was something rare. Funny, I just thought that respecting others beliefs was part of being in any health relationship but I guess that sometimes isn't the case. Any whoo.... Will made this for me one night while I was at work. It was so good for a hot summer night!


1-2 heads of baby bok choy
1 tablespoon of Umeboshi vinegar
1 tablespoon of extra virgin olive oil
pepper (optional)

Steam your bok choy lightly. It's really easy to over cook bok choy so you should stand by the steamer. It should only take one or two minutes. Always under cook it if you can because the water denseness of the plant keeps it cooking a little after you remove it from heat. The leafs should just be starting to wilt but it should still be crunchy. Take out of the steamer and set aside.

Mix the oil and the vinegar together and drizzle over the bok choy. Add pepper if you want.

Pickled red radishes

I have never been as huge fan of pickles until I made these. Nor did I ever think that there was anything that I really needed from them. But then I read an article about the healing benefits of the amino acids that are found in home pickled veggies, so I decided to give it a try.

Ingredients/ Supplies

glass jar
cheese cloth
rubber band
6-10 red radishes (sliced thin)
1/2 umeboshi vinegar (This is a plum vinegar that can be found at many Asian markets or SunHarvest)

Place the sliced radishs into the jar. Combine Ume Vinegar and 1 cup of water. Pour over the Radish in the jar.

Cover the jar with the cheese cloth (Pickles will need air to ferment properly so don't put the lid back over the jar) and let start at room temperature for 24 hors-3 days. After that the radishes can be moved into your refrigerator for up to 10 days.


I really want to apologize to everyone. I haven’t been posting as much as I used to. I have to remedy that and I promise that I will. This has been due to two different factors. The first is that I have been moving. Sadly that means that I have not been able to cook while everything is packed up. On a brighter side it means that my kitchen is bigger and better. The stove is new and the refrigerator actually keeps things cold. There is also more space for ingredients. So nice.

The second reason is the fact that I have not had internet to use. But obviously I am having that fixed. So on that note I am going to be posting two new recipes today that I made in the past week. Please let me know what you think! And what you think of the new place!