Tag Archives: tatsoi

Recipe: You-won’t-believe-it’s-not-takeout Thai Curry

23 Feb

Who needs take-out when you can make this delicious, healthful(?) Thai curry at home?

Ingredients

  • 1 onion, thinly sliced
  • 1T yellow curry paste
  • 1 can coconut milk (don’t get the “light” stuff, it just isn’t the same)
  • 3T soy sauce
  • 1/2 cup veggie broth
  • 1T sugar (brown sugar, if you have it)
  • lots of cauliflower florets
  • 1 large carrot, peeled and thinly sliced
  • 1 bunch of tatsoi, leaves only
  • 1/2 cup of basil

Saute the onion in oil until translucent, but not browned.  Pour in the coconut milk and curry paste, stir to combine and simmer for 5 minutes to let flavors develop.  Meanwhile, combine sugar, broth and soy sauce.  Add broth mixture to coconut milk along with the carrots, cauliflower and half the basil.  Cover and cook until carrots and cauliflower are softened – about 20 minutes.  Add the tatsoi and the rest of the basil and cook until tatsoi is wilted.  Serve with brown rice.  Yum!

Recipe: Pasta with Tatsoi and Brown Butter

19 Feb

Tired of Thursday night kitchen sink tofu stir fries?  Well so am I.  So I wanted to do something different with our tatsoi this week.  It was a little too cold for a salad, so I pretended the tatsoi was spinach (it’s so mild in flavor) and combined it with some turnip greens for an easy brown butter pasta dish.

Ingredients

  • whole wheat pasta, preferably curved or with ridges
  • 1/2 stick unsalted butter
  • leaves from a bunch of tatsoi
  • turnip greens, torn and washed
  • 1/2 cup chopped sage
  • Freshly grated parmesan
  • Lemon wedges

Cook pasta to al dente in salted water.  When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.  The lemon really makes this dish!

Recipe: Lots of Tatsoi with Tofu

27 Jan

We got lots of Tatsoi this week, which is kind of like Bok Choy on a diet – leafy green with a thin stalk.  We used all of it, plus the three heads baby bok choy in this simple stirfry that hit the spot after yoga.  The sauce is based on a recipe from Vegetarian Times.

Ingredients

  • Lots of tatsoy, bok choy or other green
  • Package of firm tofu
  • 1 t cornstarch
  • 2 T soy sauce (or bragg’s)
  • 2 t sriracha
  • 2 cloves garlic, minced
  • 2 t ginger, minced
  • 1 t sesame oil
  • mushrooms, if you have them
  • 1 negi onion, thinly sliced (or green onions, if you have them)

Put 1 T of oil into a hot pan and throw in tofu, turning occasionally until golden on all (or most) sides.  Dump tofu onto a plate and put another T of oil into the pan and stir fry greens until wilted.  If you have mushrooms, dump the greens on top of the tofu and add more oil to the pan and fry the mushrooms.

Meanwhile, mix the cornstarch and 1 t cold water in a bowl, add the rest of the ingredients to the bowl and stir.

When the rest of the ingredients are cooked, put them all back into the pan, stir them around and pour the sauce over everything, stirring until everything is coated and shiny.  Toss in the sliced negi.

Serve over rice or noodles, if you feel like it, but this is good solo as well