I am a big fan of bok choy and my husband is absolutely obsessed with it! I have come up with a few recipes but I wanted to try and create something a bit different this time.
You can roast the bok choy in the oven or on a grill. The key is to make sure that you grease the surface before cooking.
For the Garlic Seasoned Rice, feel free to add any additional herbs…the more the better!
Italian Wedding Soup, or Chicken Soup with Escarole, is a staple for all holidays celebrated in an Italian household. Whether it is Christmas dinner or any day that ended in the letter “y”, chicken soup with escarole was practically always on the menu.
I have not had this traditional soup for 15+ years and I am happy to share with you, my vegan recipe. I decided to call it Chicken-less Soup for the Souls because of the chickens saved in making this variety.
There are numerous options to use in place of the chicken, including Edward & Sons Not-Chick’n Bouillon Cubes or Better Than Bouillon No Chicken Base. I also recommend the new Vegan Chicken-Less Seasoning Salt from Trader Joe’s. It is a delicious blend of sea salt, onion powder, Spices, Turmeric and Garlic Powder. I use it to season the tofu after frying it and before adding to the soup.
YUM! These are so good and are gluten-free too! However, if you really insist on keeping that gluten, you can substitute traditional flour for the garbanzo flour…either way they taste so good.
This time I used toasted black sesame seeds but the white variety works just as well. These poppable sensations are a great source of protein with 15 grams per serving.
For a topping, I mixed together 3/4 cup vegan sour cream, 1/2 cup vegan, 1 1/2 tablespoons of crushed garlic, 1 tablespoon chopped herb of choice (basil, oregano, dill, etc.) and salt.