I really enjoy the taste and texture of Baby Bok Choy. This recipe takes the very best of the vegetable and adds a satisfying savory, spicy, with some subliminal sweet undertones.
Baby Bok Choy is a great source of Vitamins A, C, and K plus is extremely low in calories and only contains a tiny amount of fat. The texture and taste of the green leaves are similar to spinach and the stalks are similar to celery.
It is good raw but much better cooked. Baby Bok Choy is a staple in Chinese cuisine.
You can also try to grill the prepared Baby Bok Choy on the grill. It was raining today in Southern California so I opted for the oven! To cut calories and fat, eliminate the vegan feta.
I have only a few regrets in my culinary career and one of them is that I did not discover spaghetti squash until later in life! You can do so much with it and the rich, buttery taste makes it a fantastic gluten-free substitute for traditional pasta.
One cup only contains 42 calories and just 0.5 grams of fat! It is also a rich source of fiber, vitamin C, manganese, and vitamin B6!
This recipe, once the spaghetti squash has baked in the over, comes together in less than a minute!
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.