My best friend (Sarah Tracey of Dharma Harvest) whipped up an amazing meal, with ingredients mainly from the farmers market. It tasted like something I could have found at a restaurant - full of flavor and texture. And the best part is, it was gluten-free.
Ingredients:
- sunflower oil
- big bundle of baby bok choy
- 2 clusters of enoki mushrooms
- 1 clove of garlic
- 8 baby artichokes
- 1 package of tempha from Dave's Korean **the soy sauce in this may not be GF - you may want to use another brand**
- Quinuoa spaghetti
or other gluten-free vegan pasta of choice
- Olive & Pear Salad Dressing from Dave's Korean **the soy sauce in this may not be GF - you may want to use another brand**
Directions:
- Wash all produce. Cut the off the stems of the bok choy and put the leaves in a separate bowl
- Put a large frying pan or wok on medium heat with sunflower oil
- Add bok choy stems letting them cook while you cut the garlic
- Prep the baby artichokes by peeling a few leaves off the outside, cutting the tops of the leaves and slicing them into quarters
- Remove the choy stems into a bowl and place the mushrooms into the frying pan. The mushrooms will start to release a sweet juice- keep this in the pan! When the mushrooms are tender and cooked thoroughly (they have a buttery consistency) remove them into the bowl with the choy stems. Keep as much of the mushroom juice in the pan as possible.
- Add the garlic and the artichokes- let them simmer. You may need to add an 1/8 cup of water and let them cook until the artichokes are close to tender.
- Set the water to boil for the pasta and follow the instructions on the package. When they are just about tender add about 1/4 cup of the Olive & Pear dressing, the mushrooms, the choy stems, the tempha on top of the chokes.
- Place the greens from the choy at the top of the mountain and cover with a tight fighting lid. This warms everything, finishes cooking the artichokes and steam the greens.
- When the pasta is finished, toss it with the dressing to lightly coat it, plate it, and top it with the rest when the greens have wilted.
- Eat up and enjoy :-)
