Eggplant and Bok Choy Stir-Fry

Adapted from Taste.com.au

INGREDIENTS:

• 2 tablespoons sesame oil
• 3 Asian eggplants, cut into 1/2 inch slices and quartered
• 1/2 teaspoon ground ginger
• 4 cloves garlic, minced
• 1 bunch bok choy, chopped
• 3 tablespoons Hoisin sauce ***
• 2 tablespoons apple cider vinegar
• steamed jasmine rice to serve

METHOD:

• Heat 1 tablespoon sesame oil in a large skillet
• Add eggplant and cook, stirring occasionally, until softened and slightly browne, about 5 minutes
• Add remaining oil, ginger and garlic; cook, stirring, for 2 minutes
• Add bok choy, Hoisin sauce and apple cider vinegar
• Cook, stirring, until boy choy is wilted, about 2 minutes
• Season with salt
• Serve over rice

***HOISIN SAUCE
I did not have any Hoisin sauce so I adapted a recipe from RecipeSource and used this entire amount:
Combine in a blender: 

• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1/2 tablespoon agave nectar
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1 teaspoon sesame oil 
• 1/4 teaspoon dried red chili pepper

Split Pea Soup with Squash

Adapted from Cookthink.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound dried green peas, rinsed and sorted
• 1/2 teaspoon dried rosemary, ground
• 8 cups water
• 2 vegetable bouillon cubes
• 1 hard-shelled squash (butternut, kuri, kabocha) peeled, seeded and cut in 1/2 inch dice
• 3 cups tomatoes, peeled, seeded and diced (or 2 cans diced tomatoes, drained)
• 1 bunch Swiss chard, sliced into thin ribbons

METHOD:

• Saute onion and garlic in oil until soft, about 10 minutes
• Add split peas, rosemary, water and bouillon cubes; bring to simmer
• Cover and cook at simmer for 45 minutes until peas are completely soft
• Stir in squash, tomatoes and kale
• Cover and cook until squash and kale are tender, about 10-15 minutes.
• Season with salt and pepper