Ginger Garlic Tatsoi Pasta

Adapted from Boys and Beets

INGREDIENTS:

• 1 tablespoon oil
• 3 cloves garlic, minced
• 3 teaspoons grated fresh ginger, minced
• 1/2 teaspoon red chili pepper flakes
• tatsoi (comes in different size bunches, use as much as you want, cooks down so use a lot; if there are flowers, they are edible - see salad on the right) or bok choi
• 4 tablespoons water
• 1 - 13 oz. box whole grain pasta
• 4 large carrots cut into matchsticks
• 2 tablespoons soy sauce

METHOD:

• Boil water for pasta; add pasta and bring back to boil, add carrots and bring back to boil, continue boiling for amount of time of package directions
• Heat oil in large skillet, add garlic, ginger and red pepper
• When garlic and ginger become fragrant, stir in tatsoi leaves
• Toss quickly so all leaves are coated with oil
• Add water, cover and cook for 1-2 minutes until leaves are wilted
• Add cooked, drained pasta and carrots and combine
• Season with soy sauce to taste

Vegan Hoppin' John with Tatsoi

Adapted from Newly Vegan


INGREDIENTS:

• 1 onion, chopped
• 5 cloves garlic, minced
• 3 teaspoons chili powder
• 1 bay leaf
• 5 cups water
• 1 vegetable bouillon cube
• 3 cups cooked black-eyed peas
• 3/4 cup Texmati rice
• 5-6 bunches tatsoi, stems and leaves chopped separately
• sea salt

METHOD:

• Saute onion until translucent, add garlic and saute another minute
• Add chili powder and stir
• Add water, bouillon cube and rice, bring to boil, simmer 40 minutes
• Add black-eyed peas and chopped tatsoi stems, bring to boil and simmer 5 minutes
• Add tatsoi and stir until wilted, just a minute or two
• Remove bay leaf and salt to taste