Red Miso Braised Baby Bok Choy


This vegetable side dish was inspired by a walk through my local farmer’s market a while back. As new fresh veggies come in to the market, I get more and more excited to bring new stuff home.

I also  recently went on a shopping frenzy at my local Korean grocery store. I managed to pick up my favorite kind of miso, red miso. Red miso is a rich fermented soy bean paste that lends itself to heartier foods. It’s perfect for a braise and bok choy works well with it.

This bok choy comes together in just a few simple steps. We served this with some grilled salmon. I hope you enjoy!

Red Miso Braised Baby Bok Choy
Recipe type: side dish, vegetable
  • 1 tbsp. coconut oil (you could also use peanut oil or canola oil)
  • 1 tsp. sesame oil
  • 1 shallot, chopped
  • 2 tbsp. ginger, chopped
  • 2 tbsp. garlic, chopped
  • 5-7 medium heads of baby boy choy, washed and trimmed
  • 2 tbsp. red miso
  • ½ cup vegetable broth
  • 2 tsp. tamari or soy sauce
  • 2 tsp. red pepper flakes
  1. Heat up the oil in a large pan.
  2. Add in the shallot, garlic and ginger. Cook a few minutes to soften.
  3. Add the cut bok choy to the pan and sear on both sides - about two minutes.
  4. In a small bowl, mix the miso with the vegetable broth and the tamari.
  5. Pour miso mixture over the bok choy. Cover the pan for 2-3 minutes to cook the boy choy a little.
  6. Add red pepper flakes to taste.
  7. Remove from heat and serve.
  8. Enjoy!


Oma’s Cauliflower Cutlets

My Oma used to visit every Passover. She would show up a few days early to help with the cooking and cleaning and stay for a bit after. With her, came various meats from Omnitsky’s as well as her standard fare of knishes, cookies and Coffee Crisp Bars. We can’t go hungry after Passover is over, you know! Since the food she brought was definitely not enough, she got to work the moment she stepped in the door. From helping out with polishing the silver to putting the finishing touches on the gefilte fish loaf, she never stopped.

Cauliflower-CutletsOne standard that my grandmother and mother often make on Passover are cauliflower cutlets. It’s a really tasty side dish that goes great with anything. I always knew what was coming when I would walk in to the kitchen and could smell that unmistakable aroma of steaming cauliflower. I started making these wonderful cutlets at home and it’s always a hit with the family and guests.

My Oma with my younger sister and I. Around 1988 or so.

Cauliflower Cutlets

1 medium head cauliflower, trimmed and cut in to florets 
1 onion, chopped finely
3 cloves garlic, chopped
1/2 cup matzoh meal or gluten free breadcrumbs (you can use regular breadcrumbs during the year)
2 eggs
1 tbsp. chopped fresh parsley
1/2 tbsp. fresh thyme
2 tsp. salt
1 tsp. pepper
1 tsp. paprika
Olive oil 
Cook your cauliflower in a pot of boiling, salted water. Cook until fork tender.
Drain the cauliflower and pour cold water over it to stop the cook process.
Transfer the cauliflower to a mixing bowl and mash the cauliflower with a potato masher or fork.
Add in the chopped onions, garlic and herbs and stir together.
Mix in the eggs and breadcrumbs or matzoh meal.
Add in the herbs and spices.
Form mixture in to small patties.
Heat oil in large fry pan.
Pan fry on medium high heat. A few minutes on each side. Flip when lightly browned.
Drain on paper towels.


VeganMoFo: Crispy Oven Roasted Kale

I picked up some beautiful looking kale at  the farmer’s market the other day. .

I still remember the first time I had kale. It was around this time about 6 years ago. It came in my weekly CSA and I had no clue what to do with it. There was a ton of kale in that box. I could have probably made 3 meals worth of kale.

I have come a long way since that day, but my favorite way to prepare kale is still the way I made it that first time – a simple oven roasted kale. You come out with some lovely crispy kale. It’s a perfect side dish to any meal and so easy to make!

Oven Roasted Kale

Oven Roasted Kale

1 bunch of kale – around 5 “stalks”
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. freshly ground pepper
3 tsp. chopped garlic


Preheat oven to 375.

Wash the kale and trim the tough stems off. Cut in whatever size you like.

Spread the kale on a baking sheet.

Sprinkle with the olive oil, garlic and spices.

Bake for around 15 minutes. Check on it at around 10. The edges of the leaves will get crispy and will darken.


Oven Roasted Kale

VeganMoFo: Roasted Butternut Squash

I decided to participate in this year’s VeganMoFo – it’s a full month of posting delicious vegan dishes. Every year I check out my favorite blogs and wish I caught on to the VeganMoFo craze in time. This time, I managed to sign up just in time. Of course this month, it coincides with all of the Jewish holidays, making my ability to post a bit challenging. I am going to try to attempt to post at least two recipes a week. I will feel extremely accomplished if this happens. Also going to try and squeeze in a couple of giveaways during this time. Stay tuned!

Tonight, I want to share with you one of my favorite fall side dishes – roasted butternut squash. It’s so easy and so perfect as we begin to see these wonderful fall vegetables.
Roasted Butternut Squash
1 medium butternut squash
1.5 tbsp. olive oil
2 tbsp. rosemary (fresh is better)
2 tsp. ground black pepper
2 tsp. sea salt
Preheat the oven to 400 degrees.
Peel and cube the butternut squash. Discard the seeds.
Toss the squash with the olive oil and the spices.
Roast in oven for around 30 minutes. You want to see a bit of browning.
Roasted Butternut Squash


Tempeh and Vegetable Stir Fry Rice Noodle Bowl

I’ve given up meat. Completely. It was a long time coming. I first became a vegetarian at age 13. I stopped when I became pregnant with my older daughter. I’ve been mulling this over for a while now. Then, over Shabbat, I realized how put off I am by meat. I don’t have a problem cooking meat. I know how to prepare meat and make it taste good. I don’t have any PETA-like issues with other people eating meat. I just can’t bring myself to eat meat anymore. For now, I will just go back to being a lacto-ovo vegetarian (will eat dairy and eggs). I may one day go vegan, but I think this works for me. I feel better when I don’t eat meat and I am happy with my decision.

Today was one of those days that I needed to go through the fridge, use stuff up, toss stuff out. I found a package of tempeh that I had been meaning to use. Dinner on these kinds of days often ends up being one of those kinds of dishes where 75% of the ingredients could really be anything. It’s what I had on hand. What makes a difference though, is the sauce. Still, everyone was happy with dinner. My younger daughter had a huge bowl of it.

Tempeh and Veggie Stir Fry in a Hoisin Peanut Sauce

1 8 oz. package of Tempeh, cubed
1 cup of veggie broth
1 onion, diced
6 cloves, chopped
2 tbsp ginger, chopped
1 tbsp. vegetable oil
2 small zucchini, diced
1/2 package of mushrooms, sliced
1.5 cups broccoli florets
1/2 cup peas
1/2 cup baby corn, sliced

1/4 cup hoisin sauce

3 cloves garlic, mashed in to a paste
1 tbsp. ginger paste
1 tbsp. soy sauce
2 1/2

tsp. rice vinegar
1.5 tbsp. peanut butter
1.5 tsp. cornstarch
3/4 cup vegetable broth
2 tsp. sesame oil
red pepper flakes (optional)

In a wok or large saute pan, steam the tempeh in the 1 cup of vegetable broth for about 20 minutes.  Drain the tempeh and set aside.

Dry out the wok with a towel.

Saute the onions, garlic and ginger in teh vegetable oil.  Add in the tempeh. Cook for about 5 minutes.

Add in the zucchini.  Cook for about 5 minutes.

Add in the rest of the veggies. Cook for another 5 minutes or so. You don’t want to overcook the veggies.

While veggies are cooking, mix up all of the sauce ingredients in a small mixing bowl.

Pour the sauce over the veggie mixture. Stir and cook for two more minutes.

I recommend serving the stir fry over some rice vermicelli noodles or perhaps some brown rice.


Meatless Monday: Vegetarian Stuffed Zucchini

As I walked in to my local kosher store, I eyed the big zucchinis in crates in the entry way. At 49 cents a pound, I had to toss a few in my cart.

I usually just chop up some zucchini in to a dish – for the most part, it becomes an afterthought. I find that I often use it as a way to stretch a recipe. I decided that I wanted the zucchini to shine tonight. I had never made stuffed zucchini before. I think the last time I ate one was back in summer camp. I didn’t have fond memories. I knew I could top the vegetarian menu at camp. I am pretty happy with the way this turned out.

Stuffed Zucchini

2 large zucchini
1 medium onion, chopped
3 cloves garlic, chopped
1/2 package of cremini mushrooms, chopped
1/2 package of soy italian sausage, chopped
3 plum tomatoes, chopped well
1/2 cup Parmesan cheese, powder or shredded, plus two tablespoons
1/2 cup bread crumbs or corn flake crumbs, plus two tablespoons (can use gluten free option)
1/4 cup mozzarella cheese, shredded
1/2 tbsp. olive oil
1 tbsp. butter
salt and pepper

Preheat oven to 350.

Wash the outside of the zucchini well.

Slice the zucchini in half lengthwise.

Scoop out the insides of the zucchini. Chop the zucchini pulp and set aside.  There should be a 1/4-inch layer of skin all around. Be careful not to puncture the skin.


Place on a parchment lined baking sheet. Sprinkle with salt and pepper.

Place in over for around 10-12 minutes.

While the zucchini shells are baking, prepare the stuffing.

In a large pan, saute the onion and garlic in some olive oil and butter.

Add in your spices.

Add the soy sausage and mushrooms. Saute for 5 minutes.

Add in the chopped zucchini pulp and the chopped tomatoes.

Cook for another 5-7 minutes.

Remove from heat.

Stir in the cheeses and the bread crumbs, reserving the two tablespoons of each.

Taste the mixture now. Add salt if necessary.

Scoop the mixture in to the zucchini shells.

Sprinkle on the remaining bread crumbs and Parmesan cheese.


Bake in the oven for 30 minutes.

Turn the oven up to broil and bake for another 5-10 minutes. Bread crumbs and cheese should look a little toasted.

Remove from oven and enjoy!


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