Sorry everyone. Life got the best of me the past few weeks. Luckily I’m taking back what’s mine, time and relaxation! So this being said I have a new found desire to cook simply and nutritiously. Not that I didn’t before, but even more so now. Simplicity so I can continue to be inspired even after a long day of work. My responsibilities keep growing eating up more of my time, not a bad thing, but I’m not interested in being consumed by work outside of my shifts. I try to keep a nice separation of work and home, and when this line gets blurred I know it’s time for me to reevaluate and make a few changes.
But anyway here’s a nice simple veggie plate. We were lazy and opted not to cook a grain, but instead munch on some Mr. Krispers, salt and pepper baked rice krisps. They are the best rice crackers/chips out! Trust me, go buy them.
- beet, peeled and chopped to desired size
- white balsamic vinegar
- olive oil
- Heat a nonstick saucepan over medium heat and add a splash of olive oil just to coat the pan.
- Add the beet and cook for 5 minutes.
- Add some water, I never measure but I probably used 1/4 cup. Cover the saucepan and cook until the beets are tender. Since I cut mine on the small side this took about 5-10 minutes.
- Once tender drain out the liquid and cook the beets uncovered a few more minutes.
- Season with s&p and a splash of white balsamic vinegar.
- shiitake mushrooms, stems removed and sliced into strips.
- garlic, minced
- Bragg ginger & sesame dressing
- Heat a skillet over high heat.
- Melt some butter and add the garlic. Cook a few minutes.
- Add the mushrooms and mix. Mushrooms cook best on high heat and fast. The idea is to get a good sear over high heat to bring out the flavors.
- Once mushrooms are cooked through remove to a bowl and toss with a tablespoon or two of Bragg dressing.
- head of tatsoi, bottom chopped off, washed, and fully dried
- garlic, minced
- Heat a skillet over medium heat and add a pat of butter.
- Sauté the garlic in the butter until soft and fragrant.
- Add the tatsoi leaves and cook until just wilted but still tender, about 5 minutes.