Tuesday, December 21, 2010

Seasonal Spanky Bowl

One of my MAD (Making Appetites Drool) favorite links, is this one by Epicurious.
It takes the guess work out of figuring out what's in season. The coolest thing about knowing what's in season is that you can build a meal from a limited ingredient list,  and you will know that it all tastes good together, and because it is in season, it'll be in abundance, which means it'll be on sale. This is what's called a win-win-win situation.

When you buy seasonal produce, you use a little here and a little there and after a few days, you might have random leftovers that you aren't sure what to do with, but they need to be used up so they don't spoil, sooooo... Enter: The Spanky Bowl. Now, when I hear Spanky Bowl, I immediately think about a plethora of steamed or sauteed veggies over potatoes. Don't you? These tators can be any color or variety, mashed or boiled, or roasted or baked. You may even add sauce, cheese, or cheez.

Here what I had on hand:

3 TB of olive oil
3 green onions, chopped
1 Japanese eggplant, chopped and salted with the skin on
1/8 of a large cabbage, chopped
1/4 of a large onion, chopped
1/4 of a bunch of parsley, chopped
1/8 of a head of broccoli, chopped
1 green kale leaf, foilage pulled off stem, torn in bits

1 1/2 cup of previously made mashed potatoes
(which were really just boiled yellow potatoes, mashed, with a little Earth Balance and salt)

2 cloves of garlic, pressed
2 tsp of vegan Worcestershire sauce
salt and pepper to taste

What I did:

Spread potatoes on toaster oven pan, and reheat at 350 for 10-15 minutes.

Then toss the first 8 ingredients in a big GIANT wok like pan
(I use mine like EVERYDAY of my life!),
and break it up, move it around, and it flip over... steaming, cooking, sauteeing...
with a spatula, until everything is bright green and just tender.
Press garlic onto veggie mixture... stir and sautee for a few minutes more.
(I enjoy my garlic less cooked, but if you prefer, you may add it sooner, or even right at the beginning. You may also add the garlic to the potatoes and have them heat up together)
Season to veggies to taste.
Then spread veggies over potatoes, in a bowl.

If you so desire, you may add feta or goat cheese at the end, but otherwise, this dish is 100% vegan.

Preparing "Seasonal Spanky Bowls" often gives me an overabundance of veggies,
ready to be utilized. Toss them in a container for the fridge
and scramble them with eggs, make a frittata or some veggie pancakes.
Stir fry them with leftover quinoa or rice and you've got lunch, too!

For additional information on the health benefits of cabbage, click on these links:


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