In the event of snow, make sure you have lots of great ingredients hanging around the house. And a copy of Bittman’s How to Cook Everything Vegetarian. Or just have a great imagination. I suppose this meal was a combination of Bittman’s and my own imagination and I’m pleased to say that it was the perfect I’ve-been-couped-up-all-day-meal. I’m not really complaining, a day off is nice… however, a day off that is basically forced upon me due to inability to get to work, kind of sucks. It sucks in that “I’m-using-vacation-time-to-shovel-my-driveway” sort of way. But when all was said and done, it was a good day.
*Meatless Meatballs with Soy Sesame-Lime Glaze*
- 1 lb Soy “Ground Beef” (I used LightLife’s “Gimme Lean”)
- 2 T Lime Juice
- 3 T Reduced-Sodium Soy Sauce
- 4 t Sesame Oil (divided)
- 1 T Rice Vinegar
- 2 t Sugar
- 2 T Water
- 3 t Cornstarch (optional)
- 1 t Toasted Sesame Seeds (optional)
Form “meat” into 1/2 balls by rolling. Cook in 1 t Sesame Oil in saucepan over medium-heat, until browned. Remove from heat.
In a bowl, whisk together remaining 3 t of Sesame Oil and the rest of the ingredients. Put meatballs into mixture and let sit for a few minutes. Sprinkle Sesame Seeds on top, if desired. Serve with additional glaze on top.
*Bittman’s Millet Mash with Carrot and Ginger* (adapted)
- 1 c Millet
- 2 T Fresh Ginger, chopped
- 2 T Oil (I used Extra Virgin Olive Oil)
- 6 oz Carrots, chopped
- 4 c Vegetable Broth, divided
- Soy Sauce
- Toasted Sesame Seeds
- Salt and Pepper
Heat oil in pan over medium-high heat. Add millet and ginger. Cover pan. Let toast for about 3 minutes. Add 2.5 c vegetable broth and chopped carrots. Bring to a boil and then reduce heat so mixture is slightly bubbling. Let the millet continue to cook for about 30 minutes. Add additional broth as it becomes absorbed. Once the liquid is fully absorbed, you can either use an immersion blender to puree it or let cool and transfer to a food processor. Serve warm garnished with soy sauce and toasted sesame seeds.
*Sautéed Chili-Lime Bok Choy with Crushed Red Pepper*
- 2 Heads of Bok Choy, ends removed and chopped
- 1 T Lime Olive Oil (or combination of olive oil and lime juice)
- 2 t Chili Powder
- 1 t Cayenne Pepper
- 1 T Crushed Red Pepper
Heat oil in pan over medium heat. Add Bok Choy and remaining ingredients. Continue to sauté until leaves of the Bok Choy are wilted and the stalks have softened.
I guess there are few better ways to end a snow day than with a feast, and a flavor-packed feast this was. Bring on the next storm.