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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile
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Get to know your local Asian market. The prices are ridiculously low and the variety is amazing. Figure out what you want to get before you go as it's not always that easy to get help. The varieties of rice alone can be daunting but fun at the same time.
By now I'm sure you all have ample supplies of Roasted Vegetable Stock on hand, right?
6 cups Roasted Vegetable Stock
4 tablespoons light miso paste
1 tablespoon soy sauce
1 tablespoon No Beef Bouillon
1 cup crimini mushrooms sliced (baby Portabellos)
1 small packet enoki mushrooms
4 scallions, sliced both white and green
1 head of bok choy cut in quarters length wise
2 cups broccoli florets
2 cups zucchini, chopped in 1/2 in slices
6 cloves of garlic, thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 lime cut into quarters
Bring the first four ingredients to a light boil. Add the mushrooms and garlic. After 10 minutes, add the broccoli After 5 minutes add the zucchini, scallions and bok choy. Cook for another 5 minutes.
Serve with fresh fresh cilantro and mint leaves. Garnish with fresh lime quarters.