If lite, nutritious, colorful, and filling is your jam, this dish–warm or cold–is ready to devour in 10 minutes…you’re welcome! Plus the texture contrasts and bursts of layered flavors makes this “throw together” exciting to eat and share.
I can eat an entire recipe when famished, but it should serve two. I doubled the recipe for a luncheon with a pair of dear friends yesterday–they are retired and I am on summer break–and we had one serving left over (which will be my lunch today).
To my delight–and surprise in one case–they both asked for the recipe.
I hope you will enjoy this dish often this summer as I already have! When I dreamed it up while trying to devise a dish to go with my husband’s bulgogi for an upcoming supper club party, it quickly became my go-to.
Enjoy!
-Betsy
10 ounces frozen riced cauliflower, steamed in the bag in the microwave for 5 to 6 minutes, according to directions
2.5 ounces baby spinach, wilted for about two minutes in bowl in microwave
2 tablespoons non-dairy cream cheese, flavored or not (I use Tofutti “Smoke”)
1/2 cup mild kimchi with vegetables (I use Cleveland brand from Harris Teeter; in Eastern VA and NC, it is in the cold case in the produce section where vegan items hang out)
1 tablespoon chili crisp (more or less to taste)
Garnishes: Peanuts, sliced scallions, sesame seeds–I like “tuxedo” (black & white mixed)–and optional carrot chip
Stir together cauli and spinach with cream cheese until melted. Stir in kimchi and chili crisp, reheat if necessary, or chill, and serve garnished as drsired.
Laura Theodore, aka the Jazzy Vegetarian, is hitting all the high notes and winning awards and accolades in the process. From her latest vegan cookbook, to the Jazzy Vegetarian on public television, to her podcast radio show, to her pop-up restaurant, this vibrant recording artist never misses a beat. She is everywhere: from Netflix to CBS to HBO, just to mention a few forums where she has been featured.
Her recipes are simple and straightforward; the resulting dishes colorful and flavorful. In fact, I gifted good foodie friends with one of her cookbooks, Vegan-ease this Christmas. Like me, they like to use recipes as a starting point for their own iterations, and no better place to start than with Laura’s, though her recipes are perfectly balanced as is.
When her latest cookbook, Jazzy Vegetarian’s Deliciously Vegan hit the stands, I had promised to participate in a “blog tour,” but life got in the way. So, better late than never. Today, I finally had an opportunity to return the favor to this energetic and supportive member of the vegan community, for years ago, she interviewed me on the Jazzy Vegetarian Radio when my cookbook, The Blooming Platter: A Harvest of Seasonal Vegan Recipes was published.
Says Laura of her quick and easy recipe featured here, “Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack.”
True confession, I added a tablespoon of oil because I love the mouthfeel of a hint of oil, but I also love Laura’s idea of using good ‘ole tap water for most of the moisture. Also, though I know the prevailing wisdom is to make a recipe as printed the first time and then adjust, I didn’t have any chickpeas on hand, it is pouring rain here, and I didn’t want to run into the grocery store. So, I made it with the edamame which I had in the fridge. Yum. And I used my food processor rather than blender.
Also, because my hummus was leaning in an Asian direction–and because I have been cooking and developing award-winning recipes for a very long time–I made a couple of other alterations: I added 2 large cloves of garlic, minced, and, over the top, I drizzled about a tablespoon of my Blooming Platter Mayo (basically, a white tangy “sauce”) and another of Asian Sweet Chili Sauce for color and zing. I think Laura would approve of my “jazzing up” my version just a little.
But, I guarantee that her unadulterated Miso-Parsley Hummus would be delicious as is:
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed 2 to 3 tablespoons water, plus more as needed 2 tablespoons freshly squeezed lemon juice (see note) 1 tablespoon chopped fresh parsley 1 tablespoon mellow white miso 1/4 teaspoon cayenne pepper 1/4 teaspoon sea salt
Chef’s Note: For a more lemony taste, add 1 more tablespoon of fresh lemon juice.
Put all of the ingredients into a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.
Dinner on Friday night was delicious, nutritious, beautiful, and almost more than I could eat…but only 25O calories.
We had considered Chinese takeout, but I didn’t want to get back out after walking the dogs. So with Asian cuisine on my mind, I did a mental scan if what was in the fridge and created this satisfying and beautiful bowl.
Be sure to enjoy it with chopsticks; it is so much more fun that way.
1/2 cup shredded cabbage and carrot slaw mix (12.5 calories)
4 green onions, sliced
1 cup frozen, shelled edamane, thawed (110 calories)
1-8 ounce package Shirataki noodles, rinsed and drained (20 calories)
2 tablespoons vegan Fish Sauce (sold as vegetarian in Asian markets–20 calories)
1 to 2 teaspoons soy sauce
2 tablespoons Blooming Platter Mayo (20 calories)
2 tablespoons Asian Sweet Chili Sauce (60 calories)
1 tablespoon chopped cilantro + 1 spring for garnish
Barely cover the bottom of a large skillet with water. Saute cabbage and green onion, just until slightly tender, but still bright in color. Add edamame and do the same. Add all remaining ingredients in order and heat through, stirring until hot and well-combined. Serve immediately in a bowl garnished with a sprig of cilantro.
