Vegan Lemon-Ginger Baby Bok Choy with Sweet Potato Cubes and Caramelized Spiced Cashews


Yield: 2 generous servings

A little tangy, a tiny bit sweet, and just a touch spicy, this well-balanced bright green and orange dish of contrasting textures goes together in a snap and is as pretty as it is nutritious. I think it would be really nice paired with baked or sauteed sesame-crusted tofu.











For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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2 comments

  1. Trinity (of haiku tofu)

    That looks absolutely delicious. I love cashews & baby bok.

  2. Thanks, Trinity. What's not to like, right? I had the dish twice this week and crave it!

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