This week’s vegetable box contained a couple of spring greens. I toyed with the idea of making a soup, but following Mr JN’s reaction to seeing the vegetable (something along the lines of ‘ew, cabbage’), I realised I probably needed to make something slightly more exciting if he was going to actually eat it.
After a bit of recipe searching, I finally found this recipe for chilli peanut spring greens from Abel and Cole. We had some cashews already, so the peanuts were substituted for cashews (everyone prefers cashews anyway – right?), and I totally forgot the lemon juice too. The greens were served with new potatoes and spring onions crushed with olive oil, and a veg box tomato on the side 🙂
Despite not being the prettiest dish out there, it was extremely tasty – and high in calcium and protein – bonus!
We wanted something quick tonight, as we wanted to watch the Olympic diving at 7pm. We get a vegetable box delivered every Friday, which is really useful as it means we always have potatoes, onions, carrots and a selection of seasonal vegetables to hand. In last week’s there was some pak choi, which is a type of Chinese green ideal for steaming and stir fries. It has started to look a bit wilted, so I thought I’d do a very quick stir fry to use it up.
This was incredibly easy. I sliced a red onion and some ginger and fried it off for five minutes or so. I then threw in some sliced red pepper, mushroom and a sliced chilli and stir fried for another five minutes. Next. came the pak choi which I’d cut into large pieces, some crushed garlic and a handful of cashew nuts. Cook this down for another five minutes or so, then stir through some hoi sin sauce. Check for seasoning, and serve with basmati rice.
Of course, stir fries are extremely adaptable and you could whichever vegetables take your fancy. The addition of cashew nuts is ideal for vegans as they provide a good source of protein, which can be lacking in vegan diets.