Day 288 Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

1 Pound Extra Firm Tofu
1 Cup Tahini
6 Heads Baby Bok Choy, halved
2 Turnips, cubed
2 Cups Veggie Stock
1 Teaspoon Ginger, grated
1 Teaspoon cilantro, chopped
Salt and Pepper to taste

Ingredients

1.  Grill the bok choy until tender.

Grilled bok choy

2. Slice the tofu into 1/4 to 1/2 inch slices. Place the slices on a baking sheet rubbed with olive oil. Season with pepper. Spoon the tahini over the slices.  Bake at 400 F for 10 minutes.

Baked tofu

3.  Heat the stock and ginger in a sauce pan.  Add the turnips and cook until soft.  Remove from heat and add the cilantro and salt.  Using a immersion blender, blend the veggies into a sauce.

Cooking turnips

4.  To serve, pour the sauce over the bok choy and eat with the tofu slices.

Pairs well with 2012 Domaine Weinbach Riesling Schlosberg Grand Cru

Soundtrack - Extreme Metal 101, Vol. 2 - Various artists

Day 234 Turnip Soup with Mustard Greens

Turnip Soup with Mustard Greens

1 1/2 Pound Turnips, peeled and sliced
Salt to taste
5 Tablespoons Earth Balance
2 Leeks, trimmed and sliced
6 Branches Thyme
4 Cups Soy Milk
Pepper to taste
3 Cups Mustard Greens, stems removed and chopped
Vegan Cheese for garnish

1.  Melt 3 tablespoons Earth Balance in a soup pot with 1/2 cup water. Add the turnips, leeks, thyme and salt. Stew them covered over medium heat for 5 minutes, then add the milk.  Cook without boiling until the turnips are completely tender.

2.  Puree the soup with an immersion blender.  Add pepper and additional salt if necessary.

3.   Melt the remaining 2 tablespoons of Earth Balance in a skillet.  Add the greens and cooks until they are tender.  Season with salt and pepper.  Add them to the soup and garnish with vegan cheese.

Soundtrack - Wild Honey - Live on Audiotree