Marcus Sameulsson had me at bok choy. Well, I actually hadn’t cooked bok choy before but I loved this recipe from his blog. This was a pretty quick one to put together and it reheated well the next day for lunch.
Serves 4, adapted from Peas and Thank You
1/2 cup light coconut milk
1/2 cup diced tomatoes
1/4 cup peanut butter
3 tbsp soy sauce
2 tbs lemon juice
2 tsp minced ginger
1 tsp minced garlic
1 tbsp honey
8 oz whole wheat spaghetti
2 heads baby bok choy, chopped
2 cups frozen edamame
In a food processor mix coconut milk, tomatoes, peanut butter, soy sauce, lemon juice, ginger, garlic, and honey until smooth.
Boil the pasta.
While the pasta boils, cook the bok choy for about 5 minutes or until crisp-tender before adding the edamame and cook until heated through.
Add the spaghetti to the pan and pour the peanut sauce mixture into the pan, tossing to coat. Serve warm or at room temperature.
This was a really great meat-less meal. I was shocked, but Mr. J really liked it too! I wasn’t sure he’d be really into the coconut milk/peanut butter sauce. This was also a great use of whole wheat pasta. Normally, I really don’t like it and honestly, I’d often prefer not to even have pasta if it is going to be wheat.
It is fresh tasting. Each bite had something different…from the noodles coated in the creamy peanut sauce, to the bite of the edamame, to the leafy bok choy. The recipe had peppers in it but I threw in some carrots for color instead.