Tonight’s speedy, kick ass dinner was inspired by the Winter 2013 edition of Menu magazine.
Namely, Roasted Dashi Eggplant, Dashi Mushrooms and Baby Bok Choy with Garlic Sauce.
Except I went all Three Muskateers on those recipes and tweaked them to make one vegtabulous dinner.
This came together very quickly, which was especially helpful as I was feeling so hungry my stomach was starting to eat itself.
Pulled from the fridge and cupboards:
