Friday Night Veggie Delight

February 1st, 2013 | Posted by Alison Spath in Dinner Time

Tonight’s speedy, kick ass dinner was inspired by the Winter 2013 edition of Menu magazine.

Wegmans 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:

2 Tablespoons of Coconut Oil (olive oil would work too!)
1 Eggplant, peeled and sliced, slices cut into quarters
8 – 10 cremini mushrooms, stems removed, washed and quartered
5 heads of baby bok choy
1 inch of ginger, grated
Tamari, garlic powder and salt to taste

All ingredients ready?

Oven! GO! 375! Start peeling that eggplant! CHOP CHOP!

Eggplant Ready to Roast

(Notice I still had time to take pictures?)

Eggplant coated in a little coconut oil, roasted for 10 minutes, flipped and then roasted for an additional 8 – 10 minutes, per the Dashi Eggplant instructions above.

Once the eggplant was in the oven, it was time to get busy on the stove top.

Cremini mushrooms – washed, quartered and the first of a few vegetables to get started in a coconut oil saute,

Sauteed Mushrooms

while five little heads of baby bok choy got their hair washed, styled and permed.

Look carefully. Can you predict where that boy choy is headed next?

Bok Choy

You win!

Bok Choy and Mushrooms

Get out the tamari (or your sauce of choice)

Tamari

With a few drollops (new word) of tamari, a tablespoon or so of grated ginger and some scallions, we’re almost there.

With Scallions

Check on that eggplant!

Flipped at the 10 minute mark, a little tamari splashed in with some garlic powder, back in the oven for 8 – 10 minutes while the veggies up top finished cooking.

Roasted Eggplant

Veggie Delight on a Friday night. Ready in less than 25 minutes.

Friday Night Veggie Delight

For what this dish lacked in protein (major fail) it totally made up for with loads of flavor. Not to mention a number of different vegetables which is of course good for your guts.

Veggie Delight For Two

Did I mention there was wine?

Veggie Dinner with Cabernet

Cabernet, to be exact. It is Friday night after all.

Veggie Delight with Cabernet

(Do you see Ava sliding in there with her kiddie wine glass and the container of almond milk? I could be up for Parental Role Model of the Year.)

Ah well. Five plants foods, dinner for two grownups, all for one, and one for all. Or something like that.


Please know that links to Amazon are affiliate links. It doesn’t change the price you pay, but if you buy something from Amazon after following one of the links in my posts, I earn a percentage based commission from Amazon as a part of their affiliate program. This is one of the ways I generate revenue from the posts that I write here. I promise that I only link to items that I truly endorse. You don’t ever have to buy anything, but if you do, thank you for supporting the site and the work I do here.


You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback.

2 Responses

  • jane/you-know-who says:

    Dinner looked mouth-watering, but what really made it water was that enamel clad cast iron pan. That’s next on my “Honey-please-buy-this-for-me” list.

    • We’ve had it for two weeks now, I. Love. It. You will too! Good thing Valentine’s Day is right around the corner… nothing says “I’ll Love You Forever” like an enamel coated cast iron dutch oven!



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>