Radiant Bok Choy

I left the International District festival today hungry - the only non-meat food I could find there was a Thai tofu sandwich, which was so spicy I couldn't finish it. (The mango lemonade was tasty though.)

Hours later, I was still hungry, but had no need to make dinner for The Boys since they had already eaten. Instead I decided to actually try one of the recipes from the mammoth veggie book I bought recently: Vegetable Love by Barbara Kafka. I had The Boy open to random pages until we found something sufficiently simple and meat-free. This is where we landed:

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Did I mention this was EASY? Here's what's in it:

• Bok choy (about 2lbs)
• Turmeric
• Lite coconut milk (canned)
• Water
• Salt
• Canola oil

...and that's it. I added a few chopped up portobello mushrooms towards the end and put the whole shebang over some brown rice.

You basically put the oil in a pan for a few minutes, then add the turmeric and salt. Mix it up, then add the bok choy, followed by the coconut+water (about 3 cups of liquid). Cover and simmer for about 12 minutes, stirring roughly half way through.

What follows is an amazing-smelling golden-colored mess of bok choy. The flavor is bold, but not overpowering - would totally work as a side dish, though I used it as a main course. It was so good that, on having a taste of mine, The Boy went back for what was left in the pan. Success!