My Vedic Life

"Vata" & "Pitta" nourishing, "Kapha" increasing

YIELD: 4 servings PREP: 10 minutes COOK: 20 minutes

Bok choy is also known as Chinese cabbage. Part of the cruciferous vegetable family, it packs a nutritious punch of antioxidants and vitamin A, which can help reduce stress in the body and promote cancer prevention. I love the subtle crunch and fresh flavor it adds to any dish. Combining bok choy with mushrooms and tempeh creates a variety of textures in the mouth, even though each flavor is mild, they are supportive of the others. Kapha can enjoy bok choy in a variety of ways, including sautéing, in soup, and even chopped raw in a summer salad.

• 1 tablespoon sesame seed oil
• 3 tablespoons toasted sesame oil, divided
• ½ onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 (1-inch) piece fresh ginger, cut into matchsticks
• 1 small jalapeño, veined, seeded, and chopped (omit for Pitta)
• ½ cup dried organic shitake mushrooms, presoaked for 30 minutes
• ½ cup chopped organic portobello mushroom, or mushroom of choice
• 1 tablespoon sesame seeds
• 3 tablespoons tamari sauce, divided
• 2 baby bok choy heads
• 1 (8-ounce) package of tempeh, cubed

1. In a large skillet over medium heat, heat the sesame seed oil and 1 tablespoon of the toasted sesame seed oil.
2. Add the onion and sauté until it is translucent, about 2 to 3 minutes.
3. Add the celery, carrots, ginger, jalapeño, shitake mushrooms, and portobello mushroom or your mushroom of choice. Cook for 5 minutes, stirring occasionally.
4. Sprinkle the sesame seeds on top, and add 1 tablespoon of the tamari sauce. Lay the bok choy over the mixture and let sit for 1 minute before stirring in.
5. Cover the pan, and let sit for another 5 minutes, or until the bok choy is soft.
6. In a separate pan, sauté the tempeh with the remaining toasted sesame oil and tamari sauce. Cook for 5 minutes, or until the tempeh is lightly browned.
7. Mix together the vegetables and tempeh mixture, and divide into four servings.

KAPHA TIP: Tempeh is considered a heavy food, but it is also drying and astringent, so it can have benefits for Vata, Pitta, and Kapha; however, Kapha should use it in moderation. Kapha should use ½ tablespoon of sesame oil, 1½ tablespoons of toasted sesame oil, and half of a package of tempeh in place of the amounts listed.

INGREDIENT TIP: Mushrooms should always be cooked. Uncooked mushrooms are indigestible and can create toxins in the body. Since mushrooms absorb the minerals and nutrients in the soil, they can also absorb toxins. Always buy organic.