This first dish I'd like to share is one of my favorites. Its base is Rapini. If you haven't heard of rapini, here's a little history. Although, it goes by the names of broccoli rabe and broccolini, rapini's closest relative is actually the turnip plant. Its leaves and buds are delicious steamed, sauteed or roasted. One serving of rapini has all of the following nutrients:
Vitamins A, C and K. Thiamin, riboflavin, folate, zinc, manganese, potassium, calcium and iron.
Here's the recipe:
One bunch of Rapini - chopped
2 Bell Peppers (Red & Yellow) - chopped
8 cloves of garlic - minced
1/2 cup of tofu
1/2 cup of Vegetable Stock
Sesame oil
Ponzu sauce
Coconut Oil - 3 to 4 teaspoons
Arrow Root or cornstarch to thicken
Salt
and a Wok
1) First chop up all the ingredients, Rapini, bell peppers, garlic tofu
2) Marinate the garlic in Ponzu sauce and sesame oil
3) Get the Wok on medium heat, add coconut oil
4) Throw in the garlic along with ponzu and sesame oil. Get it really nice and brown.
5) The tofu is next. Mix that in very well, its ok if its mushed.
6) Then add the bell peppers, stir it in and let it sit for a minute
7) Then the Rapini. Now, this is going to look like a lot, but the steam will wilt it down.
8) Next, take the vegetable stock and pour it in. Let it sit for a few minutes, covered. After that, the Rapini should be wilted.
9) Last, but not least mix in the Arrow Root. Before you do, make sure you mix it in some room temperature water so it can break down. Same goes for cornstarch. As soon as you mix it in, it should sit about 30 seconds. The heat will thicken the Arrow Root, so don't let it sit too long. Trust me.
Now get a dish, a beer and some sit-coms. You're ready to eat!
