Vegan cuisine gets its own month

By CARY ASPINWALL World Scene Writer - 10/22/2009


During October, vegan bloggers and foodies are asked to post their favorite animal product-free recipes and eats to celebrate cruelty-free fare.

Vegan Month of Food was started by Isa Chandra Moskowitz, the vegan chef and cookbook author behind "Veganomicon" and "Vegan Brunch."

They hope to interest others in vegan cuisine and its health benefits.

The Post Punk Kitchen blog ( tulsaworld.com/postpunkkitchen ) offers a wealth of recipes for those who want to give it a try, or you can start with this simple stir fry recipe from Epicurious.com.

STIR-FRIED BOK CHOY AND CABBAGE

1 pound bok choy
3 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 pound Savoy or Napa cabbage, cored and thinly sliced
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted

1. Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.

2. Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly.

3. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes.

4. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes.

5. Serve drizzled with sesame oil and sprinkled with sesame seeds.


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Tulsa World Reader Comments
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HONES, T-Town (10/27/2009 2:23:36 PM)
This sounds great. I'm deffinately going to try it.



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