Glazed Eggplant and Shiitake Mushrooms, Komatsuna Greens with Tofu and Asian Sweet Potato Fries

Eggplant and Shiitake, Komatsu and Tofu and Asian Sweet Potato Fries

Laura and I have been trying to think outside of the box when it comes to our carbohydrates and starches in a meal.   Before the challenge, there would have been brown rice included in this meal for sure, and the sweet potatoes would have been left to wait for another meal to be eaten, probably in more of a vegetable sense.  Now, rice is actually less important to us than some other slot-requiring products like cinnamon and black pepper, and we look for other ways to get happy complex carbohydrates.

It is actually pretty interesting to look at the nutritional information for brown rice and sweet potatoes.  Using to do a quick comparison of the two foods shows that they are pretty similar calorically, but the poato has a bit more carb, fiber, and protien while having a tinsy bit less fat.  The potato also has enormous amounts of Vitamin A and Vitamin C.  So, really, it can stand as a perfectly good carb in this meal, while providing a bit more nutritional oomph.  Its these things that we are learning as we have to rethink and substitute in our food life.

Asian Sweet Potato Fries:

  • 1 lb sweet potato, sliced
  • 3 cloves of garlic, minced
  • 2 tsp ground ginger
  • 1 tsp chili powder
  • 1 tsp cayenne
  • 1 tsp salt
  1. Preheat oven to 425 F.
  2. Mix spices and garlic.
  3. Toss sweet potato in spices.
  4. Put on a baking sheet.
  5. Bake at 425 for 10-15 minutes.
  6. Turn sweet potato slices.
  7. Bake for another 10-15 minutes.
  8. Serve.

The normal orange and asian sweet potatoes, spiced and assembled to be baked.

Glazed Eggplant and Shiitake:

  • 1/2 cup red wine
  • 1/4 cup soy sauce
  • 1 tbsp sugar
  • 2 tbsp miso
  • shiitake stems
  1. Combine all ingredients.
  2. Bring to a simmer.
  3. Simmer until it forms a thick sauce.
  4. Remove stems.
  • 1-2 lbs eggplant, sliced
  • 3-4 big shiitake mushrooms, chopped
  • 1 tbsp oil
  • 3 cloves of garlic, chopped
  1. Cook garlic in oil for a minute.
  2. Add eggplant, and stirfry until near done.
  3. Add shiitake and glaze.
  4. Mix well.
  5. Serve.

We have also been making an effort to shop more at City Feed and Supply, supporting a local business while we buy our groceries.  It doesn’t have everything, but it has plenty and even more local products than Whole Foods.  For example, we were able to try a new type of tofu this week, from 21st Century Foods in Jamaica Plain.  It was really good, and was a product we would not have found otherwise.

Another food item we would not have found, had we not taken a trot to the Morse School Farmer’s Market was komatsuna.  Also known as Japanese Mustard Spinach, we picked this up from Grateful Farm (also the source of our oyster root).  It is spinach like, but a little more peppy.  It seems like something that could be fun and easy to grow in small space.  Its a really bummer that the market is finshed for the year.  Shlepping up to Union Square or Central Square is a little more daunting than zipping over the BU bridge.  Ah, well, next year will be here soon enough.

Komatsuna and Tofu:

  • 1 block of tofu, chopped
  • 1 big bunch of komatsu plants, washed and chopped
  • 2 tbsp bouillon in about 1/2 cup of water
  • 2 cloves garlic, chopped
  • 1 tbsp of grated ginger
  • 3 tbsp of cornstarch
  • 1 tbsp oil
  1. Cook garlic in oil for about a minute.
  2. Add ginger.
  3. Add tofu.
  4. Stir and cook for a few minutes.
  5. Add komatsu and stirfry for a minute.
  6. Add bouillon.  Simmer until greens are done.
  7. Mix cornstarch in water and mix into the greens, simmering until the sauce becomes clear and thick.
  8. Serve.

Served with Bonito Flakes, and you could always add seaweed, or kimchi, or sliced kohlrabi.

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