When it is cold and dark outside, my insides want something warm. Traditionally, this means thick soups and sturdy stews and substantial braises. But sometimes, I find the pendulum swings the other way. On those days, I have been making a concoction recommended to me by my genius friend C.
Eating this makes me both warm and full. But it also makes me feel quick and light and keen, rather than like a cozy fat hamster ready to hibernate (which is a fine sensation in its place, just not always what I want).
Like this avocado and quinoa bowl, it is a magic medicinal food that tastes good, feels good while you eat it, and makes you feel good for hours afterward. Steve and I are both besotted. It is in heavy rotation. It is also practically instant to make, which I appreciate on the particularly cold, dark nights when I get home from teaching at eight-thirty or nine.
- 1 cup light veggie broth. If you don't have anything homemade on hand, you can use the kind from a box, or bouillon, or miso. Recently I've been using homemade bouillon from this recipe on 101 Cookbooks.
- About a teaspoon of minced ginger.
- 2 baby bok choi, both white and green parts, cut into 1"-2" pieces.
- 1/4 medium onion, sliced very thin.
- About a quarter cup, or more, of the chopped protein of your choice: cooked chicken, tofu, whatever.
- A very hearty squirt of sriracha or glob of chili-garlic sauce.
- Some chopped cilantro.
Heat the broth and ginger in a covered pan while you chop the bok choi,
onion, and protein. Toss them into the pot, re-cover, and simmer just a couple
of minutes. Take off the heat and stir in the hot sauce and cilantro. Eat.