Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2½ Cups Bite-Sized Broccoli Florets

2 Cups Cooked Brown Or White Basmati Rice

1½ Cups Firmly Packed, Sliced Or Diced Baby Bok Choy (Use Both Stems And Leaves)

1¼ Cups Shredded Carrots

1¼ Cups Vegetable Broth

¾ Cup Salted, Roasted Cashews

2 To 3 Cloves Garlic, Minced

1 Tablespoon Minced Fresh Ginger

1 Teaspoon Tamari, Plus More For Serving


Directions


  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9- x 12-inch or similarly sized casserole.
  3. Cover and bake for 35 to 50 minutes, or until the vegetables are soft and the casserole is heated through.
  4. Serve in shallow bowls or rimmed dinner plates, with any broth (that has accumulated at the bottom of the casserole) spooned over the top of each serving. Offer more tamari on the side, if desired.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Brothy Rice & Bok Choy with Acorn Squash

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

Brothy bok choy and rice

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Acorn Squash, Sliced Into 1-Inch Wedges
1 Tablespoon Olive Oil
4 Cups Vegetable Or Chicken Broth
3 Heads Baby Bok Choy, Divided Into Leaves
2 Cups Cooked White Rice
4 Ounces Store-Bought Teriyaki Tofu, Sliced
2 Scallions, Minced
Fresh Cilantro, For Serving

Directions


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the acorn squash wedges with the oil and a large pinch of salt to coat. Roast for 15-20 minutes, until golden brown, flipping halfway through.
  3. Bring the broth to a simmer in a large pot on the stove. When the broth reaches a simmer, add the bok choy and simmer until the leaves are wilted about 2-3 minutes. Season to taste with salt and pepper.
  4. Divide the rice between serving bowls. Top with bok choy, roasted squash, and sliced tofu. Pour in broth and garnish with sliced scallions and cilantro.

Beef and Bok Choy

A different take on your steak! It’s a great recipe to keep on hand for dinner, it only takes 20 minutes and it's delicious! Serving the beef and bok choy over top of rice will leave you full and happy!

A different take on your steak! It’s a great recipe to keep on hand for dinner, it only takes 20 minutes and it’s delicious! Serving the beef and bok choy over top of rice will leave you full and happy!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Garlic Cloves, Minced

1 Inch Fresh Ginger, Grated

1 Tablespoon Honey

¼ Cup Soy Sauce

½ -1 Tablespoon Sriracha Or Hot Sauce, To Taste

1 Teaspoon Sesame Oil

1 Pound Flank Steak, Sliced Thinly 

¼ Cup Cornstarch

2 Tablespoons Canola Oil, Divided

6 Heads Baby Bok Choy, Sliced Thinly

½ Lime, Juiced

Sesame Seeds, For Garnish, Optional

Brown Or White Rice, For Serving, Optional

Directions

  1. In a small bowl, combine the garlic, ginger, honey, soy sauce, sriracha, and sesame oil.
  2. In a medium bowl, toss the sliced steak with the cornstarch until lightly coated. 
  3. Heat 1 tablespoon oil in a large skillet or wok over high heat. When hot, add the steak (shaking off any excess cornstarch) and cook, tossing, until browned and crisp, about 3-minutes. Remove the beef from the skillet. 
  4. Add the remaining 1 tablespoon oil to the skillet over high heat. When hot, add the bok choy and cook, stirring, until wilted, about 2-3 minutes. Add the sauce and steak and stir to coat everything in a thick sauce. Squeeze in the lime juice and season to taste with salt and pepper. 
  5. Serve with rice, topped with sesame seeds.

Grilled Bok Choy with Miso-Honey Glaze

Here’s a simple and easy recipe to make with one of our favorite veggies. So for all you Grill Masters out there, go get your grilling on!

Here’s a simple and easy recipe to make with one of our favorite veggies. So for all you Grill Masters out there, go get your grilling on!

  • Servings: 6
  • Difficulty: easy
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Ingredients

2 Large Heads Bok Choy or 4 Heads of Baby Bok Choy

1 Tablespoon Olive Oil

1 Tablespoon White Miso Paste

1 Tablespoon Honey

1 Tablespoon Soy Sauce

1 Teaspoon Rice Vinegar

1 Teaspoon Salt, to Taste

Directions

  1. Heat a grill to medium.
  2. Halve the bok choy and rinse well. Place on a baking sheet.
  3. Add the olive oil, miso, honey, soy sauce, rice vinegar, and salt to a small microwave-safe bowl. Microwave for 30 seconds, until the honey is warm and easy to stir. Stir with a fork to dissolve the honey and miso into a smooth paste.
  4. Brush the bok choy with the olive oil mixture.
  5. Place cut-side down on the grill and cook for 5 minutes. Flip and cook 5-6 minutes more, until fork-tender with nice char marks.