Tag Archives: kohlrabi

Teriyaki Vegetables

We are on an extremely tight budget this month because I am saving for a trip and I had already given up on eating real vegetables this month. Ok, I was still going to eat vegetables but only the cheapest, starchiest kind. I was a little worried I would get scurvy or gout or rickets but now my troubles are over because my partner volunteered at the farm and I cam home to a fridge full of farm fresh organic vegetables. I am so happy!  Mr. Smurf got us beets, kohlrabi, peppers, eggplants, jalapenos, salad greens, rainbow chard, basil, and tomatoes. Yes, TOMATOES in November. Life is great sometimes. Not only did I not have to grocery shop but I have the best veggies money can’t buy, including so many lovely greens!

I have been really busy and came home late and had to get dinner done before Top Chef started so I made one of the world’s quickest laziest dishes, Teriyaki Vegetables. Teriyaki is a sweet Japanese sauce usually made out of soy sauce, mirin, and sugar but I have used apple cider which is a healthier trick I learned in the Voluptuous Vegan.  This dish has a laziness factor of 3, (1 being you are too lazy to eat and 2 being you will only eat something that is already made and just needs heating). It is a meal you can cook in about 10 minutes and use any vegetables you have on hand. We ate it over Chinese noodles.

Teriyaki Vegetables

1/4 cup soy sauce
1/4 cup mirin
2 cups apple cider
2 tsp cornstartch
~1.5 cups carrots, cut into half inch pieces
~1 cup kohlrabi, peeled and sliced
~1 cup mushrooms
~ 2 cups of the kohlrabi and carrot greens
1 cup of edamame
2 scallions chopped

First cook your rice or start water for your noodles. Then mix together the soy sauce, mirin and 1.5 cups of apple cider in a large skillet and bring to a boil. Add the carrots, mushrooms, and kohlrabi reduce heat to medium and cook for 5 minutes covered. Mix the cornstartch and remaining half cup of cider in a small container. Add the edamame and the greens to the skillet and cook covered another 2 or3 minutes, until the edamame is cooked through. Add the cornstarch mix and stir. Add in the scallions, remove from heat and enjoy over rice or noodles.