The other day I was waiting in line at the grocery store browsing through the magazines near the register when I noticed something different: a vegan recipe featured prominently in the InStyle magazine. The recipe came from Ginnifer Goodwin, star of HBO’s Big Love and the film He’s Just Not That Into You. Ginnifer is a vegan and has made waves with her comment on Late Night with Conan O’Brien where she said, “It’s amazing! I’m like on a vegan high! I don’t need drugs. There’s a party in my body. Every thing’s working appropriately.”
Anyway, the recipe was for a Bok Choy & Chik’n Salad. A good recipe is worth sharing with friends, right? So here’s the recipe, printed without permission from Ms. Goodwin or InStyle. I didn’t ask. Sue me.*
•1 medium head organic bok choy, washed, cored and dried
•1 bunch organic green onions, chopped
•2 3 oz. packages Nissin Top Ramen Oriental instant noodles (no need to use the flavor packet)
•2½ oz. organic sesame seeds
•1 2 oz. package organic sliced almonds
•2 tbsp olive oil
•Garlic powder and salt to taste
•2 tbsp soy sauce
•¼ cup rice vinegar or cider vinegar
•½ cup organic sugar
•1 package Gardein Crispy Tenders vegetarian “chick’n,” prepared as directed on the package
1 Chop bok choy into 1-inch pieces; add onions, place in bowl, and refrigerate.
2 Break up uncooked ramen noodles into bite-size chunks.
3 Sauté noodles, sesame seeds, and almonds in oil, about 5 minutes, until lightly browned.
4 Add garlic powder and salt. Cool and store in covered container.
5 In small saucepan, whisk together soy sauce, vinegar, and sugar. Boil for 1 minute.
6 Combine all parts of salad and toss with “chick’n” pieces. For variety, try with chopped pimientos or mandarin orange wedges.