This was the week of Brassica Rapa at our local CSA. We received an abundance of turnips, mustard greens, bok choy and tatsoi. What’s that you said? You’ve never heard of tatsoi? Well, aside from it’s beautiful, glossy and lush green leaves, tatsoi packs a bit of a crunch when raw and has a mild mustardy flavor. It’s high in beta-carotene, vitamin A, C and K, which means happy, healthy eyes and good immune support. Honestly, I have never used tatsoi while cooking before this meal, but it seems so versatile I can really see it being used in so many different ways – raw, wilted, sautéed. Whatever you want, tatsoi got!
In honor of the wintery weather most of the country is currently experiencing, I present to you a tangy dish with warming spices to spark the fire within you to promote your bodies ability to keep you warm while it’s oh so cold outside. I roasted some spaghetti squash and tossed the veggie-spaghetti with the spicy tomato sauce, but you can enjoy this sauce over any type of pasta. Enlighten your senses with this raw tomato sauce any which way you want. Such a satisfying and warming meal!
Smoky Chickpea Miso Kale & Tatsoi
- 1 bunch lacinato kale, sliced into thin ribbons
- 1 small bunch tatsoi, leaves and stems
- 4 tablespoons chickpea miso
- 2 tablespoons grapeseed oil
- juice from 1 lemon
- 2 teaspoons smoked paprika
- scant drizzle of maple syrup (or any other preferred hint of sweetness)
In a skillet over medium-low heat, add your miso, lemon juice, grapeseed oil, maple syrup and paprika. Whisk together until combined and let simmer for a minute before adding your greens. Add kale first and cover to “steam” for a few minutes. Uncover and throw in the tatsoi, making sure your smoky sauce is covering the greens and continue to sauté until greens are wilted. You’re done!
Spicy Raw Tomato Sauce
- 2 tomatoes of your choice
- ¼ cup sundried tomatoes
- ¼ cup raw cashews, soaked
- 1 handful of fresh basil, oregano and thyme
- juice of ½ a lemon
- 1-teaspoon coconut sugar
- 1-teaspoon garlic powder
- 1-teaspoon onion powder
- ¼ teaspoon or less red chili flakes
- ¼ teaspoon himalayan pink salt
- a pinch of ginger
Add all ingredients into a blender and blend until creamy.