Member Recipes for Sunchokes and Bok Choi

Happy Saturday!  I received recipes for sunchokes and bok choi that I wanted to share with you.  There are several recipes so keep scrolling down.  Thank you to Kym and Colleen for submitting.

“Cooking the Whole Foods Way” by Christina Pirello with additions…

Boil 1 to 2 pounds sunchokes for 20 minutes.

Meanwhile, in a medium/large bowl whisk together:
3-4TBL Olive Oil
2 TBL Balsalmic
a minced clove of garlic (or 2), salt, pepper & crushed rosemary.

Remove sunchokes from heat and Cool rapidly in ice water (sunchokes can harden up again if cooked too long)

Chop sunchokes into bite-sized pieces and stir into marinade-coating them well.

Chill for an hour or more and stir before serving.

Garnish with chopped scallion or parsley if desired.

These two are from Raw Food Recipes, by Lynelle Scott-Aitken

Arugula, Walnut and Sunchoke Soup
Serves 4

1 shallot, finely sliced
1 lemon, halved
2 cups sunchokes
1 clove garlic
2 small celery stalks, roughly chopped
3 cups arugula, chopped
1/2 cup walnuts
1/4 cup parsley
2 tbsp sherry vinegar or lemon juice
sea salt and pepper
1/4 cup olive oil
2 cups water
1-2 tbsp walnut oil (optional)
2 tbsp fresh chives

1. Soak shallot in water for 30 minutes to mellow the flavor.

2. While shallot is soaking, squeeze lemon into a bowl of water and add squeezed lemon halves. Peel sunchokes, immediately placing each one into lemon water as you go. (This prevents oxidization.)

3. When shallot is ready, place in a blender with garlic, celery, arugula, walnuts, parsley, vinegar, and salt & pepper. Add olive oil and half the water and blend until smooth.

4. Roughly chop sunchokes and add to blender; blend until very smooth. Add remaining water until desired consistency is achieved. Serve garnished with a splash of walnut oil and chives.

Sunchoke and Spinach Salad with Hazelnut Dressing
Serves 4

1/2 shallot, finely sliced
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp hazelnut oil or olive oil
sea salt and pepper
1 cup oyster mushrooms (optional)
1 lemon, halved
2 cups sunchokes
3 cups baby spinach
1/4 cup chopped hazelnuts

1. In a large bowl, mix shallot, lemon juice, and olive oil with half the hazelnut oil. Season with salt & pepper.

2. Pour half the dressing into a smaller bowl and toss with mushrooms. Set aside for 10 minutes to allow flavors to blend.

3. Squeeze lemon into a bowl of water and add squeezed lemon halves. Peel sunchokes, immediately placing each one into lemon water as you go. Finely slice sunchokes. (Use a mandoline if you have one.) Toss each in remaining dressing as it is sliced.

4. Add mushrooms, spinach, and hazelnuts to sunchokes, then toss together. Serve garnished with remaining hazelnut oil.

This recipe comes from Vegetable Love, by Barbara Kafka:

Roasted Sunchokes in Tomato-Olive Sauce
Serves 6

2 lbs sunchokes, peeled and cut into 1-inch pieces
2 tbsp olive oil
1.5 lbs medium shallots
3/4 cup chicken or vegetable stock
3 cups tomatoes, cut into large chunks
3/4 cup green olives
1 tbsp salt
pepper to taste

1. Place a rack in center of oven. Preheat oven to 500.

2. Place sunchokes into a roasting pan. Drizzle with olive oil, then arrange in a single layer and roast for 5 minutes. Turn the chokes over and rotate the pan. Roast for another 5 minutes.

3. Turn chokes over and rotate pan. Add shallots in single layer. Roast for 5 minutes. Turn veggies over and rotate pan; roast for another 5 minutes.

4. Turn veggies over one last time and rotate pan. Add stock and tomatoes. Roast for 10 minutes.

5. Add olives. Roast for 20 minutes, or until veggies are nicely browned. Season with salt & pepper and serve.

Kym’s Vegetable Recipe

1-2 tbsp olive oil
1 cup quinoa
2 cups vegetable broth
2 tbsp Bragg’s Liquid Aminos or soy sauce
1 tbsp fresh ginger, minced
1 clove garlic, minced
1/3 cup dried arame or sea veggie of your choice (optional)
1 head joi choy, sliced
1 avocado, chopped
2 green onions, chopped

1. Heat olive oil in medium saucepan over medium heat. Stir in quinoa and toast for 2-3 minutes, then add broth, Bragg’s, ginger, and garlic. Bring to a boil; cover and reduce heat to low. Simmer until all liquid has been absorbed, about 30-35 minutes.

2. While quinoa is cooking, add arame to a bowl of warm water to let it soften. Over medium heat, saute joi choy in olive oil until wilted; season lightly with Bragg’s. Chop your avocado when the quinoa has 5 minutes to go, to keep it from browning. Drain the arame and squeeze out excess water.

3. When quinoa is finished, add joi choy, avocado, arame, and green onions to the pot and stir together.

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