Bok choy ("white vegetable" in Chinese) is a member of the cruciferous family of veggies among collards, cabbage, cauliflower, broccoli and Brussels sprouts. Among providing antioxidant and anti-inflammatory benefits, one of the most impressive things about bok choy is the high nutrient content of vitamin K. One cup of steamed bok choy has 64 percent of the DV of vitamin K, a fat-soluble vitamin (which means the vitamin is stored in body tissues). Vitamin K is best known for helping to prevent blood clotting, but it has also been shown to assist in cardiovascular health, specifically in regulating our body’s inflammatory responses.
Smoky Eggplant Pasta With Bok Choy and Pea Pesto [Vegan]
- 20 pods of peas, shelled
- 3 baby bok choy
- ¼ cup pine nuts
- 1 teaspoon hemp oil
- Juice of ½ lemon
- 1 Tablespoon capers
- 1 garlic clove
- Salt and pepper
- 3 cups pasta of your choice
- ½ teaspoon smoked paprika
- Smoked salt
- 1 Tablespoon avocado oil (or another high smoke point oil of your choice)
- 1 eggplant (I used white but you can definitely use regular!)
- Handful of sanditas for garnish (completely optional, herbs would be great here as well)
- To make the pesto, cut bok choy into small pieces (approximately 1 inch or so) and place in the food processor. Process for 30 seconds or so, then add all other pesto ingredients. Set aside.
- Boil the pasta by following the directions on the box- I boiled 5 cups of water then added 3 cups of pasta and boiled for 7 minutes.
- Slice the eggplant into ¼-inch rounds. Rub the rounds with avocado oil and sprinkle with smoked paprika, smoked salt (or regular salt). Heat the pan on medium-high until drops of water evaporate immediately when dropped on pan. Place the rounds on the hot pan and sauté for approximately 1 minute. Flip over and repeat.
- To plate, place pasta in bowl, add eggplant rounds and a huge dollop of pesto in the middle! Garnish with fresh herbs or sanditas.