Almost Summer Bok Choy Salad


Tonight was a good night. A delicious night. I picked up our fourth CSA share today and my mouth was almost pain-free. I couldn’t ask for more.

I found out this week that I’ll be getting my first root canal on July 2nd. I look forward to it in a dreadful sort of way. I want the pain to be gone, but I’m not looking forward to hearing the drilling and holding my mouth open for an unknown period of time.

But I’d like to repress all thoughts of that and instead focus on having an appetite for the first time in days thanks to the intermittent pain riding a down swing.

Back to the CSA. Today’s share was full of collards, again bigger than my noggin, Swiss chard, bok choy, chioggia beets, green onions, cilantro, butter leaf lettuce, and cucumber.

Am I forgetting anything?

150619bokchoysalad-11I’m going to share what I created from some of this bounty, stragglers in the cabinet, and a quick pickup at Dissmore’s. It’s kind of a guide, because I just threw things in as I went. A very close guide, but not precise.

I used some romaine from last week’s share; bok choy, cilantro, and green onion from this week’s share; mushrooms and ginger from Dissmore’s; and some organic soba noodles from the pantry that were just dying to be used.

Topped off by some fresh cooked tofu, sesame seeds, and a quick blended dressing. It’s savory and a little sweet with a few kicks from the onion, ginger, and garlic. Half the ingredients were chilled, so it’s a nice not hot, not cold salad for an almost summer night.

150619bokchoysalad-8I started off by bringing water to boil for a package of organic Soba noodles, about a 9 oz package.

150619bokchoysalad-5While that was going I preheated a nonstick pan with coconut oil and prepared tofu The Vegan Zombie Way. I used salt, Sunny Oaxaca Ancho-Coffee Rub, garlic powder, black pepper, and a splash of tamari as my seasoning. Once that was done cooking, I placed it back in the tofu container and into the fridge for some chillax time.

Once the noodles were done, I drained them, rinsed them in cold water, and placed them in the fridge to join the chill party.

While all of that was happening Jeremy was washing all of the veggies. Thank you Jeremy!


150619bokchoysalad-6I then swooped in and filled a bowl with thinly sliced bok choy stems (save the greens), white mushrooms cut into thirds, one inch of ginger, and thin slices from half of an onion. Once the tofu was done cooking I wiped out the pan, added a teaspoon of toasted sesame oil and let these guys cook for 7-10 minutes on medium low heat with the lid on to sweat them out.


While they were cooking I thinly sliced the green part of the Bok Choy leaves. I added them to the pan for a brief two minutes of cooking just enough to soften the leaves.

While that was finishing up I made a dressing of 1/3 cup tamari, 2 tablespoons agave, 1 tablespoon coconut sugar, 1/3 cup rice wine vinegar, 1 inch of ginger, and 3 cloves of garlic. I added everything to the small NutriBullet cup and blended it completely.



Into a large bowl I added half a head of HUGE romaine that had been thinly sliced, 2 green onions – chopped and sprinkled with salt, approximately 1/2 cup of chopped cilantro, about 3/4 of the cooked cooled soba noodles, all of the cooked bok choy/mushroom/ginger mixture, and the dressing. I tossed that several times to mix it all together and then brought the tofu out of the fridge and sliced that into sumptuous little slivers.


Oh and a sprinkle of sesame seeds for each bowl.

150619bokchoysalad-10So damn good. It was the perfect temperature for eating right away! We whisked it out to the porch to eat under the fading sunlight. I particularly liked the little bright spots of flavor from the Sunny Oaxaca rub—it has notes of coffee, ancho chili powder, oregano, and cinnamon. Just enough to bring an unexpected excitement to the otherwise Asian seasoned dish. If a similar rub isn’t available, I’m sure a chili powder or ancho chili powder would suffice.


Almost Summer Bok Choy Salad


    The Tofu
  • 1 container of tofu, drained and sliced into 4 slabs
  • Sunny Oaxaca seasoning, garlic powder, salt, black pepper, and Italian seasoning for sprinkling
  • Coconut oil spray or unrefined coconut oil
  • The Sauté
  • 1 teaspoon toasted sesame oil
  • 1 large head of bok choy, thinly sliced - separate the greens from the stems
  • 1/3 of leftover onion, thinly sliced
  • 8 oz white mushrooms, cut into thirds
  • 1 inch of ginger, thinly sliced into matchstick-sized pieces
  • The Dressing
  • 1 teaspoon toasted sesame oil
  • 1/3 cup tamari
  • 2 tablespoons agave
  • 1 tablespoon coconut sugar (I would have used agave, but I ran out)
  • 1 inch of ginger
  • 3 garlic cloves
  • 1/3 cup rice wine vinegar
  • The Rest of the Salad
  • 7ish oz of cooked soba noodles; drained, rinsed, and chilled
  • 1/2 a large head of romaine, thinly sliced
  • 2 green onions, chopped
  • 1/2 cup chopped cilantro (I think adding basil would also be delicious!)
  • 2 teaspoons of sesame seeds for garnish

This was such a great way to use several greens in one dish, but not have a boring salad thanks to the tofu and soba noodles. Mmmm mmm I can’t wait to make this again!

Share This!

Easy Vegan Two Ingredient Blueberry Syrup!

Two Ingredient Blueberry Syrup | Feed Your Skull

This recipe is so easy and so delicious! All you need is TWO ingredients!

High fructose corn syrup and blueberry flavoring #593572.

Two Ingredient Blueberry Syrup | Feed Your Skull

Haha! Just kidding!

This isn’t store-bought syrup! I made this blueberry delight in the comfort of my messy pajamas and bed head.

In less than fifteen minutes.

The two ingredients are blueberries and maple syrup.

Blueberries marry maple over simmering heat and thicken up just right for a proper breakfast consistency.

It pours like a dream with little blueberry bits nestling their way onto your pancake.

#pancakes 😍😛😬

A photo posted by Feed Your Skull (@feedyourskull) on

It doesn’t hurt that it tastes amazing too. A full on blueberry sensation.

Easy Vegan Two Ingredient Blueberry Syrup!


  • 1/2 cup maple syrup
  • 6 ounces of blueberries


  1. Add ingredients to a small saucepan and bring to a boil, turn down to a simmer and simmer for 5 minutes. Remove from heat and let sit another 5 minutes. Add ingredients to a small personal blender cup and blend for 10-15 seconds. Store in a glass container in the refrigerator. Makes close to a cup.

Two Ingredient Blueberry Syrup | Feed Your SkullI have dreams of turning the leftovers into a salad dressing and with our latest CSA I have plenty of greens to practice with. Stay tuned.

Two Ingredient Blueberry Syrup | Feed Your SkullWhat’s your favorite fruit syrup?

Share This!

New Sushi Ingredients?!

New Sushi Terms | Feed Your Skull

That moment when you’re scouring the menu for the three maybe four if you are lucky, vegetable sushi rolls.

We recently ordered takeout from Tokyo Seoul here in Pullman and I was having one of those moments when I looked at their menu. My eyes didn’t immediately spot the standard avocado, mixed vegetable, or cucumber rolls we are used to expecting.

I did find them eventually.

SushiTermsBut I also found these two rolls: Futo Makkil and Fresh Vegetable Roll. The Futo Makkil contains pickled radish, cucumber, carrot, gobo, and spinach. While the Fresh Vegetable Roll offers avocado, cucumber, yamagobo, kaiware, lettuce, radish, and pickled radish.

If you’re like me you maybe haven’t heard of gobo, yamagobo, or even kaiware. What are they? Are they vegan?

Gobo via I Believe I Can Fry
Gobo via I Believe I Can Fry

Gobo is a fancy name for burdock root aka arctium. It’s crispy, sweet, and earthy as root vegetables are.

Gobo via I Believe I Can Fry
Gobo via I Believe I Can Fry

Its creamy tan skin reminds me of parsnip or daikon radish.

Yamagobo via Sushi Maven

Yamagobo on the other hand is just burdock root that has been pickled. Thanks to all the food coloring they now look like carrots. Hmm.

Kaiware via Max Kiesler

Doesn’t this plate look delectable? I can just taste the tofu. But we want to know about kaiware. Kaiware are simply daikon radish sprouts! Pretty cool, right?

Yep, they all turned out to be vegetables aka safe to eat.

What interesting vegetables have been in your sushi?

Share This!