The Vegan Experiment, Day 17: Mango Bok Choy Stir Fry and Chocolate Sea Salt Blood Oranges

It’s been a long week. This weekend, I flew to Texas to help my best friend’s boyfriend propose to her πŸ™‚ The proposal went very well (she said yes, of course), and I got to begin my official Maid of Honor duties. So much excitement πŸ˜€ On the other hand, I’ve gotten very little sleep since Wednesday night, and I will have to pull an all-nighter tonight to finish my thesis chapter, which is due tomorrow. As of now, 7:15 pm, I have 15 pages to write. I totally got this, right? πŸ˜‰ Anyway, I’ve been writing all day and will be writing all night, so I knew that I needed to take a break to cook a good dinner and perhaps prepare a nice snack to eat while working (in addition to the gallon of coffee I plan to drink…haha).

For dinner, since my Wok has been sadly unused thus far this year, I decided to make this wonderful Mango Bok Choy Stir Fry, with my own additions, of course! I’d never had Bok Choy before, and I’ve never had mango in a savory dish, so I figured today was a good day to try. In addition to the bok choy and mango, I decided to add my favorite vegetable: kale! You can never go wrong with kale πŸ˜€ The grocery store was sadly out of green onions, so I made do without.

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I also didn’t have white sesame seeds, so I used black ones instead. I also substituted half a tablespoon of gluten-free soy sauce for the tamari. Yum!

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To make my stir fry more substantial, I decided to add noodles. I had half a package of Udon left over from my Ramen a couple weeks ago, so I cooked the noodles in a mixture of two cups vegetable broth and 2 cups water.

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Even though the recipe called for a regular skillet, I used my Wok πŸ˜€ I love cooking with that thing. I put the kale in with the bok choy.

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I added the cooked and drained udon to the pan after mixing in the vegetables, but right before the mango.

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I topped the whole thing off with some cracked black pepper, and served it with the leftover mango slices πŸ˜€ Absolutely freakin’ delicious. Warm, spicy, with a slight sweetness from the mango, and very filling. And I have enough left for lunch tomorrow, which makes me ridiculously happy πŸ˜‰ This meal is going to be a staple for me this winter.

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For a snack, I went with something sweet but not too sugary. I didn’t want just fruit, because it’s not enough to keep me going throughout an all-nighter. When I found this recipe for Dark Chocolate-Dipped Blood Oranges with Sea Salt, I knew I had a winner. I love blood oranges. That color is absolutely gorgeous, and I like that they’re a little tangier than regular oranges.

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Happily, I had a bag of vegan chocolate chips on hand (surprisingly, since every time I go near those things, I can’t resist from eating a handful…or two).

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This dessert was super easy to make, and absolutely delicious πŸ™‚ It has everything I love about desserts in it, including continuing my love affair with sea salt, and it’s just the right combination of sweet, salty, fruity, and a hint of savory. It’s going to be difficult to save some for tomorrow’s dessert…

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All-in-all, today’s vegan meal was a perfect success πŸ˜€ I heartily encourage y’all to try out these recipes πŸ™‚ Good eating to you!

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About Selayna

I'm an aspiring writer, as well as crazy and rather sarcastic. I'm currently teaching English at a school in Poland, so check out my travel blog for humorous (and occasionally insightful) commentary on my adventures!
This entry was posted in Chocolate, Dessert, Dinner, vegan and tagged , , , , , , , . Bookmark the permalink.

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