I recently started an on-line food photography course in the hopes of posting some beautiful pictures of my recipes. In the process, I’m becoming somewhat disenchanted with the whole concept of food photography. I follow a lot of food blogs and the photographs are gorgeous. The lighting casts just enough shadow. The background is blurred. The food is glistening. The image of steam is captured rising out of the pot. The setting is rustic-chic. Perhaps one element is purposely (and perfectly) out of place. Photoshopped? Maybe. Perfect food. Perfect pictures. Perfect world. But not a real world. When I say that the heart of the home is in the kitchen I speak from a lifetime of cooking and enjoying food with my family. The dings in our pots were blackened from cooking; they were not “distressed”. We had our meals on everyday dishes. The serving bowls were not eclectic; they were mismatched but always the right size for whatever was served from them. Our forks and spoons were stainless, not antique silver picked up at a garage sale. And, yeah, we wiped our chins on paper napkins. We cooked. We ate. We cherished our time at the table. When I started Vegi-curious, my aim was to encourage others to explore the benefits of a plant-based lifestyle. I want my food to be healthy and tasty and my recipes to be approachable. I would not want you to be discouraged to try one of my recipes for fear that your results wouldn’t look picture-perfect. After all, that would defeat the whole point of my blog. My personal goal may be to take better photographs, but the bigger picture is to show what real plant-based food is all about. So here’s my recipe for Bok Choy Soup. The photos don’t do it justice, so I hope you try it and see for yourself. Thanks for being Vegi-curious.
Bok Choy Soup
Makes 2 to 4 servings
Sesame oil (optional)
4 garlic cloves, minced
1 tablespoon minced ginger root
2 heads of bok choy, stems slivered and greens chopped
4 cups vegetable broth
1 tablespoon soy sauce
Chinese hot mustard or Siracha sauce for serving (optional)
Rice or noodles*
Coat large stock pot with sesame oil and heat on medium-high heat. Lightly brown garlic and ginger. (You can omit the oil by adding water 2 tablespoons at a time.) Add bok choy and stir until it starts to wilt. Add remaining ingredients and cook until bok choy has reached desired tenderness. Ladle over rice or noodles.
*I used brown rice for one bowl and Canton noodles made with wheat flour for the other bowl. You could also use rice noodles.
29 Oct 2015