Intro
Sharing their favorite postpartum recipes for dinner, our friends at Chiyo, provide a distinctive meal delivery service that combines Eastern food therapy with nutritional science.
These recipes are not only nutritionally balanced and delicious but also follow traditional Chinese principles designed for the well-being of a recovering new mother.
Mapo Eggplant
Prep Time: 20 minutes
Cook Time: 45 minutes - 1 hour
Yield: 2 servings
Ingredients
- ½ tsp sichuan peppercorns
- 1 tbsp of garlic, minced
- ½ tbsp of ginger, fresh, minced
- 2 tbsp of scallions, sliced diagonally
- 3 tbsp of white mushrooms, sliced into quarters, stems removed
- 1 tsp of red pepper flakes
- 2 cups of eggplant, keep purple skin on, slice into medium cubes
- 1 tbsp of olive oil
- 1 tbsp of tamari
- 1 tbsp of cornstarch
- 1 tbsp of water
- 1 tbsp tobanjan (*ok if you can’t find, dish will still be great without it!)
Preparation
Add oil to a medium saute pan, then add sichuan peppercorns. Heat peppercorns in oil for about 5 minutes. Turn heat off and remove peppercorns but leave oil. Then add garlic, ginger, scallion in sichuan oil until fragrant ~2 minutes. Then add mushroom, red pepper flakes and tamari. In a small bowl add cornstarch and water, mix together to make a slurry and add to the pan and add tobanjan. Bring to a boil, then simmer on low heat for ~15 minutes until eggplant is softened.
Serve with cooked brown rice, quinoa or millet. Option to add tofu, adzuki beans, chicken or beef.
Coconut Braised Mushrooms
Prep Time: 10 min
Cook Time: 45 min - 1 hr
Yield: 4 servings
Ingredients
- 1 tbsp of ginger, peeled and minced
- 1 garlic clove, minced
- 1 tbsp of chiyo gomasio salt
- 2 tbsp tamari
- 1 - 5 fl oz can of coconut cream
- 12 oz mixed mushrooms (shiitake, crimini, oyster or king trumpet), trimmed and cut into 1 inch pieces
Garnish
- 1 scallion, thinly sliced into diagonal pieces
- Drizzle with black sesame oil
- adzuki beans, cooked
Preparation
Add ginger, garlic, gomasio salt and tamari to a simmer in a medium pan, on low heat, being careful not to burn the ingredients. Stir to combine until ginger and garlic are fragrant about 2 minutes. Add mushrooms and stir well then add the can of coconut cream. Stir well and bring to a boil on high heat, once it comes to a boil, lower the heat to lowest setting to simmer for 30-40 minutes. Coconut cream will have mostly evaporated. Option to cook longer for ‘thicker’ sauce. Option to garnish with scallion, cooked adzuki beans and drizzle with chiyo black sesame oil.
Eat dish with cooked brown rice, millet or with your favorite bread! Option to eat with additional meat protein like chicken or salmon.
