I’ve only recently acquired Jae Steele’s two cookbooks, Get It Ripe and Ripe From Around Here. Really, I shouldn’t even call them cookbooks; they’re more like holistic vegan lifestyle books, replete with nutritional information, tips for digestion and detoxification, the ins and outs of the organic and local food movements, and even recipes for make-at-home natural cleaning products! Sometimes it bothers me when the first half of a cookbook is wasted on something other than recipes, but with Jae’s books, I don’t mind. Everything she has to say is genuinely interesting, and I’m better off having read it.
I’m a pretty big fan of bowl-type meals (Anyone remember the Love Bowl?!), consisting of grains, veggies, protein, and a tasty sauce; so I was immediately drawn to the Pesto White Bean Bowl in her first book, Get It Ripe.
Fresh baby bok choy is laid atop a bed of fluffy quinoa, then topped with white beans (I used a mixture of navy and cannellini beans) combined with delicious pesto. Finally, the whole bowl is drizzled with olive oil. I used Jae’s Cilantro Pesto from the same book; but really, you could use whatever pesto’s sitting in your fridge. For the olive oil, I used some fancy Basil Olive Oil I just bought from Outrageous Olive Oils, here in Scottsdale, AZ. Since I made cilantro pesto, I had to find a way to get some basil in there somehow!
As I knew it would be, this bowl was a slam dunk. My dad and I both loved it. Fresh, simple, and wholesome food at its finest. Given that the one other recipe I’ve made from Get It Ripe – Perfect Peanut Sauce – was, in fact, perfect, I’d say Jae Steele is two for two. I’ll be getting more ripe very soon. :)