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http://www.bokchoybohemia.com
This is an all-Vegetarian, mostly Vegan food blog, combining recipes from popular vegetarian cookbooks as well as original creations cataloged on the "recipe" page. Updated 'almost" daily, it's a great resource for someone making the leap to Vegetarian cooking and eating, or well-established Veggies looking for new ideas...
I made a soup that was in the grocery circular…and it was ok, but nothing special. Here: Tomato Sauce, broth and lots of veggies was the name of the game…it would’ve been better with some fresh breadsticks or something to dip. (read full article)
I’m saving the best for last in this entry….so you can skip the entree and head right on down to desert if you like…I won’t hold it against you, since I’d probably do the same thing. I am going to talk a bit about the (read full article)
This is a recipe I lifted and tweaked from Susan V. over at FatFree Vegan, since it was already completely Passover friendly, and like pretty much everything else on earth, I figured it could only get better with matzoh balls. (The only Passover fo (read full article)
This “stoup” make actually be my favorite Rachael Ray recipe that I’ve made…but I shouldn’t say that, because I seem to remember really enjoying some at some point. Instead we’ll just say that it’s my favor (read full article)
So I keep meaning to get back to posting daily…and it just isn’t happening. I still love cooking and taking pictures of the food I make, it’s just the actual posting that I’m getting bad at. I will fix it though…I PR (read full article)
So I’ve got the flu…or its nasty older brother. I’ve barely been mobile for the last week, although I feel better in the evenings then I do during the day, so I’ve been attempting to go out and get things done then…whi (read full article)
So I admit to finishing up VeganMofo with a whimper…I simply haven’t been cooking anything terribly exciting the last week or so, and have had even less motivation to post. I’m back though…I swear!!! With the winter gettin (read full article)
One dish that’s always a classic, is oven roasted potatoes, prepped with some dried herbs (in this case I think I went with parsley, rosemary, shallot-pepper, and garlic salt) tossed in olive oil, and baked for 40 minutes at 420F. I pull the (read full article)
I must say that I also made miso soup this week….but the picture is cloudy and unexciting, and miso soup is pretty standard…you don’t need a recipe. It IS on the back of every box of miso or dashi. Somewhat more photogenic, was (read full article)
I’m a big proponent of simplicity, and while I thought of combining this with blocks of cheese, or tofu, or adding lots of fancy spices, in the end I simply couldn’t do it, and I wouldn’t add a thing to the final product. These to (read full article)
I really wish I remembered what I put in this…it was basically everything except the kitchen sink…and the seasoning packet. I even added a cornstarch slurry to thicken things up at the end, although it didn’t really work. As it (read full article)
These recipe all came from the Sundays at Moosewood Restaurant cookbook which I’m quickly falling in love with. Most of the recipe are under ten ingredients (these three certainly were) and I have yet to make a clunker. The only cold soup I (read full article)
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