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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...
With the exception of the quick salad I whipped up, all of these recipes came from the Passionate Vegetarian, a cookbook that is seriously undervalued in my kitchen, considering how much it has to offer. I wasn’t a huge fan of the green beans (read full article)
I wanted a grain that was a bit off the beaten-track the other day (unlike pasta and rice, which I see all the time) and unearthed about a cup of millet in my pantry. I googled the liquid to millet ratio (it’s 2 to 1 in case you were wonderin (read full article)
Well for better or worse..I’m back from the amazing program in California. I was pretty concerned about having someone else cook for me an entire month, but I needn’t have worried…Miguel (the head cook there) is AMAZING and makes (read full article)
It’s finally scape season…and I’ve been waiting for week. I mean literally…WEEKS. It may not sound long, but to me it feels like forever, and when I got to the farmer’s market this week and was literally surrounded b (read full article)
There are two veggies I find go really well with balsamic vinegar….asparagus, and mushrooms. I don’t normally make them together, but this time around, I figured, hey, why not? I was also craving carbs, so balsamic-oven baked veggies (read full article)
Exhibit 1 that I have too much free time on my hands…I made myself risotto…for lunch. It was really darn good, but I’m going to talk a bit about the mooshoo pancakes I made a couple days ago first. This is the recipe from Madhur (read full article)
I’ve been eating strange food lately…normal (or fairly normal) ingredients, but in pretty abnormal combos. I’m not normally a dogs and kraut person at all, but I was having a craving earlier this week, and once I did it…I ha (read full article)
So when the idea for bok choy pizza struck me the other day, I figured the first thing I’d do was google and see if anyone else had done it and had a good looking combination. I was pretty excited when a search brought up my site first until (read full article)
First I went to Pittsburgh for a few days where I wasn’t cooking, so there was no food. Then my computer started doing wacky things…bad wacky. It got worse and worse until it hit rock-bottom, became completely useless, and I had to wi (read full article)
I’m convinced that everyone on this planet has a shopping problem. A lot of girls have a shoe problem (I know some guys that have a shoe problem too). Or a purse problem. Many of my favorite people (including myself, I admit it) have a (read full article)
Since I had (and still have) all that “beef” seitan from Cinco De Mayo, I figured it would be a good time to try a classic dish like ginger “beef” that I wouldn’t normally make, and it did come out pretty well. I used (read full article)
First off, have you entered the giveaway yet? Even if you don’t want to make creme brulee, who doesn’t want a culinary torch? Trust me…that thing is just plain fun…think Veggie French Onion Soup…Scroll down two entri (read full article)
I’m totally enjoying all this Spring Sun…and not so enjoying the spring rain, but it’ll pass, I hope. In honor of all the great weather, we hiked up a local “mountain” the other day and I took a couple pictures to shar (read full article)
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)
So when I saw this over at Diet, Dessert and Dogs, I knew that it was something I had to do. After all, I can never ignore a challenge, and the Iron-Chef Fan in me loves the idea of having a specific ingredient I need to invent for…although I (read full article)
First off, receiving a copy of Etre the Cow, are Sarah and Vanessa…both of you are getting an email from me asking for your mailing address, so that I can get that off to the publisher ASAP and get your copy of the book out. Thanks for commen (read full article)
I am SO sick of Passover food…you can put a big bowl of pasta in front of me anytime now and I’d be the happiest person on earth, but I’ve still got about 36 hours to go, sigh. That said, I’ve got several Passover friendly r (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)
I think I’m done slow-cooking for a bit, but I just had to share the last couple recipes I made from this new cookbook. One of them is called “Green Bean and White Bean Casserole” and is a lot like that commercial classic, THE Gr (read full article)
I scored a really awesome cookbook from a really awesome friend recently, and although at first I thought it was a bit late for slow cooker recipes…I’ve changed my mind. There’s nothing wrong with a little slow-cooker action in ea (read full article)
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