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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 did a breakfast for dinner sort of thing the other day, with scones and maple-baked potatoes and carrots. The scones are actually the chive spelt biscuits from Vegan Brunch, except that I replaced the spelt flour with standard white, adding about (read full article)
You know what’s really great about this recipe? If you say it right, it kind of rhymes…and that makes me happy. The other thing that makes me happy is how ridiculously easy and delicious it was…definitely one that will be going (read full article)
When faced with leftover white rice, there really is only one thing to do….make it into fried rice! And in this case thai-style fried rice, since I finally have a thai basil plant that’s doing well and there was an open can of crushed p (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)
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)
Sauteing things on the stove top is definitely the quickest way to cook, and lately I’ve been doing a lot of that, but the other night I was in the mood to oven bake SOMETHING, and came up with this recipe on the fly. I was actually thinking (read full article)
We all crave Chinese food sometimes (and if you say those little cardboard cartons full of grease and carbs don’t call out to you on occasion, you are either a stronger person than me….or lying. So there. That craving hit the other ni (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)
I’ve been watching a lot of Food Network lately, and apparently this is where it gets me….Veggie-versions of Rachael Ray and Chef Anne Burrell recipes. The BLT pasta recipe was actually veggie to begin with, which I find pretty ridiculo (read full article)
So you know when you start out intending to do one thing, and you run into one issue, followed by another…and end up with something completely different from what you had intended, but probably better anyway? That’s basically what happe (read full article)
Who says a salad can’t be warm and satisfying? Me. All the time…except right now, because this one totally was, and I’d make it on any cold blustery winter night. Or a cold lunchtime… I started out by roasting half an (read full article)
I’ve made a lot of couscous in my time, and eaten a lot too, but ironically the only kind I don’t like is “Israeli” Couscous, and by that I mean the kind with the huge chewy pearls that remind me of a cross between tapioca and (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)
Making a sandwich for dinner can often feel like the easy way out, but then again, some sandwiches are AWESOME and you really wouldn’t want anything else for your evening meal. This ranks up there with the AWESOME sandwiches. It’s als (read full article)
This one was underwhelming…so I won’t bother with a recipe. If I ever get it right, I’ll share, but for the time being I just can’t compete with the Thai place down the street. I even managed to undercook my rice somehow, (read full article)
This was actually something I made on the spur of the moment with what little was left in the fridge before shopping. Unfortunately I don’t remember exactly what that WAS because this was over a week ago now, but I know there’s carrots, (read full article)
I’m always up for a new “meat”loaf recipe, even though I’ve got a couple that I like at this point, and now I need to add a third. The original recipe came from melbedggood, but I changed a whole bunch of the ingredients, (read full article)
I know I’ve blogged about this at some point, but it remains a quick and easy favorite, and I don’t think it ever hurts to blog about those twice. Besides which, I simplified it even more and kicked it up a notch with fresh dill this t (read full article)
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