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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)
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)
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)
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)
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 was in the mood for some good ole sausage and peppers the other day, and went back to a classic Vegan Dad Recipe for sausages. I replaced the Pinto Beans with Cannolini, and basically threw in half my spice rack, but other then that I stuck with (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)
I’m not generally one for superstitions, but I do like making black-eyed peas on New Years, whether they actually give me good luck or not. This one was a little different, because I tried to compile a recipe of all the things that I’m (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)
I’ve done collards before…many times actually, but I feel like they’re always a bit different, and my biggest complaint is that they usually come out a little too sweet for me. I’m not huge on cloyingly sweet foods, and it&# (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)
So I know I said I’d be better about posting…but then I went and got the flu or something like it, and became a bum. I still feel pretty darn sick, but that’s why I’m sitting on the couch posting…I can’t do much (read full article)
I’m not generally an Emeril Lagasse fan, frankly he says “um” a lot which I find to be the MOST annoying trait in a tv personality, I know from seeing his bio once that he’s a pretty weak excuse for a family man, and the whol (read full article)
I wasn’t in the mood to cook much (if at all…has it been hot and humid forever???) so my first thought was couscous. You really only need to boil water for the couscous itself, and by the time you pour in the grain you can turn off the (read full article)
When I saw the size of the cucumbers at the farmer’s market yesterday, the first thing I thought of was the Korean Cucumber Salad that Renae over at I eat Food made this week. The cucumbers at the market were so big I only used one for the re (read full article)
Cauliflower to me is such an enigma. I always want to buy them (especially when they come in awesome colors like purple) but I never know what to do with it, and even when I find an appropriate recipe, nine times out of ten I’m seriously unde (read full article)
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