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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)
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)
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)
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)
If you’ve been with me for a long time, you may have recalled my mentioning something called Green Dressing, which is a secret recipe I wasn’t given permission to share. Well I made it again this week, and I’m feeling awful genero (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)
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)
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)
So I know the posting here has been slow of late (and non-existent the last week and a half or so) but I’ ve got good reason. Life has been crazy. I could give you a long list of excuses, but there’s just no point. Suffice it to (read full article)
Lately I’ve been turning to Vegan Brunch for all my meals, some of which have been winners, others not as much. I’m short on time and not terribly motivated (what can I say? Humidity does that to me) so this is basically just going to (read full article)
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