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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)
There’s definitely been a trend lately….I’ve been making a lot of pasta. First the breaded seitan made a repeat appearance as chicken parm: Next I decided to break into a jar of Thai Kitchen pad thai sauce that had been sitting (read full article)
There are a couple knife blocks in my kitchen, and while the Chefs, pairing knife, and bread knife get used a few times a day, there is entire row that I almost never touch, and those are the steak knives. When you don’t eat steak, you simple (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)
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)
The Black Bean burger from V’con is an old favorite of mine that I hadn’t done in awhile, and when I was poking around in the pantry the other day and saw a few cans of black beans, I knew what I had to do. My favorite part of these is (read full article)
Apparently in Lebanon, what I know as Israeli salad, is called Fatoosh. The only real difference as far as I can tell, is that there’s Sumac in the dressing instead of zataar. I used both in this, because frankly, when it comes to the spice (read full article)
It’d been awhile since I cracked the pages of Vegan with a Vengeance, so I decided to try a couple of meals I’d missed this week. The first was the chili mole sin carne: I decided to skip all the cooking instructions for this and inst (read full article)
Since I don’t use msg in my cooking (although I had a roommate at one point who did…she left a shaker of the stuff out on the counter at all times) the Chinese food I made never tastes exactly like takeout, but it gets pretty darn close. (read full article)
If there was a gameshow where you had to speed-cook, I’d win. And I’d make this, because I’ve got it down. This meal came together in exactly 15 minutes from start to finish, and unlike on food network, I didn’t have any (read full article)
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