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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’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)
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)
The one thing that really sucks about these…before I even get started, is that I made them awhile ago, and don’t remember exactly what I put in them. I remember them being really darn good…and wishing I made twice as many as I did (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)
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)
So I stuck with tradition, and made a hash for breakfast, although it would’ve been darn good for dinner too, and my roommate took the leftovers for lunch. By and large sweet potatoes won’t easily develop that crispy crust on the bottom (read full article)
While I realize the name of the dish is Saag Panner (and that sounds so much more Indian then Saag Tofu does) I also realize that Paneer is a type of cheese, and this dish is 100% Vegan. I’m kind of bummed I’ll lose the google traffic f (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)
If there’s one thing I can never dismiss, it’s a culinary challenge (think beet boobs) and when POM sent out a call for “their” bloggers to create a recipe using POM…I had to start thinking. Now that I’ve used al (read full article)
I think part of the reason I haven’t posted is because I haven’t made anything horribly exciting. The one night I did make a really nice meal for company, I didn’t take any pictures, so there’s no proof anyhow. I’d ha (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)
To a lot of people, lasagna means layers of meat between sauce and cheese. To me, it’s never meant that, even long before I was a veggie, I was always kosher, and so meat and cheese doesn’t fly. Since I use no meat and very little che (read full article)
I apologize in advance that this one is not Vegan, but can easily be made so by using a Vegan cheese product or tofu ricotta….oooh, I should’ve gone the tofu ricotta route….that sounds delicious. I’ve actually never made a c (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)
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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