what the hell _does_ a vegan eat anyway?: Roasted Baby Turnips with Maitake "Champignons Au Vin" and Roasted Cauliflower with Black Vinegar and Kimchi Cream

Friday, September 27, 2013

Roasted Baby Turnips with Maitake "Champignons Au Vin" and Roasted Cauliflower with Black Vinegar and Kimchi Cream

Dinner 09/27

Roasted Baby Turnips with Maitake "Champignons Au Vin"

Roasted Cauliflower with Black Vinegar and Kimchi Cream

Both recipes from the always excellent Vedge book...

...starting with the Cauliflower (p.90)...

...and the main course of Baby Turnips, Mushrooms & Carrots (p.149)

blog comments powered by Disqus

Subscribe to: Post Comments (Atom)

A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Friday, September 27, 2013

Roasted Baby Turnips with Maitake "Champignons Au Vin" and Roasted Cauliflower with Black Vinegar and Kimchi Cream

Followers

Blog Archive

Related Links

Recent Comments