what the hell _does_ a vegan eat anyway?: Lobster Mushroom Bisque

Sunday, September 30, 2012

Lobster Mushroom Bisque

Dinner 09/30

Lobster Mushroom Bisque

We have officially moved into soup weather.

We scored some lobster mushrooms from our local grocery store this week, so we decided to bring back our bisque recipe from 2008.

Two changes: we used shiitake mushroom stock in place of the water and white wine in place of the cognac (we're out). Plus we added fried leek rings as a garnish.

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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

Sunday, September 30, 2012

Lobster Mushroom Bisque

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