Skip to main content


Here's some fun facts:
1) Yesterday was ChefMom's birthday.
2) I call her ChefMom because she is indeed a Chef with a degree from Culinard.
C) I have a heavy French background.

Thus this post: a veganized version of a classic French dish, cooked special for my most wonderful ChefMom in honor of her birthday.

Originally, I had planned on making her "scallops" and grits as an ode to the region she was raised in (Maine) and the region I was raised in (Alabama). This didn't happen obviously. King oyster mushrooms (which is what I planned on using to make the scallops) are really fucking hard to find in Boise (I found out today). After a small anxiety attack and 5 grocery stores, I called ChefMom to get an idea of what kind of dinner she might want (one track minded over here couldn't think of anything else but finding king shrooms). She suggested I make something Asian. Great! I'm good at Asian food. Except I feel like I've exhausted this site with Asian dishes. No matter. I remembered the other night at a vegan potluck one of my friends, MaxBrat, contributed a delicious BBQ Jackfruit and I thought the jackfruit would make for some bomb ass Korean style dishes. But guess what? I couldn't find that shit either. So here we are back at square one.

I finally decided on this comforting dish for it's ability to stand alone. Yes it takes awhile to get the flavors just right but you don't have to cook a bunch of other shit to make a full, complex meal. The bourguigon can handle it all in it's own.

Make sure not to wait until the last minute to start preparing this dish if you have a strict deadline for when your meal needs to be served. It's better if you let it slowly simmer down in to awesomeness.

3 tbsp olive oil
1 small onion, finely chopped
2 c pearl onions
3 garlic cloves, smashed and sliced
1 tsp thyme
1 tsp rosemary
2 portobello mushrooms, sliced
3 c crimini mushrooms, sliced
1 c cooked lentils
1 cup red wine
2 tbsp rice flour
3 c vegetable stock
1 roma tomato, pureed
1 tsp liquid smoke
salt and pepper to taste
  1. In a large skillet, heat that oil up and saute the onion and pearls for a couple of minutes. Add the garlic, thyme, rosemary and mushrooms and cook until the mushrooms start to brown.
  2. Throw in your cooked lentils and cook for 1 or 2 minutes, then add the wine. When the wine has almost cooked off, sprinkle in the rice flour. Add the stock, smoke, and tomato puree.
  3. Simmer until it's thick and dark and you just can't take it anymore.
  4. Serve over mashed potatoes.


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…