Posts Tagged: vegan Results 36
Philip Gelb learned to cook at the elbow of his Aunt Rose. The Oakland, California-based chef just came out with his first cookbook, “Notes From an Underground Restaurant: Improvisations Through Food and Music.”
Mushroom stock is a versatile staple to keep on hand — its deep, rich flavor and color make it a great substitute for beef stock. We save the scraps of vegetables from the soup — peels, ends and stems — to fortify the stock, so nothing goes to waste. If you have it, you can substitute 4 cups roasted vegetable stock.
Freshly baked loaves of vegan challah cooling on racks at the Hazon Food Conference.