The green bOHeme
The Green Boheme has been my guilty pleasure since I walked in the doors several years ago. This place was located in Del Paso Heights at the time and the charm of the cafe, the people that worked there and the people that eat there will forever be the reason I always come back. Oh and the food ... Yes the food so delicious and yummy, every meal seasoned to perfection, made with love. When Brooke moved The Green Boheme to Roseville I stopped visiting as frequently and hadn't caught one dine and demo at the new spot. So when she announced on Facebook this:
I jumped at the chance to be there and get a first-hand look at my favorite meal. I have to say when you watch Brooke create these plates she does it with the grace of a dancer and when she taste her food you can see her delight in making the flavor taste perfect. She genuinely loves to make food and puts love into every single bite.
To start, we had this lovely Mint & Cucumber infused water. It was so good, I have a feeling I am going to try this at home very soon!
Then we had our Meatloaf and Mash with a nice refreshing green salad with beets, carrots, and fennel. So delicious.
Raw vegan apple pie OMG so yummy. Thank goodness I gave away the last few bites of my meatloaf and mash.
When our bellies were full and we were all feeling the love from the delicious food we watched Chef Brooke demonstrate her wonderful raw vegan magic chef skills. This class was worth it the food delicious and I immediately wanted to go home and start to make me some meatloaf in hopes a little bit of Chef Brooks magic brushed off on me.
Roseville is so lucky to have the Green Boheme gracing their presence.
the green boheme new location
To join them for a dine and demo or a visit The Green Boheme at the-green-boheme.myshopify.com
By: Roberto Martin
Made this yummy pot pie from my cookbook Vegan Cooking for Carnivores by Roberto Martin, I have made many recipes in this book but this is one I had been putting off, due to the fact that it had Gardein patties in it, making it a little less healthy. The pie crust was a bit challenging because I've never worked with pie crust before, another challenge was that I never had pot pie ever in my whole life so I didn't know what it tastes like or if I would like it. I usually shy away from any frozen veggie and prefer fresh but this recipe has frozen peas and carrots and tasted perfect. There could be a few modifications to make this recipe a bit healthier but all and all it was pretty tasty and I got no complaints. Roberto's recipes never disappoint.
All in all I give taste 5 stars but, healthy wise a 3 because it has vegan butter & Gardin Chick’n in it.
Preheat the oven to 420ºF.
Heat a large soup pot or small stock pot over high heat, add the oil, and wait until it begins to shimmer. Add the onion and celery and cook until translucent. Add the garlic and cook 1 minute more. Add the flour and stir it in with a wooden spoon until well incorporated, about 2 minutes. Add the broth a little at a time and stir, scraping down the sides and bottom of the pot to release any bits of flour. Simmer until the filling has thickened.
Stir in the peas and carrots and the cubed Chick’n Scallopini. Season the filling to taste with salt and pepper.
Set the filling aside to cool slightly.
Set out six entrée-size ceramic ramekins or potpie dishes. On a lightly floured surface, roll out the pie dough and cut it about ½ inch larger than the ramekins you are using. Rub the top of the dough with a little melted vegan butter.
Spoon the filling into the ramekins to within ¼ inch from the top. Cover the ramekins with the pie dough, butter side up, and crimp the edges with your fingers.
Place the ramekins on a baking sheet and bake them for about 20 minutes, or until the crust is golden brown and crisp.
Remove from the oven, allow to cool slightly, and serve.
I am loving this video. Their expressions are priceless. Their change of heart is beautiful. The piggy is so cute too!
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