Skip to main content

Vegan Bolognese

This took some time and experimentation get right. Trying to get the balance was challenging as the sauce kept wanting to veer to the sweet side. 

However, it was worth the effort, and this is a very good vegan sauce. The porcini adds an umami note that works well and the balsamic vinegar, which balances the sweetness. 


4 Tbsp Olive Oil
1/2 cup Onions, chopped
1/4 cup Carrots, chopped
1/4 cup Celery, chopped 
1 clove Garlic, crushed
1/2 cup Porcini Mushrooms, reconstituted and chopped. Save the water. 
1 package Boca Crumbles or similar. 
3/4 cup Red Wine
1 Tbsp Balsamic Vinegar
3/4 cup Soy Milk
1 32 oz can of Tomatoes, diced or whole. 

Begin with a Le Cruset or similar as this is going to simmer for a long time. 

Heat the olive oil and then add the finely chopped onion, celery and carrots. Sauté without browning and then add the garlic clove. Add salt and pepper to taste. 

Add in the chopped porcini and Boca crumbles and allow to sauté. Add the water from the porcini and reduce. Then add the red wine and balsamic vinegar and reduce. Then add the soy milk and reduce. Adjust for salt and pepper and add the tomatoes. 

Allow to gently simmer for 3-4 hours. Serve with pasta.


Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper

Heat your pan until fairly hot, then add butter an…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.


2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.

Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.

Note: All of these spices can be…