I love to cook and teach vegan cooking. In March 2006, I was inspired by cooking blogs like Vegan Lunchbox to post my dinner plate pictures. I do my family's cooking. Since I met my wife in June 2004, I'm proud that I've not repeated a dinner for her; we weren't together every night, but since fall 2005, we've shared most dinners. I think I can keep up the unique creations through spring 2006 - maybe beyond! (Still going in March'08!)
I sauteed some baby bok choy, onion, and nira grass (Chinese chives) with tempeh, and served it with a wild-brown rice mixture, herbed olive sour dough bread, and heirloom tomato slices.
posted by Dilip @ 2:33 AM
2 comments
2 Comments:
the nira grass sounds interesting - do you get that at the asian supermarket or grow it??
Hi Ms. Binge - I discovered nira grass at Whole Foods Market in Chapel Hill (NC). I enjoy its flavor, it holds up well to the heat of cooking, and has a pleasing appearance. It's becoming a staple in my kitchen! I hope you're well.
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