Leftover Stromboli, Organic Tater Tots
posted by Dilip @ 12:49 AM
2 comments
Dinner with Dilip
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!)
Wednesday, January 16, 2008
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- Traditional Maharashtrian Gulachi Poli (Jaggery Ro...
- Thai Rice Noodles with Tempeh and Vegetables
- Spicy Sardinian Couscous with Eggplant and Pepper
- January Grillling: Seitan-Potato Kabobs
- Mild Gumbo over Wild and Brown Rice with Lemon Tempeh
- Simple Chreese and Brown Rice Pasta Dinner with Ve...
- Spanish Saffron Trenette with Pesto, Tuscan-Style ...
- Sweet Potato Hash Brown, Leftover Pizza
- Organic Red Kale, Quinoa, Tempeh
- Thai Noodles with Leftover dosa, idli, Thai Green ...
2 Comments:
I've never had Stromboli, but it looks delicious!
Thanks for the comment, Romina. I take no credit but for knowing about Lilly's Pizza's strombolis! It is served as a crescent; this is the leftover portion of the crescent from our dinner this past Sunday night. It was delicious dipped in the spicy sauce that they provided.
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