Rainbow Chard - Baby Bok Choy with Tempeh, Le Miche Toast
posted by Dilip @ 1:40 AM
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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!)
Thursday, September 11, 2008
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- Quick Leftovers - Artichoke Heart, Hashed Brown Po...
- Baby Bok Choy with Tempeh, Avocado Tortilla Wraps
- Porcini Mushroom di Apennine Sauce over Multigrain...
- French Filet Beans and Fingerling Potatoes, Corn o...
- Baked Sunshine and Acorn Squashes, Leftover Vegan ...
- Pizza and Corn at the Beach
- Thai Dumplings, Marinated Artichoke and Roasted Re...
- Mushroom-Broccolini Saute with Rice Noodles, Sun G...
- Baby Bok Choy with Tempeh, Sweet Pea Greens Salad,...
- Vegan Apple Sage Sausage, Potatoes O'Brien, Sun Go...
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