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!)
Friday, June 25, 2010
Tuesday, June 22, 2010
Greens with leftover gunpowder masala dosa
Sunday, June 20, 2010
Greens with tempeh and salsa
Saturday, June 19, 2010
Simple taco dinner for myself
Friday, June 18, 2010
Cooking Class: Mexican
Friday, June 11, 2010
Cooking Class: Italian
Saturday, June 05, 2010
Cauliflower Enchiladas, Baked Potato
Like I did last Sunday, I decided to make enchiladas, as I had much of a pack of corn tortillas waiting to be eaten. A few days ago, my wife purchased some cauliflower and complained that I don't often cook with it - I didn't realize she particularly liked cauliflower! So, though I know she doesn't like Mexican meals, I thought I would make a cauliflower enchilada.
I preheated the oven to 375°F oven and started baking two small potatoes, wrapped loosely in parchment paper. I also cut most of a head of cauliflower into florets and cut those florets into quarters, then got the cut cauliflower cooking in boiling water.
I put a little bit of olive oil in a flat pan and briefly, for a few seconds each side, cooked each of six tortillas so each was softened a little. In the same pan, I then briefly sauteed for just a minute or two half a small Vidalia onion, chopped into maybe 1/4" cubes, and about a quarter red bell pepper, also chopped into small cubes. In the last few moments before I turned the heat off, I tossed in a few pinches of cumin seeds and stirred.
Once the cauliflower was soft, after maybe 10 minutes, I drained it and mixed it together with the onion and bell pepper, as well as a pinch or two of salt and maybe 1/2 teaspoon rosemary needles, roughly cut into halves or so. I laid out this mixture in the middle of each tortilla; on half of them, I also sprinkled a little bit of Daiya vegan cheese (cheddar). I rolled each tortilla and put a toothpick through it to keep it together.
I put the "cheese" tortillas on the bottom of a casserole dish, covered the filled tortillas with the remaining half of the 16 ounce can of enchilada sauce I had from last week, then put the three tortillas on top, and covered them with the last of the sauce. I covered the casserole dish and baked in the oven for about 20 minutes, till the top-most parts of the top layer tortillas were getting a little crispy.
I served it with some seitan strips. Avocado and baked potato rounded out the meal.