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, July 30, 2010
Saturday, July 24, 2010
Thursday, July 22, 2010
Monday, July 19, 2010
Vegan "Broccoli and Beef"
While this was underway, I took advantage of my wife's purchase today of several organic red bell peppers. I roasted a small pepper by simply placing it on the gas range and turning the flame on, turning the pepper every 15 or so seconds till it was mostly all blackened. I then put the pepper in a brown paper bag and curled it closed so that the smoke flavor could get absorbed into all of the pepper.
Maybe eight minutes into the saute, before the seitan was very brown and crispy, I added maybe twenty or so broccoli florets. I then opened the bag with the pepper and ran cold water over the pepper, easily rubbing the blackened skin off. I discarded the seeds and membranes, and cut the pepper into large chunks, adding to the saute. I cooked for another few minutes then served atop boiled rice noodles which had a bit of low-sodium tamari sauce sprinkled on them.
My wife and I enjoyed the meal! In hindsight, I had forgotten but should have included some ginger late in the saute.
Saturday, July 17, 2010
Rice-Amaranth-Quinoa Pasta w Tempeh
We don't follow a gluten-free diet, but I recently picked up DeBoles brand whole-grain spaghetti-style pasta, a gluten-free pasta with whole grain brown rice flour, white rice flour, rice bran, amaranth flour, and quinoa flower. I prepared it with marinara sauce and tempeh - it was good!
Friday, July 16, 2010
Okra and Savvy Savories Louisiana 'Sausage'
On our short California trip at the beginning of July, I found an interesting looking vegan sausage made from wheat, as is the sausage that we usually eat from the Field Roast Grain Meat Company. This one was from a local San Francisco Bay Area company called Savvy Savories, and we purchased their Louisiana sausage.
I prepared a simple saute with that sausage, okra, and red onions, and served it with ramen noodles and avocado. This sausage is good, but we much prefer the Field Roast ones.
Wednesday, July 14, 2010
Friday, July 09, 2010
Cooking Class: Thai and Indonesian
It's amazing how quickly this six-week cooking class went - we finished up tonight with a great Thai / Indonesian meal. Dishes my students prepared included tempeh with vegetables, curried vegetables, Jasmine rice, and two kinds of salads. It turned out great!
My wife, daughter, and I enjoyed a short trip to both Southern and Northern California, leaving on Saturday the 3rd and returning last night. My wife and baby didn't join me for dinner out the last night, but I ate at my favorite restaurant, Millenium, then, to get together with friends and the SF Vegetarian Society to start 2012 World Vegetarian Congress planning.
Earlier in the trip, the three of us loved eating at Native Foods (all organic and vegan) and Juliano's Raw (organic, almost all vegan, and all raw) in Southern California, and a new (for us; all organic and vegan) restaurant in Palo Alto, Loving Hut. We also stumbled upon Que seRaw seRaw, an organic vegan raw place in downtown Burlingame (the city that the San Francisco airport is in) next to an old haunt of mine, the small Earthbeam grocery store (I think with 100% organic produce!).
At Earthbeam, we discovered a good looking vegan sausage, wheat-based like those that we often eat from Field Roast, from a Berkeley company called Savvy Savories. I'm looking forward to trying these (I bought their Louisiana sausage), perhaps at dinner tomorrow.
Friday, July 02, 2010
Cooking Class: Greek
My students made a very tasty dinner tonight, consisting of (vegan of course!) spanakopita, a crunchy and colorful Greek salad, baba ganouj and hummus dips served with pita wedges, whole wheat couscous, and ending with delicous chocolate baklava!