Kale and Crimini Mushroom cooked in Meyer Lemon Infused Olive Oil, Quinoa
posted by Dilip @ 2:23 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!)
Wednesday, July 27, 2011
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- "Rough" Pesto with Asparagus and Spinach, Leftover...
- Creamy Mushroom and Kale Soup, Tempeh with Green B...
- Fingerling Potato-Kale-Carrot Saute with Vegan App...
- Carribean Inspired Curried Coconut Seitan and Crem...
- Limed Jerked Seitan Crumbles with Marinara over Br...
- The Best Frozen Pizza I've Found (American Flatbre...
- Almond Grain Burger with Pesto, White Carrot, Hash...
- Leftover Vimala's Tempeh with Roasted Fingerling P...
- Mini bell peppers stuffed with cremini and tempeh
- Guest Chef Seitan and Tempeh Prep with Asparagus, ...
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