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, June 29, 2011
Sunday, June 26, 2011
Carribean Inspired Curried Coconut Seitan and Cremini with Organic White Corn-off-the-Cob
For tonight's dinner, I made something that we all loved - but then, how can you go wrong with seitan and mushrooms? I used Key West Mojo Criollo sauce and reduced-fat coconut milk, along with herbs, spices, seitan, Vidalia onion, cremini mushroom, lemon peel, grated coconut, and hot sauce.
- I began sauteeing a package of seitan strips over medium-high heat
- After about 3 minutes when the seitan started showing a little bit of browning, I added half of a Vidalia onion, chopped into 1/4" pieces
- My toddler likes a little bit of spice, but to be sure, I have been toning down hot spices. I would have liked to have put a little jalapeno at this point. Instead, I added to my plate before serving some shakes from a vinegar-based hot sauce that I like
- After another 2 or 3 minutes, I added a half dozen cremini mushrooms, cut into 1/4"-3/8" slices (for a medium-sized mushroom, approximately quartering each mushroom)
- After another 3 minutes or so, the seitan was nicely browned and the mushroom was cooked down; I added about 1/2 teaspoon rosemary needles and 1/4 teaspoon lemon sage and stirred briefly
- Just a quarter minute or so later, I added about 1/4 cup Key West Mojo Criollo and 1/8 cup reduced-fat coconut milk, as well as a few dashes of lemon pepper, dried organic lemon peel pieces, and a little salt
- I cooked on medium-low heat for about 5 minutes, then added 2T frozen grated coconut, a dash of turmeric, and a little bit (maybe 3T) more coconut milk
- Like when making risotto, I added another few T of liquid (coconut milk) a few minutes later, not letting the dish swim in coconut milk but keeping it moist, and served
Saturday, June 18, 2011
Limed Jerked Seitan Crumbles with Marinara over Brown Rice Spaghetti, Cremini Mushrooms with Port and Lemon
The Best Frozen Pizza I've Found (American Flatbread's Vegan Harvest) with Hashed Brown Potatoes
Tuesday, June 14, 2011
Almond Grain Burger with Pesto, White Carrot, Hashed Brown Potatoes
Leftover Vimala's Tempeh with Roasted Fingerling Potatoes
Last Thursday after my advanced photography class, we visited "better than homemade" Vimala's Curryblossom Cafe, one of our favorite restaurants run by a wonderful woman and friend of ours, Vimala. I served today some leftover tempeh that she had prepared (the tempeh itself was locally made), as well as some roasted fingerling potatoes.
Monday, June 13, 2011
Sunday, June 12, 2011
Guest Chef Seitan and Tempeh Prep with Asparagus, Vimala's Black Chickpeas, Salad
I'm delighted that Duke University's Nasher Museum (contemporary art museum) asked me to be one of three guest chefs this summer; my vegan meal is this coming Thursday. I spent much of the afternoon working with their head chef today, including making some walnut (substituting for macadamia nut, which we'll have on Thursday) crusted blackened tempeh, carrot ginger soup, and a jerk seitan (my menu, with some corrections to be made, is available online). The seitan that they sourced didn't look great, and in fact was okay but I'd much prefer to use another product; I'm glad we tried it out today. So, I came home with some extra tempeh and seitan.
On Thursday night after my new advanced photography class that I am teaching, we went out to one of my favorite restaurants, "better than homecooking" Vimala's Curryblossom Cafe, and have some leftovers. I used the black chickpeas from that meal. I cooked some asparagus, chopped into thirds, with a little bit of olive oil, and mixed the asparagus with the tempeh and seitan. A nice, fresh salad rounded out the meal.
Saturday, June 11, 2011
Seitan and Green Beans with Pesto-Topped Mashed Potato and Rainbow Carrot
I had some green beans that needed to be used, so I made a simple saute with seitan and seasonings. There was some of a "rainbow" collection of (naturally, of course, and organic) white, orange, and purple carrot left, which I served atop some salad greens with sprouts. I put a dollop of homemade pesto sauce atop some mashed potatoes to complete the meal.
Thursday, June 09, 2011
Wednesday, June 08, 2011
Post-Talk Tofurky Pizza with Purple Carrot and Tater Tots
I had the privilege of being invited to give a talk on plant-based diets at a local library today in Raleigh, NC. It went great - I had a very nice audience.
After the talk, I visited Earth Fare, a NC whole foods store that I have not been to recently. It was getting late and my wife had already eaten, so I wanted to make something quickly for dinner when I got home. I found that Tofurky has a few vegan frozen pizzas, and I picked a "supreme" one up.
The pizza was good but not remarkable. I enjoyed some tater tot potatoes and a purple carrot with the meal. Earth Fare also had on clearance purple carrot juice, of which I bought several bottles.