Red-Lentil Dhal, Stir-Fried Brown Rice Noodles, Corn-off-the-Cob
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!)
My Dad has been staying with us since April 30th and will be here for a month or two before going on to visit other relatives. Today is his birthday! For his birthday meal, I started a pot of mixed brown-wild rice cooking in a rice cooker (2:1 ratio water to rice, one vegan bouillon cube, "semi-brown" setting).
We got home hungry after picking strawberries (we go to a nice organic and biodynamic farm) and I wanted to get dinner going pretty quickly. We had a plantain and that made me think of doing something tropical with black beans. Beans are great ingredients, but they sometimes don't agree with me, so I underuse them. Red beans are much more likely to cause me digestive problems than black beans, so I thought I'd make a plantain-black bean dish with a starch like mashed potatoes or maybe with quinoa.