Toasted Walnut with Red Kale cooked in Cabernet Sauvignon, Quinoa w Patty Pan Squash, Tempeh (Almost No Added Fat)
posted by Dilip @ 11:59 PM
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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!)
Monday, July 15, 2013
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- Kale with White Bean Sauce, Corn-off-the-Cob, Bake...
- Sangeeta's Sabudhana Khichari served with Cucumber...
- Seitan and Plantain with Mexican Green Blueberry S...
- Whole Wheat Spaghettini with Pink Beans, Corn, and...
- Smoked Tempeh with Cabbage and Mexican Green Sauce...
- Vegan Pizza Day one-day-late for Kiddo and Daddy
- Pink Beans with Madagascar Pink Rice and Kale (No ...
- Seitan, Polenta, and Fresh Corn with Kale and Lime...
- Coconut Curry Tempeh with Quinoa and Greens
- Kale - Elephant Garlic - Great Northern Bean Saute...
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