Leftover from Kipos Greek Restaurant (tasting for pre-Thanksgiving feast), Tempeh and Broccoli
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posted by Dilip @ 9:44 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!)
Wednesday, November 20, 2013
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- Tri-Color Quinoa with Lentils, Pomegranate, and Pi...
- Vegetable Saute over Brown Rice Noodles, Tempeh (N...
- Brussels Sprout Soup, Tempeh and Plantain Sandwich...
- Halloween Bean and Tempeh Saute, Roasted Mixed Swe...
- Broccolini-Carrot Saute, Sweet Potato,Tricolor Qui...
- Curried Bean Sprouts, Stuffed Paratha for myself
- Sesame Garlic Tempeh with Ginger and Bell Pepper o...
- Tempeh and Okra with Jerk Seasoning, Corn and Purp...
- Leftover Pasta with Hot Sauce, Vegan Sausage for m...
- Lentil Soup with Potato and Greens, Tricolor Quino...
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