Butternut Squash Saute with Broccolini, Fingerling potatoes, Tempeh, and Diced Tomato, Basmati Rice with Spinach, Shallot, and Bell Pepper (No Added Fat)
posted by Dilip @ 9:30 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!)
Tuesday, December 24, 2013
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- Seitan and Broccoli Saute with Peanut Butter, Swee...
- Almost Month-Long Hiatus Breaking Dinner: Brussels...
- Lentils with Artichokes, Corn-off-the-Cob, Spicy M...
- Leftover from Kipos Greek Restaurant (tasting for ...
- 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
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