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!)
Sunday, July 28, 2013
Saturday, July 27, 2013
Friday, July 26, 2013
Plaintain cooked with touch of Maple Syrup served with Refried Black Bean on Whole Wheat Toast (No Added Fat)
Tuesday, July 16, 2013
Monday, July 15, 2013
Toasted Walnut with Red Kale cooked in Cabernet Sauvignon, Quinoa w Patty Pan Squash, Tempeh (Almost No Added Fat)
Thursday, July 11, 2013
Kale with White Bean Sauce, Corn-off-the-Cob, Baked Potato
- Half sweet onion cut into 1/4" thick half moons
- 4 large cremini mushrooms, cut into 1/4" thick slices
- Head of kale with stems removed and leaves hand torn into approximately 1 1/2" squares
- 2T white bean dip (6g fat)
- 1/4 teaspoon dried parsley
- 1/8 cup wine
- Salt and black pepper to taste
- I put the onion into my Saladmaster stainless steel-titanium saute pan and turned the heat on to medium high. I cooked the onion, stirring occasionally, for about 3 minutes till the onion was partially clear but not browned
- I added the mushroom and continued occasionally stirring. I cooked for another 3 minutes or so; the onion was gently browning and the mushroom cooked down a bit.
- I added the kale and continued to occasionally stir. A little bit of sticking of the mushroom and, less so, onion, was happening, but it easily cleans up - or releases when a liquid is added. In this step, the little bit of water left atop the kale leaves was sufficient to clean the pan as I stirred. I cooked the kale for about 4 minutes till it cooked down, adding a pinch of salt after the first minute or so (a stainless steel pot can get scratched if coarse salt is harshly rubbed into it, so I am always careful in adding salt).
- I found a new white bean dip from Cedar's Foods. It is tasty and made with just a few ingredients - cannellini beans, sunflower and olive oils, water, salt, citric acid, red pepper, and guar gum (made from a bean and used as a thickening agent). Its fat content isn't bad with 6g of fat per 2T; given that this is for my wife, daughter, and me, that's about 2g per serving (in fact, we had leftovers for my daughter's lunch, so it's perhaps 1.5g of fat per serving). I added the dip as well as an eight of a cup of cabernet sauvignon.
- I cooked for another minute or so then served, along with a baked potato and corn-off-the-cob.
Sunday, July 07, 2013
Sangeeta's Sabudhana Khichari served with Cucumber Sandwich and Corn
My Mom used to enjoy serving us cucumber sandwiches when the weather was hot. I used a whole grain bread, put a little "butter" (Earth Balance margarine) on it, and topped with cucumber slices. A little boiled corn rounded out the fast and simple meal, thanks to my wife.