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!)
Thursday, February 20, 2014
Thursday, February 13, 2014
Three Sisters' Beans-Lentil-Barley-Corn-Bell Pepper Soup, Fruited Quinoa, and Tempeh with Spinach (No Added Fat)
Wednesday, February 12, 2014
French Lentils and Kale with Mixed Vegetables, Bruschetta on Mixed Whole Grain English Muffin, Cabbage Salad (Almost No Added Fat)
Monday, February 10, 2014
Seitan with Cabbage, Bi-Color Corn, Leek and Onion; Madagascar Pink Rice w Vegetables; Salad w Pickle Chunks (No Added Fat)
Saturday, February 08, 2014
Golden Beet with Potato, Tomatilla Salsa, Leek, Corn, Miso and Hemp Seed; Black Bean with Ginger and Jalapeno Sauce; and Madagascar Pink Rice with Baby Portabello (No Added Fat)
Dinner was easy; when the beet was done (I gently pushed a knife into the beet and knew it was done when I could easily push to the middle), I set the potato aside and cut them into halves. I ran some cool water over the beet roots till they were comfortable to handle, then cut the top and bottom off and, mainly just with rubbing, removed the skin then diced the roots into maybe 3/4" cubes. I mixed in a little chopped leek, about 1/8 cup corn, maybe 2T tomatilla salsa, 1/2 t miso, and maybe 2T water. I stirred over medium heat just two minutes or so to heat everything. I removed from heat and mixed in about a teaspoon of hemp seeds.
I also mixed in some ginger, jalapeno sauce, and salt with black beans for one side dish. I served this all with Madagascar pink rice (1 : 1 3/4 ratio for 20m; I usually add a vegan bouillon cube to the water, as I did today) with about 5 baby bella mushrooms, cut into 1/4" slices. Dinner was tasty!
Friday, February 07, 2014
Monday, February 03, 2014
Sunday, February 02, 2014
Saturday, February 01, 2014
Hemp Tofu-Spinach Saute, Baked Murasaki Sweet Potato (No Added Fat)
Living Harvest that turns out to be soy-free. I made a simple saute with spinach, onion, shallot (I found at our local coop for the first time I think organic shallots today!), and this tofu. It came out quite well, especially with a little hot sauce at the table.
I also picked up today from the coop a locally grown Japanese Murasaki sweet potato, purplish on the outside and off-white inside. Dinner was good!