Spaghetti Squash with Carrot and Basil (waterless), Leftover Roasted Vegetables with Marinara and Tempeh
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posted by Dilip @ 6:52 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, January 12, 2015
About Me
- Name: Dilip
- Location: Triangle (Raleigh-Chapel Hill-Durham) area, North Carolina, United States
Previous Posts
- Potato and Lentil (No Added Fat)
- Seitan and Corn with Greens, Rice (No Added Fat)
- Waterless Acorn Squash and Potato topped with Vega...
- Cranberry Beans with Mekong Flower Rice-Broccoli (...
- Eggplant and Potato served with Grilled Jerk Eggpl...
- Black Eyed Peas with Kale, Jade Pearl Rice with Sh...
- Spicy Cauliflower Stew, Brown Jasmine Rice Pilaf (...
- Rainbow Chard with Black Beans (No Added Fat)
- Baby Sweet Potato with Brussels Sprouts and Lentil...
- Brown Lentil Dhal with Sweet Potato and Baby Green...
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