Split Pea Dhal with Greens, Bagel - welcome home dinner
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!)
I made a simple tofu and vegetable dish, pressure cooked for 2 minutes under low pressure in my Instant Pot pressure cooker. I served it with brown rice (rice : water ratio of 1 : 2 1/2, brought to a boil along with a vegan bouillon cube and a pinch of salt, then simmered, covered, for 50m) and the remaining huge radish of the bunch that I bought recently.
I made a simple dinner today. On my cast iron skillet with no added fat (except a trivial amount left after rubbing in a few drops of oil), I made a saute with tofu, hashed brown potatoes, bell pepper, spinach, and onions. I served it with leftover brown rice, as well as radish.
cauliflower with seitan from a few nights ago, as well as some rice. I used my Instant Pot pressure cooker to heat the food. I put a bit less than 1/4 cup of water in the Instant Pot and inserted the steamer basket. I put the two dishes in bowls, and put the bowls atop the basket in the Instant Pot. I simply pressure steamed for 1 or 2 minutes. I also chopped an heirloom tomato and mixed in a little ground cumin and salt. I had forgotten how good tomato is with cumin and salt and should serve it this way more often!
I haven't cooked with adzuki beans for a while and decided to soak them today for 5-6 hours. Soaked, they cook in only 10-15 minutes. Here is what I did.