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'm looking forward to our next So Many Cooks in the Kitchen show on Saturday April 4th; we'll be demonstrating appliances like a juicer, mandolin, immersion blender, and more. I'll be discussing the pressure cooker. Today's dish with my Instant Pot pressure cooker was simple, fast, tasty, and healthy - as usual! Ingredients Medium eggplant cut into 3/4" or 1" cubes 3/4 of a 14 ounce block of extra firm tofu cut into 5/8" pieces 14.5 ounce can stewed or roasted tomato (diced not whole) 1 or 2 cloves garl
posted by Dilip @ 6:49 PM 0 comments