Here is the latest iteration of my Whole Foods Plant-Based Recipes book. It contains nutrition info for most recipes. It's a work in progress and a labor of love; I hope you find something in there you'd like to make. Download the PDF file here or scan the QR Code:
Strolling Vegans
Sunday, December 29, 2024
Sunday, April 7, 2024
Champagne Pasta Salad
Champagne Pasta Salad
This is a wonderful, easy-to-make salad we enjoy about once a week.Champagne Pasta Salad
Serving size: 4 servings
Preparation time: 15 mins
Cooking time: 10 mins
Ingredients:
Basic Salad:
8 oz pasta of choice (we use whole wheat fusilli)
3 oz pitted black olives, drained and rinsed, halved or sliced
8 oz artichoke quarters in water, drained and rinsed well
2 cups frozen peas, thawed by rinsing with warm water
1 cup shredded carrots
1 cup diced red onion
1 lb grape tomatoes, halved
1 15 oz can unsalted chickpeas, drained and rinsed (or 1-1/2 cups cooked chickpeas)
Dressing:
1/4 cup champagne vinegar
2 tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp water
Directions:
1. Cook pasta according to package directions (we cook ours al dente), then drain and rinse with cold water to stop the cooking. Add to a large bowl.
2. Add vegetables and chickpeas to the bowl. Stir to combine.
3. Add dressing ingredients to a bowl or measuring cup and whisk to combine.
4. Add dressing to the bowl with veggies and pasta, and stir to combine again.
Nutrition
Amount per serving
Serving size: 1 serving
Calories: 314
Total Fat: 4.5g
Saturated Fat: 0.2g
Cholesterol: 0mg
Sodium: 540mg
Total Carbohydrate: 55g
Dietary Fiber: 11g
Sugars: 12g
Protein: 12g
Friday, April 5, 2024
Vegan Brunswick Stew
This has become a favorite dish, reminding me of the Brunswick Stew I enjoyed when we lived in northwest Florida. This recipe is adapted from the Brunswick, Georgia version of Brunswick Stew. I use soy curls instead of the traditional chicken. Since we live in California, it's hard to find high quality fresh okra in season so we stick with frozen.
Ingredients:
2 Tbsp. water or veg broth, if necessary, for sautéing
1 medium onion, diced
4 oz. soy curls, reconstituted in water or vegetable broth
3 garlic cloves, minced
2 cups vegetable broth
1 (14 oz.) can diced tomatoes
3/4 cup Quick Barbecue Sauce (or store-bought)
2 Tbsp. vegan Worcestershire sauce
1/2 tsp. liquid smoke, or more to taste
1/2 tsp. cayenne pepper
2 cups fresh okra, cut into 1-inch pieces, tails and caps removed (or frozen sliced, which has been thawed, and drained)
1 cup frozen corn, thawed
1 cup frozen lima beans or green peas, thawed
1/2 tsp. salt
1/2 tsp. pepper
Hot sauce, to taste
Directions:
1. Heat a Dutch oven on low-medium for 1 minute or so. Add the onion to the dry pan and sauté for about 5 minutes, stirring frequently, until it begins to soften. Add vegetable broth a tablespoon at a time to prevent sticking.
2. Add the reconstituted, drained, soy curls to the pot and sauté while using the edge of your spoon to cut longer pieces into bite-sizes as it cooks. Sauté until soy curls brown a bit and onion is translucent.
3. Add the garlic and cook it for about a minute, until very fragrant.
4. Stir in the broth, tomatoes, barbecue sauce, Worcestershire sauce, liquid smoke, cayenne pepper, and okra.
5. Bring the liquid to a boil, lower the heat, and allow the stew to simmer, stirring occasionally, until it thickens and the okra becomes tender, about 3-5 minutes.
6. Stir in the corn and lima beans (or peas). Continue simmering the stew for 1-2 minutes, to heat the veggies.
7. Remove the pot from heat and season the stew with salt, pepper, and hot sauce to taste.
8. Ladle into bowls and serve.
9. This dish is even better the next day after the flavors have melded.
Quick Barbecue Sauce recipe
Ingredients:
2 tubes double concentrated tomato paste (preferably only tomatoes)
3/4 cup coconut sugar (or 1/2 cup granulated sugar)
1/3 cup soy sauce
1/4 cup apple cider vinegar
2 Tbsp. molasses
1/2 to 1 tsp. liquid smoke
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
2 Tbsp. chili powder
1 Tbsp. smoked paprika
1 tsp. ground cumin
1 cup water
Directions:
1. Add all ingredients to a bowl and whisk together well.
2. Store in a covered glass container in the refrigerator for up to 2 weeks.
Wednesday, September 15, 2021
Our Gardens Updated
We've been busy for the past 3+ years building these gardens. They change on a near-daily basis depending on what plants and materials we have on hand. Here's the latest:
East end of the garden looking west (in progress) |
Pine Tree Garden |
Pine Tree Vignette. All the stones are fossils and crystal structures from the US. |
Back Path to the Plant Studio |
East Path Garden |
End of Path Garden |
Red Bench Garden |
Fountain Garden |
East End of Trellis Garden |
Silver Fairy Trellis Garden |
Silver Fairy Trellis Garden |
Turquoise Garden |
Succulent Wall Garden with Hatchet Table and Plants |
Circle Garden |
Gator Garden |
Gator Garden |
Plant Studio |
Plant Studio |
Materials Storage and Sculpture Studio |
Tool Sheds |
West Dog Park Garden |
East Dog Park Garden |
Have a Seat |
Creek Garden |
Golden Jade Garden |
Aeonium Hill |
Senecio and Aeonium Living in Harmony |
Looking Back Up the Hill |
Creek Bend Garden |
Looking Downhill from the Creek Bend Garden |
Looking Toward the West from the Creek Bend |
Jenny's Garden |
Jenny's Garden West |
Jenny's Garden West |
Kalanchoe Garden |
Foxtail Garden |
Old Birdhouse Garden |
Bird of Paradise Garden |
Apple Green Garden |
Raised Rock Gardens |
Wavy Echeveria Garden |
Looking East |
Trail Entry Garden |
Chipped Pot Garden |
Pink Bomb Garden |
Angel Wings Garden |
Kim's Garden |
Mike's Garden |
Jewel Garden |
Zig Zag Garden |
A Corner Garden |
Fuscia Garden |
Orange Box Garden |
Broken Mirror Garden |
Gail's Garden |
Looking East on the Creek Trail |
Creek Stairs (creek is dry, hope we get rain this winter) |
Water Park Garden |
Looking East along the Creek Trail |
Alice's Garden and Liz's Garden |
Ship's Wheel Garden |
Liz's Garden |
Looking Northwest |
Waving to a Neighbor |
Green Planter Garden |
Home Garden |
Street View |