My wife and I shared a fantastic, fresh and healthy plant-based dinner with new friends in Wilmington, NC. After finding just the right dinner table at “Mango Furniture,” the stage was set for a night of fun and good food. We’re so thankful for our new friends and their support of the Wilmington Vegan Society. It has been a joy to be an organizer for the society, meeting beautiful folks with huge hearts and an eternal curiosity about healthy food and a better world.
Below you’ll find the night’s recipes, found in other great places in print or on the web. The only missing recipe is dessert: one single chilled strawberry covered in vegan semi-sweet chocolate : )
Crusted Oyster Mushrooms (you’ll find the recipe here).
Fruity Spinach Salad
8 c baby spinach
3 oranges peeled, sliced, quartered
2 cucumbers, peeled, sliced, quartered
¼ c raw sunflower seeds
1 c raspberries
¼ c balsamic vinegar + 1 tbs red wine vinegar
½ c extra virgin olive oil
Toast sunflower seeds for a few minutes with light olive/canola oil spray. Then, in a medium-size bowl, combine spinach, oranges, cucumbers, and seeds.
Pour vinegars into warm pan and reduce over medium heat for a couple minutes. Blend together raspberries, reduced vinegars, and extra virgin olive oil, then drizzle over salad, toss, or serve beside for guests to use as they want.
Modified from “The Vegan Table” – Colleen Patrick-Goudreau
Crowd-Pleasing Pasta with Tomatoes & Artichokes
16 oz penne pasta
2 tbs olive oil
3 garlic cloves, finely chopped
1 can (26 oz) diced tomatoes
2 tbs tomato paste
1 (15oz) can artichokes (with or without olive oil)
1 tbs chopped fresh basil
½ cup sliced black olives
Salt & pepper to taste
Directions: Cook penne until al dente. Drain right before serving. In a large sauté pan, heat oil. Cook garlic for 2-3 minutes. Do not brown. Add tomatoes and paste, heat to near boiling. Add artichokes, basil, and black olives. Season with salt and pepper. Serve penne in a large poul, pouring sauce over and mixing together. Or serve with sauce on the side. Yields 6 servings.
From “The Vegan Table” – Colleen Patrick-Goudreau