It’s a beautiful, sunshiny day, and this morning we went out to do
our grocery shopping.
We always look forward to visiting the farm market during the months
that they’re open, and today was no exception. Although they were out of
corn – the best! – we did buy lots of tomatoes, broccoli, zucchini
squash, cabbage, sweet red peppers, red onions, a very large cantaloupe,
prune plums, and concord grapes. Yum!
Yesterday we cooked up a lot of lo mein pasta (vegan Chinese style)
with whole wheat fettuccine, shredded cabbage, carrots, chipotle pepper
(smoked jalapeno), ginger, soy sauce, onion, and garlic. We like to make
big batches that last a few days, refrigerated. Then, all we have to do
for a couple of days is prepare the large salad to go with the entrée.
After the lo mein is finished, we’ll make a large pot of soup with the
fresh zucchini squash, cabbage, onion, carrots, frozen peas and corn,
fresh tomatoes, and whatever else we decide to add. And that will last,
refrigerated, for a few days.
For a similar whole wheat pasta dish (but with zucchini and peppers,
instead of cabbage) as described above, see:
For a variety of pasta recipes with photos, see:
For photos and descriptions of ingredients, see:
For our soup recipes with photos, see: