I’ve been ambling my way through Every Day Vegan Eats by Zsu Dever from Zsu’s Vegan Pantry for the past few months. It’s one of those cookbooks that I’ll return to again and again as every one of Zsu’s recipes I’ve tried has been exceptional. The book is also very easy on the eyes! There are beautiful full color photos to accompany many of the recipes, which makes it easy to envision making them in your kitchen.
This is exactly the type of book that I really wish had been available when I first went vegan, because it takes a lot of classic home-style foods and makes them vegan without too many special ingredients or difficulty level. There’s a lot of lovely comfort food in this book as well as some ethnic favorites. There’s even a special seitan holiday roast that I know will be gracing our table this Thanksgiving!
This soup rivals anything I’ve eaten in a Thai Restaurant. The flavors were perfectly complex! I adore how quickly it came together, it is a fantastic weeknight dinner. We don’t eat out at Thai restaurants anymore because none of the local restaurants prepare their foods without fish sauce, so this was a welcome treat in our house.
This banana bread (made with walnuts in the book) has replaced my own family favorite banana loaf recipe (no small feat!) I baked a couple of loaves up prior to heading up to my family’s McCowan Family Reunion at Snowbird this year and everyone raved about how good it was.
I made these Fudge Brownies Gluten-Free for a gluten intolerant neighbor by replacing the all purpose flour used in this recipe with Bob’s Red Mill All-Purpose Gluten-Free Blend. They worked out perfectly!
This German Potato Salad went with us on a camping trip earlier this summer. I reheated it over our camp stove and the potatoes got all crispy and delicious. This is one camping tradition I’ll be keeping again and again. The bacon tofu in it is to die for!
There is a recipe variation in the banana bread recipe for chocolate chip mini-muffins! Of course I had to try these as well! I froze the ones we didn’t eat immediately and they’ve been a welcome school lunchbox treat that I feel good about giving my kids. They are low in oil and sugar!
And now for those chilled sesame soba noodles! Oh my goodness! I had some friends show up while I was preparing this for dinner and once it was finished they said they might have a small bowl, that small bowl turned into three bigger bowls. Yes, it’s that good!
Chilled Sesame Soba Noodles
Recipe used with Permission of Zsu Dever and Vegan Heritage Press
- 1/4 cup toasted sesame oil (I ended up replacing half the oil with peanut butter as my sesame oil was running low. Also because, PEANUT BUTTER…)
- 2 tablespoons rice vinegar
- 2 tablespoons reduced sodium tamari
- 1/2 teaspoon natural sugar
- 1/4 teaspoon red pepper flakes
- 1 (8-ounce) package soba, udon, or lo mein noodles or gluten-free pasta (I used pasta shapes from my pantry)
- 1/2 small head cauliflower, cut into bite-sized pieces
- 1 small head broccoli, cut into bite-sized pieces
- 1 small red bell pepper, cored, seeded and cut into matchsticks
- 4 scallions, finely chopped
- 2 tablespoons toasted sesame seeds
Combine the sesame oil, vinegar, tamari, sugar and red pepper flakes in a small bowl. Mix well and set aside.
Cook the noodles in a large pot of boiling salted water until al dente. Rinse under cold running water and drain. Toss with sesame oil dressing and set aside.
Steam the cauliflower and broccoli until crisp-tender, about 4 minutes. Spread the vegetables on a baking sheet and set aside to cool.
When the vegetables are cool, add them to the bowl of noodles. Add the bell pepper, scallions, and sesame seeds. Mix with your hands to avoid breaking up the noodles. Chill or serve at room temperature.
The lovely Zsu Dever!
Visit Zsu Dever at her site, Zsu’s Vegan Pantry here
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