Chilled Sesame Soba Noodles from Zsu Dever’s Every Day Vegan Eats! Plus Review and Giveaway!

Everyday Vegan Eats Cover

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!

Thai Coconut Soup

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.

Banana Pecan Loaf

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.

Fudge Brownies

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!

German Potato Salad

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!

banana muffins

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

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.

Zsu DeverThe lovely Zsu Dever!

Visit Zsu Dever at her site, Zsu’s Vegan Pantry here

Get your own copy of the book on Amazon here or get the Kindle edition here. Or buy it for the person in your life who could use a shift towards a vegan diet!

Or for a chance to win this amazing Giveaway, Click on the link below to enter! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday August 29th to enter. I will notify the winner by email on Monday the 5th of September. GO!!

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  1. Hmmm… My favorite everyday vegan eat does change, but it’d probably currently be chipotle mac & “cheese” with grilled broccolini!

  2. My everyday vegan food is oatmeal and fruit for breakfast. I love the creative ways to change the flavor profile and keeps things exciting.

  3. My favorite everyday vegan food is probably some variation of rice and beans–lots of variation in that though, maybe Puerto Rican Beans over brown rice, or black-eyed peas with collards over rice (or another grain), or cajun style red beans and rice… you can just do so much with it.

  4. My everyday vegan eat is the huge salad I have for lunch, 2-3 types of lettuce (red leaf, green leaf, romaine), carrots, beets, mushrooms, sundried tomatoes, grape/cherry tomatoes when in season, cucumbers, olives, walnut Parma (ground walnuts, miso, nutritional yeast), orange slices, and fresh squeezed OJ in lieu of salad dressing. Alternative is vegan pot pie, cooked in slow cooker during summer when it’s too hot to turn on the oven.

  5. My favorite everyday eat is a big rice bowl with lots of veg, some sort of protein, and any one of a millions different sauces.

  6. Fresh fruits and vegetables are my favorite. I love to keep it simple and close to the original. But if I’m going to mention a meal, I guess it could be almond milk over granola and sprinkled with cinnamon.

  7. My breakfast which is steel cut oatmeal cooked on the stove top with sliced bananas, cinnamon, hemp hearts, almond milk and a vanilla dairy-free creamer for creaminess and taste. Liquid stevia drops for sweetening and salt for bringing the different flavors together.

  8. Right now, anything with sriracha. This morning was toast with avacado and sriracha. Lunch will be a wrap with hummus, lettuce, shredded carrots and sriracha. Dinner is your soy curl BBQ recipe with sriracha sauce. Some day I’ll tire of this condiment, but no time soon!

  9. I am obsessed with oatmeal. I eat it every day and try to jazz it up a bit with different ingredients like pumpkin, syrup, or chocolate chips.

  10. My favorite every day vegan foods include oatmeal and big salads. Since focusing on a vegan diet I have fallen in love with all sorts of vegetables. Also I have some sort of homemade vegan dessert everyday like ice cream, cookie dough dips, or baked goods.

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