Today’s book Everyday Vegan Eats: Family Favorites from My Kitchen to Yours comes from Zsu Dever, who blogs at Zsu’s Vegan Pantry. This is one of the books that surprises you with the straight forward uncomplicated food. It has an amazing collection of everyday food, classic comfort food and perfectly made staples that you could use in many other recipes or your own creations.
Chapters include: Soups, Sandwiches, Salads, Everyday Mains, Pasta and Grains, Casseroles, Sides and Snacks, Breakfast and Brunch, Desserts and Bakery. The first chapters on cooking basics, cooking techniques and basic recipes are very helpful if you are just transitioning to a vegan diet. The book has ample gorgeous full page photographs which is usually something that compels me to try a recipe :). There are several cuisines and classic dishes covered in the book. The recipes are easy to follow and intuitive.
I have been trying to, and not being very successful at timely book reviews. The context switch from my cookbook recipe development does not come easily. 🙂 And on top of that today is the last day to sign up for Vegan Mofo (vegan month of food September). Yup that is not happening this year. I am so tempted. Stop me!
Back to the book, I made these amazing Banh Mi burgers. with black beans, rice and asian flavors, served up with sriracha mayo sauce and pickled onions, carrots and red peppers. These were a big hit. I didn’t have buns that day, so a large sandwich it was. I think it worked better to hold them veggies in there 🙂
I also made this vegan pad thai (looks like the past week I was craving asian ;). with a slight adjustment to the heat and things that I had on hand. The pad thai disappeared very quickly.
Many other recipes that I plan to try include portabello fajitas, Greek Gyros with Tzatziki sauce (yum!), baked mac and cheese, chilled sesame soba, Tofu Bacon, all of the soups!, Fudge brownies and more.
The book is about everyday and delicious and comfort food. It does not claim to be low fat, gluten free or soy free book. The food is delicious, made easily and is family friendly.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.
- 1/4 cup reduced-sodium tamari
- 2 tablespoons fresh lime juice
- 2 tablespoons tamarind liquid or 1 teaspoon tamarind paste mixed with 2 tablespoons water
- 1/4 cup natural sugar
- 8 ounces rice noodles
- 4 tablespoons grapeseed or sunflower oil divided
- 1 pound soft or firm tofu drained, patted dry, and crumbled
- 1 tablespoon nutritional yeast
- 1/4 teaspoon ground turmeric
- Salt to taste
- 4 ounces shiitake mushrooms rinsed, patted dry, and cut into 1/4-inch slices
- 1 medium carrot shredded
- 4 garlic cloves minced
- 2 teaspoons Thai red chili paste
- 1/2 medium red bell pepper cut into 1/4-inch slices
- 3 cups tightly packed fresh spinach
- 2 cups fresh bean sprouts
- 1/4 cup chopped roasted peanuts
- Cilantro leaves and lime wedges to garnish
- In a small bowl, combine the tamari, lime juice, tamarind, and sugar. Mix well and set aside.
- Cook the noodles in a large pot of boiling water until just al dente, about 3 minutes. Drain the noodles, toss with 1 tablespoon of the oil, and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Stir in the tofu, nutritional yeast, and turmeric. Cook, stirring, until the tofu is dry, 7 to 10 minutes. Transfer the tofu to a bowl, season to taste with salt, and set aside.
- Heat the remaining 2 tablespoons oil in the same skillet over medium heat. Add the mushrooms and carrots and cook, stirring, until the mushrooms begin to brown, about 5 minutes. Stir in the garlic, chili paste, and bell pepper, and cook until the garlic is fragrant, about 30 seconds.
- Add the noodles, spinach, bean sprouts, peanuts, reserved sauce, and reserved tofu. Cook, stirring, until the noodles are tender but not overcooked, the sauce has been absorbed, and everything is heated through. Serve hot garnished with cilantro and lime wedges.
Nutritional values based on one serving
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