Apr 17, 2021

caldo non pollo soup


Overview

Time: 45 minutes
Dishes: large pot


Hello, hello Dear Readers!

This is a rice, protein, vegetable soup that is tomato-based. It is meatless, vegetarian and vegan. My kids are all into soups right now and I like to oblige them, especially when it is something easy. This one-pot soup is just that, plus very delicious.

It is easy to throw together, but the long cooking time of the brown rice kicks it up to 45 minutes. If you use white rice, the total cooking time is around 30 minutes. Use short, long or medium grain - doesn't really matter.

As another versatile soup, use the vegetables that float your boat, not just the ones I have subscribed. I used green beans in this soup, but I was tempted with zucchini, peas, even potato or turnip. If you add any leafy greens, add it in the last 10 minutes for the tougher greens and last few minutes for something like baby spinach.

I used Gardein strips, but that is what I have available near me - use Seitan or Soy Curlz or  Savory Tofu - or the chicken-type of strips that are available in your area.

In this recipe the rice is first toasted to give it a nutty flavor. If you are using frozen protein, add it with the rice to cook. After you add the liquid, use tongs to remove them to chop up. This way the rice is not clinging to the strips. This step saves you the need to defrost the protein, but if it is already thawed, just chop before cooking. 

For the garnish and accompaniments, use either corn tortillas, to keep within the Mexican theme if using cilantro in the soup, or divert and use croutons if you used parsley. Either way, the soup is delicious and filling.    

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!




Speedy Cooking Tips:

  • Heat the pot while you rinse the rice.
  • If frozen, cook the protein whole and then remove later to chop.
  • Chop the onion while the rice and protein are cooking.
  • Chop the green beans while the onion, rice and protein cook.
 


(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)




Caldo non Pollo Soup

ww.ZsusVeganPantry.com

Makes 4 servings 

weekday


2 teaspoons olive oil

1 teaspoon minced garlic

1/2 cup brown rice, rinsed

1/2 medium onion, chopped

10 ounces Gardein or seitan, chopped if thawed

1 (15-ounce) can diced tomatoes (do not drain)

1/2 cup tomato sauce

2 cups chopped green beans (8 ounces)

2 medium carrots, chopped or sliced

2 tablespoons chopped cilantro or parsley

1 tablespoon Easy Savory Broth mix** or 2 teaspoons Better Than Bouillon

8 cups water


Toppings:

Diced avocados

Broken tortilla chips or corn tortillas

Minced cilantro

Croutons

1. Rice: Add the oil, garlic, rice, onion and protein to a large pot over medium heat. Cook, stirring often, until the rice is golden, about 5 minutes.

2. Vegetables: Add the tomatoes, green beans, carrot, herbs and broth mix to the Rice as they are ready.

3. If the protein was not thawed when started cooking, remove the large chunks now and chop them. Add them back to the soup. Cook the soup at a strong simmer until the Rice is tender, over medium heat, about 20 minutes. Season with salt and pepper to taste. 

4. Serve: Ladle into bowls and top as desired.


** Substitute for Savory Broth Mix: 3 tablespoons nutritional yeast, 1 teaspoon thyme, 1 teaspoon sage and 1 teaspoon oregano. 




© 2020 Copyright Zsu Dever. All rights reserved.







Pin it!



vegan vegetarian meatless plant-based


Apr 10, 2021

maple-dijon seitan with rice pilaf

  

Overview

Time: 45 minutes
Dishes: large skillet, medium pot


Hello, hello Dear Readers!

When I was a youngster, I worked at Bakers Square, where I really loved the Honey Mustard Sauce. Of course, the sauce was over chicken, but I was veg by then and put the sauce over baked potatoes. Here I bring you the vegan version, complete with Easy Simple Seitan cutlets. I am sure they would be great with Gardein, as well.

The sauce has quickly browned onions before adding the yogurt, Dijon and maple. Your yogurt can be sweetened because the maple is sweet, so just adjust the amount of maple depending on the sweetness of the yogurt.

I used cashew milk yogurt by Forager, and I am certain that a coconut based yogurt will impart coconut flavor, for better or worse. 

I absolutely adore rice pilaf and this dish lends itself to a simple pilaf, so I incorporated that into the recipe. All told, the recipe took 40 minutes to prepare, from fridge to table, with delicious results. Serve with a green salad and you are set with a complete meal in very little time.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!



Speedy Cooking Tips:

  • Gather your ingredients.
  • Make the rice first.
  • Mince 1/4 of the onion while the medium pot heats. 
  • Slice the rest of the onion while the seitan browns.
  • Move the seitan to a plate or the cutting board once browned.






(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)




Maple-Dijon Seitan with Rice Pilaf

www.ZsusVeganPantry.com

Makes 4 servings 

weekday


Serve with green salad or steamed broccoli.


1 tablespoon olive oil

1 cup long-grain white rice

1/2 cup orzo 

1/4 large onion, minced 

2 cups vegetable broth 

1 tablespoon olive oil

8 Easy Simple Seitan Cutlets

3/4 large onion, thinly sliced 

2 garlic cloves, minced

1 1/2 cups plain yogurt

3 tablespoons Dijon mustard

1-2 tablespoons maple syrup (depending on sweetness of yogurt)


1. Rice Pilaf: Add the oil to a medium pot over medium heat. Add the rice, orzo, onion, garlic. Stir well and cook until golden, about 4 minutes. Add the broth, cover and bring to boil. Reduce heat to medium-low and cook until the rice is tender, about 15 minutes. Season with salt and pepper. 

2. Seitan: Add the oil to a large skillet over medium heat. Add the seitan cutlets and brown both sides, about 2 minutes. Remove to a plate.        

3. Onions: Add the onions and garlic to the skillet. Season with salt. Cook, covered, until browned, about 8 minutes. Stir as needed. Add splashes of water as needed. 

4. Sauce: Remove the Onions from the heat. Add the yogurt, mustard, maple. Stir well. Taste and add salt and pepper. Add the Seitan cutlets to the sauce. Serve with the Rice.  

 




© 2021 Copyright Zsu Dever. All rights reserved.









Pint It!




vegan vegetarian meatless plant-based

Apr 3, 2021

creamy cauliflower soup

   

Overview

Time: 30 minutes
Dishes: large pot, medium pot, steamer basket, blender


Hello, hello Dear Readers!

When I first created this recipe, it was with the intention of making it Cauliflower Au Gratin Soup, but since there was no cheese (or breadcrumbs) in the soup, I thought it would be a stretch to call it that. 

The soup does have notes of cheesiness, thanks to the nutritional yeast, and you could make it all-out au gratin by adding the optional vegan cheese, so I leave the option to you. I love the soup as is but I also love it with some cheese added; it just depends on my mood. 

When I went to serve the soup this week I asked my husband what I should serve with it - thinking a sandwich might be too much or a salad too off beat. With a straight face he said "Fries." After laughing at the idea, I gave it some much needed thought and decided that it would, at least, make for a decent photo.

To my surprise it is excellent with a side of fries! We had curly fries in the freezer, so I air-fried up a batch and tossed it with some vegan parmesan (from GOOD PLANeT). We dunked them in the soup, nibbled on them between spoonfuls of cauliflower bites and enjoyed the meal immensely. Totally healthy, maybe not, but it was well worth the sacrifice from our burger meal to enjoy the fries alongside this creamy, cheesy goodness. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!



Speedy Cooking Tips:

  • Gather your ingredients.
  • Chop and cook onions.
  • Peel and chop potatoes and carrots while onion cooks. 
  • Add the water as soon as the onions are cooked and add the potatoes and carrots when they are ready.
  • Steam the cauliflower while the soup cooks. 
  • Cook the potatoes until they are falling apart to avoid gumminess when you blend.





(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)




Creamy Cauliflower Soup

www.ZsusVeganPantry.com

Makes 4 servings 

weekday


1 teaspoon olive oil

1 small onion, chopped

2 garlic cloves, chopped 

6 cups water

2 medium waxy potatoes, peeled and chopped (about 2 cups)

2 medium carrots, chopped (about 2 cups)

3 tablespoons nutritional yeast flakes

1 teaspoon salt 

1/2 teaspoon black pepper 

16 to 20 ounces cauliflower florets

1 cup shredded vegan cheese (optional)


1. Onion Base: Heat the oil in a large pot over medium heat. Add the onion and garlic. Cook, covered, until lightly golden, about 4 minutes. Stir as needed.  

2. Root Vegetables: Add the water, potato, carrot, nutritional yeast, salt and pepper to the Onion Base. Bring to boil, reduce to simmer and cook covered until the potatoes are falling apart, about 15 minutes.  

3. Cauliflower: Steam the cauliflower until tender, about 7 minutes. Reserve 2 cups of Florets for garnish. Set aside.

4. Blend: When the potatoes are falling apart, add the Cauliflower (except for the reserved florets) and blend with an immersion blender. Alternatively, blend in a standard blender. Blend very well. Taste and adjust seasoning. Add the reserved cauliflower Florets and optional cheese. Stir well and serve.  




© 2021 Copyright Zsu Dever. All rights reserved.






Pint It!





Mar 27, 2021

sriracha buffalo sandwich

   


Overview

Time: 30 minutes
Dishes: medium pot, medium bowl, small bowl, baking sheet


Hello, hello Dear Readers!

I have had a hankering for Buffalo-style sandwiches ever since living in Miami and having them at a nightclub waaayyyy back in my younger days. It was served on a bun with slaw and mayo. I made this sandwich with those flavors in mind, but, of course, upped it with Sriracha. 

If you like some other hot sauce, this recipe should be able to support it, no problem.

You might be wondering why air-fry/pan fry the reconstituted Soy Curls and then broil them? Valid question! When the curls first reconstitute they are packed with moisture. You could squeeze them out first and skip the air-frying, but you would also be skipping a lot of bonus flavor and texture. I advise against it. 

Use the Savory Soy Curls recipe HERE and then make your Sriracha Buffalo sandwiches. 

The slaw does well with either mayo or yogurt add it adds the welcome heat relief. We loved these quick sammies and it satisfied my craving for those long-ago flavors.

Side Note: Work is walloping me, since I am also taking a certification course and volunteering for a high school girls hackathon (Contact me if you know a high school girl who would like to participate. It is Pacific time, but it is virtual. I can send you an e-Flyer). Bear with me while I finish the Winter recipe zine. I hope to have it done in the next few weeks.  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!






Speedy Cooking Tips:

  • Prepare your Savory Soy Curls
  • Gather your ingredients.
  • Make the sauce.
  • Start the slaw.
  • Broil the Curls.
  • Finish the slaw. 






(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)





Sriracha Buffalo Sandwich

www.ZsusVeganPantry.com

Makes 4 servings 

weekday


Preheat broiler to high.


1/2 cup ketchup

1/4 - 1/2 cup Sriracha

1/4 cup agave

1/4 cup lime juice

2 garlic cloves, minced

1/2 teaspoon dried ground ginger

3 cups chopped, Savory Soy Curls

4 cups shredded cabbage (1/2 small head or bag slaw mix) 

1 small carrot, shredded (skip if using slaw mix)

1/4 small onion, grated

2 tablespoons lemon juice 

1 tablespoon sugar

1/2 cup vegan mayo or plain, nondairy yogurt 

2 green onions, minced

4 burger buns

1. Cooking Sauce: Stir together ketchup, Sriracha, agave, juice, garlic and ginger in a medium pot. Remove and set aside 2 tablespoons of the mixed sauce. Bring to boil, reduce to simmer and cook for 5 minutes. Add the Soy Curls, mix and transfer to a baking sheet. Broil for 10 minutes or until lightly charred. Set aside. 

2. Slaw: Mix the cabbage, carrot, onion, lemon juice, sugar and 1/4 teaspoon salt. Set aside. 

3. Topping Sauce: Mix the vegan mayo or yogurt, 2 tablespoons reserved Cooking Sauce and green onions. Taste and adjust seasoning.       

4. Serve: Toast the buns well. Divide the Soy Curls among the buns, add the Slaw and the  Topping Sauce to the Curls. Serve.        


 



© 2021 Copyright Zsu Dever. All rights reserved.








Pint It!




vegan vegetarian meatless plant-based

Mar 20, 2021

spring equinox - winter wrap-up


Hello, hello Dear Readers! Happy Spring Equinox!


Since it is the end of the season, I am releasing my third free meatless, vegetarian and vegan zine, this one for Winter 2021. You can head to the  ** free zine **  page above (Link HERE) and download your zines for free. Printing instructions are in the pdfs; it is an easy way to have fast and easy recipes at your fingertips.

I am listing the past season's post in order of popularity, as indicated by page hits. Thus they are:

1. Kettle Goulash came  in at the top of the heap! And that makes sense, because this Hungarian classic is rich and delicious - and really easy to make. 

2. One Pot Chili Mac is a Dump Dinner and I love it! I love chili mac as it is, and making it into a Dump Dinner is the answer I didn't know I was looking for. A lot of people thought so, too, as it was the second most popular this season.

3. Pot Roast Charcuterie  was a wonderful weekend meal that brought the family together. I know it might seem like we should all eat a meal together every day, with four adults in the house, even that is asking for a lot. Once a month will do me fine, given how quickly time flies, anyway.   

4. Mexican Breakfast Burrito was a terrific way to start our day - even though it lead to some heated sweet potato debate. Of course, we were debating as we were eating.  

5. Stroganoff Burrito was an interesting way to serve Stroganoff and it truly worked! This one is packed with mushrooms and sauce.  

6. I was very excited to share Knoephla Dumpling Soup with you! If this rich and hearty soup slipped by you, make sure to get it on your menu. Simply delicious.   

7. I was a little surprised to find that Indian Butter Seitan was not more popular. I know its meat equivalent is certainly so - and this version is so easy and tastes so amazing. I do hope more folks catch it on the rebound. 

8. Tex-Mex Tortilla Bake is most definitely a dump dinner and very tasty, indeed! It's fast, healthy, easy and tasty - not much more to it than that. 

9. Sausage and Butternut Squash Stew is definitely the sleeper of the recipes. I know the butternut squash part of it can throw some people, but I promise - if you try it, you won't be disappointed. 

10. Stromboli  can be many things - you can make it like a pizza, with sauce and cheese, or make it like a hoagie that is baked. I went for a combo of the two with this one. 

11. One Pot Tetrazzini was as close as we are getting to a dump dinner, but because some attention was needed, I didn't feel right casting it as a Dump Dinner. Still, very easy, fast and delicious.

12. And the new kid on the block is Pot Pie Pizza . As the name implies, it is a combination of a pot pie with pizza. Another perfect winter dish. 

Along the season I shared some staple recipe with you: Simple Seitan Loaf, Savory Tofu and Savory Soy Curls

The only thing left to do is get the pdf, figure out what you haven't made, yet, and start creating your menu. 

For more inspiration, see the Winter Solstice - Fall Wrap-up HERE.

Enjoy!



Download Winter 2021 zine HERE






Pin it!

(coming, too)



Mar 13, 2021

ratatouille pasta

 

Overview

Time: 55 minutes 
Dishes: large skillet, medium pot


Hello, hello Dear Readers!

When my son told me that he had a hankering for Ratatouille, I thought - great, I can make that. 

Then he told me he had made it before - the authentic way, and I thought - hey, I can do that. 

Then he told me it took him 3 hours to make, and I thought - yeah, um, no.  

Although I agree with him wholeheartedly that Ratatouille should be made properly - cooked so that all the vegetables sing in harmony but each keep their integrity; not be overcooked but be properly cooked to perfection. However, I could not devote 3 hours to it. 

After preparing the dish, while complaining that it was not layered properly in thinly cut disks, he managed to keep shoveling the pasta into his mouth, so I will follow his actions and not so much listen to his gripes. In the meantime, my husband was head down into the bowl of pasta and by the time I got back to the kitchen there were only a few lingering squash pieces left in the pan. 

In order to cook the dish properly, you have to cook it in stages, very much like the Hungarian Lecso or the Spanish Sofrito. Only after the current layer is partly cooked, do you add the next ingredient. The ratatouille is then braised in broth and finally baked in the oven.

It sounds complicated, but take a look at the recipe - it is easy to prepare and the instructions are clear. 

Don't miss out.     

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!



Speedy Cooking Tips:

  • Gather the ingredients.
  • Chop the onion first and add to the  pan.
  • Then mince the garlic and add it. 
  • Chop the squash and eggplant while the onion cooks.
  • Chop the tomato while the squash cooks.
  • Cook the pasta while the ratatouille bakes.
  • Save some cooking pasta water in case the ratatouille is too dry, but it shouldn't be needed.



(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)




Ratatouille Pasta

www.ZsusVeganPantry.com

Makes 4 servings 

weekday/weekend


Preheat oven to 400-F


3 tablespoons olive oil

1 large onion, diced

1/2 teaspoon red chili flakes 

6 garlic cloves, minced

3 medium summer squash (18 ounces), cut into 1-inch dice

1 medium eggplant (14 ounces), cut into 1-inch dice

2 medium tomatoes (15 ounces), chopped

3 tablespoons tomato paste

1 1/4 cup vegetable broth

12 ounces pasta 

1/4 cup minced parsley 


1. Onion: Heat the oil in a large oven-safe skillet over medium heat. Add onion and chili flakes and garlic. Cook until the onion is golden, covered, about 8 minutes. Stir as needed.  

2. Squash: Add the squash and eggplant to the Onion. Cook until squash is starting to brown, 4 minutes. Stir as needed.   

3. Tomato: Add the tomato and paste to the Onion. Mix well. Cook until the paste is browning, about 2 minutes. Season with salt and pepper.    

4. Broth and Bake: Add the broth to the Onion. Bring to boil and reduce to simmer. Cover and cook for 10 minutes while you preheat the oven to 400-F. Uncover and transfer to oven. Bake for 25 minutes. Alternately, transfer to an oven-safe dish to bake.  

5. Pasta: Cook the pasta according to package directions. Drain and set aside. 

6. Serve: Remove from the oven and stir in the parsley. Taste and adjust seasoning. Toss with Pasta. Serve.       





© 2021 Copyright Zsu Dever. All rights reserved.






Pint It!








vegan vegetarian meatless plant-based