zuppa toscanan

Zuppa Toscana is an Italian soup made of sausage, potatoes, kale and cream. I made a simple bechamel sauce to replace the cream, which is nothing more than cooking some flour in a little oil and adding the liquid. The flour-based roux thickens the soup and makes it creamy, therefore replacing the need for the cream.

I used ground Tofurkey sausage in this, along with seasoned lentils, but you can use either with equally great results.

I garnished my soup with some leftover Bacon Tofu from Everyday Vegan Eats (page 134) because I made a quadruple batch earlier in the week and I had a little bit leftover. The crisp vegan bacon was quite delicious in this soup and I recommend it highly.

If you have EVE and haven't tried the bacon, I urge you to do so...but go full out and pan-fry it because it gets crispy and crunchy and oh! so tasty.

Zuppa Toscana

Serves 4

3 tablespoons  olive oil, divided

½ medium onion, minced

3 garlic cloves, minced

2 cups ground vegan sausage (such as Tofurkey Italian sausage) OR 2 cups cooked lentils (see note)

3 tablespoons whole wheat pastry flour

1 ½ cups unsweetened plain vegan milk

3 cups vegetable broth

1 bay leaf (if not using seasoned lentils)

1 pound red potatoes, chopped

8 ounces kale, tough stems removed and chopped

Sea salt and black pepper

1 cup chopped prepared vegan bacon (such as Bacon Tofu from Everyday Vegan Eats)

½ cup minced fresh basil

1. Heat 1 tablespoon oil in a large pot over medium high. Add the onion, garlic and sausage, if using. Cook until golden,about 8 to 10 minutes. Remove and set aside.

2. Add the remaining oil and the flour. Cook the flour for 2 minutes and add the milk. Whisk well to prevent lumps. Add the broth, bay leaf, if using, the potatoes and kale. Season with salt and black pepper.  Bring to boil, reduce to simmer and cook until the potatoes are tender, about 15 to 20 minutes.

3. Taste and adjust seasoning. Remove and discard the bay leaf. Serve the soup garnished with  bacon and basil.

Note: Cook the lentils with 1 bay leaf, 1/2 teaspoon fennel seeds and 1/8 teaspoon red chili flakes.

© 2015 Copyright Zsu Dever. All rights reserved.

greek pita with fennel and spring onion

I simply adore fennel that is shaved and sauteed until it practically melts in your mouth. Really delicious! I have a few bulbs of the vegetable in my fridge and received some spring onions in my CSA box yesterday; it was time to make good use of them.

Since I wanted something relatively easy and not have to make anything too fussy, I decided on a Greek-inspired pita sandwich. It was ready relatively fast and it was a breath of fresh air - anything with lemon and fennel will usually bring that to mind.

If you are leery of using fennel, fear not. Cut off about 1/4-inch of the base (where it is browning) and simply use a mandoline to shave the bulb into almost paper thin slices. No need to remove the core since you are cooking it until the fennel is soft. Use the mandoline to shave the onions, too, and they will cook up tender and sweet in no time.

I used Beyond Meat Grilled Strips for ease, but homemade seitan would work well, too. Even portobello mushrooms would rock this recipe; be sure to remove the gills of the mushroom first by scrapping it out with a spoon.

I made the hummus using the recipe from Everyday Vegan Eats, which Vegan Heritage Press has published right here, but I added about 1/2 to 1 teaspoon of smoked paprika to the mixture. I also didn't bother removing the skins of the chickpeas this time and just let the machine run a bit longer for a smoother puree. Sometimes, speed and ease is of the essence.

GREEK PITA WITH FENNEL AND SPRING ONION PRINTER-FRIENDLY RECIPE

Greek Pita with Fennel and Spring Onion

Serves 4 to 6

Protein:

2 tablespoons fresh lemon juice

1 tablespoon olive oil

6 garlic cloves, minced

½ teaspoon dried oregano

¼ teaspoon fresh or dried Rosemary

12 ounces Beyond Meat strips or chopped seitan

Vegetables:

1 tablespoon olive oil

3 spring onions, shaved

1 medium fennel, shaved

Sea salt and black pepper

Pita bread

Hummus (stir in ½ teaspoon smoked paprika per 1 cup of hummus)

1. Protein: Combine the lemon juice, olive oil, garlic, oregano, and rosemary in a shallow dish. Add the protein and season with salt and black pepper  and set aside to marinate for 15 minutes. Heat a large skillet over medium heat and add the protein strips only. Cook until golden on both sides, about 3 minutes. Add the marinade, including the garlic, and cook until the garlic is golden. Remove from the heat and set aside.

2. Vegetables: Heat the oil in a large skillet over medium heat. Add the onion and fennel, cover, and cook until completely tender, about 5 to 8 minutes, stirring as needed. Season with salt and black pepper.

3. Assembly: Toast the pita, cut in half and split into pockets. Spread about 2 tablespoons of hummus in the pockets, add protein strips and a generous portion of the sauteed vegetables. Serve.

Tip: Cook the vegetables while the protein marinates. Transfer the vegetables to a container and cook the protein in the same skillet.

© 2015 Copyright Zsu Dever. All rights reserved.

vvp - enchiladas with lime sauce

It’s that time of season again – it’s Virtual Vegan Potluck Time. I say that like I’ve been doing it for years, but the truth is this is the first time I’m participating, mainly because I just didn’t realize what it was!

Basically VVP is a day in the year when a bunch of blogs get together (as close as blogs can get) and “link” up. The blogs agree to post about a dish – a soup, a main or a dessert – and on each blog post there is a link to the previous blog post and a link to the next blog post (see below at the very bottom of this post). 

Picture lining up all the blogs in a row – in order from appetizer to dessert – and linking them up, as in a chain. You go from one blog to the next to the next via the link, until you get to the delicious end. And because the blogs are thusly linked, it doesn't matter where you start because you can always follow the links backward or forward.

Virtual Vegan Potluck is hosted by Ann Oliverio, from An Unrefined Vegan blog and we are so very happy she is taking the time to set this up! If you are ever interested in joining her weekly on her Virtual Vegan Linky Potluck, don’t hesitate! It is too much fun! There every week you link up your blog post with a recipe on her blog (which is mirrored on Canned Time’s and Bunny Kitchen's blog).

My offering for VVP this season is in theme with citrus, which is the featured ingredient this time around. I use lime in my sauce in the recipe below and the dish is from my cookbook, Everyday Vegan Eats.

In fact, it is a great time to pick up your own copy of Everyday Vegan Eats for a few reasons:

1) It has great holiday recipes, such as Holiday Roast, Green Bean Casserole with homemade fried onions, Butternut Squash and Sweet Potato Casserole, Flaky Buttermilk Biscuits, Chocolate Chip Cookies (for the old man with the white beard), Rugelach Cookies (for anyone!) and the list goes on.

2) The other reason not to miss getting your hands on Everyday Vegan Eats, is that the new year is right around the corner and that means resolutions and new beginnings. The New Year is probably the biggest time of year when people give vegan a try and this cookbook will make sure you stay vegan.

It is full of comfort food that does not compromise on taste. Nachos with really good (really good!) cheese sauce, Country Fried Portobello (or Seitan), French Toast that is moist on the inside and crisp on the outside, Caramel Sauce, Tofu Bacon, Po’ Boys, and again, the list goes on and on. If you know someone who will give veganism a try this coming year (or if you want to have awesome vegan food for yourself), this is the book you need.

And now, from Everyday Vegan Eats, I offer my recipe for Cheese and Spinach Enchiladas with Cilantro-Lime Cream Sauce. Enjoy!

Spinach and Bean Enchiladas

SERVES 4 TO 6

Spinach, beans and a little vegan cheese are rolled in corn tortillas. Enchilada sauce smothers the casserole and a drizzle of cilantro-lime cream sauce complete it. It’s great served with Mexican Red Rice and Beans (recipe in Everyday Vegan Eats) or Refried Beans with Tomatoes (recipe in Everyday Vegan Eats). Or keep things simple and serve with a crisp green salad with Mexican Ranch Dressing (recipe in Everyday Vegan Eats). Recipe published by permission from Everyday Vegan Eats by Vegan Heritage Press.

2 TABLESPOONS GRAPESEED OR SAFFLOWER OIL

1 LARGE ONION, FINELY CHOPPED

3 GARLIC CLOVES, MINCED

2 TEASPOONS GROUND CUMIN

1 TEASPOON GROUND CORIANDER

1 TEASPOON SEA SALT

3 TABLESPOONS MILD CHILI POWDER

1 CUP DICED FRESH OR CANNED TOMATOES, UNDRAINED

3 TABLESPOONS UNBLEACHED ALL-PURPOSE FLOUR

2 1/2 CUPS WATER, PLUS MORE FOR STEAMING

1 CUP SHREDDED VEGAN CHEESE

1 (15.5-OUNCE) CAN PINTO BEANS, RINSED AND DRAINED

6 CUPS FRESH BABY SPINACH

10 (5-INCH) CORN TORTILLAS

CILANTRO-LIME CREAM SAUCE (RECIPE FOLLOWS)

Preheat the oven to 350°F. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, cumin, coriander, and salt. Cook, stirring, until the onions are golden, 7 minutes. Remove from the heat and stir in the chili powder. Transfer half of the onion mixture to a large skillet and set aside.

Return the saucepan to medium heat. Add the tomatoes with their juice and cook, stirring, for 4 minutes. Stir in the flour and cook for 1 minute. Stir in 1/2 cup water and whisk until smooth. Stir in the remaining water and bring to a boil, then reduce to a simmer and cook until it thickens, about 15 minutes. Blend with an immersion blender until smooth. Adjust seasoning and set aside.

Heat the reserved onions in the skillet over medium heat. Stir in the beans, spinach, and 2 tablespoons of water. Cover and cook until the spinach wilts, about 3 minutes. Stir in the cheese and 3 tablespoons of the reserved red sauce. Mix well, remove from the heat, and season with salt and black pepper. Set aside.

Transfer 1 cup of the red sauce to a 9 x 13-inch baking dish. Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or heat each tortilla in a large skillet over medium heat. Fill a tortilla with 2heaping tablespoons of bean mixture, roll it up and place it seam-side down in the baking dish. Repeat with all the tortillas. Ladle the remaining red sauce over the filled tortillas. Bake until heated through, about 20 minutes. Serve with the cream sauce.

Cilantro Lime Cream Sauce

Makes 1 cup

1/2 CUP RAW CASHEWS

1/2 CUP PLAIN UNSWEETENED VEGAN MILK

1/2 CUP CILANTRO LEAVES

2 TABLESPOONS FRESH LIME JUICE

SALT AND FRESH GROUND BLACK PEPPER

Blend the cashews in a dry personal blender until the nuts are finely ground. Add the milk, cilantro, lime juice, and salt and pepper to taste. Blend until smooth. If the sauce is too thick, add a tablespoon more milk. Set aside.

Now go follow the links! Click "Go Back" to see the blog before this one, Create Mindfully, or "Go Forward" to the next blog, VGNVGF, for the first dessert entry!

california burger

Day 18 Vegan MoFo is all about the state I reside in, at the moment: California. We tend to move around a lot, although not as such as my family did in my adolescence, which was up to twice in one year, at times.

This burger has everything going for it that you've come to expect from a California type sandwich: sprouts, vegan bacon, avocado, tomato and a homemade burger patty.

This patty is a variation of my Better Burger Patty, which I'm trying to perfect. This patty omits the beets (athough it is an omission I only made because I didn't have fresh beets) and uses Marmite instead of a homemade beef-style seasoning.

As for the bacon, use whatever vegan bacon you like. I used my Tofu Bacon (page 36) from Everyday Vegan Eats because we love it so much - crispy, crunchy, salty, smoky. Perfect on this burger.

The sauce is Avocado-Cilantro Sauce that makes use of the other half of avocado that you thinly slice for the sandwich.

Our kids love the California Club Sandwich (EVE, page 83) from Everyday Vegan Eats, and I figured I'd make it into a burger because, why not?

Note: I was supposed to publish this last night. Grr! I'll add two post today or tomorrow to finish my MoFo on a high note!

CALIFORNIA BURGER PRINTER-FRIENDLY RECIPE

California Burger

Makes 10 burger patties. Makes 4 burgers, with the other 6 freezing well.

1 (14-ounce) package tofu

6 tablespoons vegan mayonnaise

3 teaspoons yeast extract spread (such as Marmite)

1 teaspoon Dijon mustard

1 cup chopped onions

½ teaspoon sea salt

2 cup vital wheat gluten flour

½ cup steak sauce (such as A-1)

8 strips vegan bacon

Avocado-Cilantro Sauce, recipe below

½ avocado

1 cup sprouts

4 tomato slices

4 onion slices

4 leaves lettuce

4 burger buns, toasted

1. Preheat the oven to 230-degrees F. Combine the tofu, mayo, yeast extract, mustard, onions and salt in a food processor. Process until smooth. Add the gluten flour and pulse until the dough comes together. Transfer to a large bowl and knead until gluten threads form. Divide into 10 portions and form each portion into a burger patty. Arrange the burgers in two baking dishes. Spread 1 teaspoon of steak sauce on each side of the burgers. Cover the dishes tightly with foil and bake for 2 hours. Cool the patties throroughly before using.

2. Heat a grill pan or large skillet over medium heat. Oil the burgers with oil spray and cook until golden, about 2 minutes. Baste with more steak sauce, flip and continue to cook until golden, another 2 minutes. Baste, flip and cook for another 2 minutes.

3. Assemble the burgers by spreading sauce on the bottom bun, adding a tomato slice, an onion slice, adding a burger patty, adding a few slices of avocado, topping with sprouts and adding the top of the bun. Serve.

Avocado-Cilantro Sauce

½ avocado

2 tablespoons chopped cilantro

¼ cup vegan mayo

1 tablespoon fresh lime juice

Sea salt and black pepper, to taste

1. Combine all the ingredients in a personal blender. Blend until smooth. Adjust seasoning with salt and black pepper

© 2014 Copyright Zsu Dever. All rights reserved.

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gyro tempeh burger

Day 15 VeganMoFo is all about gyros and tempeh. Making this Gyro Tempeh Burger was just like eating a wonderful gyro, burger style. The tempeh is marinated in a Greek seasoned oil and is then served with a Cucumber Tzaziki.

I served these burgers on flat rounds, which mimic a pita quite nicely, but you can, of course, serve them in pita bread. Even if you use regular pita, make sure to toast it well to offer some desired crunch.

The tzaziki adds enough of a sauce-feel that there is no actual need for anything additional.  Gyros were one of my most favorite sandwiches pre-veg days, so I wouldn't steer you wrong.

If you happen to have Everyday Vegan Eats, make sure to check out my Greek Gyro with Tzaziki Sauce (page 77) for a more authentic version of a gyro.

Just as Tami Noyes (Vegan Finger Foods and American Vegan Kitchen) will make a Reuben out of anything, (really ANything,  I mean ANYTHING), I'll do the same with a gyro, hence this not-so-traditional burger.



This is the very last day to enter the giveaway for "Vegan Tacos" by Jason Wyrick. Enter HERE!

GYRO TEMPEH BURGER PRINTER-FRIENDLY RECIPE

Gyro Tempeh Burger with Cucumber Tzaziki

Makes 4 burgers

1 (8-ounce) package tempeh

4 tablespoons Gyro Seasoned Oil, divided, recipe below

3 tablespoons fresh lemon juice, divided

¼ teaspoon sea salt

Fresh ground black pepper

1 medium cucumber, peeled into thin stips

¼ cup unsweetened plain vegan yogurt

¼ teaspoon red chili flakes

4 thin burger rounds or two pita bread, halved and split

Lettuce, tomato and onion, as needed

1. Cut the tempeh in half. Cut each half in half diagonally. Cut each quarter in half through the middle so that you have 8 thin slices of tempeh. Combine 2 tablespoons oil, 2 tablespoons lemon juice, salt, black pepper and sliced tempeh in a large bowl. Set aside for 10 minutes.

2. Squeeze the cucumber slices with your hand to eliminate much of the liquid. Make the tzaziki by combining the cucumber, remaining 2 tablespoons oil, 1 tablespoon lemon  juice, yogurt, and chili flakes in a medium bowl. Set aside.  

3. Heat a large skillet over medium heat. Cook the tempeh in the skillet until golden, about 3 minutes per side. Take care adding the tempeh to the hot skillet; the marinade will sputter.

4. Add the reserved marinating onion and herbs to the skillet and cook until golden.

5. Oil the rounds with the seasoned oil and toast in the skillet until golden.

6. Assemble the burgers by layering lettuce, tomato onion, 2 tempeh slices and tzazki on each bottom toasted round and finish with the top buns. Serve.

Gyro Seasoned Oil

½ cup neutral oil

10 garlic cloves, minced

½ medium onion, thinly sliced

1 tablespoon oregano

1 teaspoon Rosemary

1. Combine the oil, garlic, onion, oregano and Rosemary in a small saucepan. Bring to a simmer and cook for 10 minutes.

2. Strain the oil, reserving the vegetables.

3. The oil will keep in an airtight container in the refrigerator for up to 3 weeks.

© 2014 Copyright Zsu Dever. All rights reserved.

burger break + "vegan tacos" giveaway

"Vegan Tacos" by Jason Wyrick of The Vegan Taste is hitting the bookshelves with force! This book is one that is wanted in every household that welcomes tacos - vegan or not. These tacos are just perfect food, period.

Not only is Vegan Tacos a great addition to your kitchen because of its fantastic flavors, it is also the definitive book on Mexican cooking. Let's face it, Mexican food evokes thoughts of burritos, chimichangas, and enchiladas. What are all these, if just different forms of a taco?

Up until now I have had to settle with omni Mexican cookbooks because there had been nothing authentic available otherwise. That has finally changed for the better. Jason has done all the work for us, so we can enjoy and stuff our faces full of tacos galore.

For a complete and very thorough review of the book, Lazy Smurf has done an awesome job, and I'm just going to ride her coattails. Check out her review HERE.

I dug right in and made some delicious recipes:

I started with Basket Tacos with Cascabel Seitan. So, really this was the last recipe I made, but I figured I'd start here since it was the first recipe I made with homemade tortillas.

Jason recommends you make your own tortillas, and I didn't feel as though I would be doing my job if I didn't made my own corn tortillas.

Tips: I didn't have a tortilla press so I pressed my tortillas between two cake pans. My pans are heavy duty and worked perfectly. One recipe of Jason's taco recipe yields 6 (5-inch) tortillas. Doubling the taco recipe yields enough tacos for the above basket tacos.

Tip: Basket tacos need to be steamed and pressed. Although Jason recommends making basket tacos in large amounts, I made a single recipe. True to his advice, my tacos didn't steam as they should have, so the next time I make a single order, I will place something heavy on the warm, covered pan to imitate the heft of the other tacos pressing down. Pretty sure that'll fix it!

Next up is Michoacan-Style Carnitas. Again, Jason gives great background info, warning us that this region is known for their "odd" ingredients... such as cola. Well, not having much faith in the adventures that cola has in store coupled with seitan, we opted for the other optional ingredient and used beer.

We also went all out and used a ton of fat in this simmering taco - 1/2 cup of coconut oil. (I have unflavored coconut oil, which I use in lieu of shortening.) He actually calls for up to (optional!) 3/4 cups of shortening, but I just couldn't go quite that far.

Tip: Since the sauce actually evaporates all of the water-based liquid, adding 1/4 cup of shortening for the optional added fat would most likely be quite enough. We added all the optional fat because we wanted to experience the total package. Authentico!

Tip: These are killer tacos!


The final taco I have to share with you is also the one I will be sharing the recipe for. Score! Sonoran Tacos are fast and simple served with roasted anaheim chilies and Chiles de Arbol Salsa.

No tips for this one, except don't skip on that arbol salsa. So yum! Here is the recipe, but be sure to finish reading to the end for more fun!

SONORAN TACOS PRINTER-FRIENDLY RECIPE 

Sonoran Tacos

Tacos Estilo Sonora

Sonoran cuisine has a strong affinity to the Southwestern U.S. and this taco is no exception. It uses a flour tortilla instead of the more typical corn tortilla. The preparation is very simple and straightforward, creating a taco with a few strong elements that create several layers of flavor in each bite. I’ve provided three variations, because I can’t decide which one is my favorite! If I have some extra time, I turn these into tacos de asador (tacos grilled over an open flame) and grill the filling instead of sautéing it.

Makes 8 Tacos

Heat Level: varies with hot sauce

Ingredients:

The Filling (choose either the beans, portobello, or seitan)

·         1 tablespoon olive oil

·         1 medium onion, cut into 1/4-inch strips

·         2 cups cooked pinto beans, rinsed, or 2 large portobello mushrooms, chopped into bite-size pieces, or 2 cups cubed seitan

·         2 cloves garlic, minced

·         3/4 teaspoon salt

·         3/4 teaspoon freshly ground pepper

·         4 Anaheim chiles or any long green chile, pan-roasted and cut into strips (pan-roast the chiles while you caramelize the onion)

The Tortillas

·         8 (6-inch) flour tortillas

The Toppings

·         Hot sauce of your choice

·         Chopped avocado

Preparation:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until well caramelized, 8 to 10 minutes. Remove the onions from the skillet and return the skillet to the heat. Add the filling of your choice (either the beans, mushrooms, or seitan).

2. Pintos: Lower the heat to medium. Add the beans and garlic to the pan and sauté for about 2 minutes. Season them with the salt and pepper, and then remove them from the heat.

2. Portobellos: Keep the heat at medium-high. Add the portobellos to the pan and sauté for 4 to 5 minutes. Add the garlic about 1 minute before you are done cooking the mushrooms. Season with salt and pepper and remove from the heat.

2. Seitan: Keep the heat at medium-high. Add 1 more teaspoon of oil to the pan. Add the seitan and sauté it for about 5 minutes, until it is well browned. Add the garlic and sauté this for 1 more minute. Season the seitan with salt and pepper and remove it from the heat.

3. Warm your tortillas. Add the filling and onions, followed by the sliced roasted chiles, then the salsa, and a scattering of avocado.

MAKE IT SIMPLE:

Instead of pan-roasting the chiles, just remove the stems and seeds and cut them into strips. Add the chiles, onion, the garlic, the filling, salt, pepper, and oil to the pan all at the same time. Turn the pan to a medium heat and cook this until the onion is lightly browned. It will take you about 10 to 15 minutes to get everything done, but you don’t have a bunch of different steps to take and you only need to stir the food every couple of minutes.

Make It Low-Fat:

You can cook the onions without adding any oil to the pan. Just sauté them over a medium high heat in a dry pan, stirring them every minute or so. Once they are browned, add 1/4 cup of water to the pan, give everything a quick stir, and then add your filling of choice, along with the garlic, salt, and pepper. Reduce the heat to medium and cook until the filling is done, about 2 minutes for the beans, 3 minutes for the mushrooms, and 3 minutes for the seitan.

How to Pan Roast:

Turn a dry iron skillet or heavy pan to medium heat. Lay the chiles on the pan. When they blister on the bottom, flip them over and repeat until all sides are blistered. Peel the blistered skin away from the chiles and discard the stem and seeds.

From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.

Now for the giveaway! 

Giveaway is open to US and Canada residents. Enter at will and good luck! I am using Rafflecopter for the giveaway for the FIRST time! Hope it all goes well. PLEASE note that the giveaway ends this Saturday at midnight. Act quick!

And for MORE ways to win and other recipes to pre-view, take a gander at the Blog Tour stops HERE.

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