Showing posts with label #TamasinNoyes. Show all posts
Showing posts with label #TamasinNoyes. Show all posts

Aug 27, 2015

indonesian stir-fried noodle bowl from "vegan bowls" + #2

These are a few of my favorite things...about Vegan Bowls:

Over the next few weeks, I will share with you my most favorite aspects of my new cookbook, Vegan Bowls (AmazonB&N).

My next most favorite aspect of Vegan Bowls is that all of the recipes are on one page (except for a few that have substitution suggestions spill over to the next facing page).

This is really important since the recipes contain no sub-recipes needing to be made first. This means that once you turn to the recipe you want to make, there will be no further page turning needed to complete the dish.

My publisher and I really worked hard on making this a reality - especially since these are complete meals! Complete meals that you can prepare without any sub-recipes or page turning. I love this concept when I cook for my own family and I wanted to bring that uniqueness to this special book.

If you missed it, Reason #1 is posted HERE.

Below I am sharing my recipe for Indonesian Stir-fried Noodle Bowl from Vegan Bowls and felt it was appropriate to let you see the rest of the Chapter 5: Pastas. This chapter includes 14 delicious pasta recipes, including recipes from Europe, Asia and regions of the U.S.

If you have heard of the Laos dish of larb and have been wanting to make an authentic vegan version - look no further than Vegan Bowls. The Reuben Mac and Cheese is my homage to Tami Noyes of Vegan Sandwiches Saves the Day and the upcoming cookbook, The Great Vegan Grains Book (Amazon, B&N).

The list really goes on and on and not a single recipe is your ordinary, run-of-the-mill vegan renditions of pasta dishes. After you peruse the list, get in the kitchen and make the stir-fried noodle bowl below. It is quick and so, so good!

Indonesian Stir-Fried Noodle Bowl
Mei goreng or bami goreng is a popular street food all over Indonesia, Malaysia, and Singapore. It is a sweet and spicy dish of noodles fried with vegetables and eggs. The sauce usually calls for kecap manis, a thick, sweet sauce, but here we will make our own sauce using tamari, mirin, fresh ginger, and garlic. (Recipe from Vegan Bowls,  copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)


8 ounces medium-thickness brown rice noodles


1/4 cup vegetable broth
1/4 cup reduced-sodium tamari
1/4 cup mirin
1 tablespoon sambal oelek, or to taste
1 teaspoon grated ginger
1 teaspoon minced garlic
1/4 teaspoon natural sugar


1/4 cup vegetable broth, divided
1 small red onion, cut into 1/8-inch slices
3 cups small broccoli florets
3 cups finely shredded cabbage
1 celery rib, cut into 1/8-inch slices
4 garlic cloves, minced
2 tablespoons grapeseed oil or vegetable broth
6 ounces baby kale or baby spinach
1 cup frozen shelled edamame, thawed in a bowl of hot water and drained

NOODLES: Bring a medium saucepan of water to boil. Add the noodles and cook just shy of al dente, stirring frequently, about 3 minutes. Drain the noodles and cool under running water. Set aside.

SAUCE: Combine the broth, tamari, mirin, sambal oelek, ginger, garlic, and sugar in a small bowl. Set aside.

VEGETABLES: Heat a large skillet over medium-high heat. Add 1 tablespoon of broth and the onion. Stir and cook until the onion is browned, about 5 minutes. Remove from the skillet and set aside in a medium bowl. Add 1 tablespoon of broth to the skillet. Add the broccoli. Stir and cook until the broccoli begins to char, about 2 minutes. Add the cabbage, celery, garlic and 1 tablespoon of broth. Stir and cook until the cabbage begins to char, about 2 more minutes. Remove from skillet and set aside with the onion. Add the sauce to the skillet and simmer until reduced by half, about 2 minutes. Add the oil or 2 more tablespoons of broth, the kale, the edamame, the reserved noodles, and the reserved vegetables. Stir and cook until the pasta is warmed through and beginning to brown, about 4 minutes. Taste and adjust seasoning with more sambal oelek and tamari. Serve hot in bowls.

Sep 3, 2014

mediterranean chickpea + tabouli sliders

Day 3 of our Burger Extravaganza is brought to you by these lovely Mediterranean Chickpea and Tabouli Sliders. These sliders are perfect when you are craving good old' fashioned hummus and tabouli, but prefer to have them in every single bite.

These particular sliders are made with freekeh tabouli and cooked chickpeas.

Last year I tested for Tami Noyes' and Celine Steen's upcoming cookbook, The Great Vegan Protein Book, and it is no secret that Tami loves to use freekeh - which is toasted and cracked green wheat. The very best thing about freekeh is that it is loaded with protein.

You can use regular cracked wheat in this recipe (you will need 1 1/2 cups cooked cracked wheat), but I recommend you find freekeh because it is delicious and nutritious.

I love sliders because they are cute as a button, easy to eat and your burger stays relatively together during consumption.

I top these adorable sliders with Tahini-Lemon Sauce that is spiced with just a tad bit of Sriracha, because you can't really go wrong there!

Mediterranean Chickpea and Tabouli Sliders
Makes 10 sliders

1 cup packed parsley leaves
½ cup mint leaves
4 scallions, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 ½ cups cooked freekeh, cooled
1 tablespoon fresh lemon juice (zest lemon first)
Sea salt and fresh ground black pepper
¾ cup quick cooking oatmeal
¼ cup vegetable broth
1 (15.5-ounce) can chickpeas, rinsed and drained
1 teaspoon paprika
½ teaspoon red chili flakes
Zest of 1 lemon
10 slider buns, toasted
Garnish: lettuce leaves, thin slices of red bell pepper
Tahini-Lemon Sauce (recipe below)

1. Combine the parsley, mint, scallions, garlic and oil in a food processor. Process until fine and transfer to a large bowl. Add the freekeh , lemon juice and season with salt and black pepper. Set aside.
2. Heat the oatmeal and broth in a small saucepan over medium heat. Stir and cook until the oatmeal thickens. Transfer oatmeal to the freekeh mixture.
3. Add the chickpeas, paprika, chili flakes and lemon zest in a food processor. Pulse only to break up the chickpeas into smaller pieces, about 4 (2-second) pulses. Transfer to the freekeh. Mix the burger mixture well using a large wooden spoon or hands. Taste and adjust seasoning. Divide the mixture into 10 portions and form into small 2-inch burgers.
4. Heat a large skillet over medium heat. Spray with cooking oil or add 1 tablespoon olive oil to the skillet. Cook the burgers until golden, about 2 minutes per side.
5. Make the sliders by adding a lettuce leaf, a slider burger, a tablespoon of sauce and a few slices of bell pepper to each toasted bun. Serve with extra Sriracha.

Tahini-Lemon Sauce
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons water
1 to 2 teaspoons Sriracha sauce
3 tablespoons finely minced parsley
1 garlic clove, minced
Sea salt and fresh ground black pepper

1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper.
© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan FridaysWhat I Ate Wednesday and Virtual Vegan Linky Potluck. 



May 18, 2014

hungarian twice-baked potatoes + blog tour summary

Growing up, my mother used to make mashed potatoes loaded with caramelized onions and paprika. This is a complete comfort food for me and when my kids asked for twice-baked potatoes, I was instantly reminded of those potatoes.

When I think of traditional twice-baked potatoes, I have flashbacks of lots of cheese, butter and bacon. Loaded with fat. The beautiful thing about these potatoes is that they are flavorful without all the added fat. I also added spinach to my filling to increase the nutritional element. Very happy I did! The kids loved it and this is a wonderful version of a baked potato. 

Use an ice cream scoop to remove the inside of the baked potatoes, but take care to leave enough potato in the skins to maintain the integrity of the walls of the potatoes, otherwise you'll wind up with a floppy potato skin, one difficult to stuff. 

As I am sure some of you know, my cookbook, Everyday Vegan Eats, hit bookstores and Amazon earlier this week. To launch the book, we are celebrating with a blog tour, one going from Canned-Time to Robin Robertson's Global Vegan Kitchen. Most of the stops along the tour are offering a chance to win my cookbook, so I hope you have maximized your chances of winning by entering every single one!

Along the tour, you've had a chance to sample recipes from the cookbook and I couldn't be happier! 

A word of note, though, many of the giveaways are ending in the next few days, so don't delay. Click the links and enter to win!


GIVEAWAY ends May 20th.

Photo by Angela McKee, featuring Scampi Pasta:

GIVEAWAY ends May 19th.

GIVEAWAY ends May 20th.

Photo by Cadry

GIVEAWAY ends May 22nd.

Photo by Tamasin Noyes

GIVEAWAY ends May 22nd. This is a double giveaway in that Robin is giving away my book AND her new More Quick-Fix Vegan cookbook. Win them both!

Oakland Veg featured my Pad Thai recipe:

Mrs. Pine Nuts also wrote up a review on her blog. She was one of my amazing testers and she runs down the dishes she made. Her post is HERE.

If you do not win, don't fret! Either buy your own copy or wait for more giveaways coming next week. GiGi at Veganville and Maggie Muggins at The Vegan Cookbook Aficionado will be our next stop along the blog tour, with giveaways at both stops.

As a reminder, if you haven't entered the giveaway for Tamasin Noyes' and Celine Steen's Vegan Finger Foods cookbook, make sure to enter HERE.

I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan SocksI’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons. 

I am linking to these recipe parties: Healthy Vegan FridaysWhat I Ate Wednesday and Virtual Vegan Linky Potluck. 

Pin it!

May 5, 2014

"vegan finger foods" giveaway


It's that time again, when another wonderful cookbook I tested for is being released across bookstores nation-wide and I get to give away a copy to a lucky winner. I seem to be rotating back and forth between Robin Robertson and the duo of Tamasin Noyes and Celine Steen. 

The duo's latest creation is Vegan Finger Foods. Get the party started! The ladies have conjured up "more than 100 crowd-pleasing recipes for bite-size eats everyone will love." Including my family!

During testing, I feasted on Spinach Swirls (above), with a Quickie Marinara dip. Below is Banh Mi Lettuce Wraps, which is truly scrumptious.


This book, as all of their cookbooks from Fair Winds, is just as beautiful as their first one, Vegan Sandwiches Save the Day! They keep the goodies coming with the Hot Pepper Toastwiches, pictured below.



Another favorite was the Green Snackers, above, perfect for dipping or just chowing down, and Polenta Fries, below. This is the way to throw a party!


And this was one of my faves during testing, the Portobello Horseradish Bruschetta. The mushroom was tender, the sauce just piquant enough and the pea shoots added just the right touch of crunch and earthiness. So delicious!


The ladies and Fair Winds Press have sanctioned the publication of the recipe for the first photo, Spinach Swirls with Quickie Marinara:

Spinach Swirls
Yield: 20 swirls

These easy little spinach bites are an impressive part of an appetizer spread. Try to resist eating the filling with a spoon, but we won’t blame you if you do. Serve these with our Quickie Marinara (page 16).

For the dough:
1⁄2 cup (120 ml) warm water
1 teaspoon Sucanat
1 teaspoon active dry yeast
1 cup (120 g) white or regular whole wheat flour
1⁄2 cup (63 g) all-purpose flour
2 tablespoons (30 ml) olive oil
1⁄2 teaspoon Italian herb blend
1⁄2 teaspoon fine sea salt
Nonstick cooking spray

For the filling:
3 cups (90 g) finely chopped spinach
2 tablespoons (15 g) nutritional yeast
1 tablespoon (15 ml) olive oil
1⁄4 teaspoon ground black pepper

To make the dough: Stir together the water, Sucanat, and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Stir and let sit for 5 minutes, until the yeast bubbles. Add the flours, oil, Italian herb blend, and salt. Mix on low until the dough forms a smooth ball, about 6 minutes. (Alternatively, knead by hand on a lightly floured surface for 10 minutes.) Add an extra 1 tablespoon (8 g) flour or (15 ml) water if needed to make a cohesive dough. Coat a large bowl with cooking spray.

Round the dough into a ball and place it in the bowl, turning so the oiled side is up. Cover with plastic wrap and let rise until doubled, about 1 1⁄2 hours. Lightly dust a work surface with flour. Divide the dough in half and roll each half into an 8 ≈ 10-inch (20 ≈ 25 cm) rectangle.

Preheat the oven to 375°F (190°C, or gas mark 5).

To make the filling: Stir together the spinach, nutritional yeast, oil, and pepper in a medium-size bowl. Spread half the filling evenly on each rectangle. Roll from the 10-inch (25 cm) side, pinching the dough together as you go, including the ends and the last edge of the dough, so the swirls don’t unwind in the oven. Cut each roll into 1-inch (2.5 cm) slices, and place on a baking sheet with the filling side on top, and against the baking sheet.

Bake the rolls for 18 to 22 minutes, until lightly browned and the centers are cooked. Serve hot, warm, or at room temperature.

Quickie Marinara
Yield: 13⁄4 cups (415 ml)

Extra easy, famously fast, and very versatile, this is a go-to in our homes to use as a pizza sauce,
for dipping sandwiches or calzones, and served alongside our Twisted Bread Sticks (page 108) and Spinach Swirls (page 111). Nobody will believe you can make a sauce this flavorful in only 15 minutes. Because canned tomato sauces vary in consistency, add a tablespoon or two (17 to 33 g) of tomato paste to thicken the sauce if needed.

1 teaspoon olive oil
1⁄2 cup (80 g) minced onion
3 cloves garlic, minced
1 teaspoon Italian herb blend
1⁄4 teaspoon ground black pepper
Pinch red pepper flakes
1 can (15 ounces, or 425 g) tomato sauce
Fine sea salt, to taste

Heat the oil and onion in a medium-size saucepan over medium heat. Cook until fragrant, stirring occasionally, about 3 minutes. Add the garlic, herb blend, pepper, and red pepper flakes. Cook, stirring for 2 to 3 minutes, until the garlic is fragrant, but do not brown it.

Add the sauce and reduce the heat to a simmer. Cook the sauce for 10 minutes, stirring occasionally. Taste and adjust the seasonings. The sauce may be made ahead and refrigerated in an airtight container for up to 2 days. Gently reheat over low heat if refrigerated.

After you've come back from the kitchen with a plate full of Spinach Swirls, enter the contest to win your own copy of Vegan Finger Foods. By now you know that I hold giveaways quite frequently, so hopefully you won't mind following me on Twitter or liking me on Facebook. Once that is taken care, just leave a comment and a winner will be chosen on May 29, my son's birthday. Contest open to US and Canada residents. {Winner will be announced on the second of June}

Since my cookbook, Everyday Vegan Eats, will be releasing next week, there will be more giveaways before the month is up! 

AND, in case you missed it, Tami is hosting a raffle (Quilts for the Cause) which benefits two amazing charities. Check out the info HERE and this gorgeous quilt she is raffling off: 

I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan SocksI’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons.