Showing posts with label Season Wrap Up. Show all posts
Showing posts with label Season Wrap Up. Show all posts

Dec 21, 2020

winter solstice - fall wrap up

Hello, hello Dear Readers! Happy Winter Solstice!

Today marks the shortest day of the year, but that means that the days from here on will be longer and brighter. It's been a tough year for all, and I hope that you and yours are doing the best you can. No doubt that 2020 kept on taking, but today signals a brighter future - I sincerely hope, for all. 

Since it is the end of the season, I am releasing my second free meatless, vegetarian and vegan zine, this one for Fall 2020. 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.

This past season I have prepared staples, like the

1. Complete Roast recipe above, with all the required sub-recipes. The Roast takes about 3 hours of time to make, but it is mostly hands-off. If you make it for a large group next year, double the ingredients and enjoy your feast. 

12. The Easy Simple Seitan recipe was part of the Picatta dish, which only takes 15 minutes to get to the table. It is a family favorite and I hope more of you try it.

6. Breakfast Tofu is a life-savor for any morning. My hubby and I have been enjoying a daily breakfast sandwich made with the Breakfast Tofu on an English muffin, with a vegan sausage and vegan cheese. It is hearty and delicious and ready in 10 minutes. Faster than any drive-thru.  

Fall is a great time for soups, and I showed you how to make 

7. Chicken-free Rice Soup , which you can completely customize and is ready in 30 minutes. This winter I will be bringing you a soup like it, but cooking the rice in the soup so you won't even have to do that separately. 

11. Southwest Vegetable Soup was a take-on  the Chili's restaurant version. Apparently it is a very popular soup and I can see why. Another very easy but very fast soup to make. Please try it! It is thick and flavorful.

4. Ranking high on the blog is Vegan Beef and Barley Stew. Yes, it is hearty and filling. It is perfect for cool weather. Use the slow cooker, pressure cooker or the stove.   

In addition to the Breakfast Tofu Sandwich, I also brought you 

2. French Dip. Easy Simple Seitan is perfect here (recipe is in the zine for Easy Simple Seitan - takes 45 minutes to cook, with 5 minutes prep) but the real star is the au jus. Making vegan au jus is completely doable and this recipe shows how wonderful it can be. Not more than a few ingredients and a little simmering. 

9. Curried Chicken-free Salad sandwiches are amazing! This is made with Soy Curlz (which I will do a Making Monday post for), but store-bought protein or seitan would work as well. Even Savory Tofu (again, another Making Monday for the winter!) is excellent in this take on Whole Foods Curried Chicken-free Salad recipe. 

Since pasta is a food group for many of us, I made

8. Creamy Vodka Sauce Pasta. This is my eldest daughter's favorite pasta dish! I know making your own nut milk is at first daunting, but try it. You'll be surprised how a little practice with making your own nut milk reaps a lot of reward. 

10. Creamy Lemon Pasta with Crispy Lentils brings some brightness to a droopy day - lemons tend to do that for me. They are a bit of sunshine. In fact, lemons are a cool-weather fruit, so it is very apropos that  they should be best at the time of growing darkness. The crispy lentils are a bit of surprise here, but the flavor profiles are in harmony. 

Finally for some "main" meals. I guess those would be anything that doesn't fall into the previous categories. 

3. Kung Pao Tofu happens to be the all-time high ranker on this blog. It has had the most views. With that in mind, I created this recipe that emulates that one, but is easier and faster. An old refrain, I know.

5. Shepherd's Pie is another perfect fall or winter dish. This one is easy to make and uses vegan grounds. Of course, use lentils if you like and swap vegetables in and out. You can even make it with cauliflower mash instead of potatoes.

12. Picatta has already been mentioned above, but another shout-out can't hurt. 

Alfredo Scampi Pasta Bake is a new recipe, but it is already garnering plenty of interest. I can see why - with a prep time of 5 to 10 minutes, it being a Dump Dinner and tasting good - there is a lot to like! And this coming winter I have a few more Dump Dinners scheduled - something else to look forward to.

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


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Sep 12, 2020



Time: 30 minutes
Dishes: air-fryer or oven, blender, large skillet, medium skillet

Hello, hello Dear Readers!

Consider this vegan, vegetarian and meatless recipe more of a template than an absolute recipe (whatever that means, at dinner time!)  It is a traditional dish in the sense that you adjust it to whatever you have handy and go with the flow.

The sauce is a standard recipe you should use, but it is simply broth, tomato, onion, garlic and bell pepper. I used Anaheim pepper, but use whatever pleases you.  Once the sauce is reduced a bit, you add old tortillas (typically fried in oil - but here, air-fried - oven works, too). I've even seen tortilla chips used, but haven't tried that, yet. The sauce is thickened a bit more with the added tortillas, though not much. It's more of a vehicle for the filling.

For the filling this time, I have beans, zucchini and spinach, but, here again, add what you have available. If that is a link of leftover vegan sausage or ready to turn vegan tofu eggs, add them. If you have a cup of pinto beans, add that. Seriously, whatever is handy, needs to go or is leftover. 

This meal is also pretty fast, so it is perfect for weeknights! If you have an avocado, fresh cilantro or vegan cheese, it's a great way to finish the dish.


On A Separate Note:

I have compiled the past 16 recipes into a booklet, Zsu's Summer 2020 Vegan Recipes . To print, download it and choose print. Choose Booklet and (if an option) check Front Only. Print and flip the pages. Check Back Only and Print again. Email me if you have any issues.  

At the very bottom (below the Pinterest image) is the image link or here is the PDF link.

~ Zsu

Speedy Cooking Tips:

  • Prepare the tortillas first.
  • Prepare the sauce next.
  • Prepare and cook the vegetables.
  • Few minutes before tortillas are ready, heat the sauce; this is about the time the beans and spinach are added to the vegetables.


Makes 4 servings 


1. Tortillas: Slice the tortillas into strips. Spray with oil and air-fry until golden, 10 to 15 minutes.

12 corn tortillas

oil spray

2. Sauce: Add the ingredients to a blender and blend until smooth. Add to a large skillet and set aside.

1 1/2 cups vegetable broth

1 (15-ounce) can diced tomatoes, lightly drained

1/2 small onion, quartered

1/2 Anaheim pepper (the other half in the Beans)

2 garlic cloves

3. Vegetables: Add to a medium skillet over medium heat and cook until golden, about 8 minutes, using a lid. Season with salt:

spray of oil

1 medium zucchini, chopped

1/2 Anaheim pepper, chopped

1/2 teaspoon ground cumin

4. When the zucchini is golden, heat the Sauce over high heat until boiling. Reduce to simmer and cook for 3 to 5 minutes. Add the Tortilla strips a few minutes before serving and cook for 2 to 3 minutes until the strips are softened. Season with salt and pepper.

5. Add the beans and spinach to the Vegetables. Cover and cook until the spinach is wilted. 

1 (15 ounce) can black beans, rinsed and drained

4 to 5-ounce baby spinach (about 4 cups)

6. Serve: Add some Tortillas with the Sauce to a plate, top with the Vegetables and Beans and avocado or vegan cheese. Season with salt:

1 diced avocado or shredded vegan cheese (optional)


© 2020 Copyright Zsu Dever. All rights reserved.

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