butternut squash and crispy kale noodle salad

Overview

Time: 35 minutes
Dishes: medium pot with lid, air-fryer, measuring cup, salad spinner

Hello, hello Dear Readers!

If the thought of peeling and chopping a butternut squash strikes fear in your heart, join the club. The winter squash is indeed intimidating, but with a few tips, maybe you can give it a chance:

1) Use a peeler to peel the squash - the first pass, just remove the outer skin and then make a second pass to peel until you see orange.

2) Treat the squash as two separate entitites - the neck portion is easy eanough, it is the seed portion that offers trouble. cut the squash in two - the neck portion and the seed portion. 

3) The neck: cut off the stem part and then cut into 1/2-inch slices and then cut the slices into 1/2-inch pieces and then into 1/2-inch  dice.

4) The seed portion: cut the bottom off and then cut off 1/2-inch slices from the bulb, going around the outside of the seed section. Do not cut it in half because then you have to deal with the seeds - instead, cut off slices from the bulb-seed portion and then discard the entire seed bulb when done.

Back to this meatless, vegetarian and vegan recipe: truth be told, this is for a confidant palate, but the flavors are awesome and the textures are unique. The dressing is slightly sweet and spicy (use 1/2 grated fresh garlic if avoiding any spice), but has no oil. The fresh ginger and roasted peanuts tie the whole thing together. It sounds like a lot is going on - but I had this on the table in 35 minutes, including chopping that squash from scratch.

Enjoy!

Speedy Cooking Tips:

• Put the water on for the pasta before grabbing the ingredients.
• Use a lid while heating the water.
• Preheat the air-fryer.
• Peel and chop the squash into 1/2-inch pieces. Take the time here to avoid an extra 15 minutes of baking.
• Make the dressing while the squash and pasta cook.
• Add the beans to the pasta water, right before you drain it, to heat the beans to allow them to absorb some of the flavors of the dressing. 

 

Butternut Squash and Crispy Kale Noodle Salad

Makes 4 servings 

moderate

Preheat air-fryer to 400-F or oven to 450-F

1. Pasta: Cook the pasta in a medium pot of salted boiling water, until   al dente. Add the beans right before draining the pasta. Add 1 tablespoon of Dressing to Pasta after draining.

4 ounces spaghetti

1 cup white beans

2. Squash: Peel and chop the squash. Spray with oil and season with salt, add to air-fryer. Cook for 13 minutes or until almost tender.

1 medium butternut squash (4 cups, 1/2-inch cubed)

3. Dressing: mix the dressing in a measuring cup. Stir until sugar dissolves: 

1/4 cup rice vinegar

1 tablespoon fresh lime juice

1 tablespoon tamari

1 teaspoon sambal oelek

1 tablespoon sugar

1-inch ginger, grated

4. Kale: add the kale to the Squash. Spray with oil and season with salt. Cook for 7 more minutes:

1 bunch kale, tough stem removed and chopped

5. Peanuts: add the peanuts and garlic to the Squash (remove any kale that is getting too dark). Cook for 3 more minutes. 

1/2 cup peanuts

3 garlic cloves, minced

6. Salad: Remove the large crispy Kale pieces to the side. Add the Squash mixture to the Pasta. Mix with a tablespoon of Dressing. Serve the Squash-Pasta mixture over the greens, sprinkle with the green onions and the reserved crispy Kale. Serve with the rest of the Dressing.

6 cups chopped lettuce

2 green onions, minced

© 2020 Copyright Zsu Dever. All rights reserved.

california air-wedges

Overview

Time: 45 minutes
Dishes: skillet with lid, air-fryer, measuring cup, strainer, large bowl

Hello, hello Dear Readers!

I was going to call these meatless, vegetarian, and vegan fries, but I decided "fries" take too long to cut, so wedges they became.  I would have added the vegetables to the air-fryer, too, if the fryer would have had enough room, but as it was, three pounds of potatoes was pushing it. 

I have an extra large air-fryer so if you don't, use 2 pounds of potatoes instead of 3. This was a suprisingly filling meal and was quite delicious, even tough it has brussels sprouts in it! If you don't have them or don't want them, cook chopped zucchini, chopped green beans, even Gardein or seitan would be great. 

I wanted to make the lentils "fried" also, so I added them to the air-fryer. Vegan Richa has a technique to make crispy lentils, and that includes draining them well and pan-cooking them, but I wanted to get this done faster.

You can also use whatever ranch dressing you have on hand, even if it isn't too tasty, because the whole dish together masks any one thing that is a bit off. This is one of those dishes that proves that the sum is even better than the parts.

Enjoy!

Speedy Cooking Tips:

• Add the potatoes to a bowl of water as you cut them. This will allow them to soak for as long as possible to remove the starch.
• Drain the lentils next; they need to drain well. Place the strainer on a towel to absorb more water.
• Heat the water for soaking the tomatoes in the microwave. Don't try to chop sun-dried tomatoes without soaking them well. Save some of the soaking water to thin the sauce, if needed.
• Use a knife to cut the sprouts; the mandoline was a pain!
• The vegetables only take 10 minutes to cook; use a lid.
• Use a spatula to remove the potatoes; the melted cheese will spread over the potatoes as you do so.

 

California Air-Wedges

Makes 4 servings 

moderate

Preheat air-fryer to 400-F 

1. Potatoes: Chop the potatoes into 1/2-inch thick wedges. Soak them in water while the air-fryer preheats, 3–4 minutes. Drain well and season with chili, garlic and salt. Air-fry for 30 minutes total.

3 pounds red potatoes

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

2. Lentils: Rinse and drain the lentils very well using a strainer. Drain while the potatoes are cooking. Add the lentils to the Potatoes in the air-fryer when the potatoes are half way through cooking (at 15 minutes) 

1 (15-ounce) can green or brown lentils

3. Sauce: Heat 1/2 cup water in the microwave for 1 minute. Add the tomatoes to soak for 5-15 minutes. Mince the tomatoes well and mix with the Ranch. Thin the sauce with 1/4-teaspoon soaking water if too thick.

3 sun-dried tomato halves

1/4 cup vegan ranch dressing

4. Vegetables: Finely shred the sprouts using a knife. Add the oil and vegetables to a large skillet, heated over medium-high heat. Cook, using a lid, stirring often, until tender. Season with salt.

1 teaspoon olive oil

12-16 ounces brussels sprouts, shredded

1 medium carrot, sliced

1 medium bell pepper, sliced

1 small onion, thinly sliced

5. When the Potatoes are crisp, add and cook for 1 minute to melt:

5 vegan cheese slices or 1/2 cup shreds

6. Serve: Layer the Potato mixture on a plate, add the Vegetables, top with the Sauce and garnish with any or all of the following:

1 jalapeno, thinly sliced

2 green onions, thinly sliced

1/2 avocado, chopped

© 2020 Copyright Zsu Dever. All rights reserved.

green enchiladas

Overview

Time: 45 minutes
Dishes: large skillet with lid, baking dish (9X13), oven

Hello, hello Dear Readers!

Today's meatless, vegetarian, and vegan dish is relatively easy to make, given that it is enchiladas! When I was testing my first book, I had a tester make a comment that she thought the enchiladas in that book would be fast and she wondered why she ever thought enchiladas would be fast! I sped up the time for Vegan Bowls, but I wanted to make an enchilada dish that could be quick.

Well, here it is!

I used Gardein, which gets cooked in the pan before the rest of the filling (Quick tip: cook Gardein products with the lid on, from frozen, until golden. It will stay moist and thaw quickly, while becoming golden on the outside.) You can, of course, skip the Gardein and add spinach and zucchini instead, keeping it all vegetables.

The sauce is Green Enchilada sauce from a can, but you won't notice. I used Daiya cheese for this, but again, no issues with skipping it.

Big tip! After rolling the enchiladas, spray with cooking oil to keep the tortillas soft and delicious after baking.

Enjoy!

 

Speedy Cooking Tips:

• Get all the ingredients out and the baking dish and pan prepared.
• Cook the Gardein (or sub with zucchini, chopped) while you chop the onions. Use a lid!
• Preheat the oven when you start cooking the onion, again, use a lid.
• Cook the tortillas while the filling is cooking. 
• Use a scooper to fill the enchiladas - easier and less messy.

 

Green Enchiladas

Makes 4 servings 

moderate

Serve with: Green Salad

Preheat oven to 450-F

1. Protein: Heat a large skillet over medium heat. Cook scallopini until golden, on both sides, about 8 minutes, covered with a lid. Remove to a cutting board and chop when cool enough.

4 Gardein scallopini

2. Filling: To the now empty skillet, add the onion, garlic, corn and cumin and cook until lightly browned, about 8 minutes, covered with a lid:

1 onion, minced

4 garlic cloves, minced

1 cup frozen corn

1 teaspoon ground cumin

3. Add to the skillet the Chopped Protein, chilies, sauce and cheese. Bring to boil and simmer for 3 minutes:

2 (4-oz) cans green chiles

1 (10-oz) can green enchilada sauce**(need 2 cans total)

1/2 cup vegan shredded cheese (optional)

4. Tortillas: cook the tortillas in the microwave (wrapped in damp towel for 1 minute) or over the stove burner and then wrap in towel to steam:

16 corn tortillas

5. Fill: Use a scooper to fill the warm Tortillas with the Filling and place, seam-side down, in a 9X13 baking dish. Spray with cooking oil and add the other can of enchilada sauce. Top with cheese, if using:

Oil spray

1 (10-oz) can green enchilada sauce

1/2 cup vegan shredded cheese (optional)

6. Bake and Serve: Cover dish with foil and bake for 15 minutes. Uncover and bake until the cheese melts, 5 minutes (optional). Serve.  

© 2020 Copyright Zsu Dever. All rights reserved.

saucy basil and bok choy pasta

Overview

Time: 40 minutes
Dishes: large bowl, large skillet, medium pot, small blender, air-fryer (optional)

Hello, hello Dear Readers!

Today's meatless, vegetarian and vegan dish is a relatively easy to make, but since the ingredients hit 13 and there are 2 pans called for, plus a blender, I am labeling this as moderate. Still, my cooking time was reasonable and since it includes protein and vegetables, no other sides are required.

The pasta dish is saucy and slightly sweet, and if you choose, slightly spicy, which adds to the dimensions so don't fear the spice! 

Vegetables are carrots and bok choy, but there's no reason that peppers, kale or cabbage couldn't take their place. In fact, use what you have!

Speedy Cooking Tips:

• Get all the ingredients out and the pots and pans prepared.
• Put the pasta water on first.
• Press the tofu for 5 minutes.
• Blend the Onion Paste while the water heats and tofu presses.
• Chop the tofu and begin frying it.
• Chop and cook the vegetables while the pasta and tofu cook.

 

Saucy Basil and Bok Choy Pasta

Makes 4 servings 

1. Pasta: Cook the pasta in a medium pot of salted boiling water, 2 minutes shy of al dente:

12 ounces pasta, fettucini, spaghetti, etc

2. Crispy Tofu: Press and cut the tofu into 3/4 -inch cubes. Toss with the cornstarch and spray with oil. Air-fry for 15-20 minutes (425 F) or pan-fry in 1 tablespoon oil:

16 ounces tofu

1/4 cup cornstarch

3. Cooking Sauce: mix all the ingredients in a bowl until sugar dissolves. Set aside. 

2 cups vegetable broth

1/4 vegetarian fish sauce

3 tablespoons brown sugar

3 tablespoons lime juice

 4. Onion Paste: blend all the ingredients in a small blender and set aside: 

1/2 small onion

3 garlic cloves

5. Stir Fry Vegetables: Heat a large skillet over medium-high heat and add:

1 tablespoon olive oil

1 cup sliced carrots

5 baby bok choy

6. Remove the vegetables and set aside. To the skillet add the Onion Paste and cook until browned. Add the Cooking Sauce and the semi-cooked Pasta and cook until the pasta is tender and the broth is mostly evaporated or thickened. 

7. Serve: Add the Stir Fry Vegetables and basil to the dish. Mix well. Serve with the Crispy Tofu. Serve with chili crisp or Sriracha, if desired.

2 ounces basil (Thai or regular), torn

Sriracha or Chili Crisp (optional)

© 2020 Copyright Zsu Dever. All rights reserved.

Overview

Time: 45 minutes
Dishes: air fryer or oven and baking sheet, large bowl, small bowl, whisk

Hello, hello Dear Readers!

I find it completely ironic and hilarious that a salad should take a lot longer to prepare or cook than a main dish, but those are the facts. I had to classify this meatless, vegetarian and vegan recipe as moderate because of the baking time (which CAN be reduced dramatically the smaller you cut the potatoes, but the lazy in me decided on 3/4-inch dice) and the ingredients list, which, as we all know, can hit the roof for salads.

If you've been to my blog before, you are familiar with my love of shawarma (see Herbivore copycat HERE and seitan shawirma HERE), so turning the Middle Eastern wrap into a salad was not a reach for me! Here is my take on the sandwich-turned-salad, which turned out pretty delicious and all things considered, pretty fast. 

It's the baking time that makes this take long, so, if you want, chop the potatoes into 1/2-inch cubes and drop the baking/air-frying to 10 minutes from 20 minutes, before adding the protein. That would make this salad take about 35 minutes to bake, but, all in all, consider the extra baking time not as more time in the kitchen but more time to be with your family and fur-babies, since that part is hands-off.    

This is a complete dish, with protein, vegetables and starch, so devour as is.

Enjoy! 

Speedy Cooking Tips:

• Peel and chop the potatoes BEFORE grabbing your ingredients.
• Soak the potatoes and preheat oven/air-fryer while grabbing ingredients.
• Start baking as soon as possible.

 

Shawarma Salad

Makes 4 servings 

moderate 

Preheat air-fryer to 400-F or oven to 475-F

1. Potatoes: Peel and chop the potatoes into 1/2 to 3/4-inch cubes. Soak in cool water for 5 minutes. Drain well.   Note: The smaller you cut the potatoes, the shorter the baking time.

4 medium to large potatoes

       

2. Roasting: Toss the ingredients in a large bowl and add to the baking sheet or fryer basket. Bake/air-fry for 20 minutes (for 3/4-inch dice).  

Drained Potatoes

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

3. Protein: Add to the pan or basket of Roasting and continue to bake for 20 minutes, or until the potatoes are crisp and tender.

4 seitan cutlets (chopped), 2 cups re-hydrated Soy Curlz, 2 cups chickpeas or 1 package Gardein Beefless Tips

1 teaspoon paprika

4 pumps of oil spray

2 pita breads, cut into 1/2-inch strips, added to basket or pan during last 10 minutes of baking (optional)

4. Dressing: Mix with a whisk in a small bowl:

1/3 cup hummus

2 tablespoons fresh lemon juice

2 tablespoon water

salt and paprika, to taste

1 teaspoon hot sauce (optional)

5. Salad: Serve Salad ingredients with the Protein/Potatoes and Dressing.

6 cups shredded lettuce

1 large tomato, chopped

1 avocado, 1 carrot and/or 1/2 cucumber, thin sliced

1/2 small red onion, thinly sliced

1 cup tortilla chips (if not using pita bread)

© 2020 Copyright Zsu Dever. All rights reserved.