grilled chimichurri tofu with lime-scented couscous + "vegan planet" winner

I love the flavor that grilling imparts on vegetables, tofu, tempeh, mushrooms, lemons - you name it, grilling makes it taste decidedly unique. And while grilling outdoors in not to be missed in the coming months (check out Grills Gone Vegan by Tamasin Noyes for some kick-butt grilling recipes), I love to grill year round.

That is not exactly an impossible feat, being nestled here in the moderate temperatures of San Diego, but even then, I'm more often than not too lazy to light the charcoals and wait for them to get ready. In the instances that that occurs, I'm happy as a lark, but mostly I settle for indoor grilling. Not exactly, the same, but delicious none the less.

There are other reasons to utilize grilling besides the flavor grilled food achieves - less oil. Grilling versus sauteing uses much less oil and fat required for the cooking. If you are cooking with little or no oil, you have a few choices: steaming, broiling, boiling, cooking in paper, baking or ... grilling.

I use a well-seasoned cast-iron grill pan, which as it happens, never leaves the stove top. Call that further proof of my laziness at not putting away dishes, but I just call it practical - I use the thing so often that putting it away would mean an extra preventable step come dinner time.

This recipe, Grilled Tofu and Squash with Easy Chimichurri Sauce and Lime-Scented Couscous, might sound like a mouthful, but is actually quite easy to prepare. The sauce is simple to make, as it utilizes the blades of a food processor, the veg and tofu is just skewered and grilled, the couscous is cooked and then tossed with beans, spinach and pepitas.

The best part is that it is a complete meal - grain, protein, dark leafy greens, seeds and herbs. Another great thing: you can skip the tofu and increase the vegetables since there is protein in the couscous. Gluten free? Use quinoa instead of couscous. Oh, the versatility!

We were completely smitten with this dish! The only trip-up could be that the recipe might not make enough chimichurri sauce if you are as liberal with its application as my husband was. On the bright side, this recipe calls for a fraction of the oil than the typical traditional chimichurri sauce does.

I just KNOW you have been waiting for the winner of Robin Robertson's updated and revised edition of Vegan Planet! Before I get to the winner (of which there is, unfortunately, only one), let me entice the rest of you who can also be winners in your own right if you purchase the book. As a reminder, this cookbook has been hailed  the "vegan bible," "vegan joy of cooking" and the "ultimate vegan cookbook."

It has 50 new recipes and all the information is updated for relevance to today. Here are some pictures I took during testing.

AUTUMN ROASTED VEGETABLES

CRISPY KALE STRIPS

CURRIED LENTILS WITH CARROTS AND PEAS

LEMON RISOTTO WITH PEAS AND SCALLIONS

SMOKY MAPLE KALE AND BEANS

I've strummed you along long enough! The winner of "Vegan Planet," out of 58 entries, is comment number 11 by Papa Dragon. [I feel terrible, but I was not contacted and had to choose another winner :{ ] Please email me at zsu [at] zsusveganpantry [dot] com so I can send this to you as soon as possible. Congratulations! You have until April 14 to contact me before I will have to sadly move on to another winner.

Return for another vegan cookbook giveaway on the very next blog post. I love passing out vegan cookbooks! Use the convenient follow-me buttons on the top right-hand side and don't miss a single opportunity.

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 Socks.  

I’ve decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons.

...and Pickled Okra.

tamale-inspired bowl with pinto and black beans

This tamale-inspired dish is made with cooled polenta, which is much easier to prepare than the traditional corn husk encased filled masa dough.

Prepared logs of organic polenta are now readily available eerywhere and make this meal ready for the table in less than 30 minutes. If, however, you want to make your own polenta, simply cook it and cool it on a baking sheet spread to about 1-inch thick. Once cooled, slice as needed.

The polenta roll (or log) is sliced and sauteed lightly. It is then topped with a combination of black beans, pinto beans, fire-roasted tomatoes and vegan cheese. Because vegan cheese melts easier on the stove-top than in the oven, there is no need to bake this dish and thus makes it even speedier. 

The beans are a bit spicy and a bit piquant. Add some vegan sour cream, salsa fresca, cilantro and more fresno pepper, if you wish.

This meal was a hit with the family and the cook. Not much beats a quick, easy meal that also happens to be delicious. 

And if you need a fast and equally fabulous Salsa Fresca recipe, there is one in my upcoming cookbook, Everyday Vegan Eats, which hits bookstores in a matter of weeks!

TAMALE-INSPIRED BOWL WITH BEANS PRINTER-FRIENDLY RECIPE

If you haven't entered, yet, to win Robin Robertson's updated Vegan Planet cookbook, your days are few, so get to it!

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 Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons.

blt salad with quick croutons

(Vegan) bacon, lettuce and tomato sandwiches are a staple in our home. In fact, it never fails: while making the weekly menu and calling out for requests, someone will unfailingly offer BLT as an option. Making vegan bacon at home is a snap (and the recipe in my upcoming cookbook, Everyday Vegan Eats, is a great one), but unlike the rest of my family, I like new and varied things to eat.

To satisfy the BLT-lovers at home and my need for variety, I came up with a BLT Salad. In this dish the “B” stands for Beans. Before I lose your interest, the beans are prepared in much the same way that vegan bacon is prepared, with smoke, salt and sass. Since I chose to use beans instead of vegan bacon, and while the smoke and salt was satisfying as far as flavor goes, replacing the crunch that a crispy vegan bacon offers, was in order.

And that crunch is contributed by croutons. Not only are croutons made from bread (replacing the sandwich component), but since they are sautéed, they are ready quickly and offer the much needed crunch.

The rest was easy: tomato, lettuce and a quick mayo-based dressing.

Let me end this post by saying that the perfect BLT bite of this salad contains lettuce, tomato, crouton and smoky beans. Just like a wonderful BLT.

I couldn't resist posting another picture from my upcoming cookbook Everyday Vegan Eats.

This is one of my all-time favorite meals: Pasta Primavera with Alfredo Sauce. Creamy sauce tossed with spring and summer veggies and pasta. I've loved this dish since the first time my brother made it for me when he was executive chef at a quaint restaurant in southern Florida. That wasn't vegan, but this one is, and still just as delectable.

I’ve decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it will be Wednesday soon enough!

grilled buffalo tofu po' boy

Ever since Buffalo, New York, introduced Buffalo Wings to the world, buffalo sauce has inserted itself into almost every genre of food. Now you can find all sorts of recipes with buffalo sauce, which is a mixture of butter and hot sauce, from Buffalo Cauliflower, Buffalo Seitan Wings, Buffalo Sandwiches, Buffalo Pizza, Buffalo Shrimp, to Buffalo Chicken Salad, and list goes on.

Traditionally, the item to be sauced is battered and deep fried until crispy and then tossed in the butter and hot sauce mixture. It is then served immediately, to keep the texture crisp, with bleu cheese dressing, which has a cooling effect, thus balancing the heat of the spice.

While I, too, love a great vegan buffalo-ed anything, most of the time the ingredient is deep fried. I wanted to have a buffalo sandwich without all the unnecessary side of fat that usually comes served with the spicy and tangy flavor.

I’ve lightened up the typical buffalo sandwich by eliminating the breading and the need for deep frying the protein. Instead, this sandwich features a grilled tofu and is made into a po’ boy by adding a creamy slaw. The cabbage and apples in the slaw add crunch, the vegan mayo adds creaminess and the vinegar gives it some needed acidity.

The tofu is marinated in the buffalo sauce and then grilled. Once you have the tofu pressed overnight, using a Tofu Xpress or my towel method, this sandwich will come together in about 30 minutes, including marinating. Use a gluten free bread or a gluten-free wrap to make this sandwich completely gluten free.  

GRILLED BUFFALO TOFU PO' BOY PRINTER-FRIENDLY RECIPE

Cookbook Update: While my upcoming cookbook, Everyday Vegan Eats, has been available for pre-order for a few weeks, Amazon has updated the information on the book. Look-inside is not available, yet, but a few recipes have been published. Check it out! 

And here is another picture from the book, Fried Vegan Omelet.

I am also 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 Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it will be Wednesday soon enough!

spring kale and dill soup with rice

Dill has to be one of the more interesting herbs available, with its citrus aroma and fresh taste. The term dill weed is quite accurate, in the sense that if left to its own devices, your garden would be overrun with the herb in much the same way as mint is apt to do. If the ground is left untouched from season to season, dill will rule.

I suppose in much the same way, dill can be a dominant flavor in a dish and be overpowering if the flavor is not something you enjoy. Me, on the other hand, I am in love with dill. I will even buy it just to freshen the air in the kitchen, as I would use basil; both are aromatic not just in recipes, but in the environment.

The dill weed in this soup adds a refreshing flavor, which is accented by the fresh lemon juice added to each bowl. While the soup might at first seem to be hardy and rich, the kale is young and tender and the rice just makes sure we don't take the soup too seriously. After all, it is spring and the time for heavy, hearty, rich stews and soups are getting ready to be retired until autumn.

Although the recipe calls for small butter beans, which are creamy, you can substitute cannellini or another white bean.

SPRING KALE AND DILL SOUP WITH RICE PRINTER-FRIENDLY RECIPE

On a side note, lately my son has been doing video reviews of movies and shows on YouTube. He's been doing it for a while now, but I just saw one for the first time the other day and I was quite impressed. He is doing them while attending college, but has still managed to keep up with his school work and write, narrate and edit his reviews. 

Although most of the reviews he does would not be of interest to most of the readers of this blog (unless you like anime), this short one might. It is of the final movie by Hayao Miyazaki, "The Wind Rises," an Academy nominated animated historical drama.

I am also 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 Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it will be Wednesday soon enough!

grilled artichoke and quinoa lettuce wraps

It must be spring because I am getting a ton of artichokes in my produce box.

There are many ways to prepare artichokes including steaming, boiling, braising, roasting and grilling. The simplest is to cook them and peel off the leaves, dipping them in warm vegan Hollandaise sauce, the method preferred over all others by the Dever clan. I don't really argue with them since this requires the least prep work on my part.

For better or worse, my box has been so laden with fresh artichokes that we have finally reached the limit of the simple way to eat them; no longer will dipping the leaves and the artichoke hearts in a sauce suffice. The family needed something different.

Here is a good tutorial on how to clean artichokes. After you clean them of the choke, boil them and grill them, as directed in the recipe. If you don't have an abundance of fresh artichokes, don't have the time or the patience to clean them yourself, but you'd still like to make this otherwise fast recipe, use jarred artichoke hearts. I won't tell.

This wrap is made with quinoa, spring onions (or scallions) and lemons, all within the spring theme. If you want to know how to cook quinoa perfectly (and not have to use a microwave ;), it is all spelled out in my upcoming cookbook, Everyday Vegan Eats.

Happy Spring everyone!

GRILLED ARTICHOKE AND QUINOA LETTUCE WRAPS PRINTER-FRIENDLY RECIPE

And if you haven't entered the giveaway for Robin Robertson's revised edition of Vegan Planet, do so right HERE. Unless you already have the book, why not? It's an amazing volume that has stood the test of time, now with revised recipes as well as 50 new ones. Contest ends April 11.

Also, be sure to let your friends and family know that the great Meatout is March 20th (tomorrow!). Eat vegan for one day and help the animals and the planet. Pledge HERE.

"vegan planet" cookbook giveaway!

It is way past time to have another cookbook giveaway! This time, I am giving away Robin Robertson's revised edition of Vegan Planet. It's been dubbed the "vegan bible," "vegan joy of cooking" and the "ultimate vegan cookbook."

I tested for this book and I was so excited when Robin asked me to! When we first went vegan, this was the very first book I loved and cooked from. I was quite relieved at the time to know that vegan food does, indeed, taste great.

This new edition has revised older recipes, new information, as well as a bunch of new recipes. Robin has posted 30 of the recipes from the book on her page here. It's a great way to get to try some of the dishes from the book and see what all the excitement is about.

My original copy of Vegan Planet is being held together with rubber bands, so it was quite thrilling when I got my brand new copy of the revised edition.

Some of the amazing recipes I tested were:

CURRIED CAULIFLOWER PAKORAS

PENNE AND BUTTERNUT SQUASH WITH KALE PESTO

RED BEAN CAKE WITH CREAMY COCONUT SAUCE

SAFFRON COUSCOUS CAKE WITH SPRING VEGETABLE SAUTE

THREE-FLAVOR PANCIT

ZA'TAR SPICED BEAN PATTIES WITH CURRY SAUCE

On to the business side of this giveaway... leave a comment and like me on facebook or follow on twitter. All the handy follow-me buttons are at the top, right side of the page. Contest ends April 11 and the winner needs to email me by the end of that weekend. US and Canada residents only please.

Also, be sure to let your friends and family know that the great Meatout is March 20th. Eat vegan for one day and help the animals and the planet. Pledge HERE.

roasted corn and lime tortilla soup

Ever had the feeling that your head is running in a thousand different directions and your body is needed in a thousand more? We all have! Especially in this day and age, we find ourselves being pulled hither and thither. When your kids are hungry and lunch or dinner needs to be on the table in less than half an hour, what can you do - besides literally phoning it in?

With the writing of my cookbook, Everyday Vegan Eats (available for pre-order ;) complete, life is just beginning to get back to normal at the Dever house. While writing I was able to foist off driving the kids to their activities and making snacks, quite comfortably onto the shoulders of my husband, but now I've no more excuses to get back to cooking. As my family would remind me, it is actually my job, since I am a cook and cookbook author.

Be that as it may, there are times when I can spend luxuriating in the kitchen, there are times when I can spend making comfort foods that everyone enjoys and then there are times that food just needs to be ready in a hurry!

This is a soup I came up with for lunch today, knowing that it had to be ready in under 30 minutes. It has roasted corn, black beans, fire-roasted tomatoes, is thickened with baked tortilla chips and is enhanced with a splash of fresh lime juice. As fast as it came together, it was just as delightful.

ROASTED CORN AND LIME TORTILLA SOUP PRINTER-FRIENDLY RECIPE

Remember how I said I 'd keep posting more pics from the cookbook? Here is a sandwich that would have been quite wonderful with the soup above, and just as quick to throw together.

CALIFORNIA CLUB SANDWICH

And if you haven't entered the giveaway for Robin Robertson's revised edition of Vegan Planet, do so right HERE. Unless you already have the book, why not? It's an amazing volume that has stood the test of time, now with revised recipes as well as 50 new ones. Contest ends April 11.

Also, be sure to let your friends and family know that the great Meatout is March 20th (tomorrow!). Eat vegan for one day and help the animals and the planet. Pledge HERE.


I am also 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 Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it will be Wednesday soon enough!

"everyday vegan eats" announcement

I have been delaying the actual announcement of my cookbook since I still can't believe it is real (pinch me!) coupled with the tons of work I was still doing for it up until yesterday. I think I'm done with the publishing side of it, so I can freely announce that it is coming to a store or web near you on May 6th.

CLICK ME!

Everyday Vegan Eats, published by Vegan Heritage Press, is full of recipes for everyday meals for everyday people just like you. The recipes have been developed from meals that my family has loved (not just liked, mind you!) and requested over and over again. Many recipes on this blog were the first step in my sharing the love with everyone, but having them published takes them to a whole new level.

It means that the recipes were tested, fixed and perfected. It means that the recipes were improved, rewritten and reworked. It means that I had to learn HOW to write a recipe. I THOUGHT I had a pretty good grasp on it, but you will notice if you head to the RECIPES tab, that I am now going through the hundreds of recipes on this blog and rewriting them so that they too are up to par!

Things go smoothly in my kitchen, I suppose because I know how the recipes should taste and how they work, but they also had to work equally well in someone else's kitchen with someone else's hands. That is how we approached the dishes: everyday success in every kitchen.

Some of my family's favorite meals featured in EVE are:

BAKED MACARONI AND CHEESE

... because ALL teenagers need their mac n' cheese fix...

CLASSIC HUMMUS 

... from a can you can STILL get smooth and silky hummus. The secret is in the book!

PAD THAI

The book is literally full of photos so there will be a lot more to come in the future! I will also be hosting more giveaways (look for Robin's new books Vegan Planet and More Quick Fix Vegan as well as Tami and Celine's Vegan Finger Foods).

Follow along! The many ways are on the right side of the blog!

indonesian stir-fried noodles + "one-dish vegan" winner

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It was my youngest daughter’s birthday yesterday – she turned 14. She likes to think that now she is officially a teenager, as 13 was just too close to being a “tween.” She requested a strawberry-lemonade birthday cake for her party and a spaghetti bar, complete with vegan meatballs and homemade sauce. She got all three.

If you are interested in seeing just exactly what a “strawberry-lemonade” cake might look like, I have it posted on my facebook page here. Holler for the recipe – I’m happy to share.

Since her birthday week menu officially ended yesterday, having consisted of "healthful" fare such as vegan pups in a blanket, pizza, vegan broccoli cheese soup (this actually being the better of her choices!), vegan shamrock shake and other cookies and sweets, I decided to make something for lunch today that was full of veggies, as it was woefully lacking this past week.

For lunch today we had Indonesian Stir-Fried Noodles with baby kale, cabbage and broccoli. A very fast and easy dish to toss together in under 30 minutes even if you have to cook the pasta first; just chop the veggies while the water boils.

Indonesian Stir-Fried Noodles Recipe

On a separate note, I have recently discovered vegan recipe parties that a few blogs are hosting and since this was a delicious, easy and healthy meal, I have decided to enter this recipe. The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it is Wednesday and all!

Finally, to wrap things up and leave no string unattached, today is the day to announce the winner of One-Dish Vegan by Robin Robertson. Her new book features such completely amazing meals such as …., … and ….. If you weren’t lucky enough (and I am so so sorry about that!) to win my copy, I encourage you to get one anyway; it is a really great book, with creative and wonderfully tasty meals. Since I've made around 30 or so recipes from it, I know!

The winner of Robin’s book is comment number: 25 by Timi Caswell.

Please respond to zsu at zsusveganpantry dot com with your mailing address so I can get this to you asap!

And a big thank you to everyone for entering! I will be hosting more giveaways next month, so bookmark this site, or follow via those handy buttons on the top right of this blog.

All the best,

Zsu

back to basics - stuffed shells

Stuffed shells are scrumptious. A creamy filling inside tender pasta swimming in a sea of tomato sauce and baked with plenty of vegan cheese. My family loves stuffed shells but the process can seem overwhelming. I believe that is mainly because stuffing of the shells can be overwhelming - it can be messy and time consuming.

Here is the easiest way to make them, by following the directions below. Use your favorite tomato sauce recipe (or brand), your favorite tofu or nut ricotta recipe and mix a blend of vegan cheese for optimal melting ability. 

Mangia! Mangia!

The Process:

Step 1. Spread your tomato sauce on the bottom of a casserole pan. Arrange the COOKED shells on the tomato sauce.

Step 2. Place the filling inside a zip top bag, twist the bag and snip one corner, about 1-inch across. The opening should be large enough to squeeze out enough filling to fill the shells.

Step 3. Fill the shells using your homemade piping bag.  

Step 4. Sprinkle with the vegan cheese blend, cover the pan with foil to melt the cheese. Bake in a 400-degree oven for about 15 minutes, uncover and bake for 5 more minutes. 

The Result: Easy Baked Stuffed Shells