dinner to bento: vegetable au gratin casserole

Before I get into today's post, I have to announce the winner of Superfoods 24/7 (Amazon, B&N)! The winner is: Sue Hegle! Congratulations! Contact me at zsusveganpantry dot com so I can get your mailing address.

Today's post features another Dinner to Bento meal. That makes 2, so it means that I'm on a roll. If you had seen my first Dinner to Bento meal HERE, you might have noticed that I changed it from Dinner to Lunchbox to Diner to Bento. Why? Because I like it better. I love the term bento, which means meals packed in a lunch container, meant to be taken to school or work. 

While it might seem that is all there is to it, bento also means that the meal is healthy, balanced, thoughtful and appetizing. It means more than just throwing a few things into a container and calling it a bento. It is the art of thoughtfully organizing a lunchbox. Now, don't you like Dinner to Bento better, as well?

This dinner is vegetable-centered and is an easy vegetable casserole in a bechamel sauce. After sauteing some garlic and oregano and cooking the flour, you mix in some non-dairy milk and bring to a simmer.

Thinly slice your vegetables (use a mandolin for the fastest, most accurate way) and layer the veggies in the bechamel sauce, starting with the potatoes. Cook the potatoes in the sauce for about 5 minutes to give them a jump-start.

Then stir in the spinach until it wilts (this happens fast as the sauce is hot), add the onions and then the squash. Press down on the squash until some of the sauce bubbles up. Don't add more liquid, otherwise you'll wind up with soup.

Cover and bake until tender. Add some optional fresh bread crumbs (leave 1/6 of the dish uncovered with bread crumbs; this will be transformed into your bento later), bake until the bread is crisp and serve with a green salad. Here I served it with Creamy Garlic Tahini Dressing.

For the bento portion, you will be creating a Oregano Bean Puree Crostini. Sautee fresh oregano, garlic and lima beans until the beans are fragrant with the herb, about 5 minutes. You can do this while the casserole is baking.

Blend the beans with 1/6 of the vegetable casserole (scrape the bread crumbs off, if you added it) and season to taste. Chill before packing. 

Let's talk bento. 

Above I wrote of the thoughtfulness of packing a bento vs. packing a lunchbox. There are a few things to keep in mind that will make the lunch be healthy, nutritious, balanced and appetizing.

The traditional bento relies on proportions:

4 parts carbohydrates
3 parts protein
2 parts vegetables
1 part treat

As vegans, you will find that your carbs and proteins might fall into the same categories: beans are both carbs and protein. Same with nuts and seeds. There are a few high-protein exceptions: soy and seitan, but typically don't go crazy adhering to the above traditional proportions. 

Instead, especially if you are using whole grains as your carbs, your proportions will more likely look like:

6 parts carbohydrates (whole grains, legumes, seeds, nuts)
2 parts protein (whole grains, legumes, seeds, nuts, soy, seitan)
2 parts vegetables
1 part treat (sweets, fruit)

Bentos also require color. As we now know, color doesn't just make food look appealing, but it is a great way to ensure you get your proper balance of nutrients; if you eat the color of the rainbow, you are maximizing variety, and therefore gaining your nutrition from a variety of plants. 

Rule of thumb for color? Make sure you have one of each of the following categories covered:

Red/Yellow/Orange
Green
White
Brown/Black/Purple

A note on the White color: if it is typically a white grain you are thinking of (such as rice), consider using whole grain instead. In the example, use brown rice instead of white rice and call it a win. 

There you have it: cover the proportions and the color spectrum and you will have built a bento.

My bento for today is:

Oregano Bean Puree [yellow, carb, protein] served with 
Pickles [the beans need the acid - use pickled onions or jalapenos instead, if you like (green, vegetable)]
Crostini [thin slices of toasted bread (white/brown, carb)]
Salad [green, vegetable]
Carrot curls [orange, vegetable]
Chocolate Chip Banana Muffin Bite [from Everyday Vegan Eats (brown, treat)]

A tip before we get to the recipe: pack your box tightly to avoid shifting of the food. Nothing worse than lovingly and carefully packing the container only to have everything mix up and mash together when the box is moved. Use containers to separate ingredients or vegetable or grain pieces to hold the sections separate. More tips next time!

Vegetable Au Gratin Casserole/ Oregano Bean Puree
Prep time: 30 minutes    Cook time: 60 minutes
Serves 4 to 5


Casserole:
2 tablespoons olive oil
1/4 cup all-purpose flour
6 garlic cloves, minced
1 bay leaf
1 teaspoon dried oregano
1 1/2  teaspoons sea salt
1/2  teaspoon black pepper
4 1/2 cups non-dairy milk
Fresh ground nutmeg
2 pounds Russet potatoes, thinly sliced (⅛-inch)
8 ounces fresh spinach, chopped
1 small onion, thinly sliced
1 pound butternut squash, peeled, seeded and thinly sliced
4 slices whole grain bread

Dressing:
4 tablespoons vegan sour cream
4 tablespoons vegetable broth
1 tablespoon seasoned rice vinegar
2 teaspoons tahini
2 garlic cloves, chopped
1/2  teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon dry mustard

Oregano Bean Puree:
1 tablespoon olive oil
1 cup lima beans
4 garlic cloves, minced
3 sprigs fresh oregano
1/6 vegetable casserole (without bread crumb topping)


1. Preheat the oven to 425 degrees F. Heat the oil in a 12-inch oven-safe skillet. Add the flour garlic, bay, oregano, salt and black pepper. Cook until fragrant. Slowly add the milk, whisking constantly to avoid lumps. Add about 8 grates of fresh nutmeg. Bring to a simmer and add the potatoes. Stir the potatoes around in the sauce to ensure all slices of potatoes are coated. Simmer the potatoes for about 4 minutes.
2. Add the spinach and stir to wilt. Add the onions in a single layer. Add the squash slices as the last layer. Gently press on the squash to bubble up the sauce over the slices. Cover the skillet tightly with a lid or foil and bake for 40 minutes.
3. Add the bread to a food processor and process into crumbs. Add to the casserole, spray with oil and continue to bake, uncovered, until golden, about 15 minutes. Remove from heat and set aside for 15 minutes. Serve, reserving ⅙ of the casserole.
4. For the Dressing: While the casserole is baking, combine the sour cream broth, vinegar, tahini, garlic, paprika and salt in a small blender. Process until smooth. Serve with green salad.
5. For the puree: Heat the oil in a small skillet over medium heat. Add the beans, garlic and oregano. Saute until the beans are fragrant, about 5 minutes. Transfer the bean mixture to a food processor. Add the casserole mixture and process until as smooth as you like. Taste and adjust seasoning. Serve with crostini (toasted slices of French or Italian bread.

 © 2016 Copyright Zsu Dever. All rights reserved.

"superfoods 24/7" + giveaway

What better time to review a cookbook about superfoods than now, at the beginning of the year when all good resolutions come about? “There is a real superfood buzz in the air right now,” Jessica Nadel observes in Superfoods 24/7 (Amazon, B&N), and she is quite the expert at this new trend. However, eating foods that are high in minerals, vitamins, antioxidants and dietary fiber, should not be a bandwagon we jump on, but at the forefront of our everyday eating habits.

That is why Jessica, of the Cupcakes and Kale site and the author of Greens 24/7 (Amazon, B&N), wrote this inspiring book. Superfoods can range from the new upstarts, like chia seeds, matcha, lucuma, to superfoods that you are already eating, but perhaps not in enough quantities, such as broccoli, kale, apples and mangos.

And here comes Jessica, providing us with recipes that are easy to prepare and are whole-foods, not to mention delicious. The recipes range from breakfasts, soups and salads, to small bites, sides, entrees and desserts – it’s all here, for every meal of every day. Once you see how easy it is to incorporate wonderful nutrition into your diet - very deliciously, to boot - you will find yourself feeling and being in a state of better-ness.

I decided to check out Jessica’s book by preparing a few recipes for myself, and I found everything pretty simple to prepare and very tasty.

First I made the Raw Brownie Truffles because who can really beat chocolate as a snack – and it was a component of the breakfast I wanted to make. The truffles were quite delicious and truly easy to make.

Then I went on to top her quick and simple Quinoa Porridge with the Brownie Crumbles and it was so yummy.

After that I tried the Spicy Spinach Coconut Noodles. I loved this dish; it was spicy and coconut-y and very flavorful. Hard to believe it has more than just a few superfoods in it! On top of that, I think the entire dish was ready in about 20 minutes at the most.

Overall, the book is very nice. It has full-color photography via Jackie Sobon and is printed on high-quality paper. The index even includes recipes searchable by a particular superfoood.

This book makes a fantastic New Year addition to your cookbook shelf but, you will find yourself actually using it throughout the year, long after other resolutions have faded and have been forgotten. This is like giving a gift of health to yourself!

Let’s sweeten the superfoods pot – I’m hosting a giveaway for the book! Check out the recipe below for Sunflower Seed and Sprout Pad Thai from Superfoods 24/7, and the enter to win the book, courtesy of The Experiment. 

To enter to win, just leave a comment about your thoughts regarding superfoods or what superfood you'd like to try the most. For a second chance to win, follow me on Facebook, Twitter or via RSS Feed (via a Reader) and leave a SECOND comment. All the cute buttons for following are available on the top right of this blog, just below the photos of my books. Contest is open to US and Canada addresses and will end January 18 at midnight. Good luck!

Photo by Jackie Sobon

SUNFLOWER SEED AND SPROUT PAD THAI

A duo of sunflower seeds and sprouts provides bursts of linoleic acid (an essential fatty acid) and amino acids, including tryptophan—most commonly associate with turkey and post-holiday feast relaxation. This option is certainly more exciting, fresh, and flavorful.

Serves 4, gluten-free 

Prep: 15 mins | Cook: 15 mins

• 14 oz (400 g) flat rice noodles 

• 1 tablespoon coconut oil

• 1 tablespoon minced fresh ginger

• 1 tablespoon minced garlic

• 1 large carrot, julienned

• 1 cup (100 g) snow peas

• ½ cup (70 g) toasted sunflower seeds

• 3 green onions, thinly sliced

• 2 cups (170 g) sunflower sprouts

• ½ cup (10 g) fresh cilantro, chopped, to serve

• lime wedges, to serve

For the Sauce:

• 1/4 cup (60 ml) lime juice

• 1/4 cup (60 ml) gluten-free tamari

• 1/4 (60 ml) water

• 1 tablespoon brown sugar

• 1-2 teaspoons chili sauce, such as Sriracha

1. Prepare the noodles according to the package directions and set aside. 

2. Heat the oil in a large skillet over high heat. Add the ginger, garlic, carrots, and snow peas, and cook, stirring continuously, for 2 minutes. Transfer to a bowl.

3. Return the skillet to medium-high heat and add the sauce ingredients, whisking to combine. Return the vegetables to the pan, with the noodles, sunflower seeds, and green onions, and stir to mix together and coat in the sauce. Cook for another 1 to 2 minutes. Remove from the heat, fold in the sunflower sprouts, and serve topped with cilantro and lime wedges. 

VARIATION: If sunflower sprouts aren’t available, try using mung bean sprouts instead. Broccoli florets are another nice vegetable option instead of—or in addition to—the snow peas. 

Calories (per serving): 461

Protein: 10.7 g

Total fat: 10.0 g

Saturated fat: 3.4 g

Carbohydrates: 82.5 g

Dietary fiber: 4.4 g

Sugars: 4.8 g

Vitamins: A

Credit line: Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 

dinner to bento: caramelized onion and kale sautee

Before I get into today's post, I have to announce the winner of The Taco Cleanse (Amazon, B&N)! The winner is: CHARJ! Congratulations! Contact me at zsusveganpantry dot com so I can get your mailing address.

With one of my girls in college and the other with a job and school, I have been finding the need to pack them lunchboxes. That adds another level of work to my day and I've been wondering how best to tackle that. With a potential new book in the works, I really don't have the luxury any more to make lunch in the middle of the day and then dinner at night.

What to do?

How about making dinner and then using some of those ingredients or components to make lunch for the following day (or the day after)? Sounded good to me! If all goes well, this will become regular blog posts that I can share with you.

I'm calling these Dinner To Bento.

My first offering is Caramelized Onion and Kale Saute with Brown Rice and Beans. After you cook the dinner, set aside some of the saute and rice and make them into Chipotle Burgers. The burgers can be served in wraps, on buns or on a bed of greens.

The easiest ways to cook brown rice fast is to use my method or a pressure cooker.

The ingredients are pretty simple: onions, garlic, sage, kale, broth, rice, beans and jalapenos. Slicing the onions as thin as you can (without taking forever) makes the onions cook faster. Get the rice on first and then start slicing the onions.

After cooking the onions about 8 minutes (keeping the pan covered and adding splashes of broth about every 4 minutes), add the sage and garlic. Another 10 more minutes and you will have caramelized onions.

Add the broth, beans and kale and continue to simmer until the kale is tender - about 10 minutes. By now the rice should be cooked and steaming under a kitchen towel (this goes for either method - once cooked, drape a kitchen towel over the pot).

Before you serve the saute with the rice and chile, set aside 1 cup of the saute (drained) and 1 cup of the rice.

Transfer the saute, mustard, chipotle puree (simply blend a can of chipotle en adobo until smooth and store in the fridge in a covered container where it will keep for months) and quick-cooking oatmeal to a food processor and pulse to chop.

Mix the processed mixture with the rice, form into patties and cook in a skillet until browned. Pack in lunchboxes the next day (in a microwave-safe container if you are planning to reheat it) with a bun or tortilla, a container of chipotle mayo and lettuce and tomato.


That's it! Two meals in one, yet different enough to transcend "leftovers."

Caramelized Onion and Kale Saute/Chipotle Burgers
Prep and cook time: 45 minutes  
Serves 3 to 4 

Saute:
2 cups medium or short-grain brown rice
3 medium onions, thinly sliced
2 cups vegetable broth, divided
2 sprigs fresh sage or 1 teaspoon dried sage
6 garlic cloves, sliced
8 ounces kale, tough stems removed and chopped
2 cups cannellini beans
1 jalapeno, thinly sliced
Sea salt and black pepper

Burger:
1 cup drained saute
3/4 cup quick-cooking oats**
1 teaspoon chipotle puree*
1 teaspoon Dijon mustard
1 cup cooked medium or short-grain brown rice
1 teaspoon olive oil

Mayo:
1/3 cup vegan mayonnaise
1 teaspoon chipotle puree*


1. Cook the brown rice. 
2. Heat a large skillet over medium heat and add the onions (use a little oil if you like, but it is not necessary). Cover the skillet and cook for 5 minutes. Stir, add a splash of broth, cover and continue to cook for another 3 minutes. Add 1/2 teaspoon salt, sage, garlic, cover, and cook for 3 minutes. Repeat with a splash of broth, stir and continue to cook until the onions are caramelized, about 10 more minutes. 
3. Add the kale, beans and remaining broth to the skillet. Season with salt and pepper and stir well. Cook until the kale is tender, about 10 more minutes. Mash some of the beans using a potato masher or large spoon and cook for another minute. Before serving, remove 1 cup of the sautee (drained) and 1 cup of the rice. Serve with the brown rice and slivers of jalapeno. 
4. For the burgers: Add the saute, oats, chipotle and mustard to a food processor. Pulse until combined but not pureed. Transfer to a bowl and add the rice. Mix well and adjust seasoning. Divide the mixture into 4 portions and form into patties about 1/2 an inch thick.
5. Heat the oil in a large skillet over medium heat. Add the patties and cook until golden, about 1 to 2 minutes per side. Serve on buns with the chipotle mayo.
6. For the mayo: Mix the mayonnaise and chipotle in a small bowl until well combined. 

** If you don’t have quick-cooking oats, process rolled oats in the food processor before adding the saute, mustard and chipotle. 

* Blend a can of chipotle en adobo until smooth and store in the fridge in a covered container where it will keep for months.

 © 2016 Copyright Zsu Dever. All rights reserved.

the only cleanse you will ever need!

Lemonade Cleanse, Master Cleanse, Juice Cleanse, Detox Cleanse, Smoothie Cleanse, Raw Food Cleanse, Fasting Cleanse……the list is long and painful to navigate. Which is the right cleanse for you, you may have wondered from time to time, and perhaps have even followed the road down the path of one or more of these diets.

So, why do we subject ourselves to these regiments? Why put ourselves through weeks of relative torture? What are the benefits?  Most of the time, we cleanse because we are feeling tired, run-down, lethargic, foggy, slow and burdened by one thing or another. Maybe the environment we live in or the foods we consume has our plumbing bogged down and we need a roto-rooter, of a sort, to get things moving again.

Very recently, I, too, felt these familiar and most unwelcome side-effects of living and, I, too, wondered how to fix my plumbing. But the more I thought about it, the more it occurred to me that my entire LIFE needed an overhaul, not just my body. What now, I thought? Was there a cleanse for this type of massive spring cleaning? I was crestfallen at the prospect of finding just the right cleanse. I felt doomed to this life of mediocrity and eternal blah-ness.

I felt stuck and hopeless.

Then magic came through the wires of my dial-up and right into my e-mail box: The Taco Cleanse (Amazon, B&N).

I had heard rumors about this miracle cleanse through the air-waves of Vegan Month of Food in 2013, but I didn’t feel the massive oppression in my life then as I had of late and, therefore, just ignored the titillation that surrounded the Taco Cleanse. But now, I recognized that I NEEDED THIS CLEANSE.

I received the book a few weeks ago and immediately dove in.

The first thing the authors presented was an easy self-diagnosis of symptoms to see if, indeed, the Taco Cleanse was for me. Pointed questions, such as “Do I get hungry on a daily basis?” {YES!} “Do you experience a range of emotions? {BOY, DO I EVER!}. Bottom line was, I needed this cleanse!

Then I dove into the research that was presented by the esteemed Taco Scientists. The wealth of knowledge had my head spinning, but I knew that I was on the right track! Taco Cleanse was for me!

Very helpfully, the authors provided a week’s plan for the tacos that I needed to consume right off the boat. Breakfast, Lunch, Dinner and Supplement were suggested. I especially enjoyed the Supplement aspect of the cleanse -- such delicious and nutritious elixirs as Avocado Margarita and Everyday Mexican Martini had me sleeping like a baby, something that was sorely lacking during these last few years of my life.

Now that I have been on The Taco Cleanse for more than a few weeks, I have decided to delve further into the book and begin the author’s Life-long Recommendations to further enhance my life using the beneficial flora and fauna of The Taco Cleanse. This includes Taco Yoga, Taco Salutations, Taco Mudras and Planting a Taco Garden.

I have been feeling TACO times better as of late. My energy has been returned TACO fold times and I feel exuberant and joyous at last!

I want to spread the Taco Love far and wide and give everyone the opportunity to partake in the Taco Cleanse, should you be experiencing any of the symptoms I mentioned above. Here is a run-down of one of my days on the cleanse, to show you how well-fed, delicious and decidedly un-cleanse like this cleanse is. Below is an excerpt from my Taco Journal (which the authors whole-heartedly recommend keeping).


December 7, 2015

7 AM
I wake up, feed the kitties, shower and launch into Taco Yoga and Taco Meditation. 

7:30 AM
It’s going to be a fine day; I can already tell!

8 AM
I head downstairs, prepare my daily schedule, drink a cup of tea and prepare my first taco of the day. This morning I decide on the Supreme Bacon, Scramble and Cheese Breakfast Taco. The authors mention to keep it simple and adhere only to the mentioned ingredients in your taco. Difficult to do as I like to add a bunch of toppings; we’ll see!

8:40 AM
I followed directions and they are right (as usual!) and the taco starts my cleanse off on the right hand (you use your hand to eat tacos, folks). I prepared the bacon and the scramble mixture the night before, so this taco took about 20 minutes to cook and assemble. Yum.

10 AM
I spent the last hour planning my Spring Taco Garden. The authors are right again! So much peace and contentment it is to plan the growing of my future food. I’ve ordered some organic seeds for the spring and can’t wait to begin getting dirt under my fingernails. Hmm. That’s making me hungry. I’m going to need a taco soon!

Noon
At last, taco time! For lunch I decide on Frito Pie Tacos. I don’t know what it is about it, but the crunch from the Frito chips sounds really appealing. I think my body is missing in the nutrient “crunch” and I feel the need to oblige it. Incredible that this cleanse even accommodates the crunch factor! 

12:40 PM
This particular taco was supremely satisfying and so, so delicious! Yum and Crunch!

3 PM
After working on my next book, I decide to take a well-deserved break, but I can’t think of what to do! So I pick up my trusty Cleanse book and discover the Taco Crossword in the back! Serendipity! 

3:15 PM
I decided that this was a great way to test how far I had come on my taco cleanse. Educational and Fun. What a relaxing way to spend some time.

5 PM
Grumble, grumble. Tummy is asking for another taco. The possibilities are endless in this taco manual, and after some searching and salivating, I decide on the Infinite Fish Taco. 

5:40 PM
I salted my cabbage, made the slaw and fried up some tofu and threw this easy taco together in no time. In fact, it was ready just in time, as my taco alarm was going off and I needed to supplement with tacos as soon as possible. Truly worth the wait, however, and my taco-senses stopped tingling. 

7 PM 
At this time of night, I like to focus my taco energy and therefore indulge in a half hour of Taco Mudras. Again, the Taco Mudras guide is available in this manual that is dubbed The Taco Cleanse. Thank goodness!

7:30 PM
Normally, after the mudras I like to indulge in a detoxing libation, such as Mind-Limbering Michelada (it does wonders in helping me sleep!), but on this eventide, I have the inexplicable hankering for another taco! Luckily, the taco scientists address this issue, and instruct us to give into the cravings no matter what time of day or night, so, I am throwing caution to the wind and going downstairs to whip up a Tater Tot-cho Taco. 

8:15 PM
This hit the spot! It might not be a delightful brew, but definitely an indulgence that was not really an indulgence at all, but more like a mind-blowing necessity! I am going to sleep like a kitten tonight!



There, see?! The Cleanse has done wonders in my life and I am sure it can do the same for you! The delightful authors (Wes Allison, Stephanie Bogdanich, Molly Frisinger and Jessica Morris) and their delightful publisher (The Experiment) have given me the permission to publish a taco recipe from The Taco Cleanse (and what better way to start than with a breakfast taco – although, as the taco scientists point out, breakfast tacos are meant to be eaten at any time of day!)

Not only that, but I have a copy of The Taco Cleanse up for grabs! To enter for your chance to win just leave a comment telling me why you think The Taco Cleanse would help you. If you like me on Facebook or Follow me on Twitter, leave a SECOND comment for another chance to win! Easy as vegan tacos!

Contest ends on Monday, December 21, Midnight. Contest open to US and Canadian residents, courtesy of The Experiment publishing.

All the best and luck to everyone!

Photo Credit: Stephanie Bogdanich

Mighty Migas

What started out as a way to use up leftover corn tortillas has become a staple of brunch tables. Migas tacos are transformational because they contain two superfoods: corn and flour tortillas. If you’ve been afflicted with collywobbles or gripe, try eating at least one migas taco a week. Because your homemade corn tortillas are probably too delicious to leave any leftovers, tortilla chips stand in here.

·         1 tablespoon cooking oil

·         ½ cup (70 g) chopped onion

·         1 jalapeno, sliced into rings

·         14 to 18 ounces (397 to 454 g) firm tofu, drained

·         1 teaspoon salt

·         ½ teaspoon ground cumin

·         1/8 teaspoon black pepper

·         1 cup (37 g) crumbled tortilla chips

·         1 cup (170 g) seeded, chopped tomato

·         ¼ cup (15 g) nutritional yeast

·         ¼ cup (60 ml) unsweetened plant milk or water

·         ½ cup (48 g) vegan cheddar, optional

·         8 Flour Tortillas

Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2 minutes, or until the onion starts to soften. Crumble the tofu into the pan and sprinkle with the salt, cumin, and pepper. Cook until the tofu is dry and browned on at least one side, about 10 minutes. Try not to stir too often as this prevents browning. Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the tomato softens and the liquid is completely absorbed. Serve in the flour tortillas.

Credit line: Recipe from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life, copyright ©Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, Jessica Morris, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

"BOWLS!" by becky striepe

As you may know, I'm pretty big into bowl meals  ------->
as evidenced by my having written a whole cookbook on the subject!

However, right before my book, Vegan Bowls (Amazon, B&N), was published, another wonderful vegan author came out with her own version of the epic meal in everyone's favorite vessel: BOWLS! (Link)

If you aren't familiar with Becky Striepe, she is the author and creator of the popular Glue and Glitter site and the author of the e-book 40 Days of Vegan Smoothies (Link).

When my book came out, Becky noticed the strong resemblance regarding the topic of our books and contacted me. Becky reviewed my book (HERE) and I'm reviewing hers now. After all, what better way to get a feel of the similarities and differences of two books so related than from the authors themselves?

In order to get a good feel of Becky's book, I decided to make a few dishes. As the title of BOWLS! indicates, Becky's book is extensive in the "mix-and-match" department. She devotes a whole chapter to just sauces and a whole chapter to just layers that you can make to assemble a delicious bowl.

Not that Becky doesn't provide stand alone recipes; there are 18 complete bowl recipes, ranging from breakfasts, to soups, to lunches and suppers, such as Roasted Veggie Bowl with Tahini-Miso Sauce and Peanut Butter Tofu Bowl.

All in all, all the bowls I made were tasty and very simple and easy to prepare. I believe the biggest asset of this book is the simplicity of the recipes and Becky's writing style. Her directions are easy to follow and she doesn't mince words.

The family enjoyed everything I made from BOWLS! and I did, too! Overall, a very nice cookbook, one that would please anyone in the mood for a delicious bowl of food.

Since I'm quite late to this party (Becky published it in August of 2014), there have been other wonderful bloggers who have sung the praises of BOWLS!

Vegan Richa - Peanut Butter Tofu Bowl
Canned Time - Southern Style Grits
A Cook in the Making - Chai Spice Oatmeal
Cadry's Kitchen - Ginger Sesame Kale
An Unrefined Vegan - review

Nevertheless, Becky has graceously offered a 10% discount for either BOWLS! paperback, e-book, or 40 Days of Vegan Smoothies. Becky self-published this book, which is quite the feat, I must say, as I work with a publisher and it is still very challenging! To get the 10% off any of her books, use the code ZSU10 when checking out. (Link to Becky's books.)

Photos of book courtesy of Becky Striepe

"jazzy vegetarian classics" + "vegan bowls" giveaway

Earlier this week I was interviewed by the fabulous Laura Theodore, television cooking show host extraordinaire, radio personality, singer and author of the brand new, amazing cookbook Vegan-ease. I wanted to post this with a recipe, but, as more often than not, life gets in the way and I ran out of time.

However, I did not want you all to miss this wonderful opportunity to enter this giveaway: Laura and I have teamed up and we are giving away TWO cookbooks, her Jazzy Vegetarian Classics (Amazon, B&N) AND my Vegan Bowls (Amazon, B&N).

Isn't that sweet?!? And to enter couldn't be easier! Go to Laura's Jazzy Vegetarian site (HERE) and leave a comment (read the instructions first, of course). Laura will announce the winner on her show THIS WEDNESDAY, and the contest ends MONDAY at 6 PM Eastern time. You've not a moment to lose!!

After you enter the contest, come back here to hear Laura and me discuss bowls and flavors and cooking. Laura is an amazingly fun radio host and if you haven't already, add her podcasts to your list of "must listen to." The shows are fun, funny, insightful and very interesting.

Take a listen below:

spicy noodles with peanut sauce

After reading many of the comments that folks left about what their favorite bowl meals are, I felt the inexplicable need to make one that seems to be a particular favorite among the crowd - bowls with peanut sauce.

While I've dabbled in the nutty concoction before, I haven't posted it to the blog - a huge oversight on my part!

At first I wanted to add coconut milk to the sauce, but then - with the addition of peanut butter and, (what I think is a great idea), the addition of red curry paste (more on that later), it became too much like Thai Panang Curry (recipe HERE).

So, I kept it simple, at 9 ingredients. The red curry paste (available in grocery stores, though watch out for fish or shrimp in the curry) is an easy recipe in my new book, Vegan Bowls (Amazon, B&N). Red curry paste typically includes garlic and ginger and, therefore, omits the need to add those ingredients to the peanut sauce. Of course, if you don't have red curry paste, simply add garlic, ginger and red chili flakes to the sauce, and you're all set.

The optional capers add a *funk* to the sauce - much like fish sauce does. Add it completely at your discretion for that ingredient, though, since it is not a necessary addition.

To bring color and additional nutrition to the dish, I added kale and red bell peppers. Possible substitutions might be broccoli rabe (my first choice), julienned carrots, bok choy, napa cabbage, purple cabbage or daikon radish.

Watch out for your peanut butter; omit the sugar from the recipe if your peanut butter is sweetened.

After cooking the pasta (reserving about 2 cups of the cooking water), saute the kale and peppers and add the curry paste (cooking it a bit first, because the garlic and the ginger within it need to be sauteed), the peanut butter, scallions, tamari, lime and sugar and salt.

The whole thing can be done in under 30 minutes, including prep. Start the medium pot of water to boil while you chop the ingredients and this is a dish ready in a snap.

Spicy Noodles with Peanut Sauce
Prep time: 15 minutes Cook time: 15 minutes
Serves 4 

10 ounces pasta, such as soba, udon or spaghetti
1 teaspoon olive oil
4 garlic cloves, minced**
1 (1-inch piece) ginger, grated**
8 ounces kale, tough stems removed and chopped
1 medium red bell pepper, cut into 1/4 -inch slices
1 teaspoon red chili flakes OR 1 to 3 tablespoons red curry paste (depending on spice level)
1 cup reserved pasta water
5 tablespoons peanut butter
2 tablespoons reduced-sodium tamari
1 tablespoon fresh lime juice
2 teaspoons sweetener***
3 scallions, minced
1 teaspoon caper brine liquid (optional)
Sea salt and black pepper
Roasted peanuts, to garnish
Lime wedges, garnish

1. Cook the pasta in a medium pot of salted boiling water. Cook until al dente, drain, reserving 2 cups of the pasta water, and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, kale and bell pepper. Cook until the kale is tender, about 5 minutes. Add the red chili flakes and cook for 1 minute. Add 1 cup of reserved pasta water, peanut butter, tamari, lime juice, sweetener, scallions and caper liquid (if using). Mix well to combine. Add more water if the sauce is too thick. Add the pasta and mix well again. Cook to reheat, taste and adjust seasoning with sugar, salt and black pepper.
3. Serve the pasta garnished with peanuts and lime wedges.


**garlic and ginger: omit if using red curry paste 
***sweetener: omit or reduce if using sweetened peanut butter


 © 2015 Copyright Zsu Dever. All rights reserved.

Pin it!