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Everyday Vegan Eats by Zsu Dever
review by Marla Rose
The latest from the very busy Vegan Heritage Press, Everyday Vegan Eats: Family Favorites from My Kitchen to Yours (link) by Zsu Dever
is a cookbook that has everything going for it to become a kitchen
staple for anyone looking to create more wholesome, home-cooked vegan
With an emphasis on filling comfort foods that use mainly easy-to-find ingredients, Everyday Vegan Eats
has lots of recipes among eleven chapters that include everything from
basics (like homemade mayo) to desserts (like fudge brownies). Ample
photography abounds, too, including helpful pictures that illustrate
the occasional recipe steps that are more complicated. As a
homeschooling mother of three, the author understands that both time
and money are precious resources, so she recommends menu planning (You
can find helpful templates for menus on her website).
I appreciate the sections on easy lunch ideas, stocking a vegan pantry
and helpful kitchen tools and equipment, which are very useful for
those who are novice cooks or new to veganism. I also appreciate that
the recipes are clearly designated as soy-free, gluten-free and quick
Featuring recipes that are written clearly and simply, Everyday Vegan Eats
would make a great addition to any kitchen, especially one that enjoys
homestyle American comfort food favorites. I would recommend Everyday Vegan Eats to anyone looking to create more delicious, homemade vegan meals.
Thanks to Vegan Heritage Press for permission to reprint this recipe for Chilled Sesame Soba Noodles.
Chilled Sesame Soba Noodles
Serves 4 to 6
Don’t be tempted to
reduce the sesame oil in this dish. It may seem like a large amount,
but there are a lot of veggies in this pasta dish and the sesame oil
completely balances out. If you are looking for a protein boost, toss
the pasta with some sliced baked tofu. This recipe is from Everyday
Vegan Eats © 2014 by Zsu Dever (Vegan Heritage Press).
1/4 cup toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari
1/2 teaspoon natural sugar
1/4 teaspoon red pepper flakes
1 (8-ounce) package soba, udon, or lomein noodles or gluten-free pasta
1/2 small head cauliflower, cut into bite-sized pieces
1 small head broccoli, cut into bite-sized pieces
1 small red bell pepper, cored, seeded, and cut into matchsticks
4 scallions, finely chopped
2 tablespoons toasted sesame seeds
Combine the sesame oil, vinegar, tamari, sugar, and red pepper flakes in small bowl. Mix well and set aside.
Cook the noodles in a large pot of boiling salted water until al dente.
Rinse under cold running water and drain. Transfer to a large bowl,
toss with the sesame oil dressing, and set aside.
Steam the cauliflower and broccoli until crisp-tender, about 4 minutes.
Spread the steamed vegetables on a baking sheet and set aside to cool.
When the vegetables are cool, add them to the bowl of noodles. Add the
bell pepper, scallions, and sesame seeds. Mix well with your hands to
avoid breaking up the noodles.
Serve chilled or at room temperature.
2013, 2014, Vegan Street