Everyday Vegan Eats Review and Contest!

Outside of my own books, this is the one that I anticipated the most this year. Zsu has tested for my solo and joint projects and I’ve gotten to know her and her cooking style. I also know her as a friend. With full disclosure, I  received this review copy of Everyday Vegan Eats from the publisher, and the publisher is also offering a copy to one of you, US shipping only, please! With that out of the way, let’s talk about the book!

Zsu knows her way around a kitchen. She cooks for a family *every day* and has a great read on what works for busy days, and for those sometimes too-discerning kids’ palates.  The book opens with a pantry primer and a terrific explanation of some important cooking techniques. The Basics chapter is just that, and is packed with useful recipes for broths, sauces, and protein treatments. All this information lays a wonderful groundwork for the recipes to come.

The recipe chapters include: Soups, Sandwiches, Salads, Everyday Mains, Pasta and Grains, Casseroles, Sides and Snacks, Breakfast and Brunch, Desserts and Bakery. In keeping with Zsu’s practical approach to cooking, the recipes are straight ahead, down to earth, and written in an easy to follow style. You’ll find classic comfort food favorites in every chapter, as well as a few throwbacks to Zsu’s heritage, such as Mama’s Hungarian Bean Soup. If you’ve been searching for the perfect _____________ (fill in the blank with something you grew up eating all the time), chances are great you’ll find it here.

The first recipe we tried were the Corn Muffins. The corn is blended with the milk, spreading the sweet flavor throughout the muffins. I’d describe them more, but Zsu’s note on them nails it.  I was surprised there was no butter in the batter. They’re that good. I’m happy to be able to share the recipe with you.

Corn Muffins
Makes 10 muffins

These cornbread muffins do not crumble. They are light and buttery and taste delightfully of corn, as any cornbread should. Serve these for breakfast with maple syrup or with chili, slathered with a little vegan butter. These are equally good sweet or savory. If desired, you can substitute whole-wheat pastry flour for the unbleached all-purpose flour. Use soy-free vegan butter and milk to make these muffins soy free.

3 tablespoons vegan butter, as needed
1 cup fresh or frozen corn kernels, thawed if frozen
1 cup plain unsweetened vegan milk
1 tablespoon apple cider vinegar
3 tablespoons packed brown sugar
2 tablespoons applesauce
1 cup unbleached all-purpose flour
3/4 cup medium-grind cornmeal
1 teaspoon sea salt
2 teaspoons double-acting baking powder
1/4 teaspoon baking soda

Preheat the oven to 400°F. Prepare a 12-muffin tin by generously greasing 10 of the tins with vegan butter.
Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender. Blend for 10 seconds to break up the corn kernels. Set aside.
In a medium bowl, combine the flour, cornmeal, and salt. Sift in the baking powder and baking soda. Whisk to combine.
Make a well in the middle of the flour mixture and add the milk mixture. Fold together gently to combine; do not overwork the batter.
Transfer 1/4 cup batter to each of the 10 buttered muffin tins. Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes.  Cool the muffin tin on a wire rack for 5 minutes. Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.

Another recipe we tried was the Baked Macaroni and Cheese. I have a long history with mac and cheese. My dad traveled a lot when we were kids, and when he did, we almost always had mac and cheese. My brother and sister loved it as much as I did, and my dad didn’t. It was a cheap dish that made a lot, and made us all happy.  If you’ve ever had the mac and cheese at Soul Vegetarian, you’ll find this tastes a lot like that — creamy, rich, and just the right amount of nooch to hit the spot for us. The recipe calls for elbows, but from some reason, we can’t get organic elbows lately!

Baked Macaroni and Cheese

With our love for wings, we had to try the Maple-Chipotle Crispers, too. These are sensational. The sauce is perfectly balanced, with just the right amount of maple and zing. We had them with the Buttermilk-Style Coleslaw, which is also very good.

Maple-Chipotle Crispers with Buttermilk-Style Coleslaw

One thing to note: some of the recipes rely on other recipes within the book. Not a problem at all, just be sure to read through the recipe so you aren’t surprised when the family is circling the kitchen.

The book really delivers what the title offers. These are everyday foods that are sure to be family favorites. If you’d like to enter to win a copy, comment on this post with one of your own “everyday vegan eats”. The winner will be drawn on May 23rd. Please be sure to check back to see if you won!

UPDATE! Contest is closed!

Enter to win a copy of Vegan Finger Foods at one of these super cool spots on our blog tour!

Zsu’s Vegan Pantry 

Olives for Dinner

Vegan Eats and Treats

Next week: A recipe from Vegan Finger Foods, per tester request. You’ll see! And be sure to see if you win Everyday Vegan Eats! 


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  1. Posted May 15, 2014 at 3:33 pm | Permalink

    I would love to win! We always keep refried beans, tortillas and guac on hand for weeknight burritos :)

  2. Katherine Baker
    Posted May 15, 2014 at 3:54 pm | Permalink

    Ratatouille and polenta are all time favourites of mine. Thanks for the offer! :)

  3. Ali
    Posted May 15, 2014 at 5:36 pm | Permalink

    One of my favorite everyday meals is a basic stir-fry over rice.

  4. Lizzie
    Posted May 15, 2014 at 5:41 pm | Permalink

    Lately, homemade pizza has really become one of my go-tos. I have even tried a couple of things beyond just my tried and true classic. :)

  5. Rusty M
    Posted May 15, 2014 at 6:14 pm | Permalink

    I always like to have some mushroom/arugula filling (from Whole Grain Vegan Baking!) in the fridge for a lovely filling for the pie or just over some pasta. It’s sooooo good. Thanks for the chance!!

  6. charj
    Posted May 15, 2014 at 7:51 pm | Permalink

    The Sloppy Joni’s from Home Cooked Vegan Comfort Food are one of my regular meals. Not just for sandwiches, the filling is good on salads, rice and pasta too.

  7. Posted May 16, 2014 at 3:59 am | Permalink

    I’m not entering the competition because I live in the UK but everything looks amazing! I really love corn muffins and the mac & cheese looks perfect.

  8. Lydia Claire
    Posted May 16, 2014 at 4:05 am | Permalink

    Vegan Taco Salad is an easy go to suing canned refried beans, Daiya shredded cheese, and topped with chopped olives, lettuce, tomatoes, pickled banana peppers, cilantro, salsa, avocado and other favorites!

  9. Charlotte
    Posted May 16, 2014 at 8:02 am | Permalink

    Whenever I am at a loss for what to make, especially in the Summer, the grill is my go to. I will grill up anything and everything, from fresh produce to tempeh and even bread. It tastes fantastic and provides a quick and easy meal!

  10. Johanna Naama
    Posted May 16, 2014 at 9:09 am | Permalink

    We always have canned beans and rice so I use that as a base and add whatever else is in the house making it a curry a stir-fry or mexican style dish.

  11. Beth
    Posted May 16, 2014 at 10:56 am | Permalink

    I’m so excited about Zsu’s new cookbook and would love to win a copy! My favorite everyday meal is a quick tofu and veggie stir fry with brown jasmine rice (precooked from my freezer :)). Thanks for the doing the review and giveaway!

  12. Posted May 16, 2014 at 12:43 pm | Permalink

    I have a bunch of recipes I regularly cook up in large batches and freeze; one of my favorites is the Moroccan chickpeas and zucchini from Appetite for Reduction.

  13. Posted May 16, 2014 at 1:28 pm | Permalink

    Had to swing by while traveling on Zsu’s blog tour. I knew I would find some gorgeous pics and descriptions over here,Tamasin. I’ve had the good fortune to be a tester for Zsu’s book so I know first hand how delectable these recipes are. Yep corn muffins and crispers and more maple syrup please. Will be weighing in late on the blog tour next week. Thank you for posting.

  14. Jackie
    Posted May 16, 2014 at 1:41 pm | Permalink

    I like stir fry vegetable and quinoa.

  15. Terri Cole
    Posted May 16, 2014 at 4:47 pm | Permalink

    When the weather is warm, my favorite everyday meal is a giant salad. Thanks for the chance to win Zsu’s book!

  16. Carolyn
    Posted May 16, 2014 at 4:53 pm | Permalink

    I love beans and rice with a veggie on the side, or polenta with a bean-based recipe on top. Another quick favorite is a bean burger with a microwaved potato and some veggies or slaw.

  17. Val
    Posted May 16, 2014 at 9:08 pm | Permalink

    We’ve been doing wraps of late. Many choices for fillings–usually beans or tofu, fresh veggies, and lots of great sauces to choose from–and they are easily modified for picky eaters or just different preferences.

  18. Kitty
    Posted May 16, 2014 at 9:10 pm | Permalink

    I love making a peanut rice noodle stir fry!

  19. Posted May 16, 2014 at 9:19 pm | Permalink

    Just about everyday I have an apple with peanut butter sprinkled with chopped nuts or seeds. :)

  20. Anne
    Posted May 17, 2014 at 1:33 am | Permalink

    Everyday vegan eats for me is taking fresh greens from the garden (in season) or if any from the freezer out of season and putting in a skillet (no oil or vegan butter used) adding tofu or seitan with a little bit of salt from a variety pack. Usually put this over mixed washed greens. Is SO good! Thanks for the chance to win! :)

  21. Corrine
    Posted May 17, 2014 at 3:59 am | Permalink

    I have a huge veggie salad everyday!

  22. Jacqui Pappas
    Posted May 17, 2014 at 6:38 pm | Permalink

    Pasta & sauce is always a winner!

  23. MizzB
    Posted May 17, 2014 at 7:57 pm | Permalink

    Hugh Jazz (pronounced all together & quickly, please!) is my Everyday Vegan Eat. Using a head of organic lettuce, preferably red leaf, chopped, with diced beets, carrots, sliced avocado, homemade walnut parma (walnuts, nooch & miso processed together), chopped sun dried tomatoes, chopped olives, topped with eggplant bakun, when eggplant is in season, or coconut bakun maybe; dressing is fresh squeezed citrus juice, usually orange, with the orange sections added in. Looking forward to more recipes from Zsu’s book. Cornbread is awesome, so the rest of the recipes will be rockin the taste buds, too! Mac & cheese I am looking at you! Appreciate the giveaway!

  24. Sara
    Posted May 17, 2014 at 10:30 pm | Permalink

    Spaghetti is my all time favorite!

  25. Posted May 18, 2014 at 12:39 pm | Permalink

    A creamy lemon-tahini kale salad with quinoa and leftover roasted veggies, fried rice, leftover noodle soup in miso or gochujang base, and so much more 😉

  26. Donna F.
    Posted May 19, 2014 at 4:06 pm | Permalink

    Homemade veggie burgers

  27. Adele
    Posted May 19, 2014 at 4:07 pm | Permalink

    Pasta with roasted mixed vegetables topped with warmed fresh tomatoes.

  28. Courtney
    Posted May 19, 2014 at 5:30 pm | Permalink

    I love a big huge dinner salad for my easy every day meal.


  29. Jenny
    Posted May 20, 2014 at 11:28 pm | Permalink

    one of my own everyday vegan eats is polenta with sauteed veggies

  30. RuthAnn
    Posted May 21, 2014 at 10:55 am | Permalink

    This looks so good! Would love to win it. Keep beans around for fast meals.

  31. Dave
    Posted May 21, 2014 at 1:17 pm | Permalink

    I have a green smoothie every day for breakfast

  32. Posted May 21, 2014 at 4:35 pm | Permalink

    I’d love to win this as well! Each and every recipe looks amazing! I have been into Green Smoothies for Breakfast but also looking for more Vegan Breakfast items that are FAST and EASY :)

    Go To for Lunches are usually casseroles – but – this week I’m doing RAW WEEK so I’ve been BIG on Salads :)

  33. veganzlatan
    Posted May 21, 2014 at 5:18 pm | Permalink

    HOME FRIES!!!!!

  34. Posted May 22, 2014 at 10:12 am | Permalink

    We always have the ingredients on hand to make basic soups. I love having a pot of soup in the fridge that can be heated up in a pinch.

  35. Paula
    Posted May 22, 2014 at 12:12 pm | Permalink

    An easy everyday eat for me is whole grain pasta with a salad.

  36. ann sullivan
    Posted May 22, 2014 at 3:50 pm | Permalink

    sweet potato and black bean burritos

  37. Corrin Radd
    Posted June 4, 2014 at 7:56 am | Permalink

    Made these for breakfast today. Yum!

  38. Posted June 4, 2014 at 9:11 am | Permalink

    Corrin, if you happen to have any leftovers, slice them in half and pop them in the toaster. :)

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