knoephla dumpling soup

Overview

Time: 45 minutes
Dishes: large pot, large bowl 

Hello, hello Dear Readers!

I bring you a German soup, which is byway of Minnesota and the Dakotas, where there are large settlements of German emigrants from the Russian Empire (source: Wikipedia). Although I gathered this tid-bit from Wiki, most of the recipes I researched also alluded to Germany, Russia and the middle United States. 

This is traditionally a chicken and dumpling soup, finished with cream or milk at the end. Of course, it takes nothing to substitute chickpeas and nondairy milk to make this soup. The dumpling recipe uses aquafaba (the liquid from your can of chickpeas) and does a beautiful job of keeping the dumplings together and billowy-soft. 

I rolled my dough too thick and wound up with huge dumplings. Make sure to roll them at most 1/2-inch or even better, 1/4-inch, to get smaller and daintier dumplings. Don't get me wrong - this was really delicious, even with my gargantuan dumplings. 

This soup is almost as thick as a stew, with all the vegetables and dumplings, and is very lightly creamy. It isn't as thick as a cream of broccoli soup (for instance), but instead has a hint with the milk. The dumplings and potatoes also help to thicken the soup a bit. It is rich and certainly classifies as a comfort soup. If it is chilly where you are right now, this is a perfect soup to make today. 

Although you can definitely have this soup on the table in 45 minutes, the ingredients list is a bit lengthy, so I've classified it for the Weekend. I leave it up to you to decide. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Remember to save the liquid from the chickpeas (the aquafaba)
• Peel and chop the potatoes while the soup comes to a boil.
• Prepare the dumpling while the soup cooks.
• Cut the dumplings at least into 1/2-inch disks, but if you have the patience to roll it into 1/2-inch rope, cut into 1/4-inch disks.

 

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Knoephla Soup

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

weekend

1 tablespoon olive oil 

1 (15-ounce) can chickpeas, reserve the aquafaba (liquid)

2 carrots, sliced

2 celery ribs, sliced

1 medium onion, diced

2 garlic cloves, minced

2 bay leaves

1 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bouillon

1/2 teaspoon thyme  

8 cups water

1 1/2 pounds potatoes, peeled and cut into 1/2-inch dice

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

7 tablespoons soy milk

3 tablespoons reserved aquafaba 

2 cups soy milk

2 tablespoons minced parsley

1. Base: Add the oil to a large pot over medium-high heat. Add the chickpeas, carrot, celery, onion and 1/2 teaspoon salt. Cook until the onion is golden, about 5 minutes. Stir as needed. 

2. Seasoning: Add the garlic, bay leaves, broth mix and thyme to the Base. Stir and cook for 1 minute.   

3. Broth: Add the water, potatoes and chickpeas. Increase heat to high, bring to boil, reduce to strong simmer, and cook until the potatoes are tender, about 15 minutes.  

4. Knoephla: Combine the flour, baking powder, 3/4 teaspoon salt and pepper (to taste) in a large bowl. Add the milk and aquafaba. Knead in the bowl until the dough is smooth. Add 1/2 - 1 tablespoon more flour only if needed. Roll the dough into a 1/2-inch thick rope. Cut off 1/2-inch pieces and add to the simmering Broth. Cover and continue to simmer the soup for 10 more minutes.   

6. Finish: Add the milk and parsley to the Broth. Taste for seasoning. Discard bay leaf. Serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

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mexican breakfast burrito with salsa fresca

 

Overview

Time: 35 minutes
Dishes: air-fryer or oven, medium skillet, medium bowl 

Hello, hello Dear Readers!

I wonder if every family has members who have as strong food opinions as mine does. Until now I did not realize how divided we are when comes to sweet potatoes. One camp thinks it is way too sweet for savory dishes and the other camp believes that it is perfect, especially when paired with its food affinity, such as black beans.

This intense emotion runs so deep that my son went to the trouble of removing the sweet potatoes from his prepared burrito! After I patiently and painstakingly explained to him that the flavor profile is very much a "thing", and pointed out that he omitted the Salsa Fresca, which would have balanced the sweetness of the potatoes with its acid and heat, he gave it a second try. 

The burrito is stuffed with Breakfast Tofu, black beans, cheese, sour cream, avocado and Salsa Fresca.

So, dear readers, if you are in my son's camp, thinking that sweet potatoes are too sweet in savory dishes, by all means - use regular potatoes! Regardless of the potato you choose, however, please don't skip the Salsa Fresca. It truly does add the final touch that pulls all the flavors of this breakfast burrito together into …sweet... harmony.  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Preheat the oven and gather your ingredients.
• Start the potatoes first. 
• If you need to make the Breakfast Tofu, prepare it after the potatoes are cooking.
• Make the salsa before warming the beans and tofu.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Mexican Breakfast Burrito with Salsa Fresca

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

2 medium sweet potatoes or regular potatoes, peeled and chopped

1 teaspoon chili powder

1 teaspoon ground cumin

2 small tomatoes, diced

1 garlic clove, minced

1/4 small onion, finely minced

1/2 small jalapeno, finely minced

1 tablespoon lime juice 

1 (15-ounce) can black beans, rinsed and drained  

2 cups mashed Breakfast Tofu (1 recipe) 

1/2 cup shredded or 4 slices nondairy yellow or orange cheese

4 fajita-size flour tortillas

1/2 cup vegan sour cream

1/2 cup salsa

1 avocado, sliced 

1. Potatoes: Preheat air-fryer or oven to 400F. Peel and dice the potatoes. Spray with oil. Season with chili powder, cumin and salt.  Bake until tender. Air-fryer: 15-20 minutes, shaking the basket as needed. Oven: 30-40 minutes.

2. Salsa Fresca: Combine the tomato, garlic, onion, jalapeno and lime juice in a medium bowl. Salt to taste.  

3. Beans and Tofu: Heat a medium skillet over medium heat. Add the beans, tofu and cheese. Cook until heated through, about 4 minutes.     

4. Burrito: Warm the tortillas in the microwave (between two plates for 1 minute), oven or over the stove. Divide the baked sweet Potatoes and the Beans and Tofu among the burritos.  Add sour cream, Salsa Fresca and avocado. Season generously with salt. Roll up and serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

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stromboli

Overview

Time: 45 minutes
Dishes: small pot, medium bowl, baking sheet

Hello, hello Dear Readers!

I watched a popular video on how to roll Stromboli, and I am here to report to you to not make the same mistake I did - when you fill your dough, add the cheese to the bottom and then the Soy Curls. This will make folding the ends up and over the filling and crimping the seam easier. Then you can flip the dough to place the seam on the bottom of the baking pan to make sure it does not open during baking.

However you fold or fill it, when you bake this dish, make sure the cheese portion is on the top not on the bottom to allow the cheese to melt into the filling and prevent the crust from becoming soggy.

While I did prepare it the hard way, it was definitely well-received in the household. In fact, I only got a small piece to taste before they were snapped up.

I used my homemade pizza dough, which is easy and fast, and I used Soy Curls (as prepared HERE on Making Mondays). You could use Gardein or seitan or even cold cuts, if you like. It will still be delicious!

I used fresh spinach, which I just pan-cooked. No seasoning, nothing; I just cooked it to wilt it. If you use frozen spinach, make sure to squeeze it well, else your Stromboli will be too wet. No soggy Stromboli, please.

I added fennel seeds to add sausage flavor, so if you have it, please add it. All in all, very tasty meal that took less than 45 minutes to get to the table. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Cook or microwave the spinach while you roll the dough.
• Press the spinach of excess liquid, if needed. 
• ADD THE CHEESE TO THE BOTTOM of the dough to make folding easier.
• Flip the filled and sealed dough onto the baking sheet, making sure the cheese is at the top.
• Make the sauce while you bake the Stromboli. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Stromboli

www.ZsusVeganPantry.com

Makes 4 servings 

weekday/weekend

2 cups chopped, prepared Soy Curls (as prepared HERE)

5 ounces spinach (cooked, if fresh; thawed and squeezed, if frozen) 

1 tablespoon olive oil

2 teaspoons dried oregano, divided

2 teaspoons dried basil, divided

1/2 teaspoon chili flakes

1/2 teaspoon fennel seeds

1 pound pizza dough (homemade or store-bought)

5 garlic cloves, minced, divided

10 slices vegan cheese

1/4 cup vegan parmesan (optional) 

1 (15-ounce) can tomato sauce

1 teaspoon onion granules

Preheat oven to 400F.

1. Protein: Mix the soy curls, oil, 1 teaspoon oregano, 1 teaspoon basil, chili flakes and fennel seeds together. Set aside. 

2. Stromboli: Divide the dough into two. Roll each half into an 8X12 rectangle. Sprinkle each dough half with 2 minced garlic, add half the parmesan, if using, half the slices of cheese and half the reserved Protein, leaving a 2-inch border without any toppings. Fold the dough around the filling, pinch the seam closed and place seam-side down on a baking sheet. Tuck each end under. Brush with oil, add salt. Pierce all over with a fork to allow steam to escape. Bake until golden, 17 to 25 minutes.

3. Sauce: Mix the tomato sauce, onion, 1 teaspoon oregano, 1 teaspoon basil, and garlic in a small pot. Bring to boil and reduce to simmer. Partly cover and cook until flavors meld, about 5 minutes. Add pinch sugar if too tart. Season with salt and pepper. Serve the sauce with the Stromboli. 

 

© 2021 Copyright Zsu Dever. All rights reserved.

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making savory soy curls

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is Soy Curls. This is a take on my Tender Soy Curls recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

Butler's Soy Curls are terrific in recipes and it is a healthier, tastier alternative to textures soy protein. With a caveat. You really should cook them properly.  

First, they should be rehydrated with flavor - for that I use the Easy Savory Broth Mix as the base. Then you can use them in recipes that have liquid, but for recipes that are not too moist, Soy Curls are amazing when they are slightly crisp. Here I show you the easier way of doing that. 

I use this recipe to make my Curried Chicken-free Salad Sandwich, the upcoming Sriracha Buffalo Sandwich and the upcoming Stromboli. It is also perfect in my Shawarma!

Either prepare the Savory Soy Curls and use in recipes right away or rehydrate, drain and store. It is best to air-fry right before use, but you can always re-crisp them after storing. I find it best freshly air-fried, but it is your call and you can certainly experiment. 

I have an extra large air-fryer, so I fry it in two batches, but with smaller air-fryers you might have to do it in more batches. Shake the basket every 5 minutes or so to crisp them evenly.  

Below is the step by step.

Enjoy!

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Savory Soy Curls

Makes about 4 1/2 to 5 cups 

www.ZsusVeganPantry.com

5 cups water

1 1/2 tablespoons Easy Savory Broth Mix

1 (8-ounce) bag Soy Curls (about 6 cups)

Oil spray

1. Rehydrating Curls: Add the water and broth mix to a medium pot, bring to boil, add the Soy Curls and reduce to simmer. Simmer until tender, about 5 to 10 minutes. Remove from heat and set aside for 5 minutes. Drain, if needed. Store the curls in the refrigerator for up to 5 days before air-frying or sautéing. 

2. Air-Fry: Preheat the air-fryer to 400F. Add the Rehydrated Curls, spraying with oil. Season with salt. Air-fry in batches, shaking the basket every 5 minutes. Cook until crisp as you like it, about 10 to 20 minutes, depending on the amount of Curls added to the air-fryer. Use in recipes. Alternatively, sauté in batches with oil in a large skillet over medium heat, until crisp, about 15 to 20 minutes. 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegetarian, vegan, meatless, plant-based

one pot chili mac - dump dinner

  

Overview

Time: 30 minutes
Dishes: large pot or large skillet

Hello, hello Dear Readers!

As promised, another meatless, vegetarian and vegan dump dinner. It makes complete sense to make this dish as a dump dinner, as long as you keep an eye on the pasta to not over cook. Mine did, but I'm not sure I mind in a 30 minute meal. If this is important to you, just check on it periodically. The pasta should be al dente when the spinach and cheese are added (if using).

This was ready fast. I tend to like casserole dishes with lots of vegan cheese, so I was a happy diner. If you don't like vegan cheese, skip it! 

I love how fast this came together. I didn't have to make a separate batch of chili to have this ready and it was delicious. You can tweak it with more spices or heat, but the base is easy and simple. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Add the frozen grounds to the pan before you chop the onion. Use a lid.
• Add the pasta and stir well before adding the broth. This will keep the pasta separate to cook properly. 
• I used water with a few teaspoons of broth mix or vegetable bullion. 
• Test the pasta after 7 minutes to avoid overcooking. It should be al dente before the spinach and cheese gets added, if using.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

One Pot Chili Mac

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

3 cups (about 1 bag) frozen grounds

12 ounces elbow pasta 

4 cups vegetable broth

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 (5-ounce) bag baby spinach (optional)

1 cup vegan shredded yellow or orange cheese (optional)

1. Protein: Add the oil to a large pot or skillet, over medium heat. Add the onion, garlic and grounds. Cover and cook until the onion is golden, about 5 minutes. Stir as needed. 

2. Pasta: Add the pasta to the Protein and stir well to coat the pasta evenly. 

3. Beans and Broth: Add the broth, beans, tomato, chili powder, cumin, and salt to the Pasta. Stir well. Bring to boil and reduce to simmer. Cover and cook until the pasta is tender, about 10 minutes.

4. Spinach and Cheese (optional): Stir in the spinach. Mix well to wilt. Add the vegan cheese, cover and cook until the cheese melts, about 5 minutes. Serve. 

© 2020 Copyright Zsu Dever. All rights reserved.

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