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RECIPES


Updated 8/13/2020




Avgolemono Soup
Baked French Onion Soup
Beef-Style Stew with Gremolata
Bisque, Golden Beet
Bisque, Roasted Corn
Black Bean Chili
Chive and Tarragon Mushroom Soup
Creamy Summer Chowder
Cream of Celery Soup
Cream of Spinach Soup
Curried Chickpea Soup
Dal with Spinach
Ethiopian Groundnut Wat
French Lentil and Kale Stew (Dump Dinner)
Garlic Mixed Dal
Green Chili
Green and White Chili Bowl
Grilled Artichoke Soup
Hungarian Cream of Mushroom Soup
Hungarian Potato Soup with Bay Leaves
Lentils and Cauliflower
Middle Eastern Red Lentil Soup (Shorbat Adas)
Vegan Fish Cake Num Pang










SEITAN


TOFU/SOY








Vegan Baked Macaroni and Cheese (easy)











APPS






















BAKERY 

Biscuit, Gluten Free
Breadsticks
Brownies, Mocha Fudge
Oreo Shake
Mountain High Mud Pie




12116
12315
14048
15069 11-2015
25600  8-2020

6 comments:

  1. AnonymousDecember 27, 2016 at 10:01 AM

    Will it work to use dulse instead of kombu when making homemade aquafaba?

    ReplyDelete
    Replies
    1. Zsu DeverDecember 27, 2016 at 12:51 PM

      Hi Beth, Yes, go ahead. Dulse is a mild seaweed, though, and it is thinner than kombu. Since it is more popularly in flake form you will have bits and pieces of dulse in the chickpeas [not in the aquafaba because you are straining it], so it is something to keep in mind. Use 2 teaspoons of dulse flakes for 2 cups of dried chickpeas. If the flavor of the aquafaba isn't overtly of the ocean, then you can up it to 1 tablespoon, but I think 2 teaspoons or even 1 teaspoon [because it is costly] will be just fine.

      Delete
  2. UnknownFebruary 28, 2017 at 5:46 PM

    Hi. I just received your Aquafaba book and am jumping in to start making the everyday cheese. I'm just curious how firm this cheese will be. Does it have the consistency of a spreadable cheese or soft like mozzarella? Thank you.

    ReplyDelete
    Replies
    1. Zsu DeverFebruary 28, 2017 at 11:51 PM

      Hi Cindy,

      Thank you so much for having it! The Everyday Cheese is firm and is shreddable but not hard like cheddar. More akin to mozzarella.

      Delete
  3. UnknownMarch 5, 2017 at 11:24 AM

    I was looking for the "tender seitan" recipe you mentioned in the cordon bleu recipe.... did I miss it?

    ReplyDelete
    Replies
    1. Zsu DeverMarch 5, 2017 at 12:30 PM

      It is now published in my book Everyday Vegan Eats. Email me.

      Delete

Thanks for your comment! I'll check if it's spam and post if it is not. I appreciate your time and effort for commenting! ~ Zsu