ratatouille pasta

 

Overview

Time: 55 minutes 
Dishes: large skillet, medium pot

Hello, hello Dear Readers!

When my son told me that he had a hankering for Ratatouille, I thought - great, I can make that. 

Then he told me he had made it before - the authentic way, and I thought - hey, I can do that. 

Then he told me it took him 3 hours to make, and I thought - yeah, um, no.  

Although I agree with him wholeheartedly that Ratatouille should be made properly - cooked so that all the vegetables sing in harmony but each keep their integrity; not be overcooked but be properly cooked to perfection. However, I could not devote 3 hours to it. 

After preparing the dish, while complaining that it was not layered properly in thinly cut disks, he managed to keep shoveling the pasta into his mouth, so I will follow his actions and not so much listen to his gripes. In the meantime, my husband was head down into the bowl of pasta and by the time I got back to the kitchen there were only a few lingering squash pieces left in the pan. 

In order to cook the dish properly, you have to cook it in stages, very much like the Hungarian Lecso or the Spanish Sofrito. Only after the current layer is partly cooked, do you add the next ingredient. The ratatouille is then braised in broth and finally baked in the oven.

It sounds complicated, but take a look at the recipe - it is easy to prepare and the instructions are clear. 

Don't miss out.     

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

Enjoy!

Speedy Cooking Tips:

• Gather the ingredients.
• Chop the onion first and add to the  pan.
• Then mince the garlic and add it. 
• Chop the squash and eggplant while the onion cooks.
• Chop the tomato while the squash cooks.
• Cook the pasta while the ratatouille bakes.
• Save some cooking pasta water in case the ratatouille is too dry, but it shouldn't be needed.

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Ratatouille Pasta

www.ZsusVeganPantry.com

Makes 4 servings 

weekday/weekend

Preheat oven to 400-F

3 tablespoons olive oil

1 large onion, diced

1/2 teaspoon red chili flakes 

6 garlic cloves, minced

3 medium summer squash (18 ounces), cut into 1-inch dice

1 medium eggplant (14 ounces), cut into 1-inch dice

2 medium tomatoes (15 ounces), chopped

3 tablespoons tomato paste

1 1/4 cup vegetable broth

12 ounces pasta 

1/4 cup minced parsley 

1. Onion: Heat the oil in a large oven-safe skillet over medium heat. Add onion and chili flakes and garlic. Cook until the onion is golden, covered, about 8 minutes. Stir as needed.  

2. Squash: Add the squash and eggplant to the Onion. Cook until squash is starting to brown, 4 minutes. Stir as needed.   

3. Tomato: Add the tomato and paste to the Onion. Mix well. Cook until the paste is browning, about 2 minutes. Season with salt and pepper.    

4. Broth and Bake: Add the broth to the Onion. Bring to boil and reduce to simmer. Cover and cook for 10 minutes while you preheat the oven to 400-F. Uncover and transfer to oven. Bake for 25 minutes. Alternately, transfer to an oven-safe dish to bake.  

5. Pasta: Cook the pasta according to package directions. Drain and set aside. 

6. Serve: Remove from the oven and stir in the parsley. Taste and adjust seasoning. Toss with Pasta. Serve.       

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

pot pie with pizza crust

  

Overview

Time: 30 minutes
Dishes: large pot, baking sheet, oven 

Hello, hello Dear Readers!

I heard of the idea of using pizza dough as the crust of a pot pie, so when I first made this meatless, vegetarian and vegan dish, I made a pizza crust (baking it into the pan first) and then adding the pot pie filling and baking it a bit more. Well,.. it didn't turn out quite as I intended, but the flavors were great and my son-in-law asked me to make it again.

This time I just baked the crust as a pizza crust, topped with some vegan cheese, and served it along side the pot pie. This turned out to be faster, not as messy, not as soggy, but still very tasty. 

Although you might expect the crust to be on the bottom of the pot pie, it turns out better as more of a top to the pot pie. Roll the pizza dough into a regular pizza-looking crust, or cut into circles and then top them on to bowls of the pot pie. 

My husband, however, defied my logic and added the crust to the bowl, topped the crust with the filling and then used a knife and fork to eat it. He liked it that way, so I say more power to him.

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

Enjoy!

Speedy Cooking Tips:

• If dough is refrigerated allow it to warm first.
• The pizza takes about 15 minutes to bake; start there.
• Make the filling while the crust bakes.
• Finish with the nondairy milk while the cheese melts, if using.
• Serve the crust with the filling - under, over or next to each other.

 

(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.)

Pot Pie with Pizza Crust

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Preheat oven to 450-F

12 to 16-ounces pizza dough

4 to 6 slices vegan cheese (optional)

1 teaspoon olive oil

10-ounces vegan chicken-style strips or Savory Tofu

1/2 onion, chopped fine

3 medium carrots, sliced thin

2 cup chopped green beans or zucchini

1/2 cup corn or peas (optional)

6 tablespoons all-purpose flour

1 1/2 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bullion

2 1/2 cups unsweetened, plain nondairy milk

1. Crust: Allow pizza dough to come to room temperature, if chilled. Roll out to 12-inches. Place on a baking sheet and spray with oil. Bake for 10-15 minutes, until browned. If adding cheese, bake for 10 minutes, add cheese and bake for another 5 minutes. Remove and cut into wedges. 

2. Protein: Heat the oil over medium heat in a large skillet. Add the protein and cook until browned, using a lid, about 5 minutes. Remove from heat and set aside. Chop when cool, if needed.

3. Vegetables: Add the onion, carrot, green beans and corn to the now empty skillet. Cook over medium heat, using a lid, until golden, about 5 minutes. Stir as needed:

4. Gravy: Add the flour and broth mix to the Vegetables. Mix well and cook 3 minutes.

5.  Add the milk to the Gravy, 1/4-cup at a time, while stirring until smooth, to prevent lumps. Add the chopped Protein. Season to taste. Bring to simmer and cook until Vegetables are tender. Serve with the Crust on top or as a side. 

© 2020 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

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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vegan vegetarian meatless plant-based

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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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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