I’m so excited to be taking part today in the Everyday Vegan Eats Blog Tour! Not only will I be sharing a recipe for Baked Macaroni and Cheese from the book, you’ll also have a chance to win a copy for yourself! But more on that in a bit…
You may already know Zsu Dever, author of Everyday Vegan Eats, from her terrific blog, Zsu’s Vegan Pantry. In Zsu’s debut cookbook, she highlights her family’s favorite recipes with large, colorful photos and recipes for things like Tex-Mex Migas, Deli Reubens, and Spinach & Artichoke Dip. Needless to say, it wasn’t easy deciding what to make first.
After much deliberation, I started with one of the recipe basics – Savory Broth Mix. Several of the recipes in the book call for a spoonful of the mix, made with nutritional yeast flakes and spices, to add extra dimension and flavor. I usually use vegan vegetable bouillon cubes for that purpose, but Zsu’s broth mix is even more inexpensive and is full of spices I always have on hand.
Next I made Greek Gyros with Tzatziki Sauce. The gyros can be made with Soy Curls, seitan, or marinated tofu. I opted for the tofu, which was seasoned with lemon juice, garlic, and herbs for a bright pop of flavor. It was stuffed into pita bread with tomato slices, green leaf lettuce, and onions and then slathered with homemade tzatziki sauce.
This cool, cucumber-rich tzatziki sauce is made with non-dairy yogurt and is the perfect compliment to the garlicky gyros. This would be a refreshing warm weather dish, as it is packed with crisp and vibrant produce.
Next I made Arroz non Pollo, a play on the Latin American dish Arroz con Pollo (i.e. rice with chicken). This recipe also offers the choice of using Soy Curls, tofu, or seitan cutlets for the dish, but I opted to use my remaining marinated tofu.
Filled with bell peppers, onions, tomatoes, garlic and spices, this is a savory one-dish meal that would be great for a potluck or dinner party when you want a dish with hearty layers of flavor that can bake while you get drinks and appetizers ready.
Finally I made a batch of Sautéed Collard Ribbons to go with Baked Macaroni and Cheese.
The Baked Macaroni & Cheese gets its creaminess from vegan cream cheese. (I made my own cashew cream cheese, using my favorite recipe from Artisan Vegan Cheese.) The mac and cheese has a sweetness from roasted red peppers and a lovely bite because of apple cider vinegar.
As I mentioned at the beginning of this post, not only do I get to share the recipe for Baked Macaroni & Cheese with you today, you also have a chance to win a copy of Everyday Vegan Eats for yourself.
The publisher, Vegan Heritage Press, is offering a copy to one lucky winner (in the United States only). The winner will be chosen at random. Please make sure that I have some way of contacting you, either by email or your blog (if you have one). Good luck!
Disclaimer: I was given this book to review, but the thoughts and opinions are my own. This post contains an Amazon affiliate link.