Everyday Vegan Eats Giveaway

Everyday Vegan Eats Giveaway

Everyday Vegan Eats by Zsu DeverHello, all! It’s time for another giveaway! This one is international, and there will be two winners!

Everyday Vegan Eats, by Zsu Dever, highlights her family’s favorites. (You may remember Zsu from the blog Zsu’s Vegan Pantry and her awesome Vegan MoFo burger theme!)

Zsu Dever - author of Everyday Vegan EatsPacked with comfort foods that warm the body and spirit, Everyday Vegan Eats has highly craveable dishes like Arroz non Pollo, Tex-Mex Migas, Spinach & Artichoke Dip, Baked Macaroni & Cheese, and Deli Reubens.

Gyro - Everyday Vegan EatsI did a full review of Zsu’s book on my blog earlier this year, and one of the stand-out favorites were these Greek Gyros with Tzatziki Sauce. The gyros can be made with Soy Curls, seitan, or marinated tofu. I went with the tofu, which was packed with the flavors of lemon juice, garlic, and herbs. An explosion of tastes!

If you’d like to get your hands on this book, just leave a comment below telling me about one of your favorite everyday dishes. What is a dish that you make weekly at your house?

The contest has ended!  Congratulations to Maya & Moon!  Make sure that I have some way of contacting you – either by email or by way of your blog. You have until Monday 10 am CST to enter. One entry per person please. I will pick two winners tomorrow for this international giveaway!

50 thoughts on “Everyday Vegan Eats Giveaway

  1. I love to make sushi every week. I mix rice and quinoa together for the base then add spiralized carrot, zucchini and daikon radish. Lastly I add in thick slices of avocado. Very tasty and filling.

  2. I always make a thai curry once a week. I use whatever veggies I have to use up, cook in coconut milk and my curry mix and it’s done! Usually paired with brown rice 🙂

  3. I make a tofu based dish every week.
    My go to scrambled tofu recipe was always from Vegan Brunch but I’ve just started making my scrambles with silken tofu and tahini due the fabulous recipe from Mouthwatering Vegan.
    I love the Greek Scramble from Vegan Diner & the overnight Mediterranean scrambled tofu from Isa Does it.
    Baked tofu rocks my world too. Chili & lime is a big favorite.
    Tofu. Is it the most versatile ingredient in the world?

  4. One weekly favorite is tostadas — corn tortillas crisped in the oven, fresh salty pinto beans, and whatever toppings we have around. Yum.

  5. This book is in my Amazon cart right now – been hearing such good things! Would love to win it instead though 🙂 I think I make cashew mozzarella almost every week!

  6. I don’t think I eat the same way from week to week. I go through phases- for a few days, its all about stir fry, then for a few days its all about mac and cheese, then it’s tofu scramble . . .

  7. There is always a burger of some kind on our menu every week. Usually my incredibly easy Black Bean Salsa Burgers. But really, all veggie burgers are so easy to make, you can’t go wrong!

  8. I never make the same dish two weeks in a row. My family would probably prefer more consistency, but I’m the cook, so tough! I do usually make some kind of sandwich once a week and some kind of pizza once a week and some kind of pasta once per week.

  9. Every week I end up making brown rice, steamed or braised kale, baked tofu, and tahini-lemon dressing. It may have variations, but it’s a standard. I don’t use a recipe, but I’m always on the lookout for new ideas — flavor and ingredient combinations, cooking methods, whatever — to put this together in new and interesting ways. Although it’s satisfying in any case! I just learned about Zsu’s blog during Vegan MoFo and those recipes and photos are totally inspiring.

  10. I have been doing a lot of menu planning (thanks to Zsu, actually!) so I don’t have a weekly staple right now since I am trying to try lots of recipes while I have the time. I do make stir fry at least once most weeks, and I make chili and mac and cheese about every other week. I make lentil sloppy joes pretty regularly, too.

  11. chik’n parm using gardiein chik’n cutlets & daiya or follow your heart mozz with some type of macaroni. Now that’s it’s getting cooler in the northeast US (with the exception of today), I’ve added baked ziti or lasagne to my weekly rotation (I’m a carboholic) 🙂

  12. Each week involves a tofu scramble, pumped up with whatever produce is on hand. When local cauliflower is in season, then it’s a cauli dish, usually some variation of Gobi Manchurian, based on a Robin Robertson recipe from VegNews few years ago. Other local, seasonal go-to is baked sweet potatoes, ’cause they are so much sweeter then. Would love to win Zsu’s book!

  13. Curries! Either planned ones or kitchen-sink curries which highlight the oriduce thst has been left over. I love both kinds and could – and do – eat it the whole time.

  14. I make tons of sandwiches, but mostly because I’m only cooking for me. Chickpea salad sandwich lately has been my favorite lately, or a vegan TLT with tempeh instead.

  15. I love to experiment with new recipes, so there aren’t any dinner dishes I make every week. I do make pancakes for breakfast almost every Saturday though.

  16. Every single Friday night we make a pizza. Maybe with tomato sauce, maybe with hummos, maybe a rosemary white bean sauce, or pesto, etc. etc. only rule is, it has to be pizza!

  17. I am trying to cook through so many cookbooks, I hardly ever make the same thing twice.
    But the one thing I make consistently out of every book I have is mac and cheese, I think you can never have enough mac and cheese in your life.

  18. I tend to go through stages but at the moment a dish I have been making every week is Omaha Yakisoba from Isa Does It, so yummy and quite quick!

  19. Pasta of some rendition is a weekly staple for me…it varies, but often whole wheat pasta with various roasted veggies, olives, capers, and a wine based sauce…I’m getting hungry just thinking about it.

  20. Recently it’s been spaghetti squash with tomato sauce, since it’s in season! But often it’s some sort of Tex-Mex casserole with corn, black beans, tomatoes, other veggies, and either brown rice or corn tortillas inside….so good!

  21. I do not make something once a week, partly because I work at a vegan bakery, so I do not always cook since there is so much bread always. BUT if there was something that I could eat every week, / my favorite simple dish that is, it’s tortellini and spinach. SO good!

  22. Love reading some of people’s “go to” meals for everyday cooking.

    My typical meal is a lentil dish that I prep in lettuce wraps.
    The lentils are mixed with olive oil, crushed oregano, chives, lemon and salt. I top it with avocado slices and toasted hazelnuts (IF I’m feeling fancy that day).

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