Zsu Dever is an author, blogger and all-around awesome person. She’s a frequent member of #VeganFoodChat and was even our guest one fine evening. Be warned. Zsu is the queen of puns and will wither you with a funny quip at a moment’s notice!
A LITTLE SUMTHIN’ ABOUT OUR FRIEND: Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restaurateurs. She is the author of Everyday Vegan Eats (published by Vegan Heritage Press) and publishes the blog Zsu’s Vegan Pantry. Zsu is passionate about teaching new vegans and vegetarians how to succeed with their newly chosen diet and become lifelong vegans. She is a homeschooling mother of three teenagers, residing in San Diego, CA.
ZSU’S HOLIDAY WISH: “A vegan world! Now!”
CHARITIES ZSU SUPPORTS: Zsu is passionate about animals and she supports several organizations, both locally and nationally in the U.S. Here are a few she has shared with us:
Feral Felines of San Francisco is an unofficial group that helps the feral feline population thrive with TNR (trap, neuter, release) & daily feedings. The group was started by a lone woman and has since received volunteer support from the local residence
Farm Sanctuary is the “mothership” of farm animal rescue and advocacy groups. With 3 sanctuaries in existence, their work has inspired many to volunteer, sponsor and/or even launch their own shelters and sanctuaries. With help, they give animals a chance at well-deserved FULL lives. Learn more at farmsanctuary.org
Vegan Outreach hits the ground running and makes 1-to-1 connections with people to promote a vegan lifestyle. Whether it’s on the streets, on a college campus or a local event, they get the word out with the help of volunteers and members! Learn more at veganoutreach.org
Mercy for Animals is an animal advocacy organization that works to end exploitation of animals through their undercover investigation and community outreach programs. For more information on how you can help, visit mercyforanimals.org
Compassion Over Killing works to put an end to animal abuse while promoting plant-based eating, community action and developing relationships. Support them at cok.net.
If you could lend your support in any way to just one, you are certainly making a difference!
Now onto…Tofu Cerviche…for a holiday meal? Yeah, she went there!! If you’ve ever tried recipes from Zsu’s excellent Everyday Vegan Eats or from her amazing blog, Zsu’s Vegan Pantry, then you know how her easy recipes will slay you taste buds!
- 1/2 small red onion, cut into 1/4-inch slices
- 1 (12 to 14-ounce) package firm or extra-firm tofu, pressed for at least 1 hour and patted dry
- 1 tomato, seeded and cut into 1/4-inch dice
- 1/2 small cucumber, seeded and cut into 1/4-inch dice
- 8 ounces mushrooms, any kind, finely chopped
- 1/4 cup cilantro or parsley leaves, very finely chopped
- 1 small jalapeño, finely minced and seeded for less spice
- 1 ripe Hass avocado, chopped (optional)
- 1 garlic clove, finely minced
- 1 teaspoon sea salt
- 1 cup coconut milk or 2 tablespoons olive oil
- Zest from the limes
- 1/4 cup fresh lime juice, about 2 limes
- Fresh ground black pepper
- Soak the onion slices in 1 cup hot water to take the bite off them.
- Cut the tofu into 1/2-inch dice. Transfer the tofu, tomato, cucumber, mushroom and cilantro to a large bowl. Set aside.
- Place the jalapeño and garlic on your work surface. Add the salt to the mixture. Using the flat side of your chef knife mash the mixture together until it becomes almost a paste. Alternately, use a mortar and pestle to make the paste. Transfer the paste to a separate medium bowl.
- Add the coconut milk, zest and lime juice to the paste in the medium bowl. Drain the onions and stir them in the marinade. Stir well to combine. Add fresh ground black pepper, to taste.
- Add the marinade to the tofu mixture and gently toss, taking care not to break the tofu. Taste and adjust seasoning with salt, fresh ground black pepper and jalapeño. Set the ceviche aside for at least 30 minutes to marinade.
- Serve the ceviche with toasted slices of French bread
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