Zuliya, lovingly known as Zuzu, isn’t your typical chef. Raised in Uzbekistan and now living in the U.S., her journey took a bold turn when she left behind a high-paying corporate job to pursue what truly lit her up — cooking. What started as a personal escape became a full transformation, as she traded business meetings for fresh herbs, spreadsheets for vibrant plant-based dishes, and burnout for joy.
Zuzu’s food tells a bigger story — one of healing, heritage, and hope. Her recipes are both creative and grounded, offering plant-based alternatives that are approachable, joyful, and nourishing. Whether she’s styling a citrus salad or crafting a cozy stew, every dish is made with care and consciousness. For Zuzu, cooking plant-based isn’t just about what’s on the plate — it’s a lifestyle that reflects kindness, sustainability, and a love for life in full color.
She blends the rich culinary influences of her Central Asian roots with a vibrant, modern approach to plant-based living. Her dishes are colorful and soulful, often styled as beautifully as they are prepared. Through her work, she’s built a community that’s not only inspired by her food — but by her courage to change everything for a life that feels true.
Simple, nourishing, and packed with flavor — Zuzu’s recipes naturally lend themselves to the season.
While they aren’t made just for spring, the recipes we came across from Zuzu feel like they belong on your table this time of year. With lots of fresh veggies, herbs, and colorful ingredients, they bring a lightness that suits warmer days and slower moments. Whether it’s her delicate Squash Blossom Risotto that feels like a quiet ode to spring, or her Crispy Cauliflower Potato Tacos that bring just the right crunch and comfort, these meals are simple to make and full of plant-based charm.
• 40 g vegan butter about 4 tbsp• 2 tablespoons extra virgin olive oil• 2 shallots, finely chopped• 1 tablespoon miso• 300 g Arborio rice• 140 ml dry white wine• 12 pumpkin flowers (squash blossoms), cleaned and finely sliced (~100 g) plus extra for a topping• 4 baby zucchini, thinly sliced• ½ cup fresh peas• 950 ml vegetable stock, kept hot• 100 g vegan creamy cheese (such as Kite Hill, Miyoko’s• 50 g vegan parmesan (Violife brand or homemade)• Fine sea salt, to taste• Freshly ground black pepper, to taste• (Optional) Lemon zest or a squeeze of fresh lemon at the end for brightness
1. Prepare the Base: In a wide heavy-bottomed pan, melt the vegan butter and olive oil over medium heat.• Add the shallots and sauté gently until translucent, about 3-4 minutes.2. Stir in the miso and cook for 1 minute3. Toast the Rice:• Add the rice and stir for about 2 minutes until the grains are glossy and slightly translucent around the edges.4. Deglaze:• Pour in the white wine and stir until it is almost completely absorbed.5. Cook the Risotto:• Begin adding the hot vegetable stock one ladle at a time, stirring often. Allow each ladleful to be absorbed before adding the next.• After about 10 minutes of cooking, add the sliced zucchini and peas.6. About 5 minutes before the risotto is done (total cooking time should be about 18-20 minutes), gently fold in the sliced squash blossoms.7. Finish the Risotto:• When the rice is al dente and creamy, remove the pan from the heat.• Stir in the vegan creamy cheese and the vegan parmesan until melted and creamy.• Taste and season with sea salt and freshly ground black pepper.8. Optional Garnish:• Top with a little extra vegan parmesan and a sprinkle of lemon zest or a squeeze of lemon for a fresh finish.For the topping. Take the additional squash blossoms, dust them in some arrowroot starch and fry them in the olive oil until crispy.
3 med size Carnaval or Acorn squash (cut in half, seeds removed)
3 tbsp of extra virgin olive oil
1 cup of plant based mince or cooked brown lentils.
1 medium red onion chopped
3 gloves of garlic minced
1 cup of cremini mushrooms washed and sliced
3/4 cup of cooked quinoa or couscous
1 cup of Tuscan kale, chopped
1 med sweet potato peeled and chopped
1/2 cup fresh cranberries
2 tsp of cinnamon
2 tsp of nutmeg
2 tsp of ground black pepper
Salt to taste
10 -12 small street tack style corn tortillas
1 1/2 cup chopped cauliflower
1 tbsp of olive oil
1 med onion sliced
1 medium jalapeño seeded and sliced
1 cup of mashed yellow potatoes
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
2 tsp tomato sauce
salt, to taste
1/2 cup shredded vegan cheese
oil, for frying
TOPPINGS: salsa of your choice
1. Warm up the tortillas to make them more playable. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break. Or warm them up on the griddle.
2. Heat 1 tablespoon oil and saute the onion, and jalapeno over medium heat until golden and fragrant, about 5-6 minutes stirring often.
3. Add the cauliflower and cook for about 5-6 min.
4. Add the tomato sauce, salt, chili powder, cumin, smoked paprika and cook the cauliflower for another 5 min.
5. Add 1/3 water to the cauliflower mixture and simmer covered for 8 min or until all the water is reduced and the cauliflower is soft.
6. Add the cooked mashed potatoes and 3 tbsp of vegan shredded cheese. Mix it well.
7. On half of tortilla, place about 2 tsp of the filling mixture and spread it around. Fold tortilla in half and repeat with the rest of the tortillas.
8. Heat one inch of oil in a pan. Carefully, place the tacos in the pan, allowing them to cook for about two minutes on each side until they get crispy.
9. Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
10. Serve with your favorite toppings.
2 cups of all purpose flour
1 tbsp of flax meal mixed with 1/3 cup of plant milk (soy or almond) and 1 tsp of apple cider vinegar
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp kosher salt
3 tbsp of maple syrup
1 1/2 cup of plant milk
1 tbsp of melted coconut oil or vegan butter.
1 tsp of pure vanilla extract
Juice from 1/2 lemon
Zest from 1 lemon
1 cup blueberries washed.
Coconut oil for cooking.
Combine flour, baking soda, baking powder, salt together in a bowl, add flax meal vinegar mixture, maple syrup, melted coconut oil, vanilla, lemon juice, lemon zest and plant milk. Mix everything to combine to make a pancake batter. Set aside for 10 min. Add the blueberries to the batter. Fold the blueberries gently into the batter. Cook your pancakes in a cast iron pan, with a tsp of coconut oil over a medium heat. Enjoy with fresh blueberries and maple syrup.
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