Laura Theodore

PP Creamy Broccoli Soup

Laura Theodore Brocolli Soup.jpg

Chef: Laura Theodore, Jazzy Vegetarian

Makes: 3-4 Servings

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

INGREDIENTS

  • 6 c broccoli florets

  • 1 clove garlic, chopped

  • 2 c cold nondairy milk, plus more as needed

  • 1 t regular or reduced-sodium tamari (to taste)

  • 1 t all-purpose seasoning

  • 1/4 t sea salt

  • Pinch of cayenne pepper

  • Freshly ground pepper, to taste

DIRECTIONS

  1. Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the broccoli. Cover and bring to a boil. Steam the broccoli until crisp-tender, about 7 minutes.

  2. Put the steamed broccoli, garlic, nondairy milk, tamari, all-purpose seasoning, salt, and cayenne pepper in a blender and process on low until smooth, making sure to leave air space at top of blender to allow steam to escape. If the soup is too thick, add more nondairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.

  3. Put the soup in a medium soup pot and cook over medium-low heat, until heated through, stirring often. Season with pepper. If soup is too thick, add more nondairy milk.

  4. Serve immediately in deep soup bowls with whole-grain crackers or crusty bread on the side

Laura Theodore byline pic.jpg

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian at:

www.jazzyvegetarian.com , www.lauratheodore.com , www.vegan-ease.com

Streaming Online Television Channel: www.jazzyvegetariantv.com

Facebook: https://www.facebook.com/JazzyVegetarian

Youtube: https://www.youtube.com/user/thejazzyvegetarian

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PP Tofu Ranchero

Laura Theodore Ranchero.jpg

Chef: Laura Theodore, JazzyVegetarian.com

Makes: 4 servings

Prep Time: 20 min

Cook Time: 25

Total Time: 45 min




INGREDIENTS

  • 4 whole-grain tortillas

  • 2 lg or 3 med tomatoes, roughly chopped

  • 1 med onion, sliced

  • 1 t dried cilantro or 1 tablespoon chopped fresh cilantro

  • 1/4 t ground cumin

  • ⅛ t cayenne pepper

  • ⅛ t sea salt

  • 1 yellow or orange sweet pepper, sliced

  • 14 to 16 oz firm or extra-firm regular tofu, drained

  • 1 t turmeric

  • ¼ t regular or reduced-sodium tamari

DIRECTIONS

  1. Preheat the oven to 375 degrees F. Wrap the tortillas in foil.

  2. Put the tomatoes in a blender and process until the texture resembles a chunky sauce. Put the tomatoes, onion, cilantro, cumin, cayenne pepper, and salt in a large skillet. Bring to a simmer and cook for 7 minutes over medium-low heat. Add the sweet pepper, cover, and simmer for 5 to 7 minutes. Add a bit of water if pan becomes dry.

  3. Put the tortillas in the oven and heat for 5 to 10 minutes or until they are warm.

  4. Meanwhile, combine the tofu, turmeric, tamari in a medium bowl and mash with a potato masher or large fork until the tofu resembles the color and texture of cooked scrambled eggs. In a nonstick skillet, cook the tofu mixture for 5 to 7 minutes, or until heated through, stirring frequently. Add a bit of water if pan becomes dry while you are cooking the tofu.

  5. Remove the tortillas from the oven. For each serving, place a tortilla on a large plate. Spoon one-quarter of the tofu mixture over the tortilla and then top with one-quarter of the tomato sauce. Serve immediately.

TIPS

  1. For a gluten-free option, use gluten-free tortillas instead of whole-grain ones.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.comStreaming Online Television Channel: www.jazzyvegetariantv.comSocial Media: https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/Youtube: https://www.youtube.com/user/thejazzyvegetarian

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PS White Bean Dip

Chef: Laura Theodore, Jazzy Vegetarian

Makes: 6 to 8 Servings

Prep Time: 5 min

INGREDIENTS

  • 1 can (15 oz) white beans, drained and rinsed

  • 1/2 c raw cashews

  • 2 T filtered or spring water

  • 4 t freshly squeezed lemon juice

  • 1 clove garlic

  • 1/2 t sea salt

  • 1/4 t cayenne pepper

  • 2 T sweet red or orange pepper, diced

  • Dill weed or fresh dill sprigs, for garnish (optional)

DIRECTIONS


  1. Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high-performance blending appliance and process until smooth and creamy. Do not overprocess.

  2. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using).

  3. Serve with carrot sticks, celery sticks, or whole-grain crackers.

Laura Theodore byline pic.jpg

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @

www.jazzyvegetarian.com,

www.lauratheodore.com,

www.vegan-ease.com

Streaming Online Television Channel: www.jazzyvegetariantv.com

Facebook: https://www.facebook.com/JazzyVegetarian

Youtube: https://www.youtube.com/user/thejazzyvegetarian.

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PP Tofu Ranchero

PP Tofu Ranchero.jpg

Chef: Laura Theodore, Jazzy Vegetarian

Makes: 4 servings

Prep Time: 15 min

Cook Time: 25 min

Total Time: 40 min







INGREDIENTS

  • 2 large or 3 medium tomatoes, roughly chopped

  • 1 medium onion, sliced

  • 1 t dried cilantro or 1 tablespoon chopped fresh cilantro

  • ¼ t ground cumin

  • ⅛ t cayenne pepper

  • ⅛ t sea salt

  • 1 yellow or orange sweet pepper, sliced

  • 14 to 16 oz firm or extra-firm regular tofu, drained

  • 1 t turmeric

  • ¼ t regular or reduced-sodium tamari

DIRECTIONS

  1. Preheat the oven to 375 degrees F. Wrap the tortillas in foil.

  2. Put the tomatoes in a blender and process until the texture resembles a chunky sauce.

  3. Put the tomatoes, onion, cilantro, cumin, cayenne pepper, and salt in a large skillet.

  4. Bring to a simmer and cook for 7 minutes over medium-low heat.

  5. Add the sweet pepper, cover, and simmer for 5 to 7 minutes. Add a bit of water if pan becomes dry.

  6. Put the tortillas in the oven and heat for 5 to 10 minutes or until they are warm.

  7. Meanwhile, combine the tofu, turmeric, tamari in a medium bowl and mash with a potato masher or large fork until the tofu resembles the color and texture of cooked scrambled eggs.

  8. In a nonstick skillet, cook the tofu mixture for 5 to 7 minutes, or until heated through, stirring frequently. Add a bit of water if pan becomes dry while you are cooking the tofu.

  9. Remove the tortillas from the oven. For each serving, place a tortilla on a large plate.

  10. Spoon one-quarter of the tofu mixture over the tortilla and then top with one-quarter of the tomato sauce.

  11. Serve immediately.

TIP

  1. For a gluten-free option, use gluten-free tortillas instead of whole-grain ones.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com Streaming Online Television Channel: www.jazzyvegetariantv.com Social Media: https://www.facebook.com/JazzyVegetarian/ Youtube: https://www.youtube.com/user/thejazzyvegetarian.

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PS Holiday Stuffing Casserole & Acorn Squash

Jazzy Vegetarian harvest pie &   acorn squash.jpg

Chef: Laura Theodore, The Jazzy Vegetarian




Makes: 6 Servings

Prep Time:

Cook Time:

Total Time:

INGREDIENTS

Holiday Stuffing Casserole

Potato/Bean Layer

  • 3 c peeled and chopped white potatoes

  • 1 ½ c cooked white beans (drain and rinsed if canned)

  • ¼ t garlic powder

  • ¼ t sea salt

  • 1 t dried marjoram leaves

Stuffing

  • 4 c whole-grain bread cubes, from 7-9 slices fresh whole-grain bread

  • 3 t Italian seasoning

  • ½ t sea salt

  • 2 c diced onion

  • 1 ¼ c vegetable broth

  • 1 t dried basil

  • 1 c diced celery

  • 4 c diced mushrooms

  • 2/3 chopped pecans

Garnish

  • ½ t paprika, plus more as needed

DIRECTIONS

Preheat the oven to 400 degrees F. Line an 11 x 7” baking pan or casserole dish.

Potato/Bean Layer

  1. Fit a large sauce pan with a steamer insert.

  2. Add 2” of cold water, and then add the potatoes.

  3. Cover and bring to a boil.

  4. Steam for 15 to 20 min, until they are soft, but not mushy.

  5. Put the potatoes, bean, garlic powder and salt in a high performance blending appliance and process until smooth.

  6. Transfer to a medium-size bowl and stir in the marjoram.

Stuffing

  1. While the potatoes are steaming, cut the whole-grain bread into 1/2” cubes.

  2. Put the bread cubes, Italian seasoning and salt in a large bowl and toss to combine.

  3. Transfer to a large, rimmed baking sheet and bake for 10 to 15 min or until the bread is slightly crisp.

  4. Put the pan on a wire rack and let cool.

  5. While bread cubes are cooling, prepare the stuffing by combining the onion, ¼ c vegetable broth and the basil in a lg skillet.

  6. Cook over medium-low heat, stirring occasionally, for 7 min.

  7. Add celery and ¼ c broth, cover and cook, stirring occasionally, for 5 min, or until most of the liquid has cooked down, leaving the mushroom mixture very moist but not soupy.

  8. Stir in the pecans and remove the skillet from the heat.

  9. Put the remaining 1 ½ c vegetable broth into a small sauce pan.

  10. Bring to a simmer over medium heat.

  11. Put 4 c of the toasted bread cubes in a lg bowl.

  12. Add the mushroom-pecan mixture and stir gently to combine.

  13. Pour in ½ c of the hot vegetable and stir to combine.

  14. Add as much of the remaining broth as needed so the mixture is moist but NOT soupy.

  15. (If mixture still seems dry after adding all of the broth, add a small amount of water.)

Assembling Casserole

  1. Spread the stuffing in an even layer in the bottom of the prepared baking pan or casserole dish.

  2. Spread the potato/bean mixture over the stuffing in an even layer.

  3. Sprinkle with paprika.

Bake & Serve

  1. Cover loosely and bake for 40 -45 min.

  2. Uncover and bake for 5- 7 min, until slightly golden on top.

  3. Cool for 15 min.

  4. Serve warm.

Maple Baked Acorn Squash

INGREDIENTS

  • 2 small acorn squash, halved and seeded

  • 4 T maple syrup

  • 1 t ground cinnamon or Pumpkin Pie Spice

DIRECTIONS

  1. Preheat the oven to 400 degrees F.

  2. Line a rimmed baking bap with unbleached parchment paper.

  3. Put the acorn squash halves, cut-side-up, on the prepared baking pan.

  4. Put 2 heaping t of maple syrup and ¼ t cinnamon or pumpkin spice in the center of each squash.

  5. Tent with foil and bake for 40-50 min or until the squash is soft and filling is bubbling.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian.

Experience the JazzyVegetarian @ www.jazzyvegetarian.com,

www.lauratheodore.com, www.vegan-ease.com

Streaming Online Television Channel: www.jazzyvegetariantv.com

Social Media: https://www.facebook.com/JazzyVegetarian/

Youtube: https://www.youtube.com/user/thejazzyvegetarian

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PS Pumpkin Pie with Date Nut Crust

Jazzy Vegetarian pumpkin pie.jpg

Chef: Laura Theodore; TheJazzyVegetarian.com

Makes: 8 servings

Prep Time: 45 min

Chill Time: 2-4 hrs (Make whip cream first)

Cook Time: 40-50 min

Total Time: 2 hrs

INGREDIENTS

Crust

  • 10 lg pitted Medjool dates, plus more as needed

  • ½ c pecan halves

  • ¾ c rolled oats

Filling

  • 14 -16 oz firm regular tofu

  • 1 can (about 16 oz) pumpkin puree

  • 2/3 c maple sugar

  • 1 T maple syrup

  • ½ t vanilla extract

  • 1 ½ t pumpkin spice

  • 1/8 t sea salt

Topping

Bourbon Vanilla Whipped “Cream”

  • 14-16 oz extra firm regular tofu (drained; sprouted variety is preferred)

  • 3 T maple syrup

  • 1 t bourbon or vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees F. Line a 9” pie plate with unbleached parchment paper

Crust

  1. Put dates, pecans and oats in a high-performance blending appliance and process until the mixture forms a dough.

  2. If the mixture is still too crumbly to hold together, add more pitted dates, on at a time, until the consistency is doughy.

  3. Form the date mixture into a ball and place it in the center of the prepared pie plate.

  4. Press the date mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust.

  5. To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scalloped edge around the pie crust.

Filling

  1. Put all the filling ingredients in a blender and process until smooth.

  2. Pour the filling into the crust and bake for 20 min.

  3. Remove the pie from the oven and cover the crust edges with small strips of foil

Pie

  1. Bake the pie for 20 to 30 min more, or until the filling is somewhat firm to touch (the center will be slightly soft).

  2. Place the pie on a wire rack to cool completely.

  3. Before serving, pipe with whipped “cream” around the perimeter of the pie using a star tip, or simply serve a dollop of the whipped “cream” on the side.

Bourbon Whipped Cream

  1. Put all the ingredients in a blender and process until smooth.

  2. Taste and add more maple syrup for greater sweetness.

  3. Refrigerate for 2 to 4 hours before serving or up to 24 hrs and serve.

TIPS

  1. If you are serving the pie warm, let it stand at the room temperature for 45 min to 1 hr before serving.

  2. If you are serving the pie chilled, cool, then cover it with foil and place it in the refrigerator for 3 to 24 hrs before serving.

  3. Cover tightly and store in the refrigerator.

  4. Left over pie will keep about 2 days.

  5. If desired, you may use a rolling pin to roll the dough into a 10” round before placing it in the pie plate.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian.

Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com Streaming Online Television Channel: www.jazzyvegetariantv.com Social Media: https://www.facebook.com/JazzyVegetarian/ Youtube: https://www.youtube.com/user/thejazzyvegetarian

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PS Raw Veggie Kabobs

Laura Theodore Raw Veggie Kabobs 1.jpg

Chef: Laura Theodore, The Jazzy Vegetarian
Prep Time:  10 minutes

INGREDIENTS

20 grape or cherry tomatoes
10 pitted green “Queen” or Kalamata olives
½ large sweet red or orange pepper, cut in 10 slices
½ zucchini or cucumber, cut in 10 slices
Sea salt, to taste
Freshly ground pepper, to taste
2 T freshly squeezed lemon juice
6 to 10 basil leaves, very thinly sliced

DIRECTIONS

Thread 10, 8-inch bamboo skewers each with 1 tomato, 1 olive, 1 pepper slice, 1 zucchini or cucumber slice and finishing with a second tomato.  

Arrange the kebabs on a pretty serving platter.

Put the lemon juice in a small bowl and briskly whisk until combined.  
Brush kebab with the lemon sauce, using a small pastry brush.
Sprinkle the basil over the top. 
Season with salt and pepper, to taste. 
Serve room temperature or refrigerate for 1 to 2 hours and served chilled.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PS Maple-Raisin-Date Truffles

laura Theodore Maple Raisin Date Truffles.jpg

Chef:  Laura Theodore, The Jazzy Vegetarian
Makes:  10 to 12 Truffles
Prep Time:  5 minutes, plus 1 hr refrigeration

INGREDIENTS

  • 9 lg Medjool dates, pitted

  • 1/3 c raisins

  • 1/4 c raw unsweetened shredded dried coconut

  • 1 T maple syrup

  • 2 T unsweetened cocoa powder

  • Unbleached parchment paper to line pan

DIRECTIONS

  1. Put the dates, raisins, coconut and maple syrup in a high-performance blending appliance and process to the consistency of soft dough.

  2. Transfer the date mixture to a medium-sized bowl.

  3. Using a cookie scoop, spoon out a heaping T of the date mixture, and roll it into a ball.

  4. Continue in this manner to form 10 to 12 truffle balls.

  5. Put the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated and place on the prepared baking sheet.

  6. Refrigerate 1 hr.

  7. Store in an airtight container in the refrigerator. Truffles will keep up to 3 days.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PS Four-Ingredient Chocolate Chip Oatmeal Cookies

Laura Theodore 4 Ingredient Oatmeal Choc Cookies.jpg

Chef:  Laura Theodore, The Jazzy Vegetarian
Makes:  16 to 18 cookies
Prep Time:
Cook Time:
Total Time:

 

 

INGREDIENTS

2 lg, ripe bananas
1 ¼ c rolled oats
1/3 c raisins
1/3 c vegan dark chocolate chips

DIRECTIONS

Preheat the oven 375 degrees F.  
Line a large baking sheet with unbleached parchment paper.
Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth.
Add oats, raisins and chocolate chips; stir to combine.
Using a cookie scoop or large spoon, dropping a heaping T of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertip.  Continue this manner with the remaining cooking dough.
Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set.
Transfer the cookies to a wire rack and let cool for 10 minutes.
Store in an airtight container in the refrigerator.  Cookies will keep for about 3 days.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PP Seitan Piccata

Laura Theodore Seitan Piccata.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes: 4 servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS  

  • 16 oz low fat seitan, drained and sliced or cubed 
  • 1 c vegetable broth
  • 1 t all-purpose seasoning blend
  • Dash cayenne pepper
  • 1 large lemon, sliced in half
  • 2 T capers, drained and rinsed
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • Chopped fresh flat-leaf parsley, for garnish

DIRECTIONS

  1. Put the seitan, vegetable broth, all-purpose seasoning and cayenne pepper in a large skillet. Bring to a simmer, cover and cook over medium-low heat, stirring occasionally, for 5 minutes. 
  2. Meanwhile, squeeze 11⁄2 to 2 t juice from half the lemon. Cut the remaining lemon half into 4 wedges and set aside.
  3. Add 1 t of the lemon juice and the capers to the skillet. Cover and cook 5 minutes, stirring occasionally. Taste and add more lemon juice, if desired. Season with salt and pepper, to taste.
  4. To serve, spoon over cooked rice, pasta or quinoa. Garnish with parsley and serve with a lemon wedge on the side.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PP Paprika Roasted Cauliflower

Laura Theodore Paprika Roasted Cauliflower.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 Servings
Prep Time:  10 minutes
Cook Time:  45-55 minutes
Total Time:  55-65 minutes

INGREDIENTS

  • 1 medium head of cauliflower, cut into bite-size florets

  • 1 medium red or yellow onion, thinly sliced

  • 2 T Italian seasoning

  • 1 t garlic powder

  • 1 t paprika

  • 1/2 t turmeric

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

  2. Put all of the ingredients in a large bowl.

  3. Stir to combine.

  4. Spread the mixture in an even layer on the lined baking pan.

  5. Bake for 45 to 55 minutes, until the cauliflower is tender but still holds its shape.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PP Creamy Cauliflower Soup

Laura Theodore Creamy Cauliflower Soup.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time:  30 minutes
Total Time:  35 minutes

 

 

INGREDIENTS

  • 1 medium head cauliflower, cut into florets
  • 1 c vegetable broth, plus more as needed
  • 1/4 c plus 2 T unsweetened almond milk, plus more as needed
  • 1/2 t ground cumin
  • 1/4 t sea salt
  • Freshly ground pepper

DIRECTIONS

  1. Steam the cauliflower florets for about 20 minutes until tender. 
  2. Put the florets, vegetable broth, almond milk, ground cumin, sea salt, and pepper in a blender and process until smooth. 
  3. Add more broth or nondairy milk to achieve the desired consistency. 
  4. Pour into a medium saucepan, cover and cook over medium heat for about 10 minutes, stirring often, until heated through. 
  5. Serve piping hot.


NOTE: After the soup is blended it may be cooled thoroughly, packed in a tightly sealed container, and stored in the refrigerator for up to 24 hours. To serve, pour into a medium saucepan, cover, and simmer over medium-low heat for about 20 minutes, stirring often, until heated thoroughly.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PP Cauliflower Steaks with Sweet Pepper Sauce

Laura Theodore Cauliflower Steaks.jpg

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  4-6 servings
Prep Time:  25 minutes
Cooking Time:  25-35 minutes
Total Time:  50-60 minutes

INGREDIENTS

  •  
  • 2 small heads of cauliflower
  • 1 red onion, thinly sliced
  • 1 yellow or sweet onion, thinly sliced
  • 2 t Italian seasoning
  • 1 t reduced-sodium tamari
  • 1/4 c water, divided, plus more as needed
  • 2 c cremini or white button mushrooms, thinly sliced
  • 2 sweet red peppers, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 c jarred, oil-free marinara sauce

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Trim one to two inches off two opposite sides of the cauliflower heads and set aside for use another time.
  3. Steam the trimmed cauliflower heads for 12 to 18 minutes or until they are just crisp-tender. 
  4. Cool for 20 minutes.
  5. Meanwhile, put the onions, Italian seasoning, tamari, and 2 tablespoons water in a large skillet. 
  6. Cover and cook over medium heat for 5 minutes, adding more water, 1 tablespoon at a time, as needed to prevent sticking. 
  7. Add the mushrooms and cook for 5 minutes more. 
  8. Add the peppers and 2 tablespoons water, and continue to cook for 5 minutes. 
  9. Decrease the heat to medium-low and stir in 1 cup of the marinara. 
  10. Cover and simmer for 8 minutes.
  11. Spread 1 cup marinara sauce evenly in the bottom of a rimmed casserole that is large enough to accommodate the cauliflower steaks. 
  12. Cut each cauliflower head down the center into two or three 3/4-inch to 1-inch thick slices, as if slicing a loaf of bread. 
  13. Set the cauliflower slices in the prepared casserole. 
  14. Top each cauliflower slice with one-quarter of the onion and pepper sauce. 
  15. Cover and bake 25 to 35 minutes or until the cauliflower steaks are tender.
  16. Uncover the casserole for the last 10 minutes of cooking time. Cool for 5 minutes. Serve with extra sauce on the side.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PP Oven Baked Two-Bean Chili

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time: 45 minutes
Total Time:  50 minutes

INGREDIENTS


Chile
 

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 2    medium sweet onions, chopped
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t cayenne pepper
  • 1 heaping T unsulphured blackstrap molasses, plus more as needed
  • 1/3 c organic catsup, plus more as needed
  • 1/4 t salt

 Toppings 

  • 1/4 c sliced scallions
  • 1/2 t chili powder

DIRECTIONS

  1. Preheat the oven to 375 degrees F. 
  2. Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. 
  3. Cover, and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency.
  4. Cover and bake for 10 minutes more, or until bubbling and browned around the edges. 
  5. Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions. Dust with chili powder (if using).

 
Recipe used by Permission from Publisher/Ben Bella Books © 2013 Laura Theodore, the Jazzy Vegetarian, host and creator of Jazzy Vegetarian on PBS and author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious.

Laura Theodore
CEO, Jazzy Vegetarian, LLC
www.jazzyvegetarian.com
Winner of the Taste Award, "Best Health and Fitness Program (Food and Diet)"

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PP Lentil, Brown Rice and Carrot Stew

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  6-8 Servings
Prep Time:  20 minutes
Cook Time:  30 minutes
Total Time:  50 minutes

 

 

 

 

 

 

 

 

INGREDIENTS

  • 4 1/2 c cubed zucchini (cut in 1-11/2 " cubes)
  • 2 c chopped fresh tomatoes
  • 1 2/3 c sliced carrots
  • 1 c long-grain brown rice, rinsed
  • 1 c green lentils, sorted, cleaned and rinsed
  • 1 small sweet onion, chopped
  • 1/4 c sliced fresh garlic
  • 2 lg vegan bouillon cubes
  • 1 1/2 t reduced sodium tamari
  • 10 c filtered or spring water
  • 3 c lightly packed, thinly sliced kale
  • 1/4 c chopped fresh basil
  • Sea salt, to taste
  • Freshly ground pepper, to taste


DIRECTIONS

  1. Put the zucchini, tomatoes, carrots, rice, lentils, onion, garlic, bouillon cube and tamari in a large soup pot.
  2. Pour in the water and stir to combine.
  3. Cove and cook over medium-low jeat, stirring occasionally, for 40 minutes.
  4. Add the kale, cover and cook, stirring occasionally, for 20 minutes.
  5. Add the basil and cook for 5 to 10 minutes, or until the lentils and rice are soft.
  6. Season with salt and pepper, to taste.
  7. Serve hot with crusty whole-grain bread and a crisp green salad on the side.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian
 

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PS Oven "Fried Rice" Casserole

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  3 to 4 servings
Prep Time: 20 minutes
Cook Time:  45-55 minutes
Total Time:  1 hr-1 hr 15 minutes

 

 

INGREDIENTS

  • 1 1/2 c bite-sized broccoli florets
  • 2 c cooked brown basmati rice
  • 1 1/2 c firmly packed, diced baby bok choy
  • 1 1/4 c shredded carrots
  • 1 1/4 c vegetable broth
  • 3/4 c salted, roasted cashews
  • 3 cloves garlic, minced
  • 1 T minced fresh ginger
  • 1 t reduced-sodium tamari


DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine.
  3. Transfer to a 9 x 11 inch or similarly sized casserole.  
  4. Cover and bake for 45 to 55 minutes, or until the vegetables are soft and the casserole is heated through.
  5. Serve hot.


With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian
 

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PP Petite Soda Bread

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 servings
Prep Time:  15 minutes
Cook Time:  25 to 30 minutes

 

INGREDIENTS

  • 1/2 c plus 1 T filtered or spring water, plus more as needed
  • 1/2 c nondairy milk
  • 2 t freshly squeezed lemon juice
  • 2 c plus 4 t whole wheat flour
  • 1 t baking soda
  • 1/4 t sea salt
  • 1/4 c dried cranberries
  • 1/4 c raisins


DIRECTIONS

  1. Preheat the oven to 450 degrees F.
  2. Line a pizza pan with unbleached parchment paper.
  3. 5 to 10 minutes to make a light vegan "buttermilk"; putthe water, nondairy milk and lemon juice in a small bowl and stir to combine. Let the mixture stand for 5 to 10 minutes to make a light vegan “buttermilk.” 
  4. Meanwhile, put 2 c of the flour, baking soda and salt in a large bowl and stir with a dry whisk to combine.
  5. Pour the "buttermilk" into the dry mixture and stir with a large spoon to combine, forming a soft dough.
  6. Gently fold in the cranberries and raisins.  Do not over mix.
  7. Turn the dough out onto a surface dusted with 3 t of flour.  
  8. Lightly knead for 30 seconds or so.  Avoid overworking the dough.
  9. Shape the dough into a round disk-shaped loaf and gently place it on the prepared pan.
  10. Sprinkle the remaining 1 t of flour over the top of the load.  
  11. Cut a deep "X" in the top with a sharp knife.
  12. Bake for 10 minutes.  Decrease the oven temperature to 400 degrees F. and bake for another 25 to 30  minutes, or until the top is firm and crusty.
  13. Put the bread on a wire rack to cool for 10 to 15 minutes before slicing.
  14. Serve warm. 

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PS Lime and Coconut Corn Muffins

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25-27 minutes
Total Time:  35-37 minutes

INGREDIENTS

  • 3 T flaxseeds
  • 1 1/2 c whole wheat flour
  • 1 c fine grind cornmeal
  • 1/2 c raw unsweetened shredded dried coconut
  • 1 1/2 t baking soda
  • 1 t baking powser
  • 1/2 c Sucanat or brown sugar
  • 1 1/2 c filtered or spring water
  • 1/4 c maple syrup
  • 3 1/2 T freshly squeezed lime juice

DIRECTIONS

  1. Preheat the oven to 375 degrees F.  
  2. Line a twelve-c standard muffin pan with paper liners.
  3. Put the flax seeds in a high-performance blending appliance and process into fine flour.
  4. Transfer to a large bowl.
  5. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar)
  6. Stir with a dry whisk to combine.
  7. Stir in the water, maple syrup and lime juice
  8. Mix just until incorporated.
  9. Divide the mixture amon the lined muffin cups.  Bake for 24-27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
  10. Put the pan on a wire rack.
  11. Let cool for about 5 minutes.
  12. Carefully remove the muffins from the pan and cool for about 10 minutes longer.  
  13. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
     

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

 

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PS Lots of Garlic Hummus

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 servings
Prep Time:  5 minutes

 

 

 

 

 

 

 

INGREDIENTS

  • 1 c chickpeas (garbanzo beans), drained and rinsed
  • 1/4 c plus 2 T filtered or spring water, plus more as needed
  • 5 cloves garlic, chopped
  • 2 T sesame tahini
  • 2 T frshly squeezed lemon juice
  • 1/2 t chili powder, plus more for garnish
  • 1/4 t sea salt

DIRECTIONS

  1. Put all the ingredients n a blender and process until smooth.  Add a bit more water if needed to achieve desired consistency.
  2. Transfer the hummus to a pretty bowl and sprinkle the top with a pinch more chili powder, if desired, for a festive presentation.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

 

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PP "Hungry Guy" Burgers

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  6 Burgers
Prep Time:  10 minutes
Cook Time:  32 minutes
Total Time:  42 minutes

 

 

 

 

 

 

 

 

INGREDIENTS

  • 1 can (15 oz) black beans, drained and rinsed

  • 2/3 c plus 2 heaping T prepared salsa, plus more as needed (see note)

  • 3 slices whole-grain bread, torn into chunks

  • ¼ t ground cumin

  • 2/3 c rolled oats

DIRECTIONS

  1. Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

  2. Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

  3. Scoop up a generous ½ c of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.

TIPS

  1. You may use mild, medium or hot salsa in this recipe. Add 5 to 7 minutes to the baking time.

  2. Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

 

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