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5/29/2015

Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff is smothered in a very light, but flavorful sauce and has the rich taste of the traditional version without all of the extra fat and calories.

mushroom stroganoff

Jazzylicious Mushroom Stroganoff

Makes 4 servings

Ingredients

• 1 medium sweet onion, chopped
• 3 to 4 cups vegetable broth, plus more as needed
• 8 ounces Portobello mushrooms, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon reduced-sodium tamari
• Pinch of cayenne pepper
• 8 ounces cremini or white button mushrooms, sliced
• 1 to 2 tablespoons whole-wheat flour, plus more as needed (see note)
• 1/2 cup filtered or spring water, plus more as needed
• Sea salt, to taste
• Freshly ground pepper, to taste
• 8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
• 1/2 cup chopped fresh flat-leaf parsley, for garnish

Instructions

1. Put the onion and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more broth, 1 tablespoon at a time, if the onion becomes dry.

2. Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.

3. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1-1/2 cups broth. Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding up to 1 more cup of broth, as needed. (See note below.)

4. Put the flour and 1/2 cup water in a blender and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.

5. Cook, stirring constantly, until the liquid has thickened to form a gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.

Note: If the gravy is too thin, thicken with additional flour to achieve the desired consistency.


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.




5/22/2015

These shish kebabs will satisfy vegans and meat-eaters alike! The colorful and impressive presentation is sure to add a festive touch to your BBQ menu this holiday weekend. To make it super easy, you can use your favorite vegan barbeque sauce or whip up the version below. Serve over quinoa with Purple Coleslaw and Milk-less Shakes on the side to round out the menu. Yum!

Seitan Kebabs

Seitan, Sweet Pepper and Mushroom Shish Kebabs

Serves 8 to 10

Ingredients

Laura’s BBQ Sauce:
• 1 cup organic catsup
• 1 teaspoon balsamic vinegar
• 1 teaspoon tamari
• 1/3 cup molasses
• 2 heaping teaspoons brown sugar
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/16 to 1/8 teaspoon cayenne

Kababs:
• 10 metal or bamboo skewers
• 2 packages (16 ounces) cubed seitan
• 3 sweet peppers (orange, red, and/or yellow), seeded and cut in 1-1/2-inch pieces
• 2 medium sweet onions, cut into chunks
• 2 medium zucchini, cut into 1/2-inch thick slices
• 16 ounces cremini mushrooms, cleaned and stems removed
• 20 cherry tomatoes
• 10 to 12 long metal or bamboo skewers

Instructions

1. Cover two large, rimmed baking sheets with foil or unbleached parchment paper. Prepare two metal or bamboo skewers for each person. If you are using bamboo skewers, place them in a pan and cover them with filtered or spring water. Let the skewers soak in the water for about 30 minutes prior to assembling the kebabs to prevent them from burning.

2. Prepare barbecue sauce, and set aside.

3. Put the seitan in a large bowl and top it with 1/4 cup of the sauce. Gently toss the seitan to coat.

4. Put the peppers, sweet onions, zucchini, mushrooms, and tomatoes in a large bowl. Top with 3/4 cup of the sauce (leaving about 1/2 cup in reserve) and toss to coat.

5. To assemble the kebabs, carefully thread the kebab ingredients onto your prepared skewers, dividing the ingredients evenly among the skewers. Arrange the kebabs evenly on the prepared baking sheets. (If you are not baking or grilling them immediately, cover loosely with foil, and place the sheets back in the refrigerator for up to 2 hours before cooking.)

If grilling: Place the kebabs directly on the grill. Grill the kebabs over medium heat for about 20 minutes or until the veggies are crisp-tender and the seitan is slightly crisp and golden in color. While the kebabs are grilling, rotate them often, frequently brushing them with additional barbecue sauce to keep them moist.

If baking: Preheat the oven to 400 degrees F. Leave the kebabs on the baking sheets. Bake for 20 minutes. Rotate the kebabs once, and brush them with additional barbecue sauce. If the kebabs are browning too quickly, loosely tent the baking sheets with foil. Continue baking for 20 minutes or until the veggies are crisp-tender and the seitan is slightly crisp and golden in color.

Coleslaw

Pretty Purple Coleslaw

Makes 4 servings

Ingredients

• 4 cups grated purple cabbage
• 1 cup grated carrots
• 3 tablespoons vegan mayonnaise
• 1 tablespoon prepared Dijon mustard
• 2 teaspoons brown sugar or maple sugar
• 1/8 teaspoon sea salt
• Freshly ground pepper
• 1 teaspoon gomasio or toasted sesame seeds

Instructions

1. Put the cabbage, carrots, mayonnaise, mustard, sugar, and sea salt in a medium bowl and stir to combine. Season with pepper. Cover and chill 2 to 4 hours. Before serving, sprinkle the top of the salad with gomasio or sesame seeds.

Dairy-Free Milkshakes

Banana Milk(less) Shake

Makes 2 to 3 servings

Ingredients

• 3 very large (or 4 small) frozen bananas (see note)
• 1-1/2 cups chilled vanilla-flavored nondairy milk, plus more as needed
• 2 tablespoons maple syrup, plus more as needed
• 1 teaspoon vanilla extract

Instructions

1. Put all ingredients in a blender and process until smooth and creamy. Taste and add more nondairy milk or maple syrup, if desired. Pour the mixture into pretty dessert dishes or glasses.

Note: To freeze a banana, peel and cut it into 3 or 4 pieces, and put them in a resealable freezer bag. Seal and freeze for at least 12 hours before using.


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.





5/15/2015

A totally tasty twist on classic pasta salad, this herbed penne salad serves well as the main course for any summer meal. Black beans add protein while the veggies supply color and crunch. When I am hosting a sit-down, outdoor party I often feature this enticing salad as the star of my meal.

pasta salad

Herbed Black Bean Pasta Salad

Makes 8 to 10 servings

Ingredients:

Salad
• 1 pound whole-grain penne, cooked al dente and drained
• 1 can (15 ounces) black beans, drained and rinsed
• 4 to 5 carrots, chopped
• 1 sweet red pepper, chopped
• 1 sweet orange or yellow pepper, chopped
• 1 small sweet onion, diced
• 1 can marinated artichoke hearts, drained and chopped
• 12 to 14 leaves chopped fresh basil
• 4 to 5 leaves chopped fresh oregano
• 4 leaves chopped fresh sage
• 2 tablespoons chopped fresh flat leaf parsley

Dressing
• 1/3 cup vegan mayonnaise, plus more as needed
• 1/4 cup Dijon mustard, plus more as needed
• 1 heaping tablespoon brown sugar or your preferred dry sweetener
• 1 teaspoon Italian seasoning blend
• 1/2 teaspoon turmeric
• 1/2 teaspoon sea salt
• Freshly ground pepper

Instructions:

1. Put all of the salad ingredients in a very large bowl.

2. Put all of the dressing ingredients in a blender and process until smooth.

3. Add the dressing to the pasta salad and toss gently until well combined. If a creamier consistency is desired, add more mayonnaise and/or Dijon to taste.

4. Cover and chill for at least 3 hours, or until the salad is thoroughly chilled. Serve cold over a bed of crisp greens with crusty whole-grain bread or rolls on the side.


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.



5/8/2015

You’ll really impress your family and guests with quick-to-bake tortilla chips. These kid-friendly snack chips are so crispy and tasty that you won’t miss the oil or extra calories found in most store-bought varieties. These gems are great with hummus, salsa or any dip, making them the perfect choice for festive, warm weather parties.

tortilla chips

Homemade Tortilla Chips

Makes 4 servings

• 2 whole-grain tortillas (see notes)
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt, plus more as needed

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

2. Cut tortillas into chip-size portions. Put the cut tortillas, chili powder, and salt in a large bowl. Toss to coat.

3. Arrange the tortillas in a single layer on the prepared sheet. Bake 7 to 10 minutes or just until crisp and edges are slightly browned. Sprinkle with more salt, if desired.

Chef’s Notes:
• For a gluten-free option, use brown rice tortillas instead of whole-grain tortillas.
• Flavored tortillas, like spicy or chipotle, work best in this recipe.


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.



4/30/2015

Excellent for a fresh summer meal, these colorful and appealing pepper “boats” are filling enough to serve as a main dish for any festive warm weather meal. Perfectly portable, too, they make a wonderful picnic entrée and the peppers serve double duty as a delicious, edible bowl! Yum.

chickpea and quinoa salad boats

Chickpea and Quinoa Salad in Bell Pepper Boats

Makes 8 servings

Ingredients

• 1 cup quinoa, rinsed thoroughly and drained
• 2 cups filtered or spring water
• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 pint grape or cherry tomatoes, halved
• 3/4 cup kalamata olives, pitted and sliced and sliced
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1 clove garlic, minced
• 1/2 teaspoon chili powder, plus more as needed
• 1/4 teaspoon sea salt, plus more as needed
• 1/4 teaspoon turmeric
• 4 large sweet red, yellow, or orange peppers
• Chopped fresh flat-leaf parsley, for garnish (optional)

Instructions

1. Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.

2. Transfer to a medium bowl. Let cool (see note).

3. Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl. Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.

4. Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.

5. Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.

Chef’s Note: The quinoa may be cooked up to 24 hours in advance and stored in the refrigerator.


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.



4/24/2015

For years, my mom has been making a dairy-based version of these cookies for the holidays. Several years ago we decided to create a vegan version, which is as good as—or maybe even better than—the original recipe. These tasty treats are fabulous for a special occasion or afternoon tea!

Mom’s (Vegan) Turtle Cookie Squaresvegan cookie squares

Makes 16 to 20 cookies

Ingredients

Crust:
• 1/2 cup vegan margarine
• 1 cup brown sugar, firmly packed
• 1 cup whole-wheat flour
• 1 cup pecan halves

Filling:
• 2/3 cup vegan margarine
• 1/2 cup brown sugar, firmly packed

Frosting:
• 1-1/2 cups vegan chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.

2. To make the crust, put 1/2 cup vegan margarine, 1 cup brown sugar, and flour in a high-performance blending appliance and process until particles are fine, forming a loose dough. Pour into a nonstick, ungreased 8 x 12 inch baking pan. Press the dough into an even layer, using your hands. Arrange the pecan halves evenly over the unbaked crust.

3. To make the filling, put 2/3 cup vegan margarine and 1/2 cup brown sugar in a small sauce pan. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture starts to bubble. Pour the hot filling over the pecans and crust. Bake on the center rack of the oven for 18 to 20 minutes until the pecans are slightly golden.

4. Put the pan on a wire rack and immediately pour the vegan chocolate chips over the pecans and filling. As the chips melt, spread the chocolate evenly over the top of the pecans and filling. (If the chocolate chips do not melt completely, put the pan back in the oven for 30 seconds to 1 minute to melt.)

Cool for 30 minutes and cut into 16 to 20 cookie squares. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.



4/17/2015

Red quinoa is becoming more commonly available in supermarkets. Here, it adds a great pop of protein, and a gorgeous color, along with a slightly nutty taste. If you cannot locate red quinoa, white quinoa works beautifully. Perfect for a light supper or hearty lunch, this satisfying and sassy salad main dish will be a popular “go to” in your house!

Red Quinoa Salad

Red Quinoa, Avocado & Chickpea Salad

Makes 4 to 6 servings

Ingredients

• 3/4 cup red quinoa, rinsed very well (see note)
• 1-1/2 cups filtered or spring water
• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons freshly squeezed lemon juice
• 1 small red onion, diced
• 1 large clove garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon sea salt, plus more as needed
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground pepper, plus more as needed
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup sweet red pepper, diced
• 2 medium avocados

Instructions

1. Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 18 minutes until all of the liquid is absorbed and the quinoa is soft.

2. Meanwhile, place the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, onion, garlic, Italian seasoning, salt, cayenne pepper, and pepper in a large mixing bowl. Let the bean mixture stand at room temperature for about 20 minutes.

3. Put the cooked quinoa in a medium bowl. Toss with 1 tablespoon lemon juice and 1 tablespoon olive oil while it is still warm. Let the quinoa mixture cool for about 15 minutes.

4. Add the quinoa to the chickpea mixture. Add the parsley, red pepper, and remaining lemon juice. Stir gently to combine. Cover and refrigerate for 2 hours.

5. Right before serving, cube the avocados and add them to the salad. Toss gently to combine. Serve over lettuce leaves with whole-grain bread on the side. Season with additional salt and pepper.

Chef’s Note: White quinoa may be used in this recipe.


Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.





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