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6/26/2015

It’s frittata time! This hearty dish can be served for any meal of the day. This authentic-tasting frittata is baked in the oven, making it especially easy to prepare. With a delish potato and onion base and a fluffy, herb-infused filling, this entrée is a true winner.

frittata

Easy Vegan Frittata

Makes 3 to 4 servings

Potato Layer:
• 1/4 cup filtered or spring water, plus more as needed
• 1 teaspoon reduced-sodium tamari
• 2 large red or white potatoes (with peel on) very thinly sliced
• 1 teaspoon Italian seasoning blend
• 1/2 cup minced fresh onion

"Egg" Layer:
• 2 tablespoons rolled oats
• 1 block (about 15 ounces), extra firm or firm regular tofu
• 3 tablespoons nondairy milk
• 1 teaspoon Italian seasoning blend
• 1/2 teaspoon reduced-sodium tamari
• 1/4 teaspoon ground turmeric

Additional Ingredients:
• 1/4 teaspoon sea salt
• 4 cups (light packed) baby spinach
• 1/8 sweet or smoked paprika

Instructions

1. Preheat the oven to 375 degrees F. Liberally coat a 9- or 10-inch round quiche pan with vegan margarine.

2. Place all the potato layer ingredients in a large skillet in the order listed above. Cover and cook on medium-low heat for 15 to 18 minutes, or until the potatoes are almost fork tender, flipping them over halfway through cooking. Check often and add more water, 2 tablespoons at a time, as needed to prevent sticking.

3. Meanwhile, put the rolled oats in a blender and process to a coarse flour. Add the tofu, nondairy milk, Italian seasoning, tamari and turmeric and process until smooth.

4. Arrange all of the potato mixture in an even layer in the prepared quiche pan. Sprinkle 1/4 teaspoon sea salt over the top. Spread 1/3 of the tofu mixture evenly over the potatoes. Top with all the spinach, pressing it down firmly. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer over the spinach using a rubber spatula.

5. Sprinkle the paprika over the top of the frittata. Tent with foil and bake for 30 minutes.

6. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. Put the pan on a wire rack and loosen the sides of the frittata with a knife. Let cool for 12 to 15 minutes and slice in to wedges. Serve warm.


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.



6/19/2015

Super-moist and delicious, these treats make a healthy choice for a sweet indulgence any time of year. Ground flaxseeds and mashed bananas stand in for the eggs, oil and some of the sweetener. These beautiful blondies travel well and make a wonderful dessert for outdoor meals.

chocolate chip blondies 

Chocolate Chip Banana Blondies

Makes 28 bars

Ingredients

• 1 cup whole wheat flour
• 1/4 cup cornmeal (fine grind)
• 2 tablespoons ground golden flaxseeds
• 1 teaspoon baking powder
• 1/2 cup sucanat, brown sugar or your preferred dry sweetener
• 2 medium ripe bananas
• 1 tablespoon vanilla extract
• 3/4 cup filtered or spring water, plus more as needed
• 3/4 cup vegan chocolate chips
• 2/3 cup chopped walnuts

Instructions

1. Preheat the oven to 400 degrees F. Lightly coat a 9x12-inch baking pan with vegan margarine.

2. Put the flour, cornmeal, flaxseeds and baking powder in a large bowl and stir with a dry whisk to combine. Add the sucanat or dry sweetener and whisk to combine.

3. Put the bananas and vanilla in a small bowl and mash with a potato masher until almost smooth, leaving a few chunks in tact. Stir the banana mixture and water into the dry ingredients using a large spoon. Stir in the chocolate chips and walnuts, mixing until incorporated.

Batter will be quite thick. If the batter seems overly dry, add more water, 1 tablespoon at a time.

4. Spread the batter in an even layer in the prepared pan and smooth the top. Bake 15 to 20 minutes or until slightly golden.

5. Put the pan on a wire rack and let cool 3 minutes. Using a dinner knife, score (cut shallow lines) into twenty-eight bars.

6. Let cool 7 to 10 minutes then cut the bars all the way through (using a knife) and transfer them onto a wire rack. Cool the bars for 25 to 30 minutes more, or until they are firm to the touch, before serving.

Wrap tightly and stored in the refrigerator, leftover bars will keep for about 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.



6/12/2015

Big chunks of hearty seitan combined with meaty mushrooms makes this sauce a super satisfying choice for topping pasta of any kind. Celery adds delicious flavor without overwhelming this chunky sauce.

seitan marinara sauce

Seitan Marinara Sauce with Bow Tie Pasta

Makes 4 to 6 Servings

Ingredients:

• 3 cups sliced celery, with leaves
• 1 onion, chopped
• 8 ounces cremini or white button mushrooms, chopped
• 2/3 cup filtered or spring water
• 1 teaspoon Italian seasoning blend
• 1/2 teaspoon reduced-sodium tamari
• 1/8 heaping teaspoon crushed red pepper flakes
• 8 ounces seitan, chopped or 8 ounces ground seitan
• 20 to 22 ounces vegan, low fat marinara sauce
• 1 pound tri-color or whole grain bow tie, fusilli or penne pasta

Instructions

1. Put the celery, onion, 1/3 cup water, Italian seasoning, tamari, and crushed red pepper in a large skillet. Cover and cook, stirring occasionally, over medium-low heat for 16 to 18 minutes, or until the celery and onions have softened.

2. Add the seitan, marinara and 1/3 cup water, Cover and cook, stirring occasionally, over medium-low heat for 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm. Drain the pasta well.

4. Divide the pasta into each of four to six pasta bowls. Top with a generous portion of the seitan sauce. Serve hot.

Chef’s Note: Need to keep it gluten-free? Just substitute your favorite variety of canned beans (drained and rinsed) for the seitan and use gluten-free pasta.


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.



6/5/2015

Nothing could be more refreshing for a hot summer night than this easy-to-make, nutritious and delicious sorbet.

mango sorbet

Mango Sorbet Recipe

Makes 4 servings

Ingredients:

• 2 to 3 mangos, peeled, cubed and frozen
• 2 to 3 tablespoons maple syrup, plus more as needed
• 1/4 cup water, plus more as needed
• Mint sprigs

Instructions:

1. Put all of the ingredients in a blender and process until the mixture resembles a “frosty” sorbet consistency, adding more water or maple syrup one tablespoon at a time as needed to achieve the desired texture.

2. Garnish with a fresh mint sprig and serve immediately.


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.



5/29/2015

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.





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