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4/15/2016

This vegan version of a traditional favorite adds a classic flair to any meal. Freshly prepared croutons add a real punch and tofu imparts a creamy consistency to the delightfully authentic-tasting dressing.

homemade vegan Caesar salad 

Jazzy Vegan Caesar Salad Recipe

Makes 4 to 6 servings

Ingredients

Salad:
• 12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces

Croutons:
• 5 to 6 slices very fresh whole-grain bread
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• Caesar Salad Dressing (see recipe below)
• 1 tablespoon Cashew Parmesan, plus more for serving (optional)

Instructions

1. Cover and refrigerate the prepared lettuce to allow it to crisp up.

2. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Cut each slice of bread into nine equally-sized pieces.

3. Put the bread cubes and garlic powder into a medium bowl, and stir gently to evenly coat the bread cubes. Add the Italian seasoning, and stir to evenly coat. Spread the seasoned bread cubes in an even layer on the prepared baking sheet.

4. Bake for 12 to 15 minutes, turning once, until the bread cubes are golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for 5 to 10 minutes.

5. Place the dressing in a large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing.

6. Sprinkle with Cashew Parmesan (if using). Serve immediately with more optional Cashew Parmesan on the side.

Chef’s note: For a completely oil-free recipe, omit the Cashew Parmesan.

Caesar Salad Dressing

For years I yearned for a delicious vegan version of this classic dressing, and I was really jazzed when I came up with this delightful mix of easy ingredients. The capers stand in beautifully for anchovies and the tofu replaces the egg with ease. Deeeeee-lish! Makes 4 to 6 servings.

Ingredients

• 8 ounces firm regular tofu, drained
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons capers, drained and rinsed
• 1 heaping teaspoon Dijon mustard
• 1 medium clove garlic
• 1/8 teaspoon sea salt
• Freshly ground pepper, to taste

Instructions

Put the tofu, lemon juice, capers, Dijon, garlic, and salt in a blender and process until smooth and creamy. If the mixture seems too thick, add a bit of filtered or spring water, 1 tablespoon at a time, to achieve the desired consistency. Add freshly ground pepper to taste.

Cashew Parmesan

This cheese-less Parmesan imparts a creamy taste and realistic texture. Makes 15 servings.

Ingredients

• 1/2 cup raw cashews
• 1/4 teaspoon sea salt or Himalayan pink salt, plus more as needed

Instructions

Put the cashews and salt in a blender and process until the consistency of crumbled Parmesan cheese is achieved. Don’t overprocess. Taste and add more salt, if desired. Store tightly covered in the refrigerator for up to 2 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. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.



4/8/2016

Vegan quiche makes a perfect spring recipe. Serve warm or chilled for an enticing brunch, lunch or light supper entrée. A crisp green salad served on the side is all you need to round out this delightful, egg-less quiche.

vegan zucchini quiche

Zucchini Quiche Recipe

Makes 4 to 6 servings

Ingredients

Crust:
• 1 cup garbanzo bean (chickpea) flour
• 3 heaping tablespoons sesame tahini
• 3 tablespoons cold nondairy milk, plus more as needed

Filling:
• 2 medium zucchini and/or yellow summer squash
• 14 to 16 ounces soft or firm regular tofu, drained
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon maple syrup
• 1/3 cup diced sweet red pepper
• 2 tablespoons minced onion
• 3/4 cup shredded vegan cheese
• Freshly ground pepper, to taste
• 1/2 teaspoon sweet or smoked paprika

Instructions

1. Preheat the oven to 400 degrees F. Oil a 9-inch pie plate.

2. To make the crust, put the garbanzo bean flour in a medium bowl. Add the tahini and the cold nondairy milk. Mix together using a pastry cutter or fork until the dough begins to form into chunks the size of large peas. Pull the dough together with your hands. If it is still too crumbly to form into a ball, add more of the cold nondairy milk, 1 tablespoon at a time, up to 3 tablespoons.

3. Form the dough into a ball and place it in the prepared pie plate. Gently press the dough evenly over the bottom and partway up the sides of the pie plate. Bake the crust for 7 minutes. Put the plate on a wire rack and cool for 20 minutes.

4. While the crust bakes, cut 10 to 12 very thin slices from the center of one zucchini and set aside for garnish.

5. Using a box grater, shred enough of the remaining zucchini to equal 1-1/2 cups (lightly packed). Put the 1-1/2 cups shredded zucchini in a fine meshed strainer and place it over a medium bowl. Let the shredded zucchini stand for 10 minutes to drain excess liquid.

6. Meanwhile, put the tofu, Italian seasoning, turmeric, chili powder, salt, and cayenne pepper in a blender and process until smooth.

7. Before removing the zucchini from the strainer, press it gently with your hands to push out any excess liquid. Put the zucchini and maple syrup in a large bowl and stir gently to coat. Add the red pepper and onion, and stir to combine. Add the tofu to the zucchini mixture. Add the vegan cheese and fresh pepper, and stir gently to combine. Pour the tofu mixture into the crust. Smooth the top.

8. Cut the reserved zucchini slices in half and press them into the top of the quiche in a decorative fashion. Sprinkle the paprika in an even layer over the top.

9. Bake for 50 to 60 minutes until the center is set.

10. Put the pan on a wire rack and cool for at least 60 minutes before slicing into wedges. May be served warm or refrigerated and served chilled.


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. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.



4/1/2016

The title says it all: A spinach salad that is quick and easy, and packed with great taste. It’s also nut- and oil-free.

fresh spinach salad 

Quick & Easy Spinach Salad Recipe

Makes 2 to 3 servings

Ingredients

• 3 cups lightly packed baby spinach
• 2 teaspoons balsamic vinegar
• 1 teaspoon maple syrup
• Sea salt or Himalayan pink salt, to taste
• Freshly ground pepper, to taste

Instructions

1. Put the spinach in a medium bowl.

2. To make the dressing, put the vinegar and maple syrup in a small bowl and briskly whisk until smooth.

3. Pour the dressing over the spinach and toss gently to coat the leaves. Top with salt and pepper as desired.


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. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.



3/25/2016

Baking this chili in the oven makes it super-simple for a weeknight meal. This recipe is easily doubled or tripled if you’re feeding a crowd. For extra pizazz, top each serving with a generous dollop of vegan sour cream.

dish of oven-baked chili 

Oven-Baked Two-Bean Chili Recipe

Makes 4 servings

Ingredients

Chili:
• 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 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 heaping tablespoon unsulphured blackstrap molasses, plus more as needed
• 1/3 cup organic catsup, plus more as needed
• 1/4 teaspoon salt

Toppings:
• 1/4 cup sliced scallions
• 1/2 teaspoon chili powder (optional)

Instructions

1. Preheat the oven to 375 degrees F.

2. Put all of the chili ingredients in a large bowl and stir to combine.

3. Pour the mixture into a medium casserole dish. Cover and bake for 35 minutes.

4. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency. Cover and bake for 10 to 20 minutes more, or until bubbling and browned around the edges. Transfer the pan to a wire rack and let cool 10 minutes before serving.

5. Serve the chili in deep bowls, topped with scallions. Dust with chili powder, if using.

For more recipes and information or to purchase Jazzy Vegetarian cookbooks, visit Laura's website.


Recipe used with permission from 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.



3/18/2016

This elegant, flavorful and meaty-tasting dish prepares in 15 minutes from start to finish, making it an ideal entrée to serve at any gathering when you’re short on time.

seitan piccata 

Seitan Piccata Recipe

Makes 4 servings

Ingredients

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

Instructions

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 1-1⁄2 to 2 tablespoons juice from half the lemon. Cut the remaining lemon half into 4 wedges and set aside.

Add 1 tablespoon 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. To serve, spoon over cooked rice, pasta or quinoa. Garnish with parsley and serve with a lemon wedge on the side.

Amount per serving, based on 4 servings: 161 Calories; 3g Fat; 0g Saturated fat; 28g Protein; 689mg Sodium; 7g Total Carbohydrate; 3g Sugars; 1g Fiber

Watch Laura Theodore make this recipe!

Recipe from Laura Theodore's Vegan-Ease, © 2015 Laura Theodore, reprinted by permission.


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. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.



3/11/2016

These bountiful beauties make a tempting breakfast treat, lunchbox item or after-school snack. Isn’t it nice when something so tasty happens to be filled with nutritious ingredients?

blueberry bars

Bountiful Blueberry Bars Recipe

Ease Factor 2 | Makes 10 bars

Ingredients

• 4 tablespoons golden flaxseeds
• 2 large ripe bananas
• 1/4 cup Sucanat, brown sugar, or your preferred dry sweetener
• 2 heaping tablespoons blueberry preserves
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 1/4 cup raw unsweetened shredded dried coconut
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 375 degrees F. Line an 8-inch square baking pan with unbleached parchment paper, leaving 3- to 4-inch “wings” on two opposite sides of the pan.

2. Put the flaxseeds in a high-performance blending appliance and process into very fine flour. Put the bananas, Sucanat (or brown sugar), blueberry preserves and vanilla in a medium-sized bowl and mash with a potato masher or large fork into a chunky purée. Add the ground flaxseeds, oats and coconut; stir to combine. Gently fold in the fresh blueberries.

3. Spread the dough in an even layer in the prepared pan. Score into 10 bars using a table knife. Bake for 30 to 35 minutes, or until slightly golden around the edges. Put the pan on a heatproof surface. Using the parchment paper “wings” as handles, carefully lift the bars out of the pan in one piece. Transfer to a wire rack and let cool for 15 to 20 minutes.

4. Again, using the parchment paper “wings” as handles, transfer the bars to a cutting board and cut into 10 individual bars. Stored in an airtight container in the refrigerator, the bars will keep for 2 days.

Amount per serving, based on 10 servings: 145 Calories; 3g Fat; 1g Saturated fat; 3g Protein; 6mg Sodium; 29g Total Carbohydrate; 12g Sugars; 4g Fiber

Recipe taken from Laura Theodore’s Vegan-Ease. Reproduced by kind permission of Laura Theodore.


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. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.



3/4/2016

These treats offer crunchy almonds covered in a delectable dark chocolate candy coating, flavored with coconut and dried cranberries for a satisfying indulgence. These chocolaty, nutty snacks will fly off your table, so you may want to prepare a double-batch! (So easy to make too.) YUM!

cranberry chocolate-almond clusters

Cranberry Chocolate-Almond Clusters Recipe

Makes 12 Servings

Ingredients

• 1-1/4 cups raw almonds
• 1/3 cup vegan (dairy-free) dark chocolate chips
• 1/4 cup raw unsweetened shredded dried coconut
• 1/3 cup dried cranberries

Instructions

1. Preheat the oven to 400 degrees F. Line a twelve-cup mini-muffin tin with festive paper liners.

2. Spread the almonds in a single layer on the lined baking sheet. Bake for 4 to 8 minutes, or until slightly golden, checking every few minutes to prevent burning.

3. Transfer to a large bowl. Immediately sprinkle with the chocolate chips and coconut and let stand for 10 to 20 seconds to let the chips melt. Stir, to combine, until the almonds are evenly coated with the chocolate chips and coconut. Immediately fold in the dried cranberries.

4. Drop a heaping tablespoon of the almond mixture into each of the prepared paper liners.

5. Refrigerate for 1 to 2 hours, or until set. Stored in an airtight container in the refrigerator, the almond clusters will keep for 3 to 5 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. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.





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