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12/11/2015

I first made these delicious peppers for a holiday party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bells satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a Christmas or New Year’s Eve party, or weeknight supper.

stuffed green pepper topped with marinara 

Seitan & Brown Rice Stuffed Green Peppers Recipe

Makes 6 servings | Ease Factor: 2

Ingredients:

• 6 medium green bell peppers
• 1 jar (about 28 ounces) vegan marinara sauce
• 2 teaspoons extra-virgin olive oil (optional)
• 2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
• 2 cups cooked and cooled long-grain brown rice (see note)
• 2 teaspoons all-purpose seasoning blend

Instructions

1. Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.

2. Spread 1-1/2 cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.

3. Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.

4. Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.

5. Serve the peppers with tricolor pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.

Chef’s Notes: You may use unflavored, ground seitan in place of the Italian flavored variety. If using unflavored seitan, add an additional heaping teaspoon of all-purpose seasoning or Italian seasoning blend to the filling mixture before stuffing the peppers.

You may pre-cook the rice up to 48 hours ahead of making this recipe. Store it tightly covered in the refrigerator until use.

Amount per serving, based on 6 servings: 307 Calories; 6g Fat; 0g Saturated fat; 24g Protein; 868mg Sodium; 40g Total Carbohydrate; 2g Sugars; 2g Fiber

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.



12/4/2015

This delicate yet rich-tasting cake makes the perfect dessert for your festive holiday table or any winter event. Creamy, smooth and oh-so-pumpkiny, this pie will surely become a tradition, year after year!

vegan pumpkin cheesecake

Pumpkin Spice Cheesecake Recipe

Makes 8 to 10 servings

Ingredients

Crust:
• 1-3/4 cups cookie crumbs (ginger cookies work well)
• 1/4 cup vegan margarine, melted

Filling:
• 2 tablespoons rolled oats
• 14 to 16 ounces firm regular tofu
• 1 can (about 16 ounces) unsweetened pumpkin purée
• 2⁄3 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice

Topping:
• 3 tablespoons cookie crumbs

Instructions

1. Preheat the oven to 350 degrees F. Liberally coat a 10-inch round springform pan with vegan margarine.

2. To make the crust, put 1-3⁄4 cups cookie crumbs and the melted margarine in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.

3. To make the filling, put the rolled oats in a blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy.

4. Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.

5. Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold.

6. Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Covered tightly and stored in the refrigerator, leftover cheesecake will keep for about 2 days.

Amount per serving, based on 10 servings: 154 Calories; 7g Fat; 1g Saturated fat; 5g Protein; 62mg Sodium; 20g Total Carbohydrate; 15g Sugars; 2g 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.



11/27/2015

I tried for years to create a tasty vegan omelet, so I was super excited when I came up with this oven-baked version. Because a tofu-based omelet is more delicate than the classic egg version, I have developed a jazzy method for helping it to stay together when serving. It takes a little bit of extra fuss, but is well worth the effort.

vegan spinach tomato omelet

Spinach and Tomato Omelet Recipe

Makes 2 servings | Ease Factor: 3

Ingredients

Tomato Layer:
• 2 medium tomatoes, cut into 1/4-inch thick slices
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sea salt
• Several grinds of freshly ground pepper

Spinach Layer:
• 5 to 6 cups very lightly packed baby spinach, washed and dried

Tofu “Egg” Layer:
• 1 block (14 to 16 ounces) firm regular tofu
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper

Additional Ingredients:
• 1/4 teaspoon smoked paprika (for dusting top)
• 1/4 cup shredded vegan cheese (optional)
• Sea salt, to taste
• Freshly ground pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. Lightly coat with vegan margarine a heavy, ovenproof 10-inch round sauté pan or skillet with tight fitting lid.

2. Arrange the tomatoes in the prepared skillet by overlapping them slightly. Sprinkle the thyme, 1⁄4 teaspoon salt and several grinds of black pepper evenly over the top of the tomatoes. Top the tomato layer with all of the baby spinach, pressing it down slightly.

3. Put all of the tofu “egg” layer ingredients in a blender and process until smooth. Spread the tofu mixture evenly over the spinach, smoothing the top as you go.

4. Dust the top of the tofu layer with the additional 1⁄4 teaspoon smoked paprika. Cover tightly and bake for 45 minutes. Put the pan on a wire rack and let cool for 5 minutes.

5. Carefully cut the omelet into two servings, by slicing down the middle. Gently lift one-half of the omelet out of the pan, using two very large, flat spatulas. Place it tomato side down onto a rimmed dinner plate. Place a second rimmed dinner plate of the same size firmly over top of the omelet and quickly flip it over to invert the omelet so the tomatoes will now be facing upward. Sprinkle the tomatoes with 2 tablespoons of the vegan cheese, if desired. Then, use the spatula to gently fold the omelet over. Proceed plating up the second half of the omelet in the same manner.

6. Spoon the sauce that remains in the bottom of the pan over each omelet. Season with sea salt and freshly ground pepper, to taste. Serve warm.

Amount per serving, based on 2 servings: 188 Calories; 11g Fat; 2g Saturated fat; 21g Protein; 107mg Sodium; 7g Total Carbohydrate; 2g Sugars; 4g Fiber

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.



11/20/2015

This satisfying “cutlet” recipe makes sophisticated use of the humble cauliflower, giving it some serious wow factor! Easy to double or triple, this recipe makes a fancy weeknight main dish or elegant entrée for a party.

roasted cauliflower cutlets 

Roasted Cauliflower Cutlets Recipe with Lemon-Caper Sauce

Makes 4 servings | Ease Factor:2

Ingredients

• 1 medium head of cauliflower
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil (see note)
• 1-1/2 teaspoons Italian seasoning blend
• 3/4 teaspoon garlic powder
• 1 medium sweet onion, thinly sliced
• 1 cup vegetable broth, plus more as needed
• 3 tablespoons freshly squeezed lemon juice (from about 1-1/2 lemons; zest one of the lemons first, before squeezing)
• 2 tablespoons capers, drained and rinsed
• Zest of one lemon, for garnish
• 2 tablespoons chopped fresh parsley for garnish (optional)

Instructions

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

2. Trim one to two inches off the two opposite sides of the cauliflower head, and set aside for another use. Cut the cauliflower head into four, 3/4- to 1-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet.

3. Put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning and 1⁄2 teaspoon garlic powder in a small bowl and whisk to combine. Liberally spread one-quarter of the seasoning mixture over the top of each cutlet, using a small pastry brush or back of a small spoon. Bake for 35 to 40 minutes, or until tender and slightly golden brown around the edges.

4. To make the sauce, put the onion and 1⁄2 cup vegetable broth in a large skillet. Cover and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Add 1⁄2 teaspoon Italian seasoning blend, 1⁄4 teaspoon garlic powder and another 1⁄2 cup vegetable broth, cover and cook, stirring occasionally, for 10 minutes. If the onions become dry, add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.

5. To serve, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and parsley. Serve warm.

Chef’s Note: To lower the fat content of this recipe, you may use vegetable broth in place of the olive oil.

Amount per serving, based on 4 servings: 108 Calories; 9g Fat; 1g Saturated fat; 3g Protein; 227mg Sodium; 8g Total Carbohydrate; 3g Sugars; 3g Fiber

Recipe from Laura Theodore's Vegan-Ease, © 2015 Laura Theodore, reprinted by permission. Photo courtesy of Annie Oliverio.


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.



11/13/2015

Oh yeah! These delectable little cuties are so simple to make, you just may want to make a double batch. With only four ingredients, you can’t go wrong with this easy twist on a classic cookie.

vegan chocolate chip oatmeal cookies 

Four-Ingredient Chocolate Chip Oatmeal Cookies

Makes 16 to 18 Cookies | Ease Factor: 1

Ingredients

• 2 large, ripe bananas
• 1-1/4 cups rolled oats
• 1⁄3 cup raisins
• 1⁄3 cup vegan dark chocolate chips

Instructions

1. Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.

2. Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.

3. Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.

4. 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. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.

Amount per serving, based on 1 cookie: 59 Calories; 2g Fat; 1g Saturated fat; 1g Protein; 1mg Sodium; 11g Total Carbohydrate; 4g Sugars; 2g Fiber

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.



11/6/2015

This bread is a true quick bread, in that it prepares for the oven in about 10 minutes. Its great slathered with whole fruit preserves or your favorite nut butter.

loaf of banana bread 

Vegan Banana Bread Recipe with Sunflower Seeds

Makes 1 loaf | Ease Factor: 2

Ingredients

• 1-1/3 cups sliced bananas (about 1 very large or 2 small)
• 1-2/3 cups nondairy milk (a thicker variety works best)
• 2 cups whole wheat pastry flour
• 4 tablespoons ground golden flaxseeds
• 2-1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1 cup raw unsweetened shredded dried coconut
• 1/2 cup Sucanat, brown sugar, or your preferred dry sweetener
• 1/2 cup pitted and diced dates
• 1/2 cup roasted, unsalted sunflower seeds

Instructions

1. Preheat the oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with vegan margarine.

2. Put the banana slices and 1⁄3 cup of the nondairy milk in a small bowl and mash until smooth using a potato masher or large fork.

3. Put the flour, flaxseeds, baking powder, cinnamon and sea salt in a large bowl and stir with a dry whisk to combine. Add the coconut and Sucanat (or brown sugar); stir with the whisk to combine. Stir in the remaining 1-1⁄3 cups of nondairy milk and mix until incorporated. Fold in the dates and sunflower seeds. Transfer the mixture to the prepared pan and smooth the top.

4. Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the bread comes out clean. Put the pan on a wire rack and let cool 5 minutes. Loosen the sides of the bread with a knife. Carefully invert the loaf onto a wire rack. Let cool for 20 to 30 minutes before slicing.

5. Covered tightly and stored in the refrigerator, the loaf will keep for 3 days.

Amount per serving, based on 1 loaf (12 slices): 258 Calories; 10g Fat; 6g Saturated fat; 6g Protein; 22mg Sodium; 39g Total Carbohydrate; 16g Sugars; 6g Fiber

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



10/30/2015

If there were a jazzy recipe that gets the “most popular dessert award” award, it would be this quick-to-prepare, rich and creamy confection. When I have little time to prep a dessert, but want to really WOW my guests, I make this delicious pudding.

This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

vegan pots de creme 

Pots de Crème Recipe

Makes 6 servings

Ingredients

• 3⁄4 cup vanilla nondairy milk
• 12 ounces soft regular or silken tofu, drained and cubed
• 2 teaspoons brown sugar
• 1 cup vegan dark chocolate chips

Instructions

1. Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.

2. Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.

3. Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve 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.





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