Asparagus cooks up quickly and it takes on the flavors of any herbs, spices or sauces that you cook it with. Paired with rich tasting vegan “hollandaise” sauce, it mimics a decadent offering that you may see listed on a menu at a four-star restaurant. Or, simply toss your trimmed asparagus with a few herbs and spices, then roast it in the oven for about eight minutes, and you’ll have crowd-pleasing fare that is great to serve at any gathering.

So here is one of my favorite asparagus recipes! Happy Spring Cooking!

Asparagus with Vegan Hollandaise Sauce

My grandmother grew asparagus in her back yard and she often served it with a rich hollandaise sauce, that as a child, I loved! So, I came up with this easy-to-prepare vegan version that is delicious and low in fat too.

Makes 4 to 6 Servings

1 large bunch asparagus, trimmed

3 tablespoons fresh lemon juice

½ block soft silken or soft regular tofu, well drained

¼ teaspoon turmeric

¼ teaspoon sea salt

Place the asparagus in a large steamer and steam for 4 to 6 minutes, or until just crisp tender.

Meanwhile, place the lemon juice, tofu, turmeric and sea salt into a blender and process until smooth and creamy. Pour into a small saucepan and cook over low heat, stirring constantly, until heated through.

Arrange the asparagus on a serving platter and pour the sauce over top. Serve immediately.

Another great spring recipe that works beautifully in spring and continuing throughout the summer months is my Creamy Cucumber Soup! This creamy chilled soup features dill, which is often available during the summer months at your local farm market. It is ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, diners inevitably ask, “Are you sure there isn’t any cream in this soup?” Find the recipe here.

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011

Here is my delicious Mother’s Day Menu to prepare and share this weekend! This elegant, four-course meal is filled with great taste and features my crowd-pleasing recipes that’ll impress everyone you are are cooking for this Sunday!

In this Italian-inspired, vegan meal, my easy-to-make lasagna rolls stand front and center. They’re backed up by a harmonious menu that showcases a delicate soup, crisp green salad, Italian-inspired broccoli rabe, scrumptious garlic bread and a decadent tasting chocolate pudding. Let’s get cooking!

Jazzy Vegetarian Mother’s Day Menu

(Please scroll down to see all recipes below)

STARTER

Velvety Carrot Soup

SALAD

Easy Elegant Green Salad

MAIN

Quick Lasagna Rolls

Nino’s Broccoli Rabe

Grandma’s Garlic Bread

DESSERT

Pots De Crème

Velvety Carrot Soup

4 to 6 servings

I love to serve this stunning, colorful soup as an elegant first course for any festive meal. The vegetables are blended to produce a thick, smooth soup that’s low in calories and high in nutrition. It’s very tasty as is, but if you make it a day in advance and store it tightly covered in the refrigerator, the flavors will meld and develop even more. Just note that you may need to add a bit more broth or nondairy milk if you reheat the soup before serving. Any leftovers make a perfect lunch entrée the next day!

5 large carrots, peeled and coarsely chopped

3 medium white potatoes, peeled and coarsely chopped

1 cup unsweetened nondairy milk, plus more as needed

1 cup vegetable broth, plus more as needed

1 teaspoon brown sugar

1 teaspoon italian seasoning

1⁄2 teaspoon reduced-sodium tamari

Sea salt

Freshly ground pepper

2 tablespoons chopped fresh parsley, for garnish

Steam the carrots and potatoes until soft but not mushy, about 10 minutes. Transfer to a large bowl. Add the nondairy milk, broth, brown sugar, italian seasoning, and tamari and stir to combine. 

Put half of the mixture in a blender and process until smooth. Pour into a soup pot. Repeat with the remaining mixture, then stir the two batches together.

Put the pot over medium-low heat and simmer, stirring often, until heated through, about 10 minutes, adding more broth or nondairy milk to achieve the desired consistency.

Season with salt and pepper to taste. To serve, ladle the soup into bowls. Garnish with the parsley if desired.

From EPISODE #112 of Jazzy Vegetarian on Public Television and in THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011

Easy and Elegant Green Salad

Makes 4 servings

This is my basic go-to salad whenever I have guests for dinner. The flavorful balsamic dressing adds a touch of elegance to the delicate baby greens. This is the perfect first-course dinner salad to serve at any festive meal. You can make this recipe your own by mixing and matching additional ingredients. Try by adding: nuts, seeds, olives, grated carrots or peppers to the salad.

Simple Dressing

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

1 teaspoon dijon mustard

Sea salt

Freshly ground pepper

Salad

8 ounces (10 cups, lightly packed) mixed baby greens

20 grape tomatoes

1/2 large cucumber, peeled and thinly sliced

1 medium avocado, sliced thinly into 12 slices

 To make the dressing, put the oil, vinegar, garlic and mustard in a small bowl and briskly whisk until smooth and emulsified. Season with salt and pepper to taste.

            To make the salad, divide the greens among four salad plates. For each serving, top with 5 tomatoes, one-quarter of the cucumber and three avocado slices. Drizzle 1 tablespoon of the dressing over each salad. Serve immediately.

Note: The dressing makes more than you’ll need for this salad, but it’s a great basic dressing to have on hand and is used in other recipes in this book. Stored in an airtight container in the refrigerator, leftover dressing will keep for about 2 weeks. Just whisk it briskly before using.

Quick Lasagna Rolls

Makes 4 to 6 servings

If you’re in the mood for lasagna but not in the mood to spend over an hour putting it together, try this simplified version. Because no sautéing is required, these fancy rolls are ready for the oven in less than thirty minutes.

8 whole-grain lasagna noodles

41⁄2 teaspoons extra-virgin olive oil

1 jar (about 25 ounces) marinara sauce

14 to 16 ounces firm regular tofu, drained

1 cup chopped fresh basil

1⁄2 cup chopped fresh parsley

1⁄2 teaspoon reduced-sodium tamari

5 to 6 large green olives, preferably queen or sevillano, pitted and chopped (optional)

5 cloves garlic, chopped

2 tablespoons toasted wheat germ

2 cups shredded vegan cheese (optional, see note)

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil over medium-high heat. Add the noodles. Decrease the heat to medium-low and cook, stirring occasionally, until the noodles are almost tender. Drain and rinse under cool water, then drain well. Transfer to a large bowl. Drizzle with 1 teaspoon of the oil and gently toss to coat. Allow the noodles to cool.

Meanwhile, stir 3 teaspoons of the oil into 1 cup of the marinara sauce. Spread the mixture in the bottom of an 11 x 7-inch glass or ceramic baking pan. Put the tofu, 1⁄2 cup of the basil, and the parsley, tamari, and remaining 1⁄2 teaspoon of oil in a medium bowl and mash with a potato masher until the mixture has the consistency of ricotta cheese. Add the optional olives and the garlic and stir until thoroughly combined.

Lay a noodle on a large cutting board. Spoon about 1⁄4 cup of the tofu mixture along the length of the noodle, spreading it evenly with the back of the spoon. Gently roll into a spiral shape. Set the roll in the baking pan seam-side down. Continue with the remaining noodles and filling, arranging them snugly in the pan.

Set aside 3⁄4 cup of the remaining marinara sauce. Spoon the remainder over the rolls, distributing it evenly. Sprinkle 1⁄4 cup of the basil over the top.

Cover the pan with foil and bake for about 40 minutes. Remove the pan from the oven but do not turn the oven off. Spoon the remaining marinara sauce over the rolls, then sprinkle with the wheat germ, vegan cheese (if using), and remaining 1⁄4 cup of basil. Bake for about 15 minutes, until the sauce is bubbling and the top is slightly browned.

Put the pan on a wire rack. Let cool for 15 minutes. Serve 1 to 2 rolls per person, spooning the sauce from the bottom of the pan over top of the rolls.

NOTE: If you do not want to use the vegan cheese, just add a bit more wheat germ to the top of the casserole.

From EPISODE #109 of Jazzy Vegetarian on Public Television and in THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011

Broccoli Rabe with Garlic

Makes 4 servings

The slightly bitter yet sweet taste of broccoli rabe makes this dish a great accompaniment to Quick Lasagna Rolls.

1 tablespoon extra-virgin olive oil, plus more as needed

1 bunch broccoli rabe, trimmed and cut into bite-sized pieces

3 cloves garlic, chopped

1⁄4 teaspoon crushed red pepper flakes

1 teaspoon reduced-sodium tamari (optional)

Sea salt (optional)

Put 1 tablespoon of the oil in a large skillet, then spread half of the broccoli rabe over it. Scatter the garlic over the broccoli rabe, then drizzle with a bit more oil and sprinkle with the crushed red pepper flakes. Add a final layer of the remaining broccoli rabe and drizzle with the remaining oil. Press the broccoli rabe firmly into the skillet with the lid. Cook over medium-low heat for 8 to 10 minutes, stirring often and adding more oil or a bit of water as needed to prevent sticking. Season with the optional tamari, salt to taste, or both and cook, stirring frequently, for 3 to 5 minutes, until crisp-tender and still bright green. Serve immediately.

From EPISODE #109 of Jazzy Vegetarian on Public Television and in THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011

Grandma’s Garlic Bread

MAKES 10 TO 12 SERVINGS

This recipe is based on my grandmother’s and mother’s version, which was always a favorite of mine. I’ve updated it to use fresh garlic and whole-grain bread, as it’s more nutritious and hearty. This tantalizing loaf, with its crispy crust and herbed, soft, and steamy inside, is bursting with flavor. In other words . . . perfection!

1 large loaf whole-grain italian bread

1⁄3 cup vegan margarine, at room temperature

6 to 8 cloves garlic, minced

1 tablespoon italian seasoning (see note)

Preheat the oven to 400 degrees F. Put the bread on a cutting board. Use a serrated bread knife to slice 1⁄2- to 1-inch-thick slices diagonally across the entire loaf, but don’t cut all the way through the bottom crust; leave the bottom of the loaf intact.

Put the margarine, garlic, and italian seasoning in a small bowl and mash with the back of a fork until thoroughly combined. Working carefully so as not to separate the slices, spread the margarine mixture on each side of each slice. Wrap tightly in foil, crimping the edges to form a tight seal (see note).

Bake for 20 to 25 minutes, until the crust is crispy and the interior is hot and steamy. Remove the foil and serve the bread in a bread-basket or large bowl, wrapped in a large cloth napkin to keep it warm.

NOTES

●          If you have fresh herbs such as basil or oregano on hand, feel free to substitute about 3 tablespoons of minced fresh herbs for the italian seasoning, or add them along with the dried herbs.

●          Once the bread is wrapped in foil, it may be stored in a ziplock bag in the refrigerator for 3 to 4 hours before baking

Pots de Crème

Makes 4 to 6 servings

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.

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

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

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

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

From EPISODE #108 of Jazzy Vegetarian on Public Television and in THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011

Cooking with both fresh and dried herbs adds flavor to your recipes, while often adding desirable health properties too. I incorporate fresh or dried herbs and spices daily in my recipes. I sometimes even use herbs and spices when cooking breakfast! Give it a try and you’ll be glad you did.

Buying and storing dried herbs and spices: Dried herbs and spices are all readily available at most local supermarkets. Purchase organic, non-irradiated herbs and spices whenever they are affordable and/or available. Store them in a cool, dark place, away from sunlight, stovetop or oven. Check your spice collection every three to six months for expired herbs and spices and replace them to ensure optimum aroma, taste, color, and texture in your recipes.

Using herbs and spices in your recipes: Incorporating herbs and spices into your daily dishes, enables you to create delicious meals without adding a lot of salt, sugar, or fat. Try creating your own signature seasonings by combining the herbs and spices that you prefer. This will result in personalized recipe creations that you, your friends and your family will savor.

Growing fresh herbs: During the summer months, think about growing your own fresh herbs and spices in your yard, in containers on your deck, or even in window boxes. I grow herbs in containers placed in a sunny spot on my back deck, all summer long.

Stocking your herb and spice cabinet: Here is a basic list of the various herbs and spices I like cooking with. Feel free to add or subtract to this list to suit your individual taste and creativity. Happy seasoning!

Jazzy Vegetarian Herbs and Spice List

All-purpose Seasoning (your favorite blend)

Basil

Black Pepper (milled, course, and fine ground)

Cayenne (ground red pepper)

Chili Powder

Cilantro

Cinnamon

Crushed Red Pepper Flakes

Cumin

Dill

Garlic Powder

Italian Herbs (blend)

Oregano

Parsley

Pumpkin Pie Spice

Rosemary

Sage

Sea Salt (course and fine ground)

Turmeric

Here’s an easy way to incorporate a bit of spice into a quick to prepare, tasty casserole!

Molasses Two-Bean Bake  (Low fat Cooking) 

Makes 3 to 4 servings

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) garbanzo beans, rinsed and drained

2 medium sweet onions, chopped

1/4 teaspoon garlic powder

1/2 teaspoon chili powder

1/8 teaspoon cayenne (more or less, to taste)

1 heaping tablespoon blackstrap molasses

1/4 cup organic catsup

 1/4 teaspoon salt

Preheat oven to 375 degrees F. Place all of the ingredients into a large mixing bowl. Toss to combine. Pour into a medium casserole. Cover and bake for 45 minutes to 1 hour.

Serve with crusty bread, quinoa or brown rice on the side. A crisp green salad or steamed green vegetables such as broccoli or asparagus makes a nice side dish for this casserole too!

When you are dining out while traveling, vacationing, or just taking a break from cooking at home, you may think you are ordering vegetarian fare, but in many non-vegan restaurants, that may not be the fact. When looking to eat a completely vegan meal, always ask for your meal to be made without the use of any animal products. Ask your waiter to make sure that no dairy products, chicken, beef, or fish broths are being used in anything you order such as your “vegetable soup or pasta primavera!”

If there are no vegan choices listed on the menu, many eateries are now happy to accommodate, by preparing a simple vegan dish from items they stock in their kitchen. Start by asking for pasta topped with steamed veggies or served with a simple primavera or marinara sauce. When all else fails I order several vegetable side dishes as my main course. Baked potatoes are often a good stand by in a pinch. Sometimes a side of beans for extra protein may be readily available.

So, the next time you check out the menu at a restaurant and do not see anything that suits your vegan lifestyle, before heading toward the door, ask this question: “I am a vegan. May I special order a plant-based meal?” More often then not, the answer will be: “Yes, the chef will be happy to prepare something special for you today!”

Here is an easy jazzy recipe to make and take with you when you are traveling…tasty to crunch on when the munchies strike!

Tamari Almonds

31⁄2 cups (1 pound) raw almonds      

1 to 3 tablespoons brown sugar, or maple sugar

2 teaspoons reduced-sodium tamari, plus more as needed

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper. Spread the almonds in a single layer on the lined baking sheet. Bake for 4 to 8 minutes, until slightly golden, checking every few minutes to prevent burning.

Transfer to a large bowl. Sprinkle with the brown sugar and tamari and stir until the almonds are evenly coated. Let cool before serving. Stored in an airtight container in the refrigerator, the almonds will keep for about 3 weeks.

Mushrooms are yummy. Mushrooms are versatile. Mushrooms are nutritional powerhouses. Mushrooms can even be economical! Well, you get the picture… I love mushrooms.

There are so many kinds of mushrooms obtainable in our supermarkets these days. Some of the most popular are the White Button, Crimini, Shitake, and Portobello. In addition to these few, there are many other delicious gourmet mushroom varieties available today.

Shitake mushrooms are native to East Asia and are very popular in vegan cuisine due to their meaty texture and flavor. Remove the stems of this delicate mushroom and cook them thoroughly in any dish you are preparing.

Portobello mushrooms have large flat caps and are ideal for stuffing, baking, grilling or breading. They have a hearty texture and taste and are excellent when marinated, then grilled or baked, and served on a bun as a “burger.” Crimini, (or Baby Bella) mushrooms, are great for stuffing too, and they are mellower in flavor than Portobello mushrooms. You can use Crimini mushrooms in any recipe requiring the basic white or button mushroom.

Mushrooms are delectable featured in stir-fries, steamed vegetable dishes, salads, casseroles, and soups. They are wonderful stuffed and served as an appetizer, first course, or main course entrée.

Here are two fabulous mushroom recipes!

Stuffed Mushrooms, Jazzy Style

Makes 6 servings

16 crimini mushrooms, cleaned with stems removed and reserved

2 slices sprouted whole grain bread

3 tablespoons minced onion

10 green olives, chopped

1 cup vegetable broth or bouillon, plus more as needed

1 teaspoon tamari

1 ½  teaspoons italian herbs

¼ teaspoon sea salt

Freshly ground pepper

Preheat oven to 375 degrees F. Chop the mushroom stems into a small dice. Cut bread into small cubes. Place the chopped stems, bread cubes, onion, olives, 2 tablespoons vegetable broth, tamari, salt and pepper into a medium-mixing bowl. Combine well. Add a bit more vegetable broth, a tablespoon at a time, if the mixture seems dry.

Overstuff each mushroom with 2 teaspoons (or more) of the stuffing, packing it down firmly. Place the mushrooms in a shallow casserole dish. Pour the remaining vegetable broth over the mushrooms, to reach about 1 inch in height. Cover and bake 25 to 30 minutes or until mushrooms are soft and stuffing starts to crisp a bit.

Soba Noodles with Shitake Mushrooms

Makes 2 to 3 servings

3/4 pound soba noodles or whole wheat fettuccine

8 to 10 large shitake mushrooms, cleaned, stems removed, sliced thinly

1/2 large sweet onion, sliced thinly

1 tablespoon extra virgin olive oil

1 to 2 teaspoons tamari, plus more as needed

3 cloves garlic, chopped

1/2 cup dark raisins

1 pound organic baby spinach, washed

Freshly ground pepper

Gomasio, for garnish (see note)

       In a large pot, bring salted water to a boil for the soba noodles.

       Meanwhile, place the mushrooms, onions and olive oil into a very large sauté pan. Sauté the mushrooms and onion in the olive oil, for 5 minutes, then add one teaspoon of the tamari. As the mushrooms cook add water, one tablespoon at a time, if mushrooms become too dry. Add the garlic and cook about 5 minutes or until the mushrooms are soft. Add the raisins, cover, and simmer for 5 to 10 minutes, adding more tamari, to taste and more water as needed.

Add the soba noodles to the boiling water. Meanwhile, add the baby spinach to the mushroom mixture and cover. Cook for 3 to 5 minutes, stirring occasionally.

When the soba noodles are cooked al dente, drain and add to the mushroom sauce.

Toss together and serve immediately, topped with fresh ground pepper and gomasio, if desired.

NOTE: Gomasio is a nutritious and flavorful dry condiment made from unhulled toasted sesame seeds and sea salt.

Jazzy “Green Spring Cleaning Tip” of the Week:  Use Baking Soda to clean your bathtub. Wet the surface, sprinkle liberally, let set for a few minutes, scrub clean and rinse thoroughly.

All year ‘round, many of us are looking for time-saving, economical, and earth friendly ways to keep our homes tidy and clean. But when spring arrives, we are all looking for effective, non-toxic products to clean our home with little effort and optimal results. For many years, I have been cleaning with non-toxic products that are biodegradable, phosphate free, and earth friendly. Using these "greener" products may help to reduce the presence of un-wanted chemicals in your home, while helping to reduce your carbon footprint. Today, there are many wonderful commercial green cleaning solutions available in most supermarkets. Please check labels before you buy.

One of the stars of my “Jazzy Green Clean Team” is Baking Soda! Baking Soda is an earth friendly product that has numerous uses around your home. Super inexpensive and easy to use, it is my favorite, “all purpose” cleanser. I buy my baking soda in bulk, so I always have plenty on hand. Please make sure to keep your box (or bag) of baking soda tightly covered in order to keep out excess moisture, so it does not clump up.

For general use around my house, I place baking soda in a shaker container. I keep some baking soda stored in each bathroom for quick tub clean ups. In the kitchen, I fill a stainless steel and glass flip cap sugar dispenser with baking soda, which works really great! On a daily basis, I use baking soda as a cleanser for my pots and pans to remove stubborn stains and food particles. For hard to remove stains on pots and pans, liberally sprinkle the soiled areas with baking soda and moisten with water. Soak overnight. Burnt on food stains easily scrub away in the morning!

Please stay tuned every week this month because I’ll be featuring a tip for using Baking Soda for your daily chores and for your spring cleaning!

Jazzy green spring cleaning tip of the week:

Use baking soda to clean your oven. Sprinkle the oven liberally with baking soda and dampen with water. (Use a spray bottle for best results). Let sit for a half hour and then wipe away debris and burnt on food with a soft sponge and/or clean rags. Repeat if needed. Rinse very well and dry thoroughly.

Here is my quick to prepare Recipe of the Week!

Lemony Green Beans and Mushrooms

 Makes 4 to 6 servings

8 ounces crimini mushrooms, sliced

1 pound green beans, trimmed

1 tablespoon fresh lemon juice, to taste

2 teaspoons extra virgin olive oil (see note)

1/8 teaspoon sea salt, to taste

Freshly ground pepper

Steam the mushrooms for 7 minutes. Add the green beans and continue to steam until crisp-tender, 7 to 10 minutes. Transfer to a medium bowl and add the lemon juice, olive oil and sea salt. Season with pepper, to taste. Serve immediately. 

Note: For low-fat version of this recipe, omit the olive oil.

Eat your greens. We’ve all heard that eating plenty of leafy greens is a healthful addition to any diet. But how do you make greens taste good? Hmmm…

To tell the truth, I have trouble getting my husband to eat greens, so when I discovered this great all-purpose sauce/dressing, I rejoiced. He LOVES it! So, now I pass this super easy recipe on to you!

Wonder of all wonders! Simply blend the five sauce ingredients together and they turn into a ‘creamy’ sauce. Perfect for topping any steamed, green veggie; like kale, swiss chard, spinach, green beans or broccoli. This sauce makes a fabulous salad dressing too. In other words, it is a great way to serve just about any nutritious green vegetable, but it really brings incredible taste to leafy greens! Who would have thought?

So here is my Recipe of the week:

Steamed Greens with Walnut “Cream” Sauce

Makes 4 to 6 servings

Greens:

1 large bunch leafy greens (such as; kale, swiss chard or spinach) stemmed, washed and very thinly sliced

Sauce:

½ cup chopped walnuts

½ cup water, plus more as needed

½ teaspoon italian style seasoning

1 teaspoon tamari

1 clove garlic, halved

Steam the greens until wilted and quite soft but still bright green, for 5 to 20 minutes, depending on the thickness of the leaf. (Note: thin leaved greens, such as spinach, only need a few minutes, and thicker leaves such as curly kale need a longer steaming time). Transfer the greens to a medium bowl.

Put the walnuts, water, italian seasoning, tamari and garlic into a blender and process until creamy in texture, adding more water if needed, two tablespoons at a time, to achieve desired consistency. Pour the sauce over the greens and toss until the greens are evenly coated. Serve immediately.

RECIPE: EPISODE #112

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

Artichokes are my focus this week. In his book “150 Healthiest Foods on Earth,” Dr. Jonny Bowden describes artichokes as the “Lobster of the vegetable community.” I’ve gotta say, I agree. I have always loved artichokes since I was a girl. Many people are hesitant to prepare artichokes but I am here today to take away the mystique behind serving this jazzy-licious, super healthy veggie.

If you haven’t been fortunate enough to enjoy freshly cooked artichokes, you may feel stymied about how to eat them. Simply pull off the leaves one at a time, starting with the outermost leaves near the bottom of the artichoke. Draw the base of the leaf through your clenched teeth to scrape off the soft portion, and discard the rest of the leaf. As you progress upward from the base, the leaves will become more tender, with larger edible portions. When you reach the hairy choke, remove and discard it using a teaspoon. What remains is the artichoke heart, which you can then cut and eat. Be sure to provide empty bowls at the table for discarding the inedible part of the leaves.

            Artichokes are great when served as a first course or side dish. Try serving them any night of the week or on more festive occasions when you want to dazzle your guests with an elegant meal. Artichokes make an especially attractive dish. For each serving, try arranging one artichoke in the center of a salad plate, placed on top of a decorative dinner plate with a small bowl of “Lemon Dipping Sauce” offered on the side.

So…please don’t be intimidated by artichokes. Once cleaned and trimmed, they’re easy to cook. Plus, they are packed with fiber and anti-oxidants and are low in calories. So here is my fabulous: RECIPE OF THE WEEK:

Easy Artichokes with Lemon Dipping Sauce

MAKES 4 SERVINGS

ARTICHOKES

1⁄2 onion, sliced

1 tablespoon balsamic, cider, or red wine vinegar

4 artichokes, trimmed (see note)

LEMON DIPPING SAUCE

1⁄2 cup vegan margarine

1 to 2 teaspoons freshly squeezed lemon juice

Sea salt

To prepare the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Add the onion and vinegar. Put the artichokes in the pan and bring to a boil over medium-high heat. Decrease the heat to medium, cover, and cook until the artichokes are tender, 25 to 30 minutes, rotating the artichokes halfway through the cooking time. They are done when an outer leaf peels off easily.

Meanwhile, to make the sauce, melt the margarine in a small saucepan over medium-low heat. Remove from the heat and stir in the lemon juice. Season with salt to taste.

Serve the artichokes warm, with the dipping sauce alongside in small bowls.

NOTE: To trim and clean artichokes, cut off the top 1⁄2 to 1 inch of each artichoke to remove the spiky tips. Cut off any remaining spiky tips with kitchen shears. Trim away the tough edges of the stem. Put the artichokes in a large bowl and cover with cold salted water. Soak for 2 to 3 minutes. Rinse each artichoke under cold water, spreading the leaves to rinse out any residual dirt or sand.

By Laura Theodore, The Jazzy Vegetarian

A decadent eco-brunch can be healthy, vegan, budget-friendly and delicious! A vegan brunch creates the opportunity to offer plentiful sides such as a crisp green salad, pretty fruit platter, a variety of organic cereals or homemade granola and fair trade coffee and tea. But what do you offer as the main attraction, if you do not eat eggs? Here are some handy tips along with a “jazzy” recipe that offers the perfect solution!

I regularly utilize mashed tofu, mixed with tumeric, tamari and other veggies as a scrambled egg substitute. Try scrambling tofu with sautéed onions and other veggies, much like you would prepare scrambled eggs. The easy recipe I have included below will start you on the path to creating your own eggless creations when you’re hosting decadent brunch celebrations!

By the way, I have been told many times that this Eggless Scramble dish tastes and looks remarkably like scrambled eggs! (I made it for my husband recently and he was confused as he thought I had made him eggs!) Just think - no chickens are harmed in the making of this vegan dish! Now that is jazzy.

Here are more brunch recipes!

Eggless Scramble

Makes 2 to 4 servings

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

 5 ounces mushrooms, sliced (8 to10 medium mushrooms)

1/2 medium red, orange, green or yellow pepper, chopped

1 block (16 ounces) tofu, drained well

1/2 teaspoon tumeric

1/8 teaspoon cayenne pepper

1/2 to 1 teaspoon reduced sodium tamari

1/8 teaspoon sea salt

Fresh ground black pepper (optional)

1/2 cup vegan cheese (optional)

Pour the olive oil into a large skillet. Add the onion and sauté it over medium heat, until it becomes slightly soft. Add the mushrooms and sauté them for one minute, then add the peppers. Add some tamari and sauté the veggies until they are slightly golden. While the veggies cook, mash the tofu, using a potato masher or large fork, in a medium sized mixing bowl, until it is “crumbly” in texture. Add the tumeric, cayenne pepper, sea salt and 1/4 teaspoon of the tamari. Continue to mash the tofu together with the seasonings, until the mixture resembles the look of cooked scrambled eggs. Add the tofu to the skillet, adding more olive oil and a bit more tamari, if the mixture seems dry. Continue to stir and cook the scramble, until it is heated through and slightly browned on the edges. Top the scramble with some fresh ground pepper and/or the vegan cheese, if using. Cover the pan tightly, take it off the heat, and let the vegan cheese melt for 5 minutes. Serve it immediately with whole grain toast, and “vegan bacon or sausage” on the side. 

Here are more brunch recipes!

Serving a tasty vegan dessert can be challenging, but made a whole lot easier by substituting various, quality vegan ingredients for the dairy products usually associated with these comforting culinary creations! Best of all, vegan desserts are super delicious, and often even nutritious.

It is actually very easy to bake without using eggs, once you get the hang of it! In general, I use one half cup (or more) of whipped tofu or two small mashed bananas to replace two eggs in most baked goods recipes. (The amount of tofu or bananas will vary, depending upon the recipe.) Whipped tofu works particularly well for making chocolate cakes, puddings, and brownies. Just place the desired amount of organic tofu in a blender, and process it until smooth. Add the whipped tofu to your baked goods recipes, just as you would eggs. Bananas work particularly well as egg replacements when you are making cakes and sweet muffins. Just mash the ripe bananas until they are smooth and then add them to the batter, as you would eggs. Oh yes, another note. If a baked goods recipe calls for only one egg, in many cases you can just leave the egg out, without compromising the outcome of the finished recipe. Who knew?

When creating compassionate chocolate confections, use dairy free, fair trade, dark chocolate, which keeps it vegan, while being healthier for the planet and helping to build equitable and sustainable trading partnerships. To top off your sweet works of art, consider making a vegan whipped topping by placing some organic, silken tofu, maple syrup and a bit of vanilla extract into a blender. Process until smooth and creamy in texture, and then refrigerate for three hours or more until it is well chilled. If you’d like to add color to your topping use fresh fruit. For pink colored topping add some strawberries or raspberries, for violet hued topping, add some blueberries!

Instead of using butter in your home baked goods, use a vegan spread that is non-GMO and trans-fat free. A great substitute for butter is Earth Balance organic vegan spread, which works well as a replacement for butter in just about any recipe you may be preparing!

All of the ingredients mentioned here are available in most local supermarkets. So, with a little extra thought and some key ingredients, you can easily make delicious vegan friendly desserts and baked goods! You’ll surprise your family and friends by serving your own, homemade, delectable confections, and no one will ever know they are vegan… unless you tell them.

Right now my recipe of the week!

Incredible Banana Muffins

MAKES 6 LARGE MUFFINS

These moist muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding. 

1 cup whole wheat flour

1 cup whole wheat pastry flour

1 tablespoon baking powder

1⁄2 teaspoon sea salt

1⁄2 cup brown sugar

1⁄2 cup toasted wheat germ

1 ¼  cups plain or vanilla nondairy milk, plus more as needed

2 to 3 ripe bananas, mashed until smooth

1⁄4 cup vegetable oil

½ cup walnuts, rough chopped

Preheat the oven to 400 degrees F. Oil a six-cup standard muffin tin.

Put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and wheat germ and stir with the whisk to combine. Stir in the nondairy milk, bananas, and oil and mix just until incorporated. Stir in the walnuts. The mixture will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.

Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 20 minutes. Decrease the temperature to 375 degrees F and bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle of a muffin comes out almost clean.

Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.

or so above each hole in the tin. Place on a cookie sheet and bake for about 40-45 minutes, checking every 15 minutes. If muffins are browning too fast, lower temperature to 375º. Remove muffins and let cool 10-15 minutes before carefully removing and placing on serving platter. These giant muffins are jazzylicious!