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Jazzy Vegetarian: Recipes

JAZZY HAPPY HOLIDAY NEWSLETTER 2013

Dear Friends!

 

The holidays are upon us!  We at Jazzy Vegetarian would like to wish everyone a happy, healthy and bountiful season. 


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To make it easier for you, I am including a festive and easy to prepare menu with recipes from my new cookbookJazzy Vegetarian Classics, Vegan Twists on American Family Favorites. The perfect meal to serve at any casual “family and friends” get together throughout the holiday season, this menu was featured earlier this month on THE TALK on CBS!  Plus: one of my all time favorite dessert recipes and a link to my full holiday menus too.

 

TASTE

 

IN JAZZY NEWS: We are happy to share that Jazzy Vegetarian has been honored with a 2014 Special Achievement Taste Award! The 2014 Annual Taste Awards recognizing outstanding excellence in video, film, mobile and interactive content focused on food, drink, fashion, design, travel and lifestyle - will be celebrated by the academy of Tastemakers on January 16th, 2014.

 

In addition, we at Jazzy Vegetarian are proud to announce we are one of the finalists for the BEST HOME CHEF IN A SERIES” VIEWERS CHOICE AWARD! 

 

Please vote before voting ends on DECEMBER 18th! Take these five quick steps to help us win:


  • Click here: http://tastetv.com/awards/vote.html
  • Enter your name and email address
  • Scroll to #6 – Best Home Chef in a series
  • Vote for Jazzy Vegetarian
  • Scroll to the bottom of the page and click DONE.

(That’s it. Easy-peasy. Thank you for your support)!

 

P.S. We’re up for awards to be selected by a panel of industry judges, too. We’ll keep you posted!


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I was super excited to be featured on THE TALK on November 7th and had so much fun cooking up Spaghetti and Wheatballs with hosts Julie Chen and Sara Gilbert, while Sheryl Underwood, Sharon Osbourne and Carnie Wilson sampled my tasty White Bean and Cashew Dip.

 

SHOP the newest cookbook from Laura Theodore!

JAZZY VEGETARIAN CLASSICS


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“The Jazzy Vegetarian brings vegan comfort food mainstream in a very accessible way. - Emily Deschanel, Star of Fox TV's hit show Bones

“Who knew vegan treats could be so scrumptious!  - Ed Begley, Jr., Actor, Director and Environmentalist 

"I love this cookbook - tasty twists on classic American cuisine.  Vegan cooking is not boring and tasteless, and the Jazzy Vegetarian proves it again and again with the recipes in this book.  I love it!' - Pop Music Icon Belinda Carlisle

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If you have not been able to catch Season 3 of Jazzy Vegetarian on Public Television yet, we have posted a FULL episode here. The show is presently airing every Tuesday and Thursday on the Create Channel at 8AM and 2PM, EST - check local listings for times in your area! 

 

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Click here for my full Holiday Menu plans!

 

BONUS DESSERT RECIPE (This is one of my favorite and easiest jazzy desserts of all time):


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Chocolate Mousse Ginger Pie

 

MAKES 8 SERVINGS

 

CRUST

2 ½ cups vegan ginger cookies (makes about 1 ¾ cups crumbs)

½ cup vegan margarine, melted

 

FILLING

¾ cup non-dairy vanilla milk

1 block (14 to 16 ounces) organic soft regular or soft silken tofu, drained well and broken up

2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not baking chocolate), chopped fine

 

GARNISH

1/2 chocolate bar, cut into shavings

10 to 15 raspberries (frozen raspberries work well for this)

 

Put the cookies into a blender and process into coarse crumbs. Put the crumbs into a medium bowl. Add the melted vegan margarine and toss to combine. Press the crust into a 9-inch pie plate. Bake at 350 for 10 minutes. Cool.

Meanwhile, put the non-dairy milk in a small saucepan and bring to a simmer. Put the tofu into a blender. Top the tofu with the chocolate pieces. Pour the simmering non-dairy milk over top of the chocolate and tofu and process for one minute.

Pour the mousse into the prepared piecrust and chill for 5 to 7 hours, or until set. Before serving, garnish with chocolate shavings and/or raspberries, if desired.

 

Episode #211 - Recipe © LAURA THEODORE 2011

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On THE TALK on CBS, I was excited to show the ladies how to make some delicious vegan dishes that everyone can enjoy!  Here are the recipes so you can try them at home.

 

SPAGHETTI

 

Spaghetti and Wheatballs

Makes 3 to 4 servings (12 to 14 wheatballs)

 

1⅓ cups lightly packed, fresh, soft whole-grain bread crumbs (from about 3 to 4 large slices) (see note)

1 teaspoon Italian seasoning

½ teaspoon garlic powder

⅛ teaspoon sea salt

½ cup chopped walnuts

2 cups chopped mushrooms

½ cup diced onion

¾ pound organic spaghetti or organic whole grain spaghetti (see note)

3 cups prepared vegan marinara sauce or your own homemade sauce, plus more as needed

 

 

Preheat the oven to 350 degrees F. Line a medium baking pan with unbleached parchment paper.

 

Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl. Put the walnuts in a blender, and pulse to process into coarse crumbs. Add the walnuts to the bread crumbs and stir gently to incorporate.

 

Put the mushrooms and onion in a blender, and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate. Spoon out about 1½ tablespoons of the mushroom mixture and roll it into a ball. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes. Gently rotate each wheatball and bake for 12 to 16 minutes more, or until they are crisp, firm to the touch and golden in color.

 

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well.

 

Meanwhile, pour the marinara sauce in a medium sauce pan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 5 to 10 minutes.

 

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs. Ladle marinara sauce over the top and serve immediately.

 

NOTE: To make fresh bread crumbs, put 3 to 5 slices of wholegrain bread in a blender and process into coarse crumbs. Measure and proceed as directed.

 

Caesar Salad, Jazzy-Style

Makes 4 to 6 servings

 

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

 

Croutons

5 to 6 slices very fresh, vegan, whole-grain, bread

1 teaspoon garlic powder

1 tablespoon Italian seasoning

Caesar Salad Dressing (recipe follows)

1 tablespoon Cashew Parmesan, plus more for serving (recipe follows)

 

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

 

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. 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.

 

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.

 

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

 

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

 

 

Caesar Salad Dressing

Makes 4 to 6 servings

 

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

⅛ teaspoon sea salt

Filtered or spring water (to taste)

Freshly ground pepper, to taste

 

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

Makes 15 servings

 

½ cup raw cashews

¼ teaspoon sea salt or Himalayan pink salt, plus more as needed

 

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.

 

White Bean Cashew Dip

Makes 6 to 8 servings

WHITE_BEAN_DIP

 

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

½ cup raw cashews

2 tablespoons filtered or spring water

4 teaspoons freshly squeezed lemon juice

1 clove garlic

½ teaspoon sea salt

¼ teaspoon cayenne pepper

2 tablespoons sweet red or orange pepper, diced

Dill weed or fresh dill sprigs, for garnish (optional)

 

Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high-performance blending appliance and process until smooth and creamy. Do not overprocess. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using). Serve with carrot sticks, celery sticks, or whole-grain crackers.

 

Chocolate Ganache Cake

Makes 8 servings

 

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CAKE

2 cups whole-wheat pastry flour

⅔ cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon sea salt

1¼ cups brown sugar

1 ½ cups chocolate- or vanilla-flavored nondairy milk, plus more as needed

¼ cup vegan cream cheese, at room temperature

¼ cup extra-virgin olive oil

1 teaspoon vanilla extract

 

GANACHE

½ cup nondairy milk (a thicker variety works best)

1 bar (3.5 ounces) vegan dark chocolate (snack-style bar, not unsweetened baking chocolate)

1 teaspoon extra-virgin olive oil

1 tablespoon brown sugar

 

Preheat the oven to 400 degrees F.

 

Lightly coat a 9-inch round baking pan with vegan margarine. Put the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and whisk to combine. Put ¼ cup of the nondairy milk, vegan cream cheese, olive oil, and vanilla extract in a blender and process until smooth. Add to the flour mixture, along with the remaining 1¼ cups of nondairy milk. Stir until well combined and somewhat fluffy. The mixture will be stiff, but if it seems overly dry, stir in additional nondairy milk, 1 tablespoon at a time, up to 3 tablespoons. Pour the mixture into the prepared pan and smooth the top. Bake for 15 minutes. Decrease the heat to 350 degrees F and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. (If it seems that the cake is starting to burn during the last 10 minutes of baking, tent it with foil.) Put the pan on a wire rack. Allow the cake to cool completely.

 

While the cake is cooling, prepare the ganache. Heat the nondairy milk in a small sauce pan over medium-low heat until steaming hot but not boiling. Chop the vegan chocolate bar into small pieces. Put the chocolate pieces, olive oil and sugar in a large bowl. Slowly pour in the nondairy milk, 2 to 3 tablespoons at a time, whisking vigorously after each addition, until the chocolate is smooth and shiny. Immediately drizzle or spread the frosting over the cake. Refrigerate for 1 hour or until set. Covered tightly and stored in the refrigerator, leftover cake will keep for about 2 days.

 

For more recipes, information, cooking videos and more, please visit: www.jazzyvegetarian.com 

 

Please have a beautiful, safe and delicious holiday season and many thanks for watching!

 

Love,

Laura and the Jazzy Vegetarian Team