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Jazzy Vegetarian: Recipes

Asparagus with Vegan Hollandaise Sauce

Makes 4 to 6 Servings

Asparagus is one of the first crops of spring. Paired with rich tasting vegan “hollandaise” sauce, it makes the perfect vegetable side dish for any spring meal! 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 tastes delicious and is low in fat too!

1 large bunch asparagus, trimmed

3 tablespoons fresh lemon juice

½ block soft silken or 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.



Paprika and Rosemary Roasted Red Potatoes

Makes 3 to 4 servings


6 medium red potatoes, scrubbed and cut in half

2 teaspoons extra-virgin olive oil

½ teaspoon paprika

1 teaspoon crushed rosemary

½ teaspoon garlic powder

¼ teaspoon sea salt

Freshly ground pepper

Preheat oven to 400 degrees F. Line a medium-large baking pan with unbleached parchment baking paper.

Place potatoes, olive oil, paprika, rosemary, garlic powder, sea salt and pepper into a large mixing bowl and toss until coated.

Place potatoes on the prepared pan. Bake for 50 minutes to 1 hour or until potatoes are soft to the touch and slightly golden.



 Flourless Oatmeal Lace Cookies

Makes 10 to 15 Cookies

1 cup rolled oats

1 cup “O’s” style cereal

1 teaspoon baking powder

½ teaspoon cinnamon

1/8 teaspoon sea salt

1/3 cup raisins

1/3 cup vegan chocolate chips

1/3 cup vegan margarine

3 tablespoons brown sugar

3 tablespoon organic molasses

½ teaspoon vanilla


Preheat oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper.

Pour the oats into a blender and process into a course flour. Transfer to a large bowl. Put the O’s cereal into a blender and process into course crumbs. Transfer to a large bowl. Add the cinnamon and sea salt. Whisk together. Add the raisins and chocolate chips and stir to coat. 

Place the margarine, sugar, molasses and vanilla into a small mixing bowl. Mix all the ingredients together until well-combined.

Add the margarine mixture to the dry ingredients and stir or mix with your hands until ingredients are well incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, flattening with a flat spatula as you go.

Bake for 9 to 12 minutes or until golden around the edges.

Remove the cookies from the oven.  Cookies will be very soft. Transfer the entire paper to a room temperature baking sheet and allow cookies to cool for 10 minutes. Remove the cookies from the parchment paper and place them in a single layer on a cooling rack or platter. Chill for 30 minutes or until set.

Store tightly covered in the refrigerator.


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