JAZZY VEGETARIAN

#801 Burrito Night!
Celebrated vegan chef Laura Theodore prepares Mexican-style, vegan weeknight fare. Black Bean-Zucchini Burritos get their zing from shredded zucchini and spicy salsa, topped with creamy Almond Crème Fraîche. On the side, Laura’s Cauliflower “Rice” makes a satisfying substitute for brown rice. For dessert, Vegan Cinnamon-Chocolate Pudding Cakes are a chocolaty, velvety and luscious mini-confection.

Abbreviated Version: “Burrito Night!” Vegan chef Laura Theodore prepares Black Bean-Zucchini Burritos with Almond Crème Fraîche; Cauliflower “Rice”; Vegan Cinnamon-Chocolate Pudding Cakes.


#802 Pasta Impostors
Celebrated vegan chef Laura Theodore shares delicious, vegan and gluten-free “pasta” alternatives. Spaghetti Squash “Capellini” with Sweet Pepper Marinara Sauce features tender, roasted squash “noodles” smothered in a hearty, homemade marinara sauce. Zucchini Fettuccine Alfredo showcases “zoodles” – mimicking the taste and texture of the classic, cream-laden pasta dish. Then, Peanut-y Carrot Noodles highlight carrot “noodles” tossed in a salty and sweet peanut butter sauce.

Abbreviated Version: “Pasta Impostors” Vegan chef Laura Theodore prepares Spaghetti Squash “Capellini” with Sweet Pepper Marinara Sauce; Zucchini Fettuccine Alfredo; Peanut-y Carrot Noodles.


#803 Fruitful Vegan Desserts
Celebrated vegan chef Laura Theodore prepares scrumptious plant-powered desserts showcasing fresh fruit. Lemon-Raspberry Swirl Cheeze-Cake is a stunning vegan “cheesecake” that tastes incredibly creamy and delicious. Apple, Banana and Cranberry Crumble serves double duty as a healthful dessert or afternoon snack. Strawberries with Sweet Balsamic Sauce and Fresh Mint make a wonderfully light and refreshing close to any meal.

Abbreviated Version: “Fruitful Vegan Desserts” Vegan chef Laura Theodore prepares Lemon-Raspberry Swirl Cheeze-Cake; Apple, Banana and Cranberry Crumble; Strawberries with Sweet Balsamic Sauce and Fresh Mint.


#804 Salad for Supper
Celebrated vegan chef Laura Theodore serves a vegan salad as the main course for a light supper. Vegan Salad Niçoise, features tender red potatoes, colorful green beans, baked tofu, garden-fresh tomatoes, and olives – drizzled with a tangy Lemon-Dijon Dressing. For dessert, Oatmeal-Raisin Cookies are crisp on the outside with a super moist center.

Abbreviated Version: “Salad for Supper” Vegan chef Laura Theodore prepares Vegan Salad Niçoise; Lemon-Dijon Dressing; Oatmeal-Raisin Cookies.


#805 Summer Afternoon Tea
Celebrated vegan chef Laura Theodore hosts a plant-based tea party. Dainty Paprika-Chickpea Finger Sandwiches feature a delicious garbanzo bean sandwich spread, while delicate Cucumber Tea Sandwiches with Basil-Chili “Butter” highlight crisp cucumbers with a vegan “buttery” spread. For some sweet on the side, Raspberry Oat Squares are crunchy and fruity, while Little Vegan “Ice-Cream” Sandwiches showcase scrumptious vegan crème filled chocolate cookies packed with dairy-free “ice-cream.” To round out the meal, refreshing Berry and Maple-Mint Iced Tea is served.

Abbreviated Version: “Summer Afternoon Tea” Vegan chef Laura Theodore prepares Paprika-Chickpea Finger Sandwiches; Cucumber Tea Sandwiches with Basil-Chili “Butter”; Raspberry Oat Squares; Little Vegan “Ice-Cream” Sandwiches; Berry and Maple-Mint Iced Tea.


#806 Gluten-Free Breakfast Menu
Celebrated vegan chef Laura Theodore prepares gluten-free, vegan breakfast classics. Yummy Banana-Oat Pancakes are easy to whip up in the morning – a comforting favorite to please adults and kiddos alike. Maple Roasted Portobello “Bacon” makes a traditional breakfast side dish served with hearty and satisfying No-Egg Tofu Scramble.

Abbreviated Version: “Gluten-Free Breakfast Menu” Vegan chef Laura Theodore prepares Yummy Banana-Oat Pancakes; Maple Roasted Portobello “Bacon”; No-Egg Tofu Scramble.


#807 Sukiyaki Supper
Celebrated vegan chef Laura Theodore prepares a plant-powered Japanese inspired menu. Vegan Sukiyaki is recreated to highlight plenty of plant-based protein paired with veggies and simmered in a delicate sauce. Basmati Rice with Cashews and Scallions makes a traditional side dish. For dessert, Maple-Sweet Potato Mini-Pies showcase yams, cinnamon and maple syrup baked in a crisp ginger cookie crust.

Abbreviated Version: “Sukiyaki Supper” Vegan chef Laura Theodore prepares Vegan Sukiyaki; Basmati Rice with Cashews and Scallions; Maple-Sweet Potato Mini-Pies.


#808 Weeknight Burger Meal
Celebrated vegan chef Laura Theodore prepares burger and fries, made vegan! Red Bean Burgers are the star of the menu, featuring nutritious kidney beans, whole-grain bread and lots of deliciousness. Oven-roasted Tiny Potatoes with Spicy Mustard Sauce stand in for traditional fries, served with a refreshing Cucumber, Tomato and Mini-Pepper Salad. Date n’ Rice Cereal Treats make a sweet, healthy dessert.

Abbreviated Version: “Weeknight Burger Meal” Vegan chef Laura Theodore prepares Red Bean Burgers; Tiny Potatoes with Spicy Mustard Sauce; Cucumber, Tomato and Mini-Pepper Salad; Date n’ Rice Cereal Treats.


#809 Appetizing Appetizers
Celebrated vegan chef Laura Theodore prepares tasty vegan hors d'oeuvres and snazzy snacks. Lemony Guacamole whips together in five minutes. Zucchini-Avocado “Sushi” Rolls with Tamari-Scallion Dipping Sauce highlight tender zucchini used in place of seaweed for the wrapper, while Flatbread Mini-Veggie Pizzas are a real crowd pleaser. A flavorful surprise is in store when you bite into Garam Masala Sweet Potato Bites with Spicy Catsup Dip.

Abbreviated Version: “Appetizing Appetizers” Vegan chef Laura Theodore prepares Lemony Guacamole; Zucchini-Avocado “Sushi” Rolls with Tamari-Scallion Dipping Sauce; Flatbread Mini-Veggie Pizzas; Garam Masala Sweet Potato Bites with Spicy Catsup Dip.


#810 Holiday Brunch
Celebrated vegan chef Laura Theodore serves a festive mid-day, family meal. Vegan Spinach, Onion and Red Pepper Crustless Quiche is a delightfully delicious dairy-free, egg-free and gluten-free twist on a brunch classic. On the side, Baby Greens, Carrot and Cranberry Salad celebrates the season with healthy ingredients and vibrant colors. Sweet and tangy Lemon-Cranberry Muffins are served on the side. Vegan Maple-Chocolate Pots de Crème provides a luscious, rich tasting dessert.

Abbreviated Version: “Holiday Brunch” Vegan chef Laura Theodore prepares Vegan Spinach, Onion and Red Pepper Crustless Quiche; Baby Greens, Carrot and Cranberry Salad; Lemon-Cranberry Muffins, Vegan Maple-Chocolate Pots de Crème.