JAZZY VEGETARIAN

#301 A Taste Of Italy
Celebrated vegan chef Laura Theodore prepares a classic Italian-American inspired menu featuring authentic tasting, vegan Spaghetti and Wheatballs. On the side, egg-free Caesar Salad with Cashew Parmesan adds a timeless flair. For dessert, delicious Pear, Apple and Walnut Crostata finishes the meal with gusto.

Abbreviated version: “A Taste Of Italy” Vegan chef Laura Theodore prepares vegan Spaghetti and Wheatballs; Vegan Caesar Salad, Cashew Parmesan; Pear and Apple Crostata.


#302 BBQ Bash
Celebrated vegan chef Laura Theodore prepares warm weather cuisine to celebrate a festive, plant-based summer holiday. Vegan Jazzy Shish Kebabs with homemade barbeque sauce are served over Quick Quinoa. On the side, tangy Kale and Tomato Salad adds a refreshing crunch, while Chilled Choco-Peanut Butter Cups make a refreshing and decadent dessert.

Abbreviated version: “BBQ Bash” Vegan chef Laura Theodore prepares Vegan Shish Kebabs; Quick Quinoa; Kale and Tomato Salad; Choco-Peanut Butter Cups.


#303 Festive Family Meal
Celebrated vegan chef Laura Theodore prepares a celebratory, plant-based family menu filled with traditional tastes. Sweet and Sour Stuffed Cabbage is the superstar of this menu, served with creamy Mashed Potatoes with Roasted Garlic. For the first course, Apple, Walnut and Cinnamon Salad makes a colorful dish. The classic macaroon cookie gets a jazzy makeover with Coconut Vegaroons, a mouthwatering vegan dessert that rounds out this festal meal.

Abbreviated version: “Festive Family Meal” Vegan chef Laura Theodore prepares Sweet and Sour Stuffed Cabbage; Mashed Potatoes; Apple and Walnut Salad; Coconut Vegaroons.


#304 Sweets For the Sweet
Celebrated vegan chef Laura Theodore prepares vegan versions of culinary confections. Peanut Butter Mousse Tartlets head this line up of scrumptious sugary treats and easy Chocolate Candy Clusters please even the most devoted candy lover. A surprise twist on the classic Apple Turnover rounds out this trio of sweet vegan treats. Plus, Laura prepares her delightful Coconut-Date Truffles for the “Ambassador of the American Songbook,” Michael Feinstein!


Abbreviated version: “Sweets For the Sweet” Vegan chef Laura Theodore prepares Peanut Butter Mousse Tartlets; Chocolate Candy Clusters; Apple Turnovers. Featured guest: Michael Feinstein.


#305 Good Morning Fiesta
Celebrated vegan chef Laura Theodore prepares a vegan breakfast menu featuring Tofu Rancheros, a slightly spicy dish served with fresh tomato sauce. Cornbread and Sweet Pepper Mini-Muffins wake up sleepy taste buds, while a Pineapple, Banana and Strawberry Smoothie presents a frosty and fruity beverage to get the morning started on an energizing note.

Abbreviated version: “Good Morning Fiesta” Vegan chef Laura Theodore prepares Vegan Tofu Rancheros; Cornbread Mini-Muffins; Pineapple, Banana and Strawberry Smoothie.


#306 All American Meal: Burger and Fries
Celebrated vegan chef Laura Theodore prepares the quintessential American meal, made vegan. Meaty tasting Mushroom-Nut Burgers are paired with delicious Confetti Oven Fries. Jazzy Coleslaw adds color and crunch, while Banana Milk-less Shake adds a sweet and creamy touch of classic taste.

Abbreviated version: “All American Meal: Burger and Fries” Vegan chef Laura Theodore prepares Vegan Mushroom-Nut Burgers; Oven Fries; Jazzy Coleslaw; Banana Milk-less Shake.


#307 Cauliflower Gets Respect
Celebrated vegan chef Laura Theodore prepares creative and tasty ways to serve cauliflower. The cruciferous wonder stands front and center in satisfying Cauliflower Steaks with Sweet Pepper Sauce, then plays the part of cream in Creamy Cauliflower Soup. Slow baking in the oven brings out sweet flavors in Paprika Roasted Cauliflower, the perfect side dish for any meal.

Abbreviated version: “Cauliflower Gets Respect” Vegan chef Laura Theodore prepares Cauliflower Steaks with Sweet Pepper Sauce; Cauliflower Soup; Paprika Roasted Cauliflower.


#308 Wheatloaf and Potatoes
Celebrated vegan chef Laura Theodore prepares a favorite family supper with a plant-based twist. Meat-free Savory Seitan Loaf with Tomato-Mushroom Gravy satisfies big appetites paired with appetizing Twice Baked Potatoes and Broccoli with Sweet Tamari-Onion Sauce. Dreamy Banana Pie rounds out this appealing vegan menu.

Suggested Guide version: “Wheatloaf and Potatoes” Vegan chef Laura Theodore prepares Savory Seitan Loaf, Tomato-Mushroom Gravy; Twice Baked Potatoes; Broccoli with Tamari Sauce; Vegan Banana Pie.


#309 It’s Tofu-licious!
Celebrated vegan chef Laura Theodore prepares a plant-based meal featuring some easy and delicious tofu recipes. Coconut-Encrusted Tofu Cutlets are served with a sweet dipping sauce. On the side, Steamed Green Beans and Carrots with Orange Sauce make a colorful pairing, while Black Quinoa and Cremini Mushrooms adds taste and texture. For dessert Almond “Creamy” Pudding uses whipped tofu to create a smooth, creamlike texture.

Abbreviated version: “It’s Tofu-licious!” Vegan chef Laura Theodore prepares Coconut-Encrusted Tofu Cutlets; Green Beans and Carrots with Orange Sauce; Black Quinoa and Mushrooms; Almond “Creamy” Pudding.


#310 Spectacular Summer Salads
Celebrated vegan chef Laura Theodore prepares flavorsome salads featuring seasonal, local produce. Main dish options include, Penne and Black Bean Salad, a jazzy twist on a cold pasta dish. Colorful, nutty tasting Red Quinoa and Avocado Salad makes a hearty entrée. Easy Summer Cucumber Salad adds a crunchy sweet and sour flair to any hot weather meal, while Quick Tomato Salad tastes like summer in a bowl.

Abbreviate version: “Spectacular Summer Salads” Vegan chef Laura Theodore prepares Penne and Black Bean Salad; Red Quinoa Salad; Summer Cucumber Salad; Quick Tomato Salad.


#311 Super Party Menu
Celebrated vegan chef Laura Theodore prepares a crowd-pleasing plant-based menu to serve at a fun-filled gathering. Easy Oven-Baked Two-Bean Chili satisfies big appetites with spicy heat and hearty flavor. Jazzy Potato Skins are a delicious vegan version of a classic American nosh and Sweet and Salty Snack Almonds satisfy when munchies strike. Mom’s Turtle Cookie Squares provide a decadent chocolaty finish to this super party line up.

Abbreviated version: “Super Party Menu” Vegan chef Laura Theodore prepares Oven-Baked Vegan Chili; Jazzy Potato Skins; Sweet Snack Almonds; Turtle Cookie Squares.


#312 New York, New York
Celebrated vegan chef Laura Theodore prepares a Manhattan inspired meal, featuring savory Peppers and Vegan Sausage nestled in a sub-style bun, served up with Deli-Style Macaroni Salad on the side. For dessert, super rich and creamy Blueberry Cheeze-Cake provides a vegan version of a classic Big Apple dessert. Plus, Laura visits New York City’s famous jazz club, “Birdland,” to chat with best-selling solo pianist, Jim Brickman.

Abbreviated version: “New York, New York” Vegan chef Laura Theodore prepares Peppers and Vegan Sausage; Deli-Style Macaroni Salad; Vegan Blueberry Cheeze-Cake. Featured guest: Jim Brickman


#313 Winter Celebration
Celebrated vegan chef Laura Theodore prepares a menu to serve for a jolly seasonal soiree. This vibrant vegan meal features Fancy Stuffed Shells cooked with Dad’s Marinara Sauce. On the side, Quick Spinach Salad adds appeal to this gala menu. To finish with a flourish, decadent and rich Black Forest Pecan Pie with Vegan Vanilla Crème Fraîche, pays tribute to a traditional holiday dessert. Laura visits with the “Ambassador of the American Songbook,” Michael Feinstein, for a fun conversation and festive music!

Abbreviated version: “Winter Celebration” Vegan chef Laura Theodore prepares Fancy Stuffed Shells; Marinara Sauce; Spinach Salad; Black Forest Pecan Pie, Vegan Vanilla Crème Fraîche. Featured guest: Michael Feinstein.