JAZZY VEGETARIAN

#401 Pizza with a Twist!
Celebrated vegan chef Laura Theodore prepares plant-powered variations on pizza. Perfect for a casual party, vegan Polenta Pizza features a gluten-free crust topped with ripe tomatoes, fresh basil, artichoke hearts and classic Italian seasonings. Tantalizing Tortilla Salad Pizza boasts a crispy crust, lively greens and Vegan Almond Parmesan. Part pizza, part tart, Jazzy Pizza Tart is topped with roasted veggies and baked to perfection. Special guest: Ed Begley Jr.

Abbreviated Version: “Pizza with a Twist!” Vegan chef Laura Theodore prepares Polenta Pizza; Tortilla Salad Pizza; Vegan Almond Parmesan; Jazzy Pizza Tart. Guest: Ed Begley Jr.

#402 Breezy Brunch
Celebrated vegan chef Laura Theodore prepares a delightful mid-day plant-based meal. Menu features a gluten-free, vegan Zucchini Summer Quiche, crunchy Jicama and Spinach Salad and Cranberry-Pecan Quick Biscuits. Chilled Avocado Soup adds a refreshing touch to this warm weather meal. Special guests: T. Colin Campbell, Ph.D. and Rachelle Carson-Begley.

Abbreviated Version: “Breezy Brunch” Vegan chef Laura Theodore prepares Vegan Zucchini Summer Quiche; Jicama and Spinach Salad; Cranberry-Pecan Quick Biscuits; Chilled Avocado Soup. Guests: T. Colin Campbell, Ph.D. and Rachelle Carson-Begley.


#403 Be My Valentine
Celebrated vegan chef Laura Theodore prepares a festive vegan Valentine’s supper. Menu features Red Pepper Boats with rice, mushroom and caper stuffing and Leeks with Raisins are served on the side. For the first course, Best Butternut Bisque presents a smooth texture and rich flavor. Decadent Raspberry Fudge Truffles make a mouthwatering dessert. Special guests: T. Colin Campbell, Ph.D. and Chef Del Sroufe.

Abbreviated Version: “Be My Valentine” Vegan chef Laura Theodore prepares Best Butternut Bisque; Stuffed Red Pepper Boats; Leeks with Raisins; Raspberry Fudge Truffles. Guests: T. Colin Campbell, Ph.D. and Chef Del Sroufe.


#404 Spanish Style
Celebrated vegan chef Laura Theodore prepares a Spanish-inspired plant-based menu. Quinoa and Butternut Squash Paella highlights quinoa, which stands in for the traditional rice, while butternut squash adds welcome texture and taste. First course features Avocado-Tofu Salad with Lively Lemon Dressing. For dessert, elegant Baked Apples in Parchment provide a delicious finish to this satisfying vegan menu.

Abbreviated Version: “Spanish Style” Vegan chef Laura Theodore prepares Quinoa and Butternut Squash Paella; Avocado-Tofu Salad; Baked Apples in Parchment.


#405 Cookie Monster
Celebrated vegan chef Laura Theodore prepares a festive array of vegan cookies. Peanut Butter and Jelly Cookies are packed with an irresistible nutty flavor and delectable jelly filling. Classic Chewy Chocolate Chip Cookies satisfy sweet cravings with a healthy twist. Easy and festive Cherry-Chocolate Taco Cookies feature gooey chocolate and plump cherries. Special guests: Jim Brickman and Chef Del Sroufe.

Abbreviated Version: “Cookie Monster” Vegan chef Laura Theodore prepares Vegan Peanut Butter and Jelly Cookies; Chewy Chocolate Chip Cookies; Cherry-Chocolate Taco Cookies. Guests: Jim Brickman and Chef Del Sroufe.


#406 South of the Border
Celebrated vegan chef Laura Theodore prepares a fiesta menu. Menu features Easy Burrito Bake, the perfect recipe for a casual weeknight supper. On the side, Lively Lime Tortilla Chips provide crunch and jazzy pizazz. For a sweet note, Chocolate Rice Pudding makes a satisfying plant-based dessert to round out this colorful menu. Special guests: Ed Begley Jr. and Chef Del Sroufe.

Abbreviated Version: “South of the Border” Vegan chef Laura Theodore prepares Easy Burrito Bake; Lively Lime Tortilla Chips; Chocolate Rice Pudding. Guest: Ed Begley Jr. and Chef Del Sroufe.


#407 Easy Summer Luncheon
Celebrated vegan chef Laura Theodore prepares a plant-based luncheon meal for her girlfriends. Menu features Vegan Mock Tuna Sandwiches, served open faced with cherry tomatoes and sprouts. Spinach and Apple Salad with Maple Mustard Dressing blends baby spinach and crisp apples, while mouthwatering Strawberry Tartlets make the ideal warm weather dessert. To wet your whistle, Maple-Mint Lemonade. Special guest: Chef Del Sroufe.

Abbreviated Version: “Easy Summer Luncheon” Vegan chef Laura Theodore prepares Mock Tuna Open-Face Sandwiches; Spinach and Apple Salad with Maple Mustard Dressing; Strawberry Tartlets; Maple-Mint Lemonade. Guest: Chef Del Sroufe.


#408 Seitan Picatta Supper
Celebrated vegan chef Laura Theodore prepares a satisfying company meal. Menu features savory Seitan Picatta, a vegan take on the traditional dish, served over Brown Basmati Rice. On the side, Petite Peas and Parsnips add color and taste. For dessert, creamy and delicious Vanilla, Maple and Cinnamon Tofu Pudding whips up in just five minutes. Special guest: Rachelle Carson-Begley.

Abbreviated Version: “Seitan Picatta Supper” Vegan chef Laura Theodore prepares Seitan Picatta; Basmati Rice; Petite Peas and Parsnips; Vanilla, Maple and Cinnamon Tofu Pudding. Guest: Rachelle Carson-Begley.


#409 Fabulous Fall Fare
Celebrated vegan chef Laura Theodore prepares a bountiful autumn meal. Featuring produce from the local farm market, this colorful menu includes hearty Cauliflower, Sweet Potato and Celery Chowder, Stuffed Butternut Squash with Apples and Cranberries, and flavorful Kale with Creamy Walnut Sauce. Special guests: T. Colin Campbell, Ph.D. and Rachelle Carson-Begley.

Abbreviated Version: “Fabulous Fall Fare” Vegan chef Laura Theodore prepares Cauliflower, Sweet Potato and Celery Chowder; Stuffed Butternut Squash with Apples and Cranberries; Kale with Creamy Walnut Sauce. Guests: T. Colin Campbell, Ph.D. and Rachelle Carson-Begley.


#410 “Bake It Vegan” Cooking
Celebrated vegan chef Laura Theodore prepares yummy vegan baked goods. Recipes include a vegan, classic-style German Chocolate Cake, topped with coconut and pecan icing. Party perfect Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting are moist and delicious. Cinnamon-Maple Mini-Muffins pair well with any meal and at snack time, too! Special guest: Rachelle Carson-Begley.

Abbreviated Version: “Bake It Vegan” Vegan chef Laura Theodore prepares Vegan German Chocolate Cake; Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting; Cinnamon-Maple Mini-Muffins. Guest: Rachelle Carson-Begley.


#411 Portable Picnic
Celebrated vegan chef Laura Theodore prepares a portable plant-based picnic lunch. Menu features Chickpea and Quinoa Salad in Sweet Pepper Boats. Marinated Asparagus Salad adds zing to this traveling menu. For dessert, festive Date-Nut Lollipops add a pop of fun and flavor, while homemade Ginger Iced Tea rounds out the meal with frosty freshness. Special guest: Chef Del Sroufe.

Abbreviated Version: “Portable Picnic” Vegan chef Laura Theodore prepares Chickpea and Quinoa Salad in Sweet Pepper Boats; Marinated Asparagus Salad; Date-Nut Lollipops; Ginger Iced Tea. Guest: Chef Del Sroufe.


#412 What’s For Breakfast?
Celebrated vegan chef Laura Theodore prepares festive top-o-the-morning recipes. Menu features Pear and Apple Breakfast Pizza, the perfect dish to wake up any plant-based breakfast menu. Crunchy and sweet Maple Granola with Banana Whipped Topping adds decadent flair, while Blueberry-Zucchini Mini-Muffins make a great start to the day. Special guests: Ed Begley Jr. and Chef Del Sroufe.

Abbreviated Version: “What’s For Breakfast?” Vegan chef Laura Theodore prepares Pear and Apple Breakfast Pizza; Maple Granola with Banana Whipped Topping; Blueberry-Zucchini Mini-Muffins. Guests: Ed Begley Jr. and Chef Del Sroufe.


#413 Giving Thanks
Celebrated vegan chef Laura Theodore prepares a meat-free, vegan celebratory dinner menu. The star of this traditionally inspired fare is delectable Holiday Stuffing Casserole served with Festive Kale Salad. Maple Baked Acorn Squash adds a touch of sweet to this festive meal and “Pumpkin Pie with Date-Nut Crust” is a classic dessert with a jazzy twist. Special guest: Jim Brickman.

Abbreviated Version: “Giving Thanks” Vegan chef Laura Theodore prepares Vegan Holiday Stuffing Casserole; Festive Kale Salad; Maple Baked Acorn Squash; Pumpkin Pie with Date-Nut Crust. Guest: Jim Brickman.