JAZZY VEGETARIAN

#501 Gluten-Free Party Menu
Celebrated vegan chef Laura Theodore prepares vegan party recipes that are gluten and soy free. This fabulous menu starts with a creamy Butternut Squash Soup drizzled with delectable Vegan Cashew Cream. Easy to make, Walnut and Quinoa Stuffed Portobello Mushrooms serve as the culinary star of this soirée, while a tangy Kale, Lime and Almond Salad adds an appealing side dish. Maple-Raisin-Date Truffles provide a sweet, petite dessert. Featured guest: Lidia Bastianich.

Abbreviated Version: “Gluten-Free Party Menu” Vegan chef Laura Theodore prepares Butternut Squash Soup; Vegan Cashew Cream; Walnut and Quinoa Stuffed Portobello Mushrooms; Kale, Lime and Almond Salad; Maple-Raisin-Date Truffles. Featured guest: Lidia Bastianich.


#502 Summer Soirée
Celebrated vegan chef Laura Theodore prepares a scrumptious summer meal. This easy menu starts with chilled Cashew, Cucumber and Basil Soup paired with a vegan version of a seafood favorite – Not So Crabby Cakes with Classic Cocktail Sauce. For dessert, Deep Dark Chocolate Truffle Pudding is sure to please the chocolate lovers at your table.

Abbreviated Version: “Summer Soirée” Vegan chef Laura Theodore prepares Cashew, Cucumber and Basil Soup; Not So Crabby Cakes; Classic Cocktail Sauce; Deep Dark Chocolate Truffle Pudding.


#503 Rockilicious!
Celebrated vegan chef Laura Theodore prepares garden fresh recipes with help from a special guest, Lynyrd Skynyrd lead guitarist Rickey Medlocke. This “wow” meal stars Roasted Cauliflower Cutlets with Lemon-Caper Sauce, an enticing entrée to serve for a festive meal. On the side, Zingy Roasted Asparagus preps in a flash, and Grape Tomato, Avocado and Fresh Herb Salad makes great use of summer tomatoes, fresh basil and parsley. Rockin’ Berry Parfaits with Cashew-Coconut Cream make a fun and fresh dessert.

Abbreviated Version: “Rockilicious!” Vegan chef Laura Theodore prepares Roasted Cauliflower Cutlets with Lemon-Caper Sauce; Zingy Roasted Asparagus; Grape Tomato, Avocado and Fresh Herb Salad; Rockin’ Berry Parfaits with Cashew-Coconut Cream. Featured guest: Rickey Medlocke.


#504 Easy Italian
Celebrated vegan chef Laura Theodore prepares quick and easy Italian favorites. First up, Laura’s Vegan Spaghetti Sauce is a delicious, classic dish. Then a fifteen-minute Vegan-Ease Pizza highlights a crisp tortilla crust and tasty toppings. Eggplant Stack-Ups feature a simple to make cashew cheese filling bathed in a tangy tomato sauce. Special guest: Lidia Bastianich.

Abbreviated Version: “Easy Italian” Vegan chef Laura Theodore prepares Laura’s Spaghetti Sauce, Vegan-Ease Pizza, Eggplant Stack-Ups. Special guest: Lidia Bastianich.


#505 Mediterranean Flavors
Celebrated vegan chef Laura Theodore prepares a Mediterranean-inspired, plant-based meal with the “Plant-Based Dietitian,” Julieanna Hever. Chickpea-Tomato Salad with Tofu “Feta” is a satisfying salad featuring a homemade, vegan “cheese.” On the side, tangy Escarole with Kalamata Olives makes eating your greens a pleasure, and Lots of Garlic Hummus provides a satisfying appetizer. For dessert a moist, delicious Vegan Lemon “Buttermilk” Cake is reminiscent of a traditional Greek Lemon Cake.

Abbreviated Version: “Mediterranean Flavors” Vegan chef Laura Theodore prepares Chickpea-Tomato Salad with Tofu “Feta;” Escarole with Kalamata Olives; Lots of Garlic Hummus; Vegan Lemon “Buttermilk” Cake. Special guest: “Plant-Based Dietitian,” Julieanna Hever.

#506 Craving for Chocolate
Celebrated vegan chef Laura Theodore prepares vegan chocolate desserts. Sweet Cocoa Cupcakes, topped with a tempting Rich Chocolate Frosting are a real crowd pleaser, while Quick Chocolate-Coconut Cake with Sweet Cherry Compote tastes truly decadent. Four-Ingredient Chocolate Chip Cookies make the perfect choice for an easy vegan cookie fix!

Abbreviated Version: “Craving for Chocolate” Vegan chef Laura Theodore prepares Sweet Cocoa Cupcakes; Rich Chocolate Frosting; Quick Chocolate-Coconut Cake with Sweet Cherry Compote; Four-Ingredient Chocolate Chip Cookies.


#507 Sunday Brunch
Celebrated vegan chef Laura Theodore prepares a plant-based morning meal. A delicious Vegan Spinach-Tomato Omelet is filled with fresh tomatoes and baby spinach. On the side, Spicy Baked Home Fries make the perfect complement to the meal, while Julieanna’s Breakfast Sunshine Salad will wake up taste buds. Quick Coconut-Grape Muffins feature a moist crumb and sweet surprise center. Featured guest: “Plant-Based Dietitian,” Julieanna Hever.

Abbreviated Version: “Sunday Brunch” Vegan chef Laura Theodore prepares Vegan Spinach-Tomato Omelet; Spicy Baked Home Fries; Quick Coconut-Grape Muffins; Julieanna’s Breakfast Sunshine Salad. Featured guest: “Plant-Based Dietitian,” Julieanna Hever.


#508 Quick Casserole Dinner
Celebrated vegan chef Laura Theodore prepares a quick-to-prepare dinner with bestselling author, Victoria Moran. The center of this vegan menu is an easy Oven “Fried” Rice Casserole that’s packed with ginger, garlic, fresh veggies and basmati rice. Quick Sweet Potato Soup gets a jazzy twist with “cabbage” noodles. Carrot, Cabbage and Walnut Coleslaw provides a colorful, crisp salad and Upside-Down Apple n’ Oat Mini-Cakes serve double duty as a sweet dessert or nutritious breakfast treat.

Abbreviated Version: “Quick Casserole Dinner” Vegan chef Laura Theodore prepares Oven “Fried” Rice Casserole; Sweet Potato Soup; Carrot, Cabbage and Walnut Coleslaw; Upside-Down Apple n’ Oat Mini-Cakes. Special guest Victoria Moran.


#509 Tofu Surprise
Celebrated vegan chef Laura Theodore prepares a tasty plant-based menu. The star of the meal is Parchment Wrapped Tofu Surprise, filled with tender tofu, savory mushrooms and tangy tomatoes, all wrapped up in an enticing package. For the first course, festive Avocado Salad Parfaits provide a fun starter, and creamy Vegan Peanut Butter-Chocolate Mousse makes a scrumptious dessert.

Abbreviated Version: “Tofu Surprise” Vegan chef Laura Theodore prepares Parchment Wrapped Tofu Surprise, Avocado Salad Parfaits, Vegan Peanut Butter-Chocolate Mousse.


#510 Burger Deluxe
Celebrated vegan chef Laura Theodore prepares a vegan “diner-style” meal. Meat-free burgers are all the rage these days! Hearty Hungry Guy Burgers will satiate big appetites, while crisp Baked Steak Fries complete this classic pairing. For a fabulous finish, spectacular Strawberry Mountain Pie is piled high with a dairy-less cream filling and topped with fresh juicy berries.

Abbreviated Version: “Burger Deluxe” Vegan chef Laura Theodore prepares Vegan Hungry Guy Burgers, Baked Steak Fries, Strawberry Mountain Pie.


#511 Mexican-Style Menu
Celebrated vegan chef Laura Theodore prepares a festive menu with special guest, “Plant-Based Dietitian,” Julieanna Hever. The feature of this meal is a spicy Vegetable Quesadilla Bake, a layered tortilla casserole that makes a hearty entrée. On the side, Guacamole Taco Salad Bowls feature crispy tortilla bowls filled with a peppery avocado salad, while Five Ingredient Rice Pudding with Cinnamon Spiced Vegan Dessert Cream provides a flavorful finish to this lively meal.

Abbreviated Version: “Mexican-Style Menu” Vegan chef Laura Theodore prepares Vegetable Quesadilla Bake; Guacamole Taco Salad Bowls; Five Ingredient Rice Pudding; Cinnamon Spiced Vegan Dessert Cream. Special guest: “Plant-Based Dietitian,” Julieanna Hever.


#512 Ready, Set, Risotto!
Celebrated vegan chef Laura Theodore prepares a vegan version of classic risotto. This hearty menu highlights Mushroom and Summer Squash Risotto, an easy dish to prepare for a weeknight meal, served with Romaine and Tomato Salad on the side. For dessert, Vegan Blueberry Cheeze-Cake Squares feature a simple fruit and nut crust, topped with a creamy vegan filling and fresh blueberries.

Abbreviated Version: “Ready, Set, Risotto!” Vegan chef Laura Theodore prepares Mushroom and Summer Squash Risotto; Romaine and Tomato Salad; Vegan Blueberry Cheeze-Cake Squares.


#513 Holidays Made Easy
Celebrated vegan chef Laura Theodore prepares a delicious plant-based holiday menu. Festive Stuffed Green Bell Peppers are a vegan version of a traditional family recipe, served with tri-color pasta on the side. A quick appetizer features Raw Veggie Kebabs. For a sweet dessert, Chocolate Party Parfaits with Mocha “Cream” taste sinfully smooth, without the use of any dairy or eggs. Featured guest: “Plant-Based Dietitian,” Julieanna Hever.

Abbreviated Version: “Holidays Made Easy” Vegan chef Laura Theodore prepares Stuffed Green Bell Peppers, Raw Veggie Kebabs, Chocolate Party Parfaits with Mocha “Cream.” Featured guest: “Plant-Based Dietitian,” Julieanna Hever.