JAZZY VEGETARIAN

#601 Let’s Celebrate!
Celebrated vegan chef Laura Theodore prepares a plant-based celebratory meal for friends and family, highlighting a satisfying, easy-to-prepare Yummy Pecan, Sunflower Seed, and Zucchini Loaf served with Simple Mushroom Gravy and Red Potato and Cauliflower Mash. Quick Pecan-Date Truffles make a delicious, sweet dessert.

Abbreviated Version: “Let’s Celebrate!” Vegan chef Laura Theodore prepares Yummy Pecan, Sunflower Seed, and Zucchini Loaf; Red Potato and Cauliflower Mash; Simple Mushroom Gravy; Pecan-Date Truffles.


#602 Summer Jamboree
Celebrated vegan chef Laura Theodore prepares festive plant-based recipes for a warm weather party. The fabulous menu includes Tofu Teriyaki Kebabs—a colorful combination of veggies and tofu roasted in sweet teriyaki sauce and served over Quick Quinoa. For the first course, Almost Caesar Salad is reminiscent of the classic recipe, but in this vegan version, whipped walnuts offer an excellent egg alternative. For dessert, a simple but elegant vegan White Chocolate Mousse has a creamy texture and delicious taste.

Abbreviated Version: “Summer Jamboree” Vegan chef Laura Theodore prepares Tofu Teriyaki Kebabs; Almost Caesar Salad; Quick Quinoa; White Chocolate Mousse.


#603 Small Bites and Sweet Treats
Celebrated vegan chef Laura Theodore prepares vegan snacks for Broadway choreographer Chase Brock and the entire cast of Music Man! Carrot-Chickpea Spread is the perfect plant-based substitute for chicken salad, served in Little Tortilla Bowls. Guacamole Mini Peppers are tasty nibbles made with avocado dip nestled in colorful mini-peppers. Nutty Chocolate Chip Trail Mix combines a festive variety of nuts and dried fruits. For a sweet treat, Cherry-Chocolate Pudding Bites feature a baked tortilla dipped in melted chocolate and filled with a creamy vegan pudding.

Abbreviated Version: “Small Bites and Sweet Treats” Vegan chef Laura Theodore prepares Carrot-Chickpea Spread; Cute Little Tortilla Bowls; Guacamole Mini Peppers; Nutty Chocolate Chip Trail Mix; Cherry-Chocolate Pudding Bites. Special guests: Broadway choreographer Chase Brock and the cast of Music Man.


#604 Tex-Mex with a Twist
Celebrated vegan chef Laura Theodore prepares plant-based Tex-Mex style cuisine. The zesty fare starts with Seitan Fajitas, showcasing the meaty texture of seitan, drizzled with Cashew Sour “Cream,” and served over Spicy Rice. Zesty Maple Almonds are crunchy, spicy, and sweet, while a Mango-Banana Smoothie provides a refreshing beverage to round out the menu. Special guests: Tara Sherbert and Julieanna Hever.

Abbreviated Version: “Tex-Mex with a Twist” Vegan chef Laura Theodore prepares vegan Seitan Fajitas; Cashew Sour “Cream;” Spicy Rice; Zesty Maple Almonds; Mango-Banana Smoothie. Special guests: Tara Sherbert and Julieanna Hever.


#605 Jazzin’ Up Veggies
Celebrated vegan chef Laura Theodore makes veggies taste great! Jazz singer Kelle Jolly joins Laura in the kitchen to prepare Root Veggie and Lentil Trio Stew, a satisfying combo of vegetables combined with hearty lentils. Next up, Miso-Parsley Hummus offers a delicious twist on a classic dip, with Kale Salad served on the side. For dessert … more veggies! Woodwind musician Will Boyd joins Laura to taste her Vegan Sweet Potato Pie—a yummy way to showcase vegetables at the close of any meal.

Abbreviated Version: “Jazzin’ Up Veggies” Vegan chef Laura Theodore prepares Root Veggie and Lentil Trio Stew; Miso-Parsley Hummus; Kale Salad, Vegan Sweet Potato Pie. Special guests: jazz singer Kelle Jolly, woodwind musician Will Boyd.


#606 Vegan Drive-In
Celebrated vegan chef Laura Theodore prepares vegan “take-out” style recipes. Sunny Black Bean Burgers bring a ray of sunshine to the meal, with protein-rich ingredients like black beans, sunflower seeds, and walnuts. Better Than Apple Pie is a yummy, plant-based version of apple pastries served at local fast-food restaurants. On the side, Confetti Fries add classic taste, while Colorful Coleslaw with a Kick makes a spicy addition to any fun meal! Special Segment: "Paul McCartney talking at Bloomberg Philanthropies in 2015.”

Abbreviated Version: “Vegan Drive-In” Vegan chef Laura Theodore prepares Sunny Black Bean Burgers; Better Than Apple Pie; Confetti Fries; Colorful Coleslaw with a Kick. Special Segment: "Paul McCartney talking at Bloomberg Philanthropies in 2015.”


#607 Spring Has Sprung
Celebrated vegan chef Laura Theodore prepares plant-based, garden-fresh spring recipes. Cashew-Stuffed Artichokes feature a delectable filling of cashews and sunflower seeds. Next up, a delicious, spring-inspired Asparagus Tart is both vegan and gluten-free! To add a pop of green, Sweet Arugula Salad highlights baby arugula, dried cranberries, and crisp apples, drizzled with Maple-Balsamic Dressing. Delicious Paprika Roasted Cauliflower is served on the side.

Abbreviated Version: “Spring Has Sprung” Vegan chef Laura Theodore prepares Cashew-Stuffed Artichokes; Asparagus Tart; Sweet Arugula Salad; Maple-Balsamic Dressing; Paprika Roasted Cauliflower.


#608 Pasta Love
Celebrated vegan chef Laura Theodore prepares plant-based pasta recipes. Sensational Stuffed Manicotti is a delicious vegan version of a traditional Italian favorite, featuring homemade tofu ricotta. Fusilli Broccoli Bowl is a quick “cream-a-licious” pasta dish, topped with Walnut “Cream” Sauce. Spicy Peanut Soba Noodles feature flavorsome and healthful ingredients.

Abbreviated Version: “Pasta Love” Vegan chef Laura Theodore prepares Sensational Stuffed Manicotti; Fusilli Broccoli Bowl; Walnut “Cream” Sauce; Spicy Peanut Soba Noodles.


#609 Vegan Bake-A-Thon
Celebrated vegan chef Laura Theodore prepares scrumptious vegan baked goods. Divine Chocolate Mousse Cake is a luscious chocolate cake slathered with a thick, chocolaty vegan mousse and a thin layer of raspberry preserves. Four-Ingredient Apricot Bars are easy to make, featuring apricot preserves, rolled oats, bananas, and vanilla extract. Lively Lemony Cupcakes will please kids of all ages.

Abbreviated Version: “Vegan Bake-A-Thon” Vegan chef Laura Theodore prepares Divine Chocolate Mousse Cake; Four-Ingredient Apricot Bars; Lively Lemony Cupcakes.


#610 Bollywood Kitchen
Celebrated vegan chef Laura Theodore prepares vegan Indian-style recipes with Bollywood filmmaker and cookbook author Sri Rao. The star of the meal is Sri’s delicious Rajma, a hearty kidney bean stew, flavored with smoky cumin, earthy coriander, warm ginger, and spicy garlic. Mini-Cauliflower Bites are an excellent side dish and Turmeric Quinoa makes a colorful and nutritious addition to the meal. To finish, Golden Cashew Milk incorporates warm, spicy flavors for a soothing nighttime drink.

Abbreviated Version: “Bollywood Kitchen” Vegan chef Laura Theodore prepares Rajma; Mini- Cauliflower Bites; Turmeric Quinoa; Golden Cashew Milk. Special guest: filmmaker and cookbook author Sri Rao.


#611 Wow! Weekend Brunch
Celebrated vegan chef Laura Theodore prepares a plant-based midday menu. Fabulous French Toast Casserole is a “veganized” baked version of the classic morning recipe. Mini Quiche Cups are crust-less little broccoli and tofu bites, perfect to serve for an impressive brunch treat. Almost Ambrosia Salad features coconut, clementines, dates, pineapple, and bananas—a lively first course for this festive meal.

Abbreviated Version: “Wow! Weekend Brunch” Vegan chef Laura Theodore prepares Fabulous French Toast Casserole; Mini Quiche Cups; Almost Ambrosia Salad.


#612 Soup’s On!
Celebrated vegan chef Laura Theodore prepares delicious vegan soups. Super Chunky Soup features baby red potatoes, butternut squash, and sweet potatoes for a hearty, one-pot weeknight meal. Kale, Carrot, and White Bean Soup is prepared with fresh kale, carrots, and other common pantry ingredients. Chilled Minty Cucumber and Carrot Soup makes a unique, refreshing first course on a hot summer day.

Abbreviated Version: “Soup’s On!” Vegan chef Laura Theodore prepares Super Chunky Soup; Kale, Carrot, and White Bean Soup; Minty Cucumber and Carrot Soup.


#613 New Year’s Eve Soirée
Celebrated vegan chef Laura Theodore prepares a vegan New Year’s Eve soirée menu. Guests will be impressed with Gingered Portobello Steaks, a great substitute for a meat entrée. Up next, Pretty Orange Mash-Up showcases sweet potatoes and carrots, adding color to the meal. To serve on the side, Laura prepares Zingy Roasted Asparagus with Lynyrd Skynyrd lead guitarist Rickey Medlocke. Crazy Coffee Chocolate Mousse is a rich, creamy, and super chocolaty dessert to serve at the close of any elegant meal.

Abbreviated Version: “New Year’s Eve Soirée” Vegan chef Laura Theodore prepares vegan Gingered Portobello Steaks; Pretty Orange Mash-Up; Zingy Roasted Asparagus; Crazy Coffee Chocolate Mousse. Special Guest: Lynyrd Skynyrd lead guitarist, Rickey Medlocke.