JAZZY VEGETARIAN

#701 You Say Potato, I Say Delicious
Celebrated vegan chef Laura Theodore prepares scrumptious vegan dishes featuring potatoes. Andy’s Favorite Potato Salad is a real crowd-pleaser, with tender red potatoes, carrots and celery tossed in a creamy vegan dressing. With only seven ingredients, Quick Red Lentil-Potato Curry Soup makes a hearty and flavorful potage, while Just Like Grandma's Potatoes are a plant-based twist on traditional Twice Baked Potatoes. Potato Fun Fries are baked in an air-fryer for a healthy version of a classic, kiddo-friendly favorite.

Abbreviated Version: “You Say Potato, I Say Delicious” Vegan chef Laura Theodore prepares Andy’s Favorite Potato Salad; Red Lentil-Potato Curry Soup; Just Like Grandma's Potatoes; Potato Fun Fries

#702 Dinner at Eight
Celebrated vegan chef Laura Theodore prepares a classic and classy vegan company meal. Zucchini Napoleon with Tahini-Nut Cheeze makes a stunning entrée featuring slices of tender squash layered with creamy plant-based “cheese.” On the side, Romaine, Mini-Pepper and Walnut Salad, adds flair. For dessert, vegan Vanilla Cream-Chocolate Pudding Parfaits will please vanilla and chocolate lovers alike.

Abbreviated Version: “Dinner at Eight” Vegan chef Laura Theodore prepares Zucchini Napoleon with Tahini-Nut Cheeze; Romaine, Mini-Pepper and Walnut Salad; vegan Vanilla Cream-Chocolate Pudding Parfaits.


#703 Kid’s Classics Made Vegan
Celebrated vegan chef Laura Theodore prepares plant-based American favorite recipes for kids. Vegan Grilled “Cheeze” Sandwiches make a quintessential lunch for kids and grown-ups alike. Comforting Mac ’n Peas with Creamy Butternut Squash Sauce fills the bill when you’re seeking a hearty family supper dish. Luscious, vegan Cocoa-Cake Brownie Bites with Chocolate-Peanut Butter Frosting are a welcome twist to the classic brownie.

Abbreviated Version: “Kid’s Classics Made Vegan” Vegan chef Laura Theodore prepares vegan Grilled “Cheeze” Sandwiches; Mac ’n Peas with Creamy Butternut Squash Sauce; Cocoa-Cake Brownie Bites with Chocolate-Peanut Butter Frosting.


#704 Quick Quesadilla Supper
Celebrated vegan chef Laura Theodore prepares easy and delicious plant-based quesadillas. Healthy, Hearty Avocado Quesadillas, feature creamy avocados, kale, salsa and romaine lettuce. Easy Rice and Beans are a flavorful version of a classic staple and Chocolate-Banana Gratin with Cinnamon Cashew Cream is an enticing twist on traditional bread pudding.

Abbreviated Version: “Quick Quesadilla Supper ” Vegan chef Laura Theodore prepares Hearty Avocado Quesadillas; Easy Rice and Beans; Chocolate-Banana Gratin with Cinnamon Cashew Cream.


#705 Beans, Glorious Garbanzo Beans
Celebrated vegan chef Laura Theodore prepares diverse vegan dishes featuring garbanzo beans. Spicy Chickpea and Potato Stew makes a flavorful and easy to prepare one-pot meal. Herbed Rice and Bean Salad highlights protein-rich garbanzo beans, along with a rainbow of veggies adding vibrant color and texture. Chickpea Dressing makes the perfect topping for any crisp green salad. Lemony-Turmeric Hummus makes a satisfying dip for fresh veggie sticks or whole grain chips.

Abbreviated Version: “Beans, Glorious Garbanzo Beans” Vegan chef Laura Theodore prepares Spicy Chickpea and Potato Stew; Herbed Rice and Bean Salad; Chickpea Salad Dressing; Lemony-Turmeric Hummus.


#706 Pizza Party!
Celebrated vegan chef Laura Theodore prepares classic American pizzas, made vegan! Three-Cheeze “Pepperoni” Pizza is plant-based and dairy-free, but tastes like the traditional version. Greek-ish Pizza features Vegan Feta, providing a Mediterranean flair. Cheeze-y Black Bean Tortilla Pizza preps for the oven in 5 minutes for an easy lunch, filling snack, or quick supper.

Abbreviated Version: “Pizza Party! ” Vegan chef Laura Theodore prepares vegan Three-Cheeze “Pepperoni” Pizza; Greek-ish Pizza with Vegan Feta; Cheeze-y Black Bean Tortilla Pizza.


#707 Two-Ingredient Recipes
Celebrated vegan chef Laura Theodore prepares yummy plant-based recipes, each using only two ingredients! Vegan Deviled “Eggs” feature hummus piped onto steamed baby potato halves, while Avocado-Miso Spread makes a tasty topping for toast. Yummy Apple and Peanut Butter Stacks, Quick Stuffed Celery Sticks, and Easy Chocolate Covered Almonds make delightful after school snacks. Salsa-licious Guacamole is a jazzy twist on a favorite dip and Tahini-Tamari Salad Dressing makes a creamy, plant-based topping for salads, grains, tempeh, or tofu. Banana Smoothie Shake provides a refreshing treat any time of day.

Abbreviated Version: “Two-Ingredient Recipes” Vegan chef Laura Theodore prepares Vegan Deviled “Eggs”; Banana Smoothie Shake; Avocado-Miso Spread; Apple and Peanut Butter Stacks; Stuffed Celery Sticks; Chocolate Covered Almonds; Salsa-licious Guacamole; Tahini-Tamari Salad Dressing.


#708 Main Dish Salads
Celebrated vegan chef Laura Theodore prepares colorful and delicious salad entrées. Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine, beans and tortilla chips. Busiate, Radish and Mini Pepper Salad is a tasty, chilled pasta dish. French Lentil Salad with Sweet Peppers and Basil provides plenty of plant-based protein, with veggies, herbs and spices adding zing.

Abbreviated Version: “Main Dish Salads” Vegan chef Laura Theodore prepares Tex-Mex Salad Bowl; Busiate, Radish and Mini Pepper Salad; French Lentil Salad with Sweet Peppers and Basil.


#709 Delightful Dairy-Free Desserts
Celebrated vegan chef Laura Theodore prepares dairy-free, vegan desserts featuring Pumpkin Spice Cheeze-Cake, a delicate yet rich-tasting cake–the perfect dessert for any winter holiday meal. Coconut, Orange and Carrot Mini-Cakes with Vegan Cream “Cheese” Frosting are rich and moist, but are totally dairy-free. Chocolate Polka-Dot Bark makes a delicious and quick, vegan treat.

Abbreviated Version: “Delightful Dairy-Free Desserts” Vegan chef Laura Theodore prepares Pumpkin Spice Cheeze-Cake; Coconut, Orange and Carrot Mini-Cakes with Vegan Cream “Cheese” Frosting; Chocolate Polka-Dot Bark.


#710 Vegan Holiday Celebration
Celebrated vegan chef Laura Theodore prepares a plant-based Christmas menu featuring Stuffed Portobello Mushrooms, a flavorful but simple to assemble dish filled with breadcrumbs, walnuts and baby spinach. Holiday Rosemary Smashed Potatoes make a fun and flavorful way to present spuds. For dessert, Mini Raspberry Cheeze-Cakes showcase fresh raspberries nestled in a tofu “cheese” filling, with a gluten-free, flourless crust.

Abbreviated Version: “Vegan Holiday Celebration ” Vegan chef Laura Theodore prepares Quick Stuffed Portobello Mushrooms; Holiday Rosemary Smashed Potatoes; Mini Raspberry Cheeze-Cakes.