JAZZY VEGETARIAN

#901 Pantry Polenta Lasagna
Host Laura Theodore prepares vegan Pantry Polenta Lasagna, a delicious Italian-style casserole that’s quick to assemble using pantry ingredients. Garlicky Roasted Green Peppers are served on the side. Apple Ramekins with Coconut-Oat Crunch feature apples, cinnamon, sugar, and maple syrup topped with crispy oats and coconut for a healthy and delicious dessert.

Abbreviated Version:
Host Laura Theodore prepares Pantry Polenta Lasagna; Garlicky Roasted Green Peppers; Apple Ramekins with Coconut-Oat Crunch.

#902 Sheet Pan Supper
Host Laura Theodore prepares easy and nutritious, “one-pan” vegan dishes. BBQ Tempeh Triangles are a flavorful way to serve plant-based protein to the family, served with kid-friendly Red Potato Oven Fries. Zesty Chili Roasted Broccoli and Mushrooms are baked with a bit of chili powder, while Roasted Zucchini Slices and Smoky Summer Squash Slices both make a simple side dish.

Abbreviated Version:
Host Laura Theodore prepares BBQ Tempeh Triangles; Red Potato Oven Fries; Chili Roasted Broccoli and Mushrooms; Roasted Zucchini Slices; Smoky Summer Squash Slices.

#903 Cooking for Kiddos
Host Laura Theodore prepares a vegan family meal featuring kid-friendly Oven Fried Tofu Nuggets, a fun entrée that’s reminiscent of the frozen variety. Easy Green Beans and Corn on the Cob with Vegan Basil Butter make sunny side dishes. For dessert, gluten-free Orange Creamy Dreamy Pie with Chocolate Chip Cookie Crust is a velvety vegan pie with a crisp, chocolaty crust, drizzled with Vanilla-Orange “Cream” Date Caramel.

Abbreviated Version:
Host Laura Theodore prepares Oven Fried Tofu Nuggets; Easy Green Beans; Corn on the Cob with Vegan Basil Butter; Orange Creamy Dreamy Pie; Vegan Vanilla-Cream Date Caramel.

#904 Now That’s Italian!
Host Laura Theodore prepares Italian inspired, plant-based recipes featuring Spicy Eggplant Rollatini with Vegan Chive Ricotta served with Flavorful Brown Basmati Rice. For dessert, Maple-Espresso Chocolate Mousse is a decadent, super creamy pudding topped Vegan Tangerine Whipped Cream Topping.

Abbreviated Version:
Host Laura Theodore prepares Spicy Eggplant Rollatini with Vegan Chive Ricotta; Flavorful Brown Basmati Rice; Maple-Espresso Chocolate Mousse; Vegan Tangerine Whipped Cream Topping.

#905 Rockin’ Vegan Burger
Host Laura Theodore prepares a satisfying vegan family meal featuring Rockin’ Black Bean Burgers served with Polenta Cottage Fries – a delicious side dish that even the kiddos will love! Smokin’ Coleslaw makes a refreshing change to a green salad for this all American meal.

Abbreviated Version:
Host Laura Theodore prepares Rockin’ Black Bean Burgers; Polenta Cottage Fries; Smokin’ Coleslaw.

#906 Soup, Salad, and Dessert
Host Laura Theodore prepares a hearty vegan menu highlighting Red Lentil and Baby Bok Choy Soup. Confetti Potato Salad features mini pepper rings, baby potatoes, crunchy celery, and tangy olives. Blueberry, Oatmeal, and Walnut Bars use only six simple ingredients for an easy, vegan and gluten-free dessert or early morning treat.

Abbreviated Version:
Host Laura Theodore prepares Red Lentil and Baby Bok Choy Soup; Confetti Potato Salad; Blueberry, Oatmeal, and Walnut Bars.

#907 Family Dinner Menu
Host Laura Theodore prepares a classic vegan family meal featuring Laura’s Hearty Vegan Meatloaf – a filling, Italian-Style, meat-free loaf. Cauliflower, Potato, and Spinach Mash-up is served on the side. Coconut-Chocolate Chip Quick Cake highlights chocolate, bananas, and coconut for a delicious gluten-free, vegan dessert.

Abbreviated Version:
Host Laura Theodore prepares Laura’s Hearty Vegan Meatloaf; Cauliflower, Potato, and Spinach Mash-up; Coconut-Chocolate Chip Quick Cake.

#908 Sunday Night Chili
Host Laura Theodore prepares “Meaty” Two-Bean Vegan Chili, a slightly spicy dish featuring vegan burger patties in place of meat, topped with Laura’s Dairy-Free Sour Cream. On the side, Vegan Buttermilk Cornbread is an easy-to-prepare, gluten-free quick bread with a classic taste. Siracha-Lime Guacamole combines ripe avocados with a dash of hot sauce and chili powder for a zesty dip.

Abbreviated Version:
Host Laura Theodore prepares “Meaty” Two-Bean Vegan Chili; Laura’s Dairy-Free Sour Cream; Vegan and Gluten-Free Buttermilk Cornbread; Siracha-Lime Guacamole.

#909 Rainbow of Colors
Host Laura Theodore prepares Fresh Blueberry Soup with Vegan Orange Cream, featuring puréed blueberries topped with a generous swirl of dairy-free cashew cream. Colorful Chickpea and Artichoke Salad makes a substantial main course entrée. Vegan and gluten-free Piña Colada Muffins highlight shredded coconut and crushed pineapple for super moist, but not-too-sweet snack muffins.

Abbreviated Version:
Host Laura Theodore prepares Fresh Blueberry Soup with Vegan Orange Cream; Colorful Chickpea and Artichoke Salad; vegan and gluten-free Piña Colada Muffins.

#910 Easy Vegan Holiday
Host Laura Theodore prepares a gluten-free, plant-based holiday meal. Pumpkin Pie Spiced Butternut Squash Soup is a smooth and flavorful soup for a festive first course.
Festive Stuffed Peppers are a tasty vegan version of mom’s specialty that highlights quinoa, pecans, and spinach for a celebratory dinner. Date-Nut Snowballs are a cross between a soft cookie and a rich truffle, for an easy holiday dessert.

Abbreviated Version:
Host Laura Theodore prepares Pumpkin Pie Spiced Butternut Squash Soup; Festive Stuffed Peppers; Date-Nut Snowballs.