Jazzy Vegetarian’s Deliciously Vegan Cookbook & Giveaway

I absolutely love watching cooking shows on TV- it’s one of the few things that I actually do watch! Probably my favorite cooking show to watch is Jazzy Vegetarian on PBS.

Laura Theodore Head Shot 1

Laura Theodore, who is the Jazzy Vegetarian, has been a delight for me to watch for years. I love her recipes, the way she cooks and also how sweet, fun and genuine her personality is. So much of her personality is translated into her most recent cookbook- Jazzy Vegetarian’s – Deliciously Vegan!

Minty Cucumber and Carrot Soup 1

Just looking through this cookbook will make your tummy growl in anticipation of just one bite of one of the many delightful recipes. Laura really is a genius in the kitchen and has made even split pea soup look divine! Laura also shares her tips for vegan cooking and baking, with easy-to-follow instructions, ingredient substitution lists and a glossary of common ingredients.  This cookbook has beautiful photographs of all the recipes which make it super easy to pick out what you like. Laura also helps those of us that love sweet treats (me!) make them more healthy. Deliciously Vegan is fun and supportive and full of all the good stuff – no judgement; vegan, vegetarian, veg curious – all are welcome.

From simple snacks to enticing entrees to mouth-watering desserts, in Deliciously Vegan, you’ll find recipes for delectable treats like: Miso-Parsley Hummus, Lemony-Maple Cranberry Muffins, Banana-Pecan Coffee Cake, Banana Walnut Bread, Tex-Mex Salad Bowl, Minty-Cucumber and Carrot Soup, Asparagus Tart, Sensational Stuffed Manicotti, Gingered Portobello Steaks, Seitan Fajitas with Cashew Sour Cream, Root Veggie and Lentil Trio Stew, Cashew Stuffed Artichokes, Divine Chocolate Mousse Cake, Blueberry Tea Cakes with Vegan Lemon “Buttercream” Glaze, Mini Raspberry Cheeze-Cakes and Four Ingredient Apricot Bars.

Four-Ingredient Apricot Bars 4

And now for a recipe from the cookbook!

Potato and Spinach “Frittata”

Potato and Spinach “Frittata” 1

MAKES 3 TO 4 SERVINGS

It’s frittata time! This authentic-tasting frittata is baked in the oven, making it especially easy to prepare. With a delicious potato/onion base, paired with an herb-infused egg-like filling, this egg-less entrée is a true winner, perfect to serve for any meal of the day.

POTATO LAYER

  • 1/4 cup water, plus more as needed
  • 1 teaspoon reduced-sodium tamari
  • 2 large red or white potatoes (with peel on) very thinly sliced
  • 1 teaspoon Italian seasoning blend
  • 1/2 cup minced sweet onion

“EGG” LAYER

  • 2 tablespoons rolled oats
  • 1 block (14 to 16 ounces), extra-firm regular tofu, drained
  • 3 tablespoons nondairy milk
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon reduced-sodium tamari
  • 1/4 teaspoon ground turmeric

ADDITIONAL INGREDIENTS

  • 1/4 teaspoon sea salt
  • 4 cups baby spinach
  • 1/8 teaspoon smoked paprika

Preheat the oven to 375 degrees F. Liberally coat a 9 to 10-inch round quiche dish with vegan margarine.

Put the “potato layer” ingredients in a large skillet in the order listed. Cover and cook on medium-low heat for 15 to 18 minutes, or until the potatoes are almost fork tender, flipping them over half way though cooking. Check often and add more water, 2 tablespoons at a time, as needed to prevent sticking.

Meanwhile, put the rolled oats in a blender and process into coarse flour. Add the tofu, nondairy milk, Italian seasoning, tamari and turmeric and process until smooth.

Arrange all of the potatoes in an overlapping, even layer in the prepared dish. Sprinkle 1/4 teaspoon sea salt over the top. Spread one-third of the tofu mixture evenly over the potatoes. Top with the spinach, pressing it down firmly. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula.

Sprinkle the paprika over the top of the frittata. Tent with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. Put the dish on a wire rack and loosen the sides of the frittata with a knife. Let cool 12 to 15 minutes and slice into wedges. Serve warm.

Divine Chocolate Mousse Cake 8

Laura’s recipes are always so comforting while still being healthful. They don’t use out-of-the-ordinary or hard to find ingredients, just healthier versions of those traditional American recipes we love. This cookbook would be great to give as a gift to anyone who you are encouraging to eat healthier and more plant-based meals or pick it up for yourself so you can make all of these tasty treats any day you’d like 🙂

Jazzy Vegetarian's Delicioulsy Vegan 3D

Recipe and photo by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

Please enter here for your chance to win a copy of Jazzy Vegetarian’s Deliciously Vegan! Giveaway is limited to U.S. residents: http://www.rafflecopter.com/rafl/display/d8798bdf12/?

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15 thoughts on “Jazzy Vegetarian’s Deliciously Vegan Cookbook & Giveaway

  1. I didn’t know about this cooking show. I only have ROKU streaming but wondering if I can see the show that way, as I do not have cable.

  2. My best cooking tip is to not over-complicate things. I like to stick to recipes that I know I can handle and will come out delicious!

  3. I think my biggest tip is the easiest.. Read the recipe first and make sure you have the ingredients., You’d be surprised how often people forget the basics lol

  4. THis cookbook sounds so awesome! I am always looking for new and better cookbooks to add to my cooking rotation. So fun!

  5. My favorite tip? Don’t be afraid to try out different variations and flavors, plus get over texture if you have that issue (my daughter does LOL) Think outside the box and just go for it! It will be a delicious journey!

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