Since I love cooking with fresh herbs, fortunately, these herbs are hardy and easy to grow in the warmer months, and if you have the time, I recommend you give it a try. I grow herbs in containers on my deck, but they can (of course) be grown in your yard, or if you have no outdoor space, try window boxes. You just need a sunny spot!

I'll take some photos and share them once my herb deck garden starts to flourish, but meanwhile here is one of my favorite photos from my deck garden a few summers ago.

Happy spring!

Strawberry Valentines Day Truffles

Makes 10 truffles 

31⁄2 ounces vegan dark chocolate (chocolate bar, not baking chocolate)

2 heaping tablespoons strawberry preserves or jam

1⁄3 cup raisins

1 teaspoon unsweetened coconut flakes, for garnish

3 teaspoons unsweetened cocoa powder, optional, for garnish

 Line a mini-muffin tin with 10 festive paper liners.

Drain off all of the excess liquid from the strawberry preserves. Put the strawberry preserves in a medium bowl. Melt the chocolate in a double boiler over medium-low heat. Pour the chocolate into the strawberry preserves and stir until thoroughly combined. Fold in the raisins.

Mound the mixture into the 10 mini-muffin cups, dividing it evenly, using a small scoop. Top each truffle with a bit of coconut.

Refrigerate for 3 hours or until firm. Dust the truffles with cocoa powder, if desired. Serve chilled. 

Whole Grain Penne with Broccoli Rabe and Garbanzo Beans

Serves 2 to 3

This “any night of the week” dish is full of good taste and easy to prepare for a weeknight meal.

1/2 cup water, plus more as needed (see note)

1/2 pound whole grain or whole wheat rotini pasta

1/2 vegetable boullion cube, crumbled

1 bunch broccoli rabe, cleaned, trimmed and chopped

3 cloves garlic, minced

1 can (15 ounces) garbanzo beans, drained and rinsed

1/8 to 1/4 crushed red pepper, to taste

1/2 teaspoon organic tamari 

Sea salt, to taste

2 to 3 teaspoons wheat germ (optional)

Pour the 1/2 cup water into the bottom of a large skillet. Add the crumbled boullion cube and bring to a simmer. Stir the boullion cube into the simmering water until it is dissolved. Add the broccoli rabe, garlic, garbanzo beans and crushed pepper to the large skillet. Cover and simmer for 6 to 7 minutes, adding a bit more water as needed if the pan becomes dry. Add the tamari. Cover and simmer a few more minutes, or until broccoli rabe is tender, but still firm. Do not overcook!

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until the penne is tender, but firm. Drain the pasta well.

For each serving: Place about 1 cup (or more) of the cooked penne into a pasta bowl. Sprinkle with optional 1 teaspoon wheat germ. Top with generous portion of the broccoli rabe mixture, making sure to include some of the broth (this will flavor the penne). Season with sea salt, if desired. 

NOTE; If you'd like to add a bit of olive oil, add 1 to 2 teaspoons of olive oil with the 1/2 cup water.

The holidays are upon us! Party time, gift time, fun time and …uh…oh…yes…stress-out time!

I am trying not to stress this year, but it IS challenging. So I thought I’d make it a little easier, by sharing my fail safe, gorgeous holiday dessert recipe. This scrumptious cake is perfect to serve at any gala throughout the holiday season and beyond! Happy Cooking!

Holiday Chocolate Ganache Cake

8 SERVINGS

2 cups whole wheat pastry flour

2⁄3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon sea salt

1 ¼ cups brown sugar

1 ½ cups chocolate nondairy milk, plus more as needed

1⁄4 cup vegan cream cheese, at room temperature

1⁄4 cup vegetable oil

1 teaspoon vanilla extract

Several fresh strawberries or raspberries, for garnish

Chocolate Ganache Frosting (see recipe below)

Preheat the oven to 400 degrees F. Lightly coat an 8 to 9 inch round baking pan with vegan margarine.

Put the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine.

Put 1⁄4 cup of the nondairy milk, vegan cream cheese, oil, and vanilla extract into a blender and process on medium until creamy and smooth in texture. Add to the flour mixture, along with the remaining 11⁄4 cups of nondairy milk. Stir until well combined and somewhat fluffy. The mixture will be stiff, but if it seems overly dry, stir in additional nondairy milk (up to 3 tablespoons), 1 tablespoon at a time. Pour the mixture into the prepared pan and smooth the top. Bake for 15 minutes. Decrease the heat to 350 degrees F and bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. (If it seems that the cake is starting to burn during the last 10 minutes of baking, tent it with foil).

Put the pan on a wire rack. Let cool completely. Spread the frosting evenly over the top. Garnish with strawberries, right before serving. Cover any leftover cake tightly and store in the refrigerator.

Chocolate Ganache Frosting

1 bar dark vegan chocolate bar (snack style bar, not un-sweetened baking chocolate) 

1 teaspoon olive oil

1 tablespoon vegan brown sugar

1/2 cup nondairy milk (a thicker variety works best)

Chop the chocolate bar into small pieces. Place the chocolate pieces into a large mixing bowl.

Add the oil and sugar. Pour the non-dairy milk into a medium saucepan and bring to a simmer.

Pour the simmering non-dairy milk over the chocolate, 2 tablespoons at a time, whisking as you go, until lumps are gone and frosting it is thickened slightly. Continue to whisk until frosting is smooth.

Drizzle or spread over cake. Chill to set. Store the cake in the refrigerator.

Over the next few weeks leafy greens in all shapes and sizes will be cropping up at Farmer's Markets all over the country! Getting your family to eat leafy greens can be super challenging. Here are a few ways to “jazz” up leafy greens, by serving them in a festive fashion.

1) Layer greens in casseroles. When making layered casseroles or lasagnas, try swapping out one layer of your casserole with organic baby spinach. No need to chop it up first. Just add about six ounces of baby spinach into one layer of your casserole, then continue layering with your other ingredients, as usual. (It will look like alot of spinach but no worries, it really cooks down) As the casserole bakes, the spinach makes a pretty layer in your dish, without have a ‘spinachy’ taste! Yay!

2) Hide a few kale leaves or baby spinach in frozen fruit smoothies! Yep…no one will ever know! This pretty dark pink drink is perfect for a morning or afternoon treat for kids and adults alike. Makes 1 adult or 2 kid-sized servings: Place a frozen banana, one cup of frozen raspberries, ½ to 1 cup of greens, and one cup of water in a blender and process until smooth and creamy.

3) Hide greens in a sweet sauce. Here is a syrupy sauce to top ANY veggie, including carrots, broccoli, kale or spinach: Whisk together 2 tablespoons extra-virgin olive oil, 2 teaspoons brown sugar, 2 teaspoons tamari. Pour over any hot veggies. It’s jazzy-licious!

Here is a great fall recipe for greens! Happy Cooking!

PASTA with KALE MARINARA SAUCE

It has been a beautiful summer  for JAZZY VEGETARIAN and I am excited to share our newest cookbook contest with you! First and foremost, I’d like to thank everyone for tuning in and for the enthusiastic daily emails we are receiving with questions, support and love!

Now, you may win an autographed copy of Laura Theodore's companion cookbook to the Jazzy Vegetarian Cooking show on Public Television, entitled: JAZZY VEGETARIAN: Lively Vegan Cuisine That’s Easy and Delicious. The cookbook contains over 120 cherished recipes, including many of the recipes featured in the show and it reveals how to create fabulous yet effortless plant-based recipes that that everyone can master!

Here are the winners! 

 Grand Prize

Julieann Hogate

Second Prize (Tied)

Valerie McGowan 

Lynn McDougal 

Third Prize

Karen Stein 

Honorable Mention

Marie Cayuela

Lory

Kit Emory

Sybil 

AND…

In addition, you may win an autographed copy of Betsy DiJulio's fabulous cookbook entitled: The Blooming Platter Cookbook. Organized by season, these lush, innovative recipes showcase the taste, beauty, and nutrition of what's fresh all year 'round: the tender young asparagus of spring; the plump juicy berries of summer; the crisp tart apples of fall; and the comforting root vegetables of winter.

AND…

You may win an autographed copy of BETTER DAYS, the single from Season One of the Jazzy Vegetarian Cooking show on Public Television. On this lively track, award-winning jazz singer and vegan chef Laura Theodore teams with master pianist Don Rebic. Cooking is like singing jazz: spicy improvisations with a delightful result!

Jazzy Vegetarian has 3 prizes that you can win! 

Grand Prize

An autographed copy of Laura Theodore's JAZZY VEGETARIAN: Lively Vegan Cuisine That’s Easy and Delicious, AND an autographed copy of Betsy DiJulio's fabulous cookbook entitled: The Blooming Platter Cookbook AND an autographed copy of the BETTER DAYS CD.

Second Prize

An autographed copy of Laura Theodore's JAZZY VEGETARIAN: Lively Vegan Cuisine That’s Easy and Delicious, AND an autographed copy of the BETTER DAYS CD.

Third Prize

An autographed copy of Laura Theodore's JAZZY VEGETARIAN: Lively Vegan Cuisine That’s Easy and Delicious.

To win, simply fill out the form below, by answering this question in one paragraph or less: What is your favorite summer produce and what is your preferred way to prepare it, vegan style? The entire Jazzy Vegetarian staff will vote to pick their top 3 answers to each win one of the 3 prizes offered!

RULES:

To be eligible to win, answer this question in one paragraph or less: What is your favorite summer produce and what is your preferred way to prepare it, vegan style? One entry per person. The contest is open to those with a US mailing address. Entries must be submitted by SATURDAY, August 11th, 2012 at 10pm EST. The 3 winners will be announced on JAZZY VEGETARIAN RADIO on Wednesday August 15th, 2012. Now that is Jazzylicious!

PLEASE NOTE: After you post your comment, it may take up to 24 hours for your comment to appear on the blog page. 

Thank you so much!

Zesty Summer Gazpacho

MAKES 4 TO 5 SERVINGS

4 ripe tomatoes, quartered

4 stalks celery, with leaves, coarsely chopped

1 small onion, quartered

1⁄3 cup fresh flat-leaf parsley, lightly packed

1⁄4 cup fresh basil leaves, lightly packed

1 to 2 tablespoons balsamic vinegar

1 teaspoon chili powder

½ to 1 teaspoon reduced-sodium tamari

1/8 teaspoon cayenne

1 clove garlic

Sea salt (optional)

Several grinds freshly ground pepper

Chopped fresh basil or parsely, for garnish

Put the tomatoes, celery, onion, parsley, basil leaves, vinegar, chili powder, tamari, and garlic in a large bowl and stir to combine. Put half of the mixture in a blender and process until slightly chunky. Pour into a large bowl or pitcher. Repeat with the remaining mixture, then stir the two batches together. Season with salt and pepper to taste. Refrigerate for 4 to 12 hours before serving.

About 30 minutes before serving, chill four to six bowls or mugs. To serve, ladle the gazpacho into the chilled bowls. Garnish with a bit of chopped basil, if desired. Serve immediately.

         To keep it earth-friendly, I use my everyday plates or even or my fancy party dishes. If you find the need to use disposable tableware, try using more earth-friendly options like dishware made from bamboo, 100% recycled resources or biodegradable materials.

       I like to build the bill of fare for my summer party around foods found at my local farm market and from my herb garden. If you are packing a traveling picnic, center your vegan menu on foods that travel well, such as; sandwiches and wraps (see recipe below), green salads, fruit plates, and chilled soups. (Chilled soups travel great in a large thermos). Traditional main dish salads include: pasta, quinoa, rice, orzo or potato salad.  Pack your cold food and beverages in chilled coolers housed with plenty of ice packs or ice, keeping them away from direct sunlight and insects. Happy, healthy summer!

Avocado and Hummus Picnic Wraps 

Makes 4 wraps

These pretty roll ups make the perfect presentation for any eco-picnic or outdoor summer celebration. Make them right before your picnic, so they stay nice and fresh. Make the wraps super-portable by wrapping them in un-bleached parchment paper, then packing them in a chilled cooler. Your meal is neatly and attractively rolled into a hearty sandwich that tastes delicious!

4 whole-grain sandwich wraps 

6 to 8 tablespoons pre-made hummus (or more, to taste)

2 avocados, sliced

8 ounces organic mixed baby greens

16 Kalamata olives, pitted and chopped

4 teaspoons sunflower seeds

1.  Spread 2 tablespoons of the hummus evenly over each sandwich wrap.

2.  On each wrap, arrange 1/2 of a sliced avocado, 2 ounces baby greens, 1 teaspoon sunflower seeds, and 1/4 of the chopped olives.

3.  Spread a bit of hummus on the far side of the wrap, to act as the “glue” to hold the wrap together after rolling it up.

4.  Roll the wrap up very tightly, ending with the seam side down.  Leave whole or slice diagonally into 5 pieces. Wrap and go!

For more summertime recipes please visit: www.jazzyvegetarianrecipes.com

Cooking a delicious, low fat and low cost meal can be challenging, but this recipe makes it easy. This “any night of the week” dish is full of good taste and it’s quick to prepare for a weeknight meal, any time of year! Nutritious garbanzo beans (chick peas) add taste and texture, while tangy broccoli rabe adds color and crunch.

When purchasing broccoli rabe, make sure the florets and leaves are green, with no yellowing edges, and the stems are firm, not mushy. Clean the broccoli rabe by first trimming off the tough, thick stems. Place the trimmed broccoli rabe into a large bowl and fill it with cold water. Swish the broccoli rabe around to loosen debris and then place it into a large colander. Continue to rinse the broccoli rabe thoroughly, under cold running water, until it is dirt free.

So, if you have not tried broccoli rabe before, here is a simple, delectable and jazzylicious recipe to try. Happy, healthy cooking!

Whole Grain Penne with Broccoli Rabe and Garbanzo Beans  

Low Fat and Low Cost Recipe

MAKES 2 TO 3 SERVINGS

1/2 pound whole grain or whole wheat penne pasta

1/2 vegetable boullion cube, crumbled

1/2 cup water, plus more as needed

1 bunch broccoli rabe, cleaned, trimmed and chopped

3 cloves garlic, minced

1 can (15 ounces) garbanzo beans, drained and rinsed

1/8 to 1/4 crushed red pepper, to taste

1/2 teaspoon organic tamari 

Sea salt

1 tablespoon toasted wheat germ

Pour 1/2 cup water into the bottom of a large skillet. Add the crumbled bouillon cube and bring to a simmer. Stir the bouillon cube into the simmering water until it is dissolved. Add the broccoli rabe, garlic, garbanzo beans and crushed pepper to the skillet. Cover and simmer for 6 to 7 minutes, adding a bit more water, as needed, if the pan becomes dry. Add the tamari. Cover and simmer a few more minutes, or until the broccoli rabe is tender, but still firm. Do not overcook!

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until the penne is tender, but firm. Drain the pasta well.

For each serving: Place one to two cups of the cooked penne into a pasta bowl. Sprinkle with one teaspoon of wheat germ. Top with a generous portion of the broccoli rabe mixture, making sure to include some of the broth, adding flavor to the penne. Season the pasta with sea salt and freshly ground pepper, if desired. 

Kale, Fig and Tomato Salad

MAKES 2 TO 4 SERVINGS

2 to 4 cups cleaned and finely chopped kale (see below HOW-TO clean leafy greens)

4 cups chopped romaine lettuce

1 ripe tomato, chopped

2 to 4 large dried figs, stemmed and thinly sliced

2 tablespoons salted roasted sunflower seeds

3 tablespoons Sweet Balsamic Dressing (see recipe below)

Put the Kale in a large bowl. Drizzle with 1 to 2 tablespoons of dressing and massage well with hands. Set aside while preparing the rest of the salad. Put the lettuce, tomato, figs, and sunflower seeds into the salad bowl.  Right before serving, add the kale and the additional dressing to taste and toss until the greens are evenly coated. Serve at room temperature.

●Kale varieties with thinner leaves, such as Red Russian (also called Lacinato or Tuscan Kale), are best suited for this recipe.

Sweet Balsamic Dressing

MAKES 6 SERVINGS

1⁄4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons brown sugar or maple sugar

1 teaspoon dijon mustard

Sea salt

Freshly ground pepper

Place ingredients into a small bowl and whisk together until emulsified. 

CLEANING GREENS:

There are so many ways to prepare and serve summer’s bounty of fresh greens, but no matter how you serve them, they have to be cleaned first. Cleaning dark leafy greens (kale, spinach, romaine, collards, etc.) is essential in order to rid leaves of the sandy residue often found on their surfaces. Removing residues before cooking is very important, otherwise your greens recipes may have a “gritty” taste. Here is a great method for cleaning greens!

1. Place the greens into a very large bowl and then put the bowl into your sink.

2. Cover the greens in cold water.

3. Let the greens soak a minute, then swish them around carefully, so you don’t bruise the delicate leaves.

4. Scoop the greens out of the soaking bowl and place them into a very large colander, (also over the sink) to further drain.

5. Discard the sandy water left in the big bowl and rinse it briefly.

6. Repeat these steps one or two more times, until no sand or dirt ends up in the bottom of the bowl after removing the greens. Continue with either step 7 or 8 depending on your needs.

7. If you are steaming the greens, or using them in a stir-fry, do not remove the excess water that sticks to the leaves after rinsing. The tiny droplets that adhere to the leaves will help the greens to stay moist while cooking.

8. If you are using the leafy greens raw, in a salad or sandwich, then it is important to dry the greens thoroughly so your salad does not become soggy. After all of the grit and sand is gone, remove excess moisture in a salad spinner or blot with a towel.