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Jazzy Vegetarian: Recipes

Celebrity Recipes

Celebrity Recipes from JAZZY VEGETARIAN RADIO!

Below are some of the best recipes from Top Vegan Chefs, Cookbook Authors, Nutritionists, Doctors and Green Experts that have visited us on the show. These recipes have all been featured on Jazzy Vegetarian Radio! Please scroll down this page to find your celebrity favorite recipe.

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James Rocco and Friends: Chinoa Mushrooms

James Rocco shared his friends fab recipe for mushrooms! This sounds fabulous!

Chinoa Mushrooms
(pronounced Cheen-wah)

Preheat oven to 350 degrees
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Ingredients:
4 to 6 Portobello mushrooms
1 & 1/2 cups cooked quinoa
10 oz finely chopped Chick Peas
Chopped stems from the portobello mushrooms
1 1/2 tablespoons of vegetable oil
1 clove garlic finely chopped
1/4 cup thinly sliced onion
2 tablespoons flaxseed meal
2 tablespoons bread crumbs
1/4 teaspoon ground cardamom
1/4 teaspoon basil 
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon pink Himalayan salt
Watermelon
Sesame Seeds

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On medium heat, warm up a skillet to the point where drops of water "dance" on its surface.
Add the canola oil, then add the onions, garlic, and chopped mushroom stems. Cook til the onions become translucent.
Turn the heat down to low then add the Quinoa and the Chick peas.
Stir the mixture together and cook for about 5 to 7 minutes.
Remove the mixture from the stove and place it into a large mixing bowl.
While the Quinoa/Chick pea mixture is still warm, combine with Ground Cardamom, Basil, Oregano, flaxseed meal, bread crumbs, black Pepper, Himalayan salt,and blend together.
Stuff the mushroom caps with Quinoa/Chick pea mixture and arrange on a foil lined baking sheet.
Sprinkle sesame seeds across the tops of the stuffed mushroom caps.
Bake at 350 degees for 20 minutes.
Serve with thin slices of watermelon across the top of the stuffed mushroom.
Enjoy.

Recipes by Leslie Cerier

Lemony Quinoa Salad with Toasted Sunflower Seeds

Here is a Yummy photo too! http://lesliecerier.com/recipes/dishes-and-meals/salad-dishes-and-meals/lemony-quinoa-salad-with-toasted-sunflower-seeds

Lemon-Parsley Dressing

Makes about 1 1/4 cups

This light and refreshing dressing is great on green salads, coleslaw, steamed vegetables, and cooked grains, especially sorghum.

 6 tablespoons extra-virgin olive oil

1/3 cup freshly squeezed lemon juice

1 1/2 cups parsley leaves

2 scallions (white and green parts)

1 tablespoon chopped green bell pepper

1 clove garlic

1/2 teaspoon sea salt

Put all of the ingredients in a blender or food processor and blend until smooth and creamy. Taste and adjust the seasonings if desired.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

Lemony Quinoa Salad with Toasted Sunflower Seeds

 Serves 6 to 8

With its bright, sprightly flavors, this is a wonderful springtime dish. But there’s nothing to say you can’t serve it with a green salad in summer or roasted vegetables in winter. To make the sunflower seeds more easily digestible, soak them overnight beforehand.

 3 3/4 cups water

 1/2 teaspoon sea salt

 2 1/2 cups quinoa, rinsed

 1 cup raw sunflower seeds, presoaked if you like

 3/4 cup freshly squeezed lemon juice

 1/4 cup extra-virgin olive oil

 Bring the water and salt to a boil in a medium-size saucepan. Add the quinoa, then lower the heat, cover, and simmer for about 15 minutes, until all of the water is absorbed. Transfer the quinoa to a large bowl and let it cool to room temperature.

Meanwhile, toast the sunflower seeds in a dry skillet over medium heat, stirring often, for 3 to 5 minutes, until they are aromatic and start to pop. Add the sunflower seeds to the quinoa, along with the lemon juice and oil, and stir until well combined. Taste and adjust the seasonings if desired.

Variations

Quinoa with Herbs and Toasted Sunflower Seeds: Increase the amount of sunflower seeds to 1 1/4 cups. Omit the lemon juice and increase the amount of olive oil to 7 tablespoons. Add 1/2 cup of chopped marjoram or oregano leaves when you stir everything together. Taste and adjust the seasonings; you may want more salt.

  Quinoa Tabouli: Add 1 cup of chopped parsley and 1 cup of chopped scallions when you stir everything together.

 Swap pumpkin seeds for the sunflower seeds.

 Forgo toasting the sunflower seeds; instead, add them to the saucepan when you add the quinoa.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

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Robin Asbell, PB & J Crisp

PB&J Crisp

Visit Robin here!

Sweet___Easy_Vegan_PB_J_Crisp.jpg

Everybody loves a peanut butter and jelly sandwich, especially kids. This crisp is a fun and easy take on the familiar lunchbox combo, and it will probably get you more smiles than the sandwich. Now that organic grapes are available most of the year, you can make this crisp in the midwinter for a fresh fruit pick-me-up.

Serves 6

Ingredients

4 cups/600 g red seedless grapes, halved

½ cup/120 ml fruit-sweetened grape jelly

2 tsp arrowroot starch or cornstarch

2 tbsp fresh orange juice

 

Topping

2 cups/200 g rolled oats

½ cup/65 g whole-wheat pastry flour

½ cup/55 g roasted, unsalted peanuts, chopped

¼ tsp salt

½ cup/100 g granular palm sugar, palm sugar paste, or Sucanat

¼ cup/60 ml coconut oil

¼ cup/65 g crunchy peanut butter

¼ cup/60 ml nondairy milk

 METHOD

Preheat the oven to 400°F/200°C/gas 6.

 Put the grapes in an ungreased 12-by-8-in/30.5-by-20-cm glass or ceramic baking dish. In a medium bowl, combine the jelly, arrowroot starch, and orange juice and stir vigorously until thoroughly blended. Stir the mixture into the grapes.

 To make the topping: In a large bowl, combine the oats, flour, peanuts, and salt and stir until well mixed. In a medium bowl or a food processor, combine the sugar, coconut oil, and peanut butter and mash or process until thoroughly combined. Stir in the nondairy milk. Pour into the oat mixture and stir until well combined. Crumble the mixture over the grapes, distributing it evenly.

Bake for 35 minutes, until the juices are bubbling and the topping is golden and crisp.

Transfer to a wire rack to cool for at least 10 minutes. Serve warm. Stored in the refrigerator, tightly covered, the crisp will keep for about 1 week.

Visit Robin here!

Dr. Nadeau’s Blueberry Smoothie

Dr. Nadeau’s Blueberry Smoothie

In a blender:

1 cup fresh or frozen blueberries, wild if available, (berry blends are great too!)

Vanilla unsweetened almond milk to cover dry in a blender

½ a banana

1 scoop pea based protein powder

4 almonds

4 cocoa beans or a tablespoon of cocoa nibs (if available)

1 tablespoon unsweetened coconut flakes

Handful of raw spinach

Try it with a pinch of ground clove

 

Make it your own and start your day with it every day!

Learn about Dr. Nadeau's co-authored book: The Color Code

James Rocco and Friends - Holiday Gingered Sweet Potatoes

This tasty recipe comes to us from James Rocco and his friends Bridget and Sheryl. I adore James' wonderful new CD It's Between Us  and his Holiday CD - Cold Enough 4 U?  Perfect to play at your seasonal party while you serve these delicious Sweet Potatoes!

Gingered Sweet Potatoes

By Bridget, Sheryl and James

4 to 6 sweet potatoes, washed

2 pears, peeled, cored and diced

3 tablespoons Smart Balance

1 teaspoon freshly grated ginger (or to taste)

½ cup apple cider

Chopped pecans (optional)

Vegan mini-marshmallows (optional)

 

1. Preheat the oven to 350 degrees F.  Put the sweet potatoes in the oven and bake until soft, about 45 minutes.

2. Cool the potatoes until they are cold enough to handle and then cut the potatoes in half lengthwise. Scrape the potato pulp into a food processor. 

3. Peel, core and dice pears and add to food processor.

4. Add Smart Balance and ground ginger.

5. Mix together in food processor (or can be mashed with potato masher.)

6. Add cider to food processor and blend into the potato mixture.

7. Put the potato mixture into a casserole dish.

8. Sprinkle the top with the optional chopped pecans and/or vegan mini-marshmallows, if desired.

9. Bake for 15 minutes or until marshmallows melt.

Amber Shea Crawley, Famous Five-Minute Blondies

Famous Five-Minute Blondies

Blondies_2.jpeg

From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012.  Used by permission.

Amber can’t say enough good things about these blondies!  The oils released by the ground nuts combine with the succulent dates to make them astonishingly moist, yet they’re also nutty and slightly crumbly.  The vanilla, sugar, and salt marry seamlessly into a butterscotch-like flavor.  You’ll really feel like you’re biting into a chewy baked dessert.

1 cup dry macadamia nuts 

1 cup dry walnuts

1/4 cup coconut palm sugar

2 teaspoons vanilla extract

1/8 teaspoon sea salt

3/4 cup pitted dates

Combine the macadamia nuts, walnuts, and sugar in a food processor and pulse until the mixture is coarsely ground.  Add the vanilla and salt and pulse several more times, until combined.  Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated.  The mixture will be sticky.

Transfer the mixture to an 8-inch square pan (or similar-sized dish) and use your fingers or a spatula to pack it down tightly.  Refrigerate or freeze for at least one hour before cutting.

Yield:  16 servings

Per serving:  141 calories, 11.4g fat (2g sat), 10g carbs, 2g fiber, 2g protein

Substitutions

Macadamia nuts:  cashews

Walnuts:  pecans

Coconut palm sugar:  Sucanat, date sugar, maple sugar, or brown sugar (not packed)

Dates:  soft golden raisins

Leslie Cerier: Lemony Quinoa Salad with Toasted Sunflower Seeds

Lemony Quinoa Salad with Toasted Sunflower Seeds

Serves 6 to 8

With its bright, sprightly flavors, this is a wonderful springtime dish. But there’s nothing to say you can’t serve it with a green salad in summer or roasted vegetables in winter. To make the sunflower seeds more easily digestible, soak them overnight beforehand.

  3 3/4 cups water

  1/2 teaspoon sea salt

  2 1/2 cups quinoa, rinsed

  1 cup raw sunflower seeds, presoaked if you like

  3/4 cup freshly squeezed lemon juice

  1/4 cup extra-virgin olive oil

Bring the water and salt to a boil in a medium-size saucepan. Add the quinoa, then lower the heat, cover, and simmer for about 15 minutes, until all of the water is absorbed. Transfer the quinoa to a large bowl and let it cool to room temperature.

            Meanwhile, toast the sunflower seeds in a dry skillet over medium heat, stirring often, for 3 to 5 minutes, until they are aromatic and start to pop. Add the sunflower seeds to the quinoa, along with the lemon juice and oil, and stir until well combined. Taste and adjust the seasonings if desired.

 Variations

  • Quinoa with Herbs and Toasted Sunflower Seeds: Increase the amount of sunflower seeds to 1 1/4 cups. Omit the lemon juice and increase the amount of olive oil to 7 tablespoons. Add 1/2 cup of chopped marjoram or oregano leaves when you stir everything together. Taste and adjust the seasonings; you may want more salt.
  • Quinoa Tabouli: Add 1 cup of chopped parsley and 1 cup of chopped scallions when you stir everything together.
  • Swap pumpkin seeds for the sunflower seeds.
  • Forgo toasting the sunflower seeds; instead, add them to the saucepan when you add the quinoa.

Photo by Leslie Cerier. Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

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Betsy DiJulio: Fresh Pea and Tarragon Hummus

Fresh-Green-Pea-Hummus-with-Tarragon.jpg

Fresh Pea and Tarragon Hummus

Yield: 2 cups 

 From The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes

By: Betsy DiJulio

May peas are transformed into a beautiful green hummus-like dish when combined with pistachios, olive oil, lemon juice, and fresh tarragon. The resulting spread is so tasty that a dinner guest once said she would have been happy to devour it with a spoon.

2 cups fresh raw green peas

1/3 cup shelled lightly salted pistachios

1/4 cup loosely packed fresh tarragon leaves

2 tablespoons walnut or olive oil

2 tablespoons fresh lemon juice

Sea salt and freshly ground black pepper

Garnish: chopped pistachios, a slice of lemon, or a sprig of fresh tarragon

Accompaniments: bread, toast, crackers or veggie dippers

In a saucepan, combine the peas with just enough water to cover. Place the lid on slightly ajar, and simmer over medium-high heat for 15 to 18 minutes or until tender.  Reduce the heat if necessary. Drain and transfer to a food processor. Add the pistachios, tarragon, oil, lemon juice, and salt and pepper to taste. Pulse until desired consistency is reached. Check for seasoning, adding more lemon juice or salt and pepper if needed. Scrape the hummus into a serving bowl. Garnish as desired and serve with the accompaniments of your choice. 

From The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Betsy DiJulio. Copyright © 2011. Vegan Heritage Press. Used by permission. Visit Betsy at: www.thebloomingplatter.com

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Jennifer Suhr: Vegan crunchy quinoa, fruit, and yogurt

By Jennifer Suhr at happyhealthyvegetarian.com

1/4 quinoa (rinsed)

1⁄4 tablespoon raw agave syrup

1⁄4 tablespoon cold-pressed coconut oil

1 cup vegan yogurt

1⁄2 cup fresh berries

Instructions

Preheat oven to 375°F.

In a bowl, stir together the quinoa, agave, and oil.

Spread quinoa on a baking sheet and cook for 10 to 12 minutes, stirring occasionally, until crisp.

Remove from oven, stir, and let cool.

Meanwhile, put fruit and yogurt in a serving bowl. Top with crunchy quinoa and serve.

 

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Bryanna Clark Grogan: TOFU MAYONNAISE

BRYANNA’S TOFU MAYONNAISE 

Visit Bryanna's website    

makes a generous 1 1/2 cups     

Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate.  I think it tastes quite rich enough as it is, but if you like, you can add a little oil.  It's s very inexpensive and easy to make. NOTE:  I don't care for sweet mayonnaise, but if you prefer a Miracle Whip type of dressing, add about 1 tsp. sweetener of your choice.

12.3 oz. box extra-firm SILKEN tofu

2 tablespoons cider vinegar or lemon juice

1 1/8 tsp. salt

1/2 tsp. dry mustard powder

OPTIONAL: 1-3 tablespoons extra-virgin olive oil (or you can use flax oil or hemp oil, or a mixture)

Combine the ingredients in a food processor or blender until VERY smooth.  Scrape into a clean jar, close tightly and refrigerate.  This will keep for about 2 weeks in the refrigerator.

Nutrition without added oil (per tablespoon): 5.9 calories; 16% calories from fat; 0.1g total fat; 0.0mg cholesterol; 102.8mg sodium; 9.8mg potassium; 0.2g carbohydrates; 0.0g fiber; 0.1g sugar; 0.2g net carbs; 1.0g protein; 0.1 points.

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Nava Atlas, Vegan Latkes

Leslie Cerier, Hazelnut Butter Cookies

Katherine Cole - Vegan Wine Picks

Here are the Holiday Vegan Wine picks from wine columnist Katherine Cole who writes for the Oregonian and MIX magazine!

2010 Ponzi "Tavola" Willamette Valley Pinot Noir ($23): Katherine enjoys second-generation vintner Luisa Ponzi's smooth and elegant winemaking style. The "Tavola" is a delicious red for food matching, with notes of fresh red cherry and raspberry. A quarter of the wine aged in new French oak barrels, which means that there's just a hint of vanilla rounding out this well-priced pinot. And it's unfined, which means that no animal products were used in its production. Go to ponziwines.com for more information.

NV 2010 R. Stuart & Co. "Rosé d'Or" Oregon Sparkling Wine ($35): Katherine loves R. Stuart & Co.'s web site because it clearly states which of its wines are vegan. And what better way to celebrate the holidays than with a gorgeous sparkling rosé? This creamy and luxurious bubbly is 70 percent pinot noir and 30 percent chardonnay, sourced from two excellent organically farmed vineyards. It can carry your meal from aperitifs all the way through the dessert course; and the festive label makes it a great gift. Go to rstuartandco.com for more information.'

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Portobello Poor Boy Sandwich - CELEBRITY RECIPE! By Ellen Jaffe Jones

Portobello Poor Boy Sandwich $2.12

By Ellen Jaffe Jones, author "Eat Vegan on $4 a Day."

Makes 2 servings

This is such an easy dinner, you may want to make extra mushrooms so you can use the leftovers for lunch the next day.

2 large portobello mushrooms, stemmed

1/4 cup balsamic vinegar

2 to 4 tablespoons water

2 roasted red peppers, drained

2 ounces spinach leaves

1 tablespoon low-sodium soy sauce (optional)

1 small loaf whole wheat french bread, split lengthwise and halved

Place the mushrooms and vinegar in a medium bowl and let marinate about 20 minutes. Put the marinated mushrooms and 2 tablespoons of the water into a medium skillet and cook over medium heat about 10 minutes until just softened and tender. As the mushrooms cook, add more water if necessary to prevent sticking, loosening them with a spatula. Top each mushroom with a roasted red pepper, cover the skillet, decrease the burner to low and cook for another 3 to 5 minutes until the peppers are warmed through. Divide the spinach leaves on the 2 pieces of the French bread. Cut the mushrooms and peppers in half and divide between the sandwiches. Sprinkle with the soy sauce, if desired, and top with the remaining pieces of bread. 

Recipe Courtesy: Ellen Jaffe Jones, author "Eat Vegan on $4 a Day."

Listen to the whole show here  

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Beanie Rotini Pasta Marinara - CELEBRITY RECIPE!

Beanie Rotini Pasta Marinara

by Amanda Strombom, "Say No To Meat"

Makes 4 servings

Store-bought marinara sauce serves as the foundation for this nutritious meal, chock-full of vegetables and beans.  If you don’t have fresh vegetables available, a packet of mixed frozen vegetables would also work well, and save you some time.

8 ounces rotini or other small pasta shape

1 tablespoon canola oil

½ onion, chopped

2 garlic cloves, minced

2 teaspoons cumin

1 teaspoon dried basil

1 teaspoon dried thyme

2 small zucchini, chopped

1 small eggplant, peeled and chopped

1 (25-ounce) jar marinara sauce

1 (15-ounce) can black beans, drained and rinsed

4 large kale leaves, stemmed and chopped

Salt

Ground black pepper

1 tablespoon flaxseed oil

Bring a large pot of water to a boil. Add the rotini and cook for 10 minutes, or until just tender.

While the rotini is cooking, make the sauce. Heat the canola oil in a large skillet over medium heat. Add the onion, garlic, cumin, basil, and thyme and cook, stirring occasionally, for 5 to 7 minutes, until soft. Add the zucchini and eggplant and continue to cook, stirring, for about 8 minutes, or until the vegetables are tender. Add the marinara sauce, cover, and simmer for 10 minutes. Stir in the black beans and heat through. Stir in the kale and cook until wilted. Season with salt and pepper to taste.

Drain the rotini and toss with the flaxseed oil. Spoon the sauce over individual servings of rotini.

Tip: Flaxseed oil adds valuable omega-3 fatty acids to this meal, but if it’s not available, toss the pasta with olive oil or canola oil.

Visit: VEGETARIANS OF WASHINGTON 

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David Stowell & George Black - Celebrity Recipe!

 

Simple Seitan

page 145  Veganopolis Cookbook

How to photos here:

http://veganopoliscookbook.blogspot.com/2011/03/making-simple-seitan.html

 Here is a quick and easy recipe for Seitan that can be used as a main entree, in soups, sandwiches, pan browned and placed atop salads, breaded and fried for appetizers, ground in a processor and used on Pizza, on Pasta, in Pad Thai and the applications are endless.

1)    Adjust the seasonings in this recipe to your particular use.

2)    Best to add Dry and Fresh Herbs later when using in a recipe.

3)    Freeze and store extra portions in bags with a little stock.

4)    Seitan of any style or size can be reconstituted by adding a little vegan stock.

5)    Store in a container with a little stock in the refrigerator for up to 10 days.

6)    Freezes well and for long periods of time.

7)    + Tip: Spices by the TBSP are needed because the boiling weakens the spic power some.

       www.veganopolis.com

Simple Seitan

Yields approx 2 LBS

      2 C (473mL) vital wheat gluten

        + Purchase Vital Gluten online www.bulkfoods.com

      2 teaspoons (10mL) of Salt

      1 tablespoons (15 mL) Onion Powder

      2 teaspoons (10mL) of Garlic Powder

      1 teaspoon (5mL) White Pepper

      5 1/2 cups (1.2L) vegetable broth , divided -set 1 1/4 C aside

      1 tablespoon (15mL) of Olive, Safflower or Canola oil

         +add oil to 1+1/4 C veg broth you set aside

      Optional: 1 tablespoon of Liquid Smoke, Tamari or Dry Mesquite Spice

      1. In a medium bowl, stir together the vital wheat gluten and dry spices

      2. In  a separate bowl, combine 1 +1/4 vegetable broth, oil and Liquid Smoke

      3. With a stiff and slightly oiled spatula stir LIQUID ingredients into Dry until a stiff dough forms.

      4. On a clean surface and with lightly oiled hands knead the gluten dough firmly  about 20 times stretching slightly as you go. Gluten stands will form.

      5. Allow to rest 15 minutes while heating to boil the remaining stock in a  tall pot.

      6. Knead gluten dough another 10-15 times.

      7. With kitchen shears cut the gluten dough into 3 parts.

      8. With a kitchen shears carefully take each part and cut through gluten to create

         1/2 inch rounds over the boiling stock  rounds to drop into the boil.

      9. When all the gluten dough is cut and in the pot bring boil for one minute

           Turn flame down to a bubbling simmer for one hour.

           Keep pot lid off slightly to allow steam to escape while cooking Seitan.

     10. Check a few times to rotate Seitan in pot with tongs. 

      11. In one hour remove Seitan with tongs, place  storage container adding about 1 cup of stock for moisture.

            Allow remaining stock to cool, freeze and use again.

      Clean up tip:

      Use a paper towel and little oil to remove scraps of Seitan from utensils.

 

       Seitan is now ready to use. ENJOY! and pass it on.

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Melody Caraballo, Foodgazi - CELEBRITY RECIPE OF THE WEEK!

Kale & Cauliflower Tabouli

By Melody Caraballo; Foodgazi

Serves 4

This refrigerates well and is a wonderful cold side on hot summer days. Tastes great over grilled eggplant too!

 Ingredients

3 kale leaves

1/2 head cauliflower

1 cup tomatoes, chopped

1 stalk, green onion, finely chopped (more to taste)

1 sprig fresh parsley, minced (more to taste)

2 tablespoons fresh lemon juice

1 garlic clove, finely minced

1/2 teaspoon kosher/sea salt

freshly ground black pepper

2 tablespoons extra virgin olive oil

Directions

1. Discard the stalks of the kale. Finely chop the kale leaves. Add to a large bowl, along with the tomatoes, green onion and parsley.

2. Grate the cauliflower. Add to the bowl and mix.

3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Season further to taste. 

Learn more about Foodgazi: Hands-on Vegan Cooking Classes & Catering

http://www.foodgazi.com & http://www.facebook.com/foodgazi

 

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Susan Natoli, Susan & Veronica, Inc - CELEBRITY RECIPE OF THE WEEK!

Walking Tacos

By Susan Natoli 

Ingredients:

  • 2 Tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 6-8 little sweet peppers or 1 green and 1 red bell pepper, chopped
  • 4 cloves fresh garlic, minced
  • 1 package vegan ground round (such as Lightlife) 
  • Pinch of kosher salt and black pepper
  • 2 cans diced tomatoes
  • 1 Cup your favorite salsa
  • 1 small can tomato paste
  • 1 Cup warm water
  • 3 cans of beans, drained
  • 1 can black olives sliced
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon hot sauce
  • 1 Tablespoon fresh lime juice
  • Pinch of Kosher salt, fresh cracked black pepper and Garlic Salt with Parsley (to taste)
  • 1/2 Cup fresh chopped cilantro

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Bags of whole grain Tortilla Chips (Frito style)

Shredded Vegan cheddar cheese (such as Daiya)

Vegan Sour cream (such as Tofutti)

Jalapenos, or green onions

Directions:

1.  Heat oil in a large dutch oven over medium heat.  Saute onion and peppers for 5 minutes or until softened.  Add garlic and cook for 1 minute.  Add vegan meatless meat, salt and pepper.  Cook until browned.  Drain if needed.  Pour in tomatoes, salsa, tomato paste then stir to combine.  Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt.  I start with just a pinch of salt then keep tasting until it’s to my liking.  Add chopped cilantro and reduce heat to low to simmer until ready to serve.

2.  Open bags of fritos.  Spoon in chili, vegan cheese, vegan sour cream and jalapenos.  Stick a fork in it and eat!!

Learn more about Susan and her fashionista aprons: susanandveronica.com

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Kelly Rudnicki - CELEBRITY RECIPE August 17th, 2011!

Vegan Chocolate Chip Cookies

by Kelly Rudnicki

 

2/3 c. vegan shortening (Spectrum, Earth Balance)

1/2 c. granulated sugar

1/2 c. brown sugar

1 tsp. vanilla extract

1/4 c. unsweetened applesauce

1 3/4 c. unbleached all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. vegan chocolate chips

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the shortening, sugars, vanilla and applesauce, until creamy. In a separate medium bowl, combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and stir until throughly mixed. Stir in chocolate chips with a rubber spatula.

Use a cookie scooper to evenly place balls of batter onto prepared cookie sheets, one inch apart. Bake for 12-15 minutes or until lightly browned. Cool slightly on cookie sheet and serve!

Kelly's Book:  Vegan Baking Classics 

Kelly's Website: www.foodallergymama.com

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Suzan Colón

Mom’s Meat(less) Loaf

by Suzan Colón

2 tubes Gimme Lean (one Beef Style, one Sausage Style)

Saltines or similar crackers, or ½ cup leftover cooked brown rice

½ teaspoon Italian seasoning

¼ cup unflavored soy, rice, or oat milk

1 green bell pepper, chopped

1 red bell pepper, chopped

1 large onion, diced

¼ lb. button mushrooms, sliced

1 13-oz. can diced or crushed tomatoes

1 large jar of your favorite pasta sauce

Olive oil

Saute onions and peppers in about one tablespoon of olive oil for about 10 minutes, until tender.  While vegetables are cooking, mash Gimme Lean meat substitute in a large bowl. Add Italian seasoning, about a handful of crushed Saltines or your brown rice, and the soy or other non-dairy milk to make it easier to mix together.

Mix half the vegetables into loaf ingredients. Set the other half of the veggies aside.  In a large, deep pan, warm another tablespoon of olive oil over medium heat. Form meatless mixture into small loaf shapes and sauté; when browned, turn with a spatula and brown other side.

In a separate pan, sauté mushrooms over low heat for about five minutes. Add diced tomatoes, pasta sauce, and the rest of the sautéed veggies. Stir and let simmer on low heat for a few minutes, then pour over meatless loaves.

Cover pan, turn heat down to low, and let loaves cook for about a half hour. Serve with blanched green beans and brown rice, noodles, or couscous. Serves four to six. 

To learn more about Suzan Colón or to buy her book: Cherries in Winter: My Family’s Recipe for Hope in Hard Times, visit: www.suzancolon.net

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German Potato Salad

by Suzan Colón 

 6 medium potatoes, cut into bite-sized chunks

3 scallions, sliced thin

¼ cup apple cider vinegar

2 tablespoons olive or vegetable oil

1 teaspoon agave nectar

Salt and pepper

4 slices Fakin’ Bacon (optional)

Boil potatoes in water with a pinch of salt until you can pierce them with a fork, but they’re not so tender they’re falling apart. Drain and set aside to cool.

If using Fakin’ Bacon, fry until crisp, then crumble and set aside. Whisk together apple cider vinegar, oil, and agave. If too pungent, add more oil.

When potatoes are room temperature, put them in a bowl with sliced scallions and dressing. Toss in Fakin’ Bacon, if using. Add salt and pepper to taste. Serve at room temperature or cool. Serves four to six.

 To learn more about Suzan Colón or to buy her book: Cherries in Winter: My Family’s Recipe for Hope in Hard Times, visit: www.suzancolon.net

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Marlene Marcello

Marlene Marcello’s MISO SOUP!

2 Tbsp. wakame, washed, soaked and sliced

1 cup carrots, sliced on a diagonal

4-5 cups water

Puréed barley miso, ½-1 teaspoon per cup of liquid

1 cup broccoli florets

Sliced scallions

Place wakame and carrots in a pot, add water, and bring to a boil.  Reduce flame to medium-low, cover, and simmer until carrots are soft.  Reduce flame to very low.  Add a small amount of puréed barley miso and mix.  Add broccoli, cover and simmer for 2-3 minutes.  Place soup in individual serving bowls and garnish each bowl with a few scallion slices.  Serve hot. 

For more information on Marlene and her health-related activities, go to her Website: http://www.medmacro.com

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Fran Costigan: Freeform Rustic Cranapple Pie"

Listen to Fran's interview on Jazzy Vegetarian Radio here!

Fran Costigan, Queen of the Vegan Desserts and author of "More Great Good Dairy-Free Recipes, Naturally," shares her sin-sational recipe with us! YUMMY! For more sumptuous dessert recipes, visit www.francostigan.com!

CLICK HERE FOR RECIPE: Freeform Rustic Cranapple Pie

Robin Asbell: Spicy Tofu Yoshi Hand Rolls

Leslie Cerier

Cilantro Pesto, by Leslie Cerier

I had a wonderful conversation on Jazzy Vegetarian Radio with Leslie Cerier, the “Organic Gourmet.” We discussed her wonderful “how-to” tips for Energizing yourself with Local Foods! Here is the link to the Interview with Leslie, from June 29, 2011:  Energizing yourself with Local Foods with Leslie Cerier! Below you’ll find her fabulous Cilantro Pesto Recipe from her awesome book: Gluten-Free Recipe for the Conscious Cook. This pesto is a great recipe for tasty summertime cuisine! Wishing you a happy, healthy, vegan and eco- summer!

Kasha-Varnishes-with-Garlicky-Hemp-Seed-Pesto-300x225.jpg

Photo by Leslie Cerier. Recipe reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier. Here is a link to Leslies Blog!

Makes about 2 cups

Here’s a delicious pesto made with cilantro instead of the traditional basil. It’s great on any type of noodles, but especially delightful on Asian noodles, such as 100% buckwheat soba or bifun, quick-cooking clear angel hair noodles made from rice flour and potato starch. You may be surprised to learn that it’s also a fabulous dip and pizza topping. Spread it on top of a prebaked gluten-free pizza crust and top with sliced bell peppers, olives, and marinated dried tomatoes. 

1/2 cup raw almonds, presoaked if you like

1/2 cup raw sunflower seeds, presoaked if you like 

2 1/2 cups tightly packed cilantro leaves

6 cloves garlic

1/2 cup water

5 tablespoons umeboshi vinegar

Put the almonds in a food processor and grind to a coarse meal. Add the sunflower seeds and continue grinding until they too have a texture like coarse meal. Add the cilantro, garlic, water, and umeboshi vinegar and blend until almost smooth. Taste and adjust the seasonings if desired. www.lesliecerier.com 

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