Jazzy Vegetarian: Recipes

5-Ingredient Recipes Show #202

Please scroll down this page to find the Jazzy Vegetarian recipes you are looking for!

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Carrot and Maple Walnut Salad

Makes 3 to 4 servings

1 ¼ cups grated carrots

1/2 cup chopped walnuts

1/3 cup raisins

2 tablespoons maple syrup

1/4 teaspoon sea salt

Combine all ingredients in a medium bowl. Chill 2 to 4 hours. Serve chilled.

Episode #202 - Recipe © LAURA THEODORE 2011

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Tortilla “Fried” Mushrooms

Makes 4 servings

4 to 5 cups tortilla chips (“spicy” blue corn chips are nice)

1/8 teaspoon cayenne

4 tablespoons vegan mayonnaise

16 ounces crimini or button mushrooms, cleaned and stemmed

Preheat oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper. Place tortilla chips and cayenne in a blender and process into coarse crumbs.

Put the tortilla crumbs into a medium bowl. Put the vegan mayonnaise into a small bowl.

Dip each mushroom into the vegan mayonnaise to liberally coat and then dip the mushroom in the tortilla mixture to coat. Place each mushroom, round side up, on the prepared baking sheet. Continue in the same manner with all of the mushrooms.

Tent the mushrooms with foil and bake for 35 to 40 minutes. Remove the foil and bake for an additional 5 to 10 minutes or until mushrooms are golden on top.

Episode #202 - Recipe © LAURA THEODORE 2011

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Jazzy Aioli Sauce

Makes 8 servings

7 cloves garlic, chopped

1/2 teaspoon extra-virgin olive Oil

1/2 cup vegan mayonnaise

1/2 tablespoon lemon juice

1/8 teaspoon sea salt

Preheat oven to 350 degrees F. Place the chopped garlic and olive oil into a small bowl and stir to combine. Put the garlic mixture into a small oven-proof dish. Cover and place in the oven for 20 to 25 minutes.

Remove the garlic from the oven and allow to cool for 20 minutes.

Put the mayonnaise and lemon juice into a small bowl. Add the garlic and stir to combine. Serve as a dipping sauce.

Episode #202 - Recipe © LAURA THEODORE 2011

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Spicy Dip

Makes 4 to 6 servings

1 tablespoon prepared horseradish

¼ cup ketchup

1/8 teaspoon fresh lemon juice (optional)

Place all ingredients into a small bowl. Stir to combine. Serve!

Episode #202 - Recipe © LAURA THEODORE 2011

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Easy Black Bean Casserole

Makes 4 to 6 servings

2 cans (15 ounces, each) black beans, drained and rinsed

1 cup low-fat marinara sauce, plus more as needed

1 sweet onion, chopped

½ teaspoon garlic powder

2 heaping tablespoons maple syrup

Preheat oven to 375 degrees F. Mix together all ingredients in a medium mixing bowl. Pour into a medium casserole dish. Cover and bake for 50 minutes to 1 hour. Serve with a green salad and crusty whole grain bread.

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No Bake Peanut Butter Cookies

Makes 16 cookies

1 cup vegan cookie crumbs or vegan graham cracker crumbs

½ cup chopped walnuts

1/3 cup raisins

4 to 5 tablespoons peanut butter (smooth or chunky)

3 tablespoons brown rice syrup or maple syrup

Line a large baking sheet with unbleached parchment paper.

Place all ingredients into a medium bowl. Mix together with your hands until all ingredients are incorporated. Dough will be very stiff. Gather by tablespoonfuls ( I like to use a cookie scoop) and place on the prepared baking sheet. Press the cookies together with your hands, to help them hold together. Chill for 2 to 4 hours, or until the cookies have set.

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