Here’s a delicious menu to serve for a celebratory supper. This marvelous meal features a vegan re-do of my mother-in-law’s Sweet and Sour Stuffed Cabbage, served with jazzed-up Mashed Potatoes on the side. Apple, Walnut, and Cinnamon Salad and scrumptious Vegan Macaroons round out this festive dinner.
Based on my mother-in-law’s traditional family recipe, this Sweet and Sour Stuffed Cabbage is totally tasty. The freshly squeezed lemon juice balances beautifully with the brown sugar, making a truly sweet and sour sauce for these hearty, savory stuffed cabbage rolls. A fabulous holiday dish or satisfying weeknight meal!
Mashed Potatoes with Roasted Garlic are a classic comfort food. I have given them a lively makeover with the addition of baked garlic, which adds delicious flavor to these mashed spuds.
Apple, Walnut, and Cinnamon Salad (Anita’s Charoset) is a traditional Passover salad that is based on my Mother-in-Law’s classic family recipe. My version has a little jazzy twist added, which is the use of organic red grape juice instead of wine. This combo of apple and walnuts, spiced up with a bit of cinnamon, is wonderful to serve with any lunch or supper, any time of year!
Flaxseeds stand in for the egg whites in these Coconut Vegaroons, while garbanzo flour helps to bind them. The result is a flawless macaroon that is egg-, dairy-, and gluten-free! Now that IS jazzy.
“I love this cookbook – tasty twists on classic American cuisine. Vegan cooking is not boring and tasteless, and the Jazzy Vegetarian proves it again and again with the recipes in this book. I love it!” – Pop Music Icon Belinda Carlisle. Get your signed copy HERE.
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