Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone!

Vegan Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients


1 Teaspoon Vegan Buttery Spread, For Coating Pan

1 Block (14 To 16 Ounces) Extra-Firm Regular Tofu, Drained

3 Tablespoons Unsweetened Dairy-Free Milk

2 Teaspoons Tamari

2 Teaspoons Extra-Virgin Olive Oil

1 Teaspoon Ground Turmeric

1/4 Teaspoon Smoked Paprika

1 ½ Cups Diced Sweet Onion

1 Cup Seeded And Sliced Sweet Mini Peppers

3/4 Cup Shredded Vegan Cheese

1/4 Cup Minced Fresh Flat Leaf Parsley

4 Cups Lightly Packed Baby Spinach

1/4 Teaspoon Sweet Paprika


Directions


  1. Preheat the oven to 350 degrees F. Generously coat a 9- to 10- inch round quiche dish or cake pan with vegan buttery spread. Put the tofu, dairy-free milk, tamari, olive oil, turmeric and smoked paprika into a blender and process for 30 seconds, or until smooth. Transfer the mixture to a large mixing bowl.
  2. Add the onion, peppers, vegan cheese and parsley, and gently stir to combine. Fold in the baby spinach. Transfer the mixture to the prepared dish. Press the mixture down with a spatula to compress it firmly into the pan. Sprinkle the top with the sweet paprika. Bake for 30 to 35 minutes, or until the quiche is set and starts to crack (see note).
  3. Put the pan on a wire rack and gently loosen the sides of the quiche, using a kitchen knife. Let cool for 20 minutes before carefully slicing into 6 wedges (quiche will be quite soft). Serve warm with a crisp salad on the side or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold). Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.
  4. *Chef’s note: Depending upon the type of vegan cheese that you use, you may need to bake the quiche longer, up to 45 or 50 minutes.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Asparagus Tart

This amazing Asparagus Tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!

Asparagus Tart

This amazing Asparagus Tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!

  • Servings: 8
  • Difficulty: Easy
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Ingredients


1 Block (16 ounces) Extra-Firm Regular Tofu, Drained

1 Aseptic Box (12 To 12 1/2 Ounces) Extra-Firm Silken Tofu, Drained

1 Tablespoon Dairy-Free Milk

1/2 Teaspoon Sea Salt

1/2 Teaspoon Ground Turmeric

1/2 Teaspoon Garlic Powder

1/8 Teaspoon Freshly Ground Black Pepper, Plus More To Taste

1/2 Cup Shredded Vegan Cheddar-Style Cheese

2 Teaspoons Italian Seasoning Blend

1 Medium Sweet Onion, Finely Diced

14 Asparagus Stalks, Cut Into 4 To 4 1/2-Inch Lengths


Directions


    1. Preheat the oven to 350 degrees F. Generously coat a 9-inch round springform pan with vegan margarine.
  1. Put the regular tofu, silken tofu, dairy-free milk, salt, turmeric, garlic powder and pepper into a blender or food processor and process until smooth.
  2. Fold in the vegan cheddar cheese, Italian seasoning and onion, using a rubber spatula. Transfer the tofu mixture to the prepared pan and smooth the top with the back of a rubber spatula. Arrange the 14 asparagus spears to resemble the spokes of a wheel, with the asparagus tips forming the center of the “wheel.”
  3. Top the quiche with several grinds of black pepper. Bake for 45 to 55 minutes, or until the center of the tart is quite firm to the touch. Put the pan on a wire rack and let cool 5 minutes.
  4. Gently run a table knife around the perimeter of the tart to loosen it from the sides of the pan. Let cool for 5 minutes, then carefully remove the outer ring of the springform pan.
  5. Let the tart cool for 30 minutes more before serving (see note). Alternately, cover the tart and refrigerate for 4 to 6 hours, or until well chilled, and serve cold.
  6. Chef’s Note: When served warm, the tart will be quite soft, so slice it carefully for serving. The tart will firm up quite a bit after it is refrigerated for 4 to 6 hours.
  7. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Herbed Rice and Bean Salad

Leftover rice rejoices! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!

Herbed Rice and Bean Salad

Leftover rice rejoices! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


2 ½ Cups Cooked Long Grain Brown Rice

1 Can (16 Ounces) Chickpeas (Garbanzo Beans), Drained And Rinsed

1 ¼ Cup Grape Or Cherry Tomatoes, Sliced In Half

1 Cup Diced Celery, With Leaves

1/2 Cup Seeded And Diced Red Or Orange Sweet Bell Pepper

1 Small Onion, Diced

1 Cup Diced Purple (Red) Cabbage

6 Tablespoons Capers, Drained And Rinsed

2 Large Fresh Sage Leaves, Minced

2 Tablespoons Minced Fresh Parsley, Plus More For Garnish

1 Tablespoon Minced Fresh Basil
DRESSING
2 ½ Tablespoons Freshly Squeezed Lemon Juice, Plus More As Needed

1 Heaping Tablespoon Dijon Mustard

1 Tablespoon Maple Syrup

1 Tablespoon Extra-Virgin Olive Oil

1 Clove Garlic, Minced

1/4 Teaspoon Sea Salt, Plus More To Taste

Several Grinds Of Freshly Ground Black Pepper, Plus More To Taste


Directions

  1. Put all of the salad ingredients into a large bowl and stir with a large spoon to combine.
  2. Put all of the dressing ingredients into a small bowl and briskly whisk to combine.
  3. Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper if needed.
  4. Serve in a large bowl (family style), or divide into four to six pasta “style” serving bowls and garnish with sweet paprika and fresh parsley sprigs, if desired.
  5. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


1 2/3 Cups Sliced Cucumber (Peeling Is Optional)

¾ Cup Bite-Sized Grape Tomatoes

¾ Cup Seeded And Sliced Orange Pepper And/Or Red Mini Sweet Peppers

2 Heaping Tablespoons Chopped Fresh Parsley

1 Heaping Tablespoon Thinly Sliced Fresh Basil

DRESSING
1 Tablespoon Extra-Virgin Olive Oil, Plus More To Taste

½ Tablespoon Balsamic Vinegar, Plus More To Taste

¼ Teaspoon Sea Salt

Freshly Ground Black Pepper, To Taste


Directions


  1. Put the cucumber, tomatoes and mini pepper slices into a medium-sized bowl and gently toss to combine.
  2. Put all of the dressing ingredients into a small bowl and briskly whisk to emulsify. Taste and add a bit more olive oil and/or vinegar, if desired.
  3. Pour the dressing over the cucumber mixture and stir to coat. Add the parsley and basil and gently toss to combine.
  4. Let stand 5 to 15 minutes and serve.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Almost Caesar Salad

The creamy dressing in this Almost Caesar Salad is reminiscent of the classic version but takes less than 3 minutes to make! Processing the walnuts with a few flavorful ingredients offers a wonderful egg-like texture, while the capers stand in beautifully for anchovies. Give it a try—you’ll be glad you did!

Almost Caesar Salad

The creamy dressing in this Almost Caesar Salad is reminiscent of the classic version but takes less than 3 minutes to make! Processing the walnuts with a few flavorful ingredients offers a wonderful egg-like texture, while the capers stand in beautifully for anchovies. Give it a try—you’ll be glad you did!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1/2 Cup Water

1/3 Cup Plus 3 Tablespoons Walnut Pieces, Divided

1 Tablespoon Freshly Squeezed Lemon Juice

1/2 Tablespoon Capers, Drained

1 Teaspoon Dijon Mustard

Salt, To Taste

Freshly Ground Black Pepper, To Taste

1 Medium Head Romaine Lettuce, Washed, Dried And Torn Into Bite-Sized Pieces


Directions


  1. Put the water, 1/3 cup walnuts, lemon juice, capers and Dijon mustard into a blender and process until smooth and creamy in texture. Add salt and pepper, to taste.
  2. Put the lettuce into a large bowl. Pour the dressing over the lettuce and toss gently until evenly coated.
  3. Garnish with the remaining 3 tablespoons walnuts. Serve at once.
  4. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible!

Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible! 

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


4 Slices Of Bacon
2 Pounds Potatoes, I Use Yukon Gold Or Russet
2 Cups Cabbage, Chopped
1/2 Cup Onions, Diced
2 Cloves Garlic, Minced
2 Ounces Cream Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/2 Cup of White Cheddar Cheese, Shredded
1 Tablespoon Chives, Chopped

Directions


  1. Wash, peel, and cube potatoes. Place in large saucepan and cover with cold water; bring to boil over medium high heat and cook until potatoes are tender.
  2. In a 10-inch skillet, fry bacon until almost crispy. Drain bacon on paper towel; crumb or dice bacon when cooled. Drain bacon fat from skillet, reserving 4 teaspoons. Return skillet to heat; add 3 teaspoons of bacon fat to skillet. Add onions to skillet and sauté over medium-high heat for 4 to 5 minutes. Add the cabbage, salt and pepper; sauté another 5-6 minutes. Add the garlic and sauté for 1 minute or until garlic is fragrant. Remove skillet from heat; add bacon except for 1 tablespoon to use as garnish.
  3. Drain potatoes and mash potatoes with a potato masher. Add the cream cheese and milk; continue to mash until smooth, adding more milk, one tablespoon at a time, if needed. Fold the cabbage mixture into the potato mixture. Do not over stir. Using a pastry brush, grease the 10-inch skillet with 1 teaspoon of reserved bacon fat. Spoon the potato mixture into skillet.
  4. Bake in 375 degrees oven for 15 minutes. Remove skillet from oven and top with shredded cheese; return skillet to oven for another 10-12 minutes or until cheese and potato mixture is lightly browned. Garnish with reserved bacon and chives.

Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

4-1/2 Cups Escarole, Chopped

1/2 Cup Celery, Thinly Sliced

1/2 Cup Carrots, Shaved

1 Cup Cannellini Beans

1/4 Cup Dried Cranberries

2 Tablespoons Sliced Almonds, toasted

2 Tablespoons Feta Cheese

For The Dressing:

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoon Lemon Juice

1/2 Teaspoon Honey

3/4 Teaspoon Fresh Thyme Or 1/4 Teaspoon Dried Thyme

Pinch Of Salt

Pinch Of Black Pepper

Directions

1.     Rough chop the escarole into bite size pieces. Wash and peel carrot; with a clean vegetable peeler continue peeling carrot to make ribbons. Drain cannelloni beans. Toast almonds in small skillet over medium heat with 2 sprays of olive oil. Watch carefully so nuts don’t scorch. 

2.     In a large serving bowl or on a serving platter, layer the first 7 ingredients as listed. Set aside. 

3.     In a small jar, add the oil, lemon juice, honey, thyme, salt and pepper. Place lid on jar tightly and shake dressing to incorporate. Drizzle over salad and serve immediately.

Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Of Sweet Potatoes Small Dice
1 Cup Of Crumbled Chorizo
2 Shallots Sliced
1 Teaspoon Salt
1 Cup Of Cooking Oil Plus One Tablespoon
1 Tablespoon Minced Pickled Jalapeños (They Come In Cans)

Directions


  1. Frying the sweet potatoes: Heat up a large pan with oil. Once you start seeing large bubbles break the surface add your sweet potatoes. Lower the heat if they look like they’re getting too brown. You can also make them in your air fryer if you wish to do so. Once they are fork tender, transfer to a plate lined with a paper towel and sprinkle liberally with salt.
  2. In a separate pan, add another Tablespoon of oil, and cook your shallots on medium heat. Add your chorizo and brown it.
  3. Once the chorizo is fully cooked, mix in your sweet potatoes and pickled jalapeños. Serve with fried eggs!

Sweet Potato-Leek Hash

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Slices Bacon

2 Leeks, Sliced Into ¼-Inch Half Moons

4 Celery Ribs, Diced

2 Garlic Cloves, Minced

1 Teaspoon Dried Thyme Leaves (½ Teaspoon Thyme Powder)

¼ Cup Chicken Broth

4 Sweet Potatoes, Diced, Skin On

Salt To Taste

Directions

  1. Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 7 minutes, flipping halfway. Transfer to a paper towel to drain. 
  2. Pour all but 1-2 tablespoons of bacon grease out of the skillet and return to medium heat. Add the leeks, celery, and a pinch of salt and cook for 5 minutes, until starting to soften. Add the garlic and thyme and cook for 1 minute. 
  3. Add the chicken broth and sweet potatoes and stir, scraping up any brown bits on the bottom of the pan. Cover the skillet and cook for 10 minutes, until the potatoes are fork-tender. Remove the lid and cook for 5 more minutes over high heat, until the potatoes are browned. Season to taste with salt and pepper. 
  4. Dice the bacon and stir it into the skillet. 

Grapefruit Brûlée

Grapefruit meets the broiler for this recipe! Sprinkled brown sugar and cinnamon caramelizes perfectly over top the halves of grapefruit turning your regular sugared grapefruit into a beautiful citrus delight!

Grapefruit meets the broiler for this recipe! Sprinkled brown sugar and cinnamon caramelizes perfectly over top the halves of grapefruit turning your regular sugared grapefruit into a beautiful citrus delight! 

  • Servings: 1
  • Difficulty: Easy
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Ingredients

1 Grapefruit

3 Tablespoons Brown Sugar

1 Teaspoon Cinnamon, Optional

Directions

  1. Preheat the broiler to high and arrange a rack in the top of the oven. Line a baking sheet with aluminum foil.
  2. Slice the grapefruit in half along the equator, then run a knife around the edges and in between each segment along the white membrane. Place the grapefruit cut side up on the prepared baking sheet. 
  3. Sprinkle the cut sides of the fruit with the brown sugar and cinnamon. 
  4. Place under the broiler for 3-4 minutes, checking often, until caramelized on top. Let cool slightly before serving.