Kale, Lime and Almond Salad

A zingy punch of freshly squeezed lime juice adds freshness to this unique Kale, Lime and Almond Salad. This lively combination is sure to please when you’re looking to serve up your daily greens with a piquant flair.

Kale, Lime and Almond Salad

A zingy punch of freshly squeezed lime juice adds freshness to this unique salad. This lively combination is sure to please when you’re looking to serve up your daily greens with a piquant flair.

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients


Dressing
3 Tablespoons Freshly Squeezed Lime Juice (See Note)

2 Tablespoons Maple Syrup

1 To 2 Tablespoons Extra-Virgin Olive Oil, To Taste (Optional)

1/8 Teaspoon Sea Salt, Plus More As Needed

Several Grinds Of Fresh Black Pepper

Salad
5 Cups Packed, Thinly Sliced Curly Kale, Thick Stems Removed

1/3 Cup Roasted Or Raw Almonds

¼ Cup Raisins


Directions


  1. Put the lime juice, maple syrup, optional olive oil, salt, and pepper in a small bowl and whisk briskly to combine.
  2. Put the kale, almonds, and raisins in a large bowl. Pour the dressing over the kale and mix together using tongs or a large fork, until well coated.
  3. If desired, to soften the kale leaves, use clean hands to “massage” the dressing into the kale for about 30 seconds. Taste and add more salt if desired. Let stand 5 minutes and serve (see note).
  4. *Chef’s note: If preferred, you may use freshly squeezed lemon juice in place of the lime juice.
  5. *Chef’s note: This salad can be made ahead of time and refrigerated for up to 4 hours before serving.
  6. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing kebabs is supremely delightful, sure to please both omnivores and vegans alike.

Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


12 To 16 Bamboo Skewers

3 Medium Sweet Red, Yellow, Or Orange Peppers, Seeded And Cut In Chunks

10 Ounces Cremini Mushrooms, Sliced In Half (If Large)

1 Large Zucchini, Sliced

2 Medium Sweet Onions, Cut In Chunks

1 3/4 Cups Grape Or Cherry Tomatoes

2 Packages (7 To 8 Ounces), Each Baked Teriyaki-Flavored Tofu, Cut In Cubes

3 Tablespoons, Plus 1 Teaspoon Extra-Virgin Olive Oil

Freshly Ground Black Pepper, To Taste

Teriyaki Sauce (See Note)
3 Tablespoons Firmly Packed Dark Brown Sugar

3 Tablespoons Tamari

2 Tablespoons Extra-Virgin Olive Oil

1 Teaspoon Garlic Powder


Directions


  1. Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow the skewers to soak for 20 minutes.
  2. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.
  3. Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently until all of the veggies are evenly coated with oil.
  4. Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.
  5. Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.
  6. Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.
  7. Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu (see note). Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden.
  8. To serve, put 2 skewers on each plate, served with rice or quinoa on the side.
  9. *Chef’s Note: I like a lot of sauce on my kebabs! If you prefer extra sauce too, simply double the sauce recipe. Proceed as directed.
  10. 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!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2½ Cups Bite-Sized Broccoli Florets

2 Cups Cooked Brown Or White Basmati Rice

1½ Cups Firmly Packed, Sliced Or Diced Baby Bok Choy (Use Both Stems And Leaves)

1¼ Cups Shredded Carrots

1¼ Cups Vegetable Broth

¾ Cup Salted, Roasted Cashews

2 To 3 Cloves Garlic, Minced

1 Tablespoon Minced Fresh Ginger

1 Teaspoon Tamari, Plus More For Serving


Directions


  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9- x 12-inch or similarly sized casserole.
  3. Cover and bake for 35 to 50 minutes, or until the vegetables are soft and the casserole is heated through.
  4. Serve in shallow bowls or rimmed dinner plates, with any broth (that has accumulated at the bottom of the casserole) spooned over the top of each serving. Offer more tamari on the side, if desired.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Miso-Parsley Hummus

Miso provides texture and taste to this hummus without adding any oil, keeping Miso-Parsley Hummus a light and low-fat option for a satisfying snack.

Miso Hummus

Miso provides texture and taste to this hummus without adding any oil, keeping Miso-Parsley Hummus a light and low-fat option for a satisfying snack.

Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


8 Cups Loosely Packed Chopped Romaine Lettuce

20 Black Bean Tortilla Chips

14 Grape Or Cherry Tomatoes, Sliced In Half

1 Cup Cooked Chickpeas (Garbanzo Beans), Drained And Rinsed, If Canned

1 Large Ear Of Corn, Remove Kernel From The Cob, Cooked (Or 3/4 Cup Canned Corn Kernels, Drained)

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

4 Green Queen Olives With Pimento, Sliced

1/2 Of A Large Avocado, Peeled, Pitted And Sliced

Sweet And Spicy Lime Dressing

3 To 4 Tablespoons Vegan Mayonnaise

1 Tablespoon Freshly Squeezed Lime Juice

1 Tablespoon Maple Syrup

Dash Cayenne Pepper


Directions


  1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce.
  2. Top with one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
  3. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth. Drizzle one-half of the dressing over each salad and serve.
  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!


Peanut-y Carrot “Noodles”

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

Peanut-y Carrot Noodles

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


4 To 6 Medium (Or 3 To 4 Large) Carrots, Peeled

4 Heaping Tablespoons Creamy Peanut Butter (See Note)

2 Tablespoons Maple Syrup

2 Teaspoons Tamari Or Soy Sauce

3 To 6 Tablespoons Water, Plus More As Needed

Dash Cayenne Pepper

1 Scallion (White And Green Parts) Thinly Sliced, For Garnish

1 Small Lime, Cut In Wedges (optional, for garnish)


Directions


  1. Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer). Steam the carrots for 2 to 3 minutes or until they are al dente.
  2. Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency.
  3. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss with tongs until the carrots are thoroughly coated with the peanut sauce.
  4. Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot “noodles” into pretty bowls. Top each bowl with some scallions, and optional lime wedge on the side.
  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!


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.

Celery, Apple, Arugula Salad with Soy Tahini Dressing

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

celeryapple

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Apple Sliced
3 Stalks Of Celery Shaved
2 Cups Of Arugula
¼ Cup Of Chopped Peanuts
Dressing:
1 Tablespoon Soy Sauce
2.5 Tablespoons Tahini
1 Teaspoon Grated Ginger
1 Teaspoon Fish Sauce
1 Teaspoon Lemon Juice
1 Jalapeño Seeded And Minced

Directions


  1. Shave the celery by running a peeler along the stalk. You should get thin ribbons.
  2. Mix the celery ribbons with the apple, peanuts, and arugula.
  3. In a small mixing bowl, mix together the soy sauce, tahini, ginger, jalapeño, lemon juice and fish sauce. Mix the dressing well with the salad and serve.

Crispy oven baked potato wedges with lemon basil aioli

These potato wedges are extra crispy thanks to the corn starch in the dry seasoning they’re tossed in. Say goodbye to flimsy fries and hello to crispy goodness!

Crispy oven baked potato wedges with lemon basil aioli

These potato wedges are extra crispy thanks to the corn starch in the dry seasoning they’re tossed in. Say goodbye to flimsy fries and hello to crispy goodness!

  • Servings: 3
  • Difficulty: Easy
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Ingredients


2 Pounds Of Russet Potatoes
⅓ Cup Of Cornstarch
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Lemon Pepper
1 Teaspoon Onion Powder
1 Teaspoon Salt
Lemon basil aioli:
1 Teaspoon Lemon Zest
1 Tablespoon Lemon Juice
2 Tablespoon Mayo
1 Tablespoon Chopped Basil
1 Teaspoon Salt

Directions


  1. Preheat the oven to 425 degrees F.
  2. Peel the russet potatoes and cut into large wedge fry shapes. Place in a pot and cover with cold salted water and bring to a boil. Check on the potatoes again in 5 min and see if you can pierce them with a knife. If you can, take them off the heat and drain well. Pat dry with a paper towel.
  3. In a mixing bowl, mix the cornstarch, salt and your spices. One at a time, dip your potato wedges in the cornstarch mixture until it is completely coated.
  4. Transfer the potato wedges to a large baking sheet lined with aluminum foil. Pop it in the oven and let it bake for 15 min. Using tongs, flip over the potato wedges and let them bake for an extra 10 min or until golden brown.
  5. To make the aioli, mix all the ingredients together in a bowl, season to taste, and serve with the potato wedges.