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!

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!

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!


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!


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!

Red Lettuce Salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad.

Red lettuce salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


Salad
1 Head Red Lettuce, Leaves Separated And Washed
8 Red Potatoes, Steamed, Cooled, And Halved
¼ Cup Thinly Sliced Red Onion
¼ Cup Pitted Black Olives
2 Roasted Red Peppers, Sliced Thinly
½ Cup Cherry Tomatoes
Fresh Basil, For Garnish
Dressing
1 Shallot, Diced
1 Teaspoon Dijon Mustard
2 Tablespoons Cider Vinegar
4 Tablespoons Olive Oil
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper

Directions


  1. In a large bowl or serving platter, assemble the lettuce, potatoes onion, olives, roasted red pepper, cherry tomatoes, and basil.
  2. In a small bowl or jar, whisk together the shallot, mustard, vinegar, olive oil, salt, and pepper. Taste and adjust seasoning.
  3. Dress and toss the salad. Serve immediately.

Brothy Rice & Bok Choy with Acorn Squash

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

Brothy bok choy and rice

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Acorn Squash, Sliced Into 1-Inch Wedges
1 Tablespoon Olive Oil
4 Cups Vegetable Or Chicken Broth
3 Heads Baby Bok Choy, Divided Into Leaves
2 Cups Cooked White Rice
4 Ounces Store-Bought Teriyaki Tofu, Sliced
2 Scallions, Minced
Fresh Cilantro, For Serving

Directions


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the acorn squash wedges with the oil and a large pinch of salt to coat. Roast for 15-20 minutes, until golden brown, flipping halfway through.
  3. Bring the broth to a simmer in a large pot on the stove. When the broth reaches a simmer, add the bok choy and simmer until the leaves are wilted about 2-3 minutes. Season to taste with salt and pepper.
  4. Divide the rice between serving bowls. Top with bok choy, roasted squash, and sliced tofu. Pour in broth and garnish with sliced scallions and cilantro.

Miami Inspired Fish Sandwich with Creamy Red Cabbage Slaw

Miami has such fresh delicious food and it is common to see many people enjoying a red snapper sandwich by the water. The creamy red cabbage slaw gives it some extra spice and richness, along with an amazing crunch!

Fish Sandwich

Miami has such fresh delicious food and it is common to see many people enjoying a red snapper sandwich by the water. The creamy red cabbage slaw gives it some extra spice and richness, along with an amazing crunch!

  • Servings: 1 Sandwich
  • Difficulty: Easy
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Ingredients


½ Head Of Red Cabbage
2 Tablespoons Chopped Cilantro
1 Tablespoon Lime Juice
1 Tablespoon Mayo
1 Teaspoon Sambal Olek
1 Fillet Of Red Snapper
1 Teaspoon Flour
1 Roll
Old Bay Aioli:
1 Tablespoon Mayo
1 Teaspoon Old Bay
1 Teaspoon Chopped Cilantro

Directions


  1. Combine the red cabbage, salt, lime juice, sambal (Indonesian chili sauce), mayo, and cilantro in a small bowl and mix thoroughly. Set aside
  2. Make sure to check for pin bones and then season the snapper fillet. Season fillet with salt, pepper, flour and cook on high heat with oil in a non-stick pan. Make sure to place the skin side down. Each side should take about 3 min.
  3. Make the old bay aioli by mixing the mayo, old bay, and chopped cilantro.
  4. Spread the old bay aioli on both sides of the bread, then place the creamy red cabbage slaw, and finish with the fish. Cut in half and enjoy!

Mushroom and Sage Pasta

This mushroom pasta was inspired by the simple cooking style of Italy, where the few ingredients used, get to really shine. Butter, sage, and mushrooms are a match made in heaven, and after taking one bite of the pasta, I’m sure you’ll agree!

Mushroom Sage Pasta

This mushroom pasta was inspired by the simple cooking style of Italy, where the few ingredients used, get to really shine. Butter, sage, and mushrooms are a match made in heaven, and after taking one bite of the pasta, I’m sure you’ll agree!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


3 Ounces Of Cremini Mushrooms
1 Sprig Of Thyme
4 Sage Leaves Roughly Chopped
2 Tablespoons Butter
1 Tablespoon Olive Oil
3 Scallions Sliced
A Splash Of White Wine
2 Cloves Of Garlic Minced
1 Teaspoon Chili Pepper Flakes
1 Package Of Pappardelle

Directions


  1. Cook the pasta in boiling salted water according to the directions.
  2. While waiting for the pasta water to boil, start on your mushrooms. Add a tbsp of butter and olive oil to a large sauté pan on medium heat. Once the oil and butter start to sizzle, add your scallions. Cook for a few minutes, and then add your mushrooms, turning the heat up to medium high. Cook the mushrooms until slightly golden brown and softened, then add your garlic and herbs.
  3. Deglaze the pan with white wine, scraping up the brown bits on the bottom of the pan. Turn the heat back to medium and add your chili flakes, and butter. Add ¼ cup of the pasta water to the pan to create a silky sauce. Add your cooked pappardelle to the pan letting the sauce coat the pasta. Cook for a few more minutes then take off the heat.