Vegan-Ease Pizza

Easy and so delicious, this pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of traditional dough. The result is a crisp crust, topped with a mouthwatering combination of toppings, ready to eat in less than 20 minutes.

vegan ease pizza

Easy and so delicious, this pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of traditional dough. The result is a crisp crust, topped with a mouthwatering combination of toppings, ready to eat in less than 20 minutes. 

  • Servings: 1-2
  • Difficulty: Easy
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Ingredients


1 Ten- To Twelve-Inch Whole-Grain Sandwich Wrap Or Tortilla

2 To 3 Tablespoons Prepared Marinara Sauce

¼ Teaspoon Italian Seasoning Blend

1/8 Teaspoon Crushed Red Pepper

2 Cups Lightly Packed Baby Spinach, Washed And Dried

4 Green Queen Olives With Pimento Or 8 Pitted Kalamata Olives, Sliced

10 To 12 Slices Vegan Pepperoni Or 4 Very Thinly Sliced Cremini Mushrooms

1/3 Cup Shredded Vegan Cheese


Directions


  1. Preheat the oven to 400 degrees F. Put the tortilla or sandwich wrap on a large baking sheet or pizza pan. Spread the marinara sauce over the wrap, in an even layer, leaving a slight margin around the edge for a “crust.”
  2. Sprinkle the Italian seasoning and crushed pepper over the sauce. Top with the baby spinach, pressing it down to make it more compact.
  3. Sprinkle the olives, vegan pepperoni or mushrooms, and vegan cheese over the top of the pizza.
  4. Bake for 10 to 12 minutes or until crust is crisp and the toppings are heated through. Cut into wedges and serve.
  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!

Zucchini-Avocado Sushi Rolls

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

Zucchini Avocado Sushi

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients


Dipping Sauce
3 Tablespoons Maple Syrup
3 Tablespoons Gluten-Free Tamari
1 Scallion, White And Green Parts, Thinly Sliced
Rolls
2 Medium Zucchini
2 Medium Carrots, Peeled And Cut Into Very Thin Sticks
1 Large Avocado, Peeled, Pitted And Thinly Sliced

Directions


  1. To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls and top with several scallion slices.
  2. To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.
  3. Lay one zucchini slice on the cutting board and arrange several carrot sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls.
  4. Serve 3 to 4 rolls per person, with dipping sauce 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!


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!


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!


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!


Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table.

Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table. 

  • Servings: 16 eggrolls
  • Difficulty: Easy
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Ingredients


1 Pound Pork Sausage
8 Cups Shredded Napa Cabbage
1 Cup Shredded Red Cabbage
1 Cup Shredded Carrots
¾ Cup Green Pepper, Thinly Sliced
¾ Cup Red Pepper, Thinly Sliced
3 Tablespoons Shallot, Minced
3 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
2 Tablespoons Lite Soy Sauce
2 Teaspoons Honey
1 ½ Teaspoons Dark Sesame Oil
½ – 1 Teaspoon Sriracha Sauce
2 Teaspoons Cornstarch, Divided
1 Tablespoon Water
16 Egg Roll Wraps
Canola Oil for Frying

Directions


  1. In a large skillet, brown the sausage until thoroughly cooked. Drain; set aside.
  2. Over medium-high heat sauté the peppers, carrots, and red cabbage in same large skillet used to brown sausage; sauté for 3-4 minutes. Lower heat to medium and add the napa cabbage, shallots, garlic and ginger to skillet with other vegetables; sauté to wilt another 3-4 minutes. Do not overcook vegetables; you want them a tender crisp in texture. Drain any excess moisture from vegetables. Combine sausage and vegetables in skillet; stirring to incorporate.
  3. In a small mixing bowl combine the soy sauce, honey, sesame oil, sriracha sauce, and 1 teaspoon of cornstarch. Whisk to incorporate. Pour sauce over sausage/vegetable mixture; stir to coat.
  4. In a small bowl, whisk together the reserved 1 teaspoon of cornstarch with the 1 tablespoon of water. To make egg rolls, lay one egg roll wrap on work surface to resemble a diamond. Place 3 to 4 tablespoons of sausage/vegetable mixture in middle – horizontally- of wrap. Dip a small pastry brush into cornstarch slurry and brush along edges of wrap; fold lower point over the filling and gently press along edges. Fold outer horizontal points inward towards center and roll towards top point. Repeat for other wraps.
  5. Heat 2-3 inches of oil in a deep pot or deep fat fryer to 350 degrees. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes per side until golden brown. Drain egg rolls on baking sheet lined with paper towels then transfer to a wire rack. Serve with favorite dipping sauces.

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.

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.

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!