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!

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!


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!


Rainbow Potato Salad

Delicious garden veggies come together to create a beautiful salad! Scallion gives the dish a savory flavor while the lemon gives it a bit of sweetness! This salad is great for barbeques and get togethers.

rainbow potato salad

Delicious garden veggies come together to create a beautiful salad! Scallion gives the dish a savory flavor while the lemon gives it a bit of sweetness! This salad is great for barbeques and get togethers. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Red Potatoes, Scrubbed
¼ Cup Olive Oil
2 Tablespoons Lemon Juice
½ Teaspoon Salt, To Taste
¼ Teaspoon Pepper
1 Red Bell Pepper, Diced
1 Cup Shredded Red Cabbage
1 Bunch Scallions, Minced

Directions


  1. Place the potatoes in a steaming basket in a medium saucepan with about two inches of water in the bottom. Cover, bring to a simmer, and steam until the potatoes are fork-tender, about 10 minutes, depending on the size of your potatoes.
  2. Run the cooked potatoes under cold water to stop the cooking process and chill the potatoes. When cool, slice the potatoes in half.
  3. In a serving bowl, whisk together the oil, lemon juice, salt, and pepper.
  4. Fold in the potatoes, bell pepper, cabbage, and scallions into the dressing until fully coated. Season to taste.

Peperonata

This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey. This is wonderful mixed into pastas or on a crostini.

paperonata

This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey.

  • Servings: 6
  • Difficulty: Easy
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Ingredients


4 Bell Peppers Sliced (A Mix Of Yellow, Red, And Orange)
1 Small Yellow Onion Sliced
2 Garlic Cloves Minced
1 Tablespoon Golden Raisins
½ Tablespoon Tomato Paste
2 Tablespoons olive oil
1 Teaspoon Sherry Vinegar
1 Sprig Of Thyme
1 Teaspoon Honey
1 Teaspoon salt

To make the crostini’s:

1 Cup Of Peperonata
½ Cup Of Mascarpone
1 Small Baguette Cut Into Slices
Basil For Garnish


Directions


  1. In a large sauté pan add 1 tablespoon of olive oil and turn the heat to medium high. Add the sliced onions and garlic, and cook for 4-5 min or until softened. Add the bell peppers and cook for another 10 min, then add the tomato paste making sure to stir it around, letting it caramelize. Lower the heat to medium now.
  2. By now some brown bits should have developed at the bottom of the pan. Deglaze with the sherry vinegar by scraping at them and incorporating them with the peppers and onions. Add a tbsp more of olive oil, letting the peppers and onions cook at a low heat.
  3. When the peppers start to get very tender, stir in the honey and let them cook for a few more minutes. Turn off the heat.
  4. To prepare the crostini, slice the baguette and toast in a bit of olive oil until brown on both sides. Shmear one side with the mascarpone cheese and garnish with basil.

Roasted Vegetable Flatbreads

You can never go wrong with a Vegetable Pizza! The roasted vegetables offer a delectable taste atop of the zesty, creamy ricotta cheese. Don’t forget the infamous balsamic glaze to tie all the flavors together for an even more mouthwatering Pizza.

You can never go wrong with a Vegetable Pizza! The roasted vegetables offer a delectable taste atop of the zesty, creamy ricotta cheese. Don’t forget the infamous balsamic glaze to tie all the flavors together for an even more mouthwatering Pizza.

  • Servings: 4 flatbreads
  • Difficulty: easy
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Ingredients

1 Zucchini, Sliced Into ¼-Inch Rounds

1 Yellow Squash, Sliced Into ¼-Inch Rounds

2 Carrots, Cut Into 1-Inch Pieces

1 Red Bell Pepper, Sliced Into ½-Inch Pieces

1 Orange Bell Pepper, Sliced Into ½-Inch Pieces

1 Tablespoon Olive Oil

2 Cups Ricotta

Zest of 1 Lemon

Salt and Pepper to Taste

4 Naan or Flatbreads

2 Cups Baby Arugula

Balsamic Glaze, Optional

Directions

  1. Preheat the oven to 400°F.
  2. On a baking sheet, toss the zucchini, squash, carrots, bell peppers, olive oil, a large pinch of salt, and pepper. Roast until beginning to brown on top, 15-17 minutes.
  3. In a medium bowl, combine the ricotta, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  4. Place the flatbreads directly on an oven rack to warm through, 2-3 minutes.
  5. Spread each flatbread with ricotta and top with roasted veggies, arugula, and balsamic glaze.

Grilled Rainbow Vegetable Skewers

These Vegetable Skewers may be fresh off the grill but they sure are refreshing! Cooking the skewers on the grill brings out a natural, delicious candied flavor in the vegetables, making this your new favorite side dish!

These Vegetable Skewers may be fresh off the grill but they sure are refreshing! Cooking the skewers on the grill brings out a natural, delicious candied flavor in the vegetables, making this your new favorite side dish!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Small Zucchini, Cut into 1-inch Rounds

2 Small Summer Squash, Cut into 1-inch Rounds

2 Bell Peppers, Quartered

2 Tablespoons Olive Oil

½ Teaspoon Salt

1 Garlic Clove, Minced

¼ Teaspoon Red Pepper Flakes, to Taste

Directions

  1. If using wooden skewers, soak five in water for 30 minutes. Preheat the grill to medium-high heat.
  2. Skewer the zucchini, summer squash and peppers.
  3. In a small bowl, whisk together the olive oil, salt, garlic and red pepper flakes. Brush on the skewers.
  4. Grill for 8-10 minutes, turning regularly, until charred slightly and softened all the way through.