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!

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.

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!

Roasted Celery & Cauliflower with Almonds

Tired of using your celery and cauliflower in the old same recipes? Put them together for a delicious flavorful medley of vegetables, herbs and crunchy almonds!

roasted cauliflower and celery

Tired of using your celery and cauliflower in the old same recipes? Put them together for a delicious flavorful medley of vegetables, herbs and crunchy almonds!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


¼ Cup Golden Raisins
Red Wine Vinegar
1 Head Celery, Cut Into 2-Inch Pieces
1 Small or ½ Large Head Cauliflower, Cut Into Florets
2 Tablespoons Olive Oil
1 Teaspoon Ground Cumin
½ Teaspoon Kosher Salt, To Taste
Black Pepper, To Taste
¼ Cup Slivered Almonds
¼ Cup Parsley, Minced

Directions


  1. Preheat the oven to 450°F.
  2. In a small bowl, soak the golden raisins in enough vinegar to just cover.
  3. On a baking sheet, toss the celery and cauliflower with the olive oil, cumin, salt, and pepper to coat. Roast for 15 minutes, until crispy on the edges.
  4. Remove the baking sheet from the oven and add the almonds. Roast for another 5 minutes, until the vegetables are fork-tender.
  5. Remove from the oven and drain the golden raisins. Toss the raisins with the vegetables on the baking sheet, adjust the seasoning to taste, and transfer to a serving dish. Garnish with parsley to serve.

Roasted Red Pepper Dip

This easy to make red pepper dip is such a healthy appetizer to prepare for the table. Six ingredients make a wonderful flavorful red pepper dip. This homemade dip tastes so much fresher than the store-bought varieties!

This easy to make red pepper dip is such a healthy appetizer to prepare for the table. Six ingredients make a wonderful flavorful red pepper dip. This homemade dip tastes so much fresher than the store-bought varieties!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Head Garlic

2 Red Bell Peppers

½ Cup Parsley

½ Lemon, Juiced

¼ Cup Slivered Almonds

½ Teaspoon Salt, To Taste

Pita Chips For Dipping

Directions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Wrap the garlic head in aluminum foil and drizzle with olive oil before twisting closed. 
  3. Place the peppers on the prepared baking sheet and coat with olive oil and a sprinkle of salt. Toast until well-charred and sunken, 25-30 minutes. Turn the peppers halfway through cooking. 
  4. Place the hot peppers in a bowl and cover with plastic wrap for 10 minutes. Remove the plastic wrap. When cool enough to handle, peel the peppers with your hands. Remove the seeds.
  5. Place the peppers in a blender or food processor, along with the roasted garlic cloves, parsley, lemon juice, almonds, and salt. Blend until totally smooth. Taste and adjust the seasoning with salt and/or lemon juice. 

Orzo Tabbouli

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad. It’s a wonderful vegetarian meal for two or portion it out for meal preps!

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad.  It’s a wonderful vegetarian meal for two or  portion it out for meal preps! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Cup Orzo

2 Medium Tomatoes, Diced

1 Bunch Parsley, Minced

3 Small Or 1 Medium Cucumber, Diced

1 Small Yellow or White Onion, Diced

1 Lemon, Juiced

3 Tablespoons Olive Oil

1 Teaspoon Salt, To Taste

Directions

  1. Bring a medium pot of salted water to a boil and cook the orzo according to package instructions. Drain and transfer to a serving bowl. Cool slightly.
  2. Add the tomatoes, parsley, cucumber, onion, lemon juice, olive oil and toss to combine. It can be kept for up to 4 days.  

Slow-Cooker Bone Broth

The cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

TThe cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

  • Servings: Varies
  • Difficulty: Easy
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Ingredients

2 Pounds Beef Marrow Bones

2 Large Or 3 Small Onions, Peeled and Halved

3 Large Carrots, Peeled and Chopped Into 3-Inch Pieces 

3 Large Celery Stalks, Chopped Into 3-Inch Pieces

2 Inches Fresh Ginger, Peeled

4 Garlic Cloves, Peeled

Fresh Thyme, Parsley Stems, And Bay Leaves

Directions

  1. Place all of the ingredients in a large slow cooker. Cover with water and cook on low for 12-18 hours. 
  2. Strain the broth through a fine-mesh strainer and discard solids. 
  3. Chill the broth overnight and remove solidified fat in the morning. 
  4. Season with salt and pepper and enjoy the broth as-is, or use to make soups, sauces, and other dishes. 

Spicy Smashed Fingerling Potatoes

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Fingerling Potatoes

2 Tablespoons Olive Oil

1 Teaspoon Cayenne

2 Tablespoons Chopped Mixed Herbs, Such As Oregano, Parsley, and Dill

Directions

  1. Preheat the oven to 450°F.
  2. Place a steamer basket inside a large saucepan with a cup of water. Place the potatoes in the steamer basket, cover the pot, and bring the water to a boil. Steam until the potatoes are fork-tender, 10-12 minutes.
  3. Drain the potatoes and cool for 5 minutes.
  4. Transfer the potatoes to a baking sheet. Smash the potatoes with a fork to ½-inch thick. Drizzle with the olive oil, cayenne, and a big pinch of salt. Roast for 25 minutes, or until crisp, flipping the potatoes after 15 minutes.
  5. Remove the potatoes from the oven and toss with the herbs.

Balsamic Grilled Mushrooms with Parmesan

Mushrooms anyone? With Balsamic, Honey and Garlic glazed over these beautiful Mushroom skewers, it leaves them tasting absolutely phenomenal! Grate as much or Parmesan as much desired and serve!

Mushrooms anyone? With Balsamic, Honey and Garlic glazed over these beautiful Mushroom skewers, it leaves them tasting absolutely phenomenal! Grate as much or Parmesan as much desired and serve!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Oyster Mushrooms

1 Pound Baby Bella Mushrooms

2 Tablespoons Balsamic Vinegar

1 Tablespoon Olive Oil

1 Teaspoon Honey

½ Teaspoon Salt

1 Garlic Clove, Minced

¼ Cup Mixed Fresh Herbs, such as Basil, Chives,
Oregano and Parsley

¼ Cup Grated Parmesan

Directions

  1. If using wooden skewers, soak them in water for 30 minutes.
  2. Preheat the grill to medium-high heat.
  3. If the oyster mushrooms are especially large, break them in half. Skewer all of the Mushrooms.
  4. In a small bowl, whisk together the balsamic, oil, honey, salt and garlic.
  5. Brush the mushrooms with the sauce on all sides. Grill for 10 minutes, turning every 3 minutes or so to cook evenly.
  6. Remove from the skewers and sprinkle with fresh herbs and parmesan.