Delicious vegan meals are fun to prepare in your own home kitchen with Laura Theodore’s highly anticipated new cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen. This modern guide to vegan eating is a 320-page cookbook featuring Laura’s masterful recipes (many from her award-winning PBS television show) and includes beautiful full-color photos on nearly every page.

From simple snack ideas to enticing entrées and desserts, this book features delectable main dish recipes like Teriyaki Kebabs, Sunny Black Bean Burgers, and Gingered Portobello Steaks. Crowd-pleasing party foods include Guacamole Mini Peppers, Chili-Maple Almonds, and Miso Hummus. Vegan Burritos with Tofu Queso Fresca, Golden Cashew Milk, and Seitan Fajitas round out diverse menus. And for dessert, Laura also offers plenty of scrumptious sweets: Lively-Lemon Cupcakes, Sweet Potato Pie, and Divine Chocolate Mousse Cake.

In addition to over 175 flavor-packed, plant-based recipes, Laura helps readers learn what it takes to stock and cook on a daily basis in a well-equipped vegan kitchen, with these essential top ten lists:

• Ingredients to have on hand at all times in your pantry
• Effective egg substitutions for baking
• Delicious options for making vegan cheese and cream
• Two-ingredient recipes
• Herbs and spices to always keep in your kitchen

Highlighting holiday entertaining to everyday ideas for preparing quick and delectable plant-based meals for the family, Laura Theodore’s Jazzy Vegetarian’s Deliciously Vegan is the ultimate guide for the vegan home chef.

Minty Cucumber and Carrot Soup

Makes 4 servings

This chilled soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

2 2/3 cups peeled, seeded and chopped cucumber
1 1/2 cups peeled and chopped carrots
1 cup water
1 teaspoon maple syrup
1 small clove garlic, chopped
1 teaspoon extra-virgin olive oil (optional)
1/2 teaspoon firmly packed chopped fresh mint

Put all of the ingredients into a blender and process until almost smooth.

Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

 

 

Dianne Wenz, CHHC, VLCE is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Nutrition Specialist, and Plant-Based Chef. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. She also teaches both private and public cooking classes in the NYC metropolitan area.

She is also the editor-in-chief for ChicVegan.com, a website where compassionate fashionistas and vegan vixens meet up to discuss how they can make the world a better place for people and animals alike. Her articles and recipes have appeared on The New York Times.com and VegKitchen.com and in Chickpea Magazine and T.O.F.U. Magazine.

To learn more, visit her website at http://www.diannesvegankitchen.com

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