If there was a jazzy recipe that gets the “most popular dessert award” award, it would be this quick-to-prepare, rich and creamy confection. When I have little time to prep a dessert, but want to really WOW my guests, I make this delicious pudding.

This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

Pots de Crème

Makes 4 to 6 servings

3⁄4 cup vanilla nondairy milk

12 ounces soft regular or silken tofu, drained and cubed

2 teaspoons brown sugar

1 cup vegan dark chocolate chips

Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.


Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.


Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.


To save on time, make this recipe the night before your party! Soooooo delish!

Article source: http://www.jazzyvegetarian.com/blog/pots_de_crme:_easy_and_elegant_holiday_dessert

Vegan Garbanzo Stew with Spicy Rice

 Makes 6 servings

This hearty and comforting stew has a spicy kick that gives it real jazzy-pizazz! The vegan sausage adds classic texture and the Jazzy Sazón (recipe below) provides an authentic taste. This stew is delicious served over Spicy Rice (recipe below), with a green salad on the side to make a truly satisfying meal. This recipe is featured on Jazzy Vegetarian Radio!

1 medium sweet onion, chopped

1 tablespoon Jazzy Sazón (see below)

2 teaspoons extra-virgin olive oil

½ cup filtered or spring water

2 cups vegetable broth

2 cups peeled and cubed red or white potatoes

1 large sweet red or yellow pepper, seeded and chopped

1 small green bell pepper, seeded and chopped

2 large cloves garlic, minced

2 cans garbanzo beans, drained and rinsed

14 ounces vegan sausage, sliced  (see note)

10 green queen olives with pimentos, diced

1 can (28 ounces) diced tomatoes with juice

1/8 teaspoon cayenne pepper (optional, for a spicier stew)

Sea salt, to taste

Put the onion, 1 teaspoon sazón, 1 teaspoon olive oil and ½ cup water in a large skillet or soup pot. Cover and let cook 7 minutes, stirring occasionally. Add 1 cup vegetable broth, potatoes, sweet pepper, bell pepper, garlic, 1 teaspoon sazón and 1 teaspoon olive oil. Cover and let cook 15 minutes, stirring occasionally. Stir in the garbanzo beans, vegan sausage and olives. Add the diced tomatoes, 1 cup vegetable broth, 1 teaspoon sazón and 1/8 teaspoon cayenne pepper (optional) and stir to combine. Cover and cook 35 to 45 minutes, or until vegetables are soft. Season with salt, to taste. Serve over Spicy Rice (recipe below) with green salad on the side.

NOTE: If you prefer not to use the vegan sausage, substitute 1 more cup cubed potatoes (add when the potatoes are added) and 1 more cup garbanzo beans (add when the garbanzo beans are added)


Jazzy Sazón

Makes 2 ¾ tablespoons

This jazzylicious seasoning blend enhances soups, stews, casseroles, roasted or grilled vegetables and so much more!

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

Put all of the ingredients into a small bowl Stir to combine. Store in a tightly covered container away from light.


Spicy Rice

Makes 6 servings

The perfect compliment to any savory meal, this rice has just the right amount of spicy flavor to serve with a stew, steamed vegetables or any entrée.

4 ½ cups filtered or spring water

2 cups long grain brown rice

1 teaspoon Jazzy Sazón

Put all of the ingredients in a medium sauce pan. Cover and cook over medium heat for 40 to 45 minutes or until almost all of the water is absorbed. Fluff with a fork. Cover and let stand for 10 minutes before serving.

Article source: http://www.jazzyvegetarian.com/blog/vegan_garbanzo_stew_with_spicy_rice

This iconic grocery store makes it easier than ever to be vegan.

We all have those days when going home and cooking a homemade dinner is the last thing we want to do. Luckily, popular grocery chain Trader Joe’s offers a multitude of delicious and nutritious plant-based meals that make our lives so much easier. Pop these meals into the microwave or oven, and you’ll be enjoying a flavorful vegan meal in minutes. Just Google Trader Joe’s near me for the store nearest you.

1. Vegan Tikka Masala
Spicy tomato and coconut-milk sauce seasoned with onions, garlic, cashews, and spices covers soy-based “tikka” meat and cumin-spiced rice in this popular Indian-style dish.

2. Legume and Spinach Salad Palette
Convenient meals can be healthy, too, as evidenced by this vegetable-loaded salad. Protein-rich green lentils and chickpeas are tossed with roasted cauliflower, fresh spinach, crunchy apples, and buttery pecans for a meal that will definitely leave you feeling refreshed.
3. Riced Cauliflower Stir-Fry

Cauliflower is a huge food trend right now; get in on the trend with this Asian-style, grain-free stir-fry. Sesame oil, ginger, and tamari pack plenty of flavor, while green peas, red peppers, and grilled corn boost the nutrient content of this dish.

4. Yellow Jackfruit Curry with Jasmine Rice
We can’t get enough of this fiery yellow curry which utilizes popular meat replacement jackfruit, making for a perfectly pulled “chicken” texture. Creamy coconut-milk sauce and spices such as lemongrass, cumin, and turmeric make this dish a can’t-miss!

5. Chicken-Less Mandarin Orange Morsels
A little sweet, a little spicy, but completely irresistible, this popular vegan meat product is finally back on shelves at Trader Joe’s! Serve these crispy morsels over brown rice for a simple meal.

6. Vegetable Masala Burger
These plant-based patties are full of flavor thanks to the warming Indian spices. Even better? They crisp nicely when popped in the microwave.

7. Vegetable Panang Curry with Jasmine Rice
This curry is loaded with asparagus, green beans, and zucchini, and topped with a mouthwatering Kaffir lime-infused curry sauce. Best of all? This complete dinner retails for a mere $3!

8. Vegetable Pad Thai
Ready in just three minutes, this microwaveable meal is a classic Trader Joe’s staple enjoyed by vegans and non-vegans alike. No need to order take-out … stop by your local store to satisfy that Pad Thai craving.

9. Vegetable Spring Rolls
Pop these crispy spring rolls into the oven, and soon you’ll be enjoying these golden bundles filled with kale, edamame, mushrooms, and shredded tofu. Pair them with Trader Joe’s Sweet Chili Sauce for a deliciously amazing combination.

10. Japanese Style Fried Rice
Sensing a theme here? Trader Joe’s has a wide array of vegan-friendly, Asian-inspired dishes, but we’d be remiss if we didn’t mention their popular Japanese fried rice seasoned with Hijiki seaweed and spiced-tofu.

Sarah McLaughlin is an assistant editor at VegNews who can often be found wandering the aisles at Trader Joe’s.

Article source: http://vegnews.com/web/articles/page.do?pageId=10950&catId=2

An excellent treat for a cold winter morn’ this sweet, tart and delicious crumble will satisfy cravings for a snazzy breakfast option or delightful dessert.


Raspberry, Apple and Almond Crumble

Makes 6 servings


5 to 5 1/2 cups cored and sliced apples (leave peels on, about 3 medium apples)

1 1/4 cups fresh or frozen raspberries (see note)

2 tablespoons maple syrup or agave syrup

2 tablespoons brown sugar, or your preferred dry sweetener

1 teaspoon ground cinnamon

1 teaspoon vanilla extract


1 2/3 cups rolled oats

3 tablespoons freshly ground flaxseeds

1/2 cup raw almonds

1/2 cup brown sugar, or your preferred dry sweetener

1/4 cup sunflower seeds

1/4 teaspoon sea salt

1/4 cup vegan “butter” (see note), plus more for dish

Preheat the oven to 400 degrees F. Spread a thin layer of vegan “butter” over the bottom and sides of a 10-inch round casserole dish. Put all of the filling ingredients in a medium-sized bowl. Gently stir to combine and transfer to the prepared dish, spreading it in an even layer.

To make the crumble topping, put the oats, flaxseeds, almonds, brown sugar, sunflower seeds and salt in a medium-sized bowl and stir to combine. Add the vegan “butter,” and combine using a dough blender or your hands. Spread the crumble mixture evenly over the top of the filling.

Cover and bake for 45 to 50 minutes, or until the apples are soft and filling is bubbling. Uncover and bake for 5 to 7 minutes to crisp up top. Let cool 20 minutes. Serve warm with vegan “ice cream” on the side, or let cool completely, store in a tightly covered container, refrigerate and serve cold.

NOTE: You can use coconut oil in place of the vegan “butter” if desired.

NOTE: You may use blueberries or sliced strawberries, in place of the raspberries, if desired.

Article source: http://www.jazzyvegetarian.com/blog/raspberry_apple_and_almond_crumble

By Cody Smithson

These vegan banana waffles are made with whole grains and extra ripe bananas for a sweet treat that tastes like banana bread, in waffle form! Recipe and photos contributed to Oh My Veggies Potluck by connoisseurus veg.

Vegan Banana Bread Waffles

These vegan banana waffles are made with whole grains and extra ripe bananas for a sweet treat that tastes like banana bread, in waffle form!

  • Author:Alissa
  • Prep Time:5
  • Cook Time:10
  • Total Time:15 minutes
  • Yield:12


3 ripe bananas, mashed

2 1/4 cups non-dairy milk of choice

1/4 cup coconut oil

2 tsp. vanilla extract

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 tbsp. baking powder

1/4 tsp. salt

2 tsp. ground cinnamon


Preheat waffle iron and spray with nonstick cooking spray.

In large mixing bowl, mix bananas, milk, oil and vanilla. Add in dry ingredients and mix until blended.

Drop 1/4 cupfuls of batter (adjust if necessary, based on waffle iron size) into waffle iron and cook according to manufacturer’s directions.

Article source: https://ohmyveggies.com/vegan-banana-bread-waffles/

If you are adding more vegan meals into your weekly menu plan, and looking for doable dinners and desserts, these vegan dishes will make great additions to your recipe box! All of these creations are featured on ‪LauraTheodore.com, so I am sharing links to some of my favorites – all great suggestions for ‪festive meals, anytime of year! Scroll down to find your favorites.









Article source: http://www.jazzyvegetarian.com/blog/vegan_recipe_box_favorites

Spring is just around the corner (almost!) and cooking with fresh herbs adds flavor to your recipes, while often adding desirable health properties too. I love to incorporate fresh herbs into my recipes.

For a great recipe to get you started using fresh herbs, I am posting my Arugula and Fresh Herb Pasta Salad below this blog!

Incorporating fresh herbs into your recipes enables you to create delicious meals, and nothing beats fresh herbs for adding pizzazz to salads, pastas, sandwiches, beverages, soups and so much more!

In many recipes you can substitute chopped, fresh herbs for dried. Because dried herbs are more concentrated than fresh, increase the amount; in general, use three times as much as the amount of dried herbs called for. (Example: 1 teaspoon dried basil = 1 tablespoon fresh, chopped basil.)





Snipping fresh chives with kitchen shears into small pieces is a great way to jazz up salads, stir fries and soups!



I particularly love cooking with fresh basil. It adds zing to so many recipes. Use it instead of lettuce in sandwiches and wraps. Add it to pasta sauces, savory baked goods, chilled soups and seasonal salads. You can make a quick salad by cutting cherry or grape tomatoes in half, adding fresh chopped basil, fresh chopped garlic, a bit of olive oil, sea salt and pepper. Toss well and serve!

The best way to chop large leaved fresh herbs (like basil or sage) is to stack up 6 to 10 leaves on your cutting board, and then roll them up tightly like a cigar. Then you can easily cut across the leaves making chiffonade style strips that are ready to add to your recipes in a jiffy.



Basil, parsley, cilantro, and mint are typically available at supermarkets and farm stands.





It’s best to use fresh herbs shortly after you purchase them. If you won’t be using them right away, wrap them loosely in a paper towel and store them in a spacious container or plastic bag in the vegetable compartment of your refrigerator. Don’t wash and chop the herbs until you’re ready to use them.



If you purchase a large bunch of herbs that still has the roots attached, you can store it in water, just like fresh flowers. First rinse the roots briefly, give them a fresh cut, then place the herbs in a vase or glass of water and keep them on your kitchen counter. That way you can easily grab a few leaves as you cook.


SAGE (with Parsley and Thyme)

So, try creating your own signature flavorings by combining the herbs that you prefer. It’s the easiest way to jazz up your plant-based recipes, resulting in delicious, personalized creations that you, your friends and your family will savor. Give it a try and you’ll be glad you did.


My Top Ten Favorite Fresh Herbs:

Basil (all varieties including; Genovese, Lemon, Thai, Cinnamon and Purple, to name a few)










Arugula and Fresh Herb Pasta Salad


This supremely fresh-tasting pasta salad makes perfect luncheon or light supper fare. The steaming hot pasta cooks the tomatoes just enough to ensure that they’re bursting with flavor. I love to make this for company because most of the prep can be done beforehand and the colorful combination of tomatoes, arugula, artichoke hearts and fresh herbs makes for an attractive presentation.

1 pound rotini, penne or your favorite pasta variety

2 ripe tomatoes, chopped

10 to 15 leaves fresh basil, very thinly sliced

2 tablespoons fresh chopped flat leaf parsley

1 clove garlic, minced

1 teaspoon Italian seasoning blend

1⁄2 teaspoon sea salt

Several grinds freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more as needed

1 bunch arugula (about 4 ounces), cleaned and stemmed

1 jar (6 ounces) marinated artichoke hearts, drained

Bring a large pot of salted water to a boil over medium-high heat. Stir in the rotini. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.

Meanwhile, put the tomatoes, basil, parsley, garlic, Italian seasoning, salt, and pepper in a bowl large enough to also accommodate the cooked rotini. Stir gently until well combined. Drizzle in 1 tablespoon of the oil and stir gently until the tomatoes are evenly coated. Coarsely chop the arugula and put it on top of the tomato mixture. Chop the artichoke hearts and put them in a small bowl. (See note.)

Drain the rotini well and, while it is still piping hot, pour it over the tomato mixture. Drizzle with the remaining tablespoon of oil (plus, more as desired) and toss gently until thoroughly combined. Gently stir in the artichoke hearts. Serve immediately.

NOTE: The tomato mixture and artichokes may be prepared up to 4 hours in advance. Just store them separately in covered bowls in the refrigerator.


Article source: http://www.jazzyvegetarian.com/blog/cooking_with_fresh_herbs

I certainly was excited when the supremely talented Annie Oliverio emailed me a few weeks ago to let me know about a fabulous book that she recently co-authored entitled: It’s Got To Taste Good! Easy Plant-based Meats for the Adventurous Home Cook.

This enticing volume of delicious, plant-based “meat” recipes was written by Elaine Spencer, Libby Doughty and Annie Oliverio. It is a must have in your cookbook collection, if you are seeking totally tasty, hearty and satisfying vegan meat replacement recipes that can be made in your own home kitchen!

This collection of thirty-one time-tested recipes offers the home chef, the kitchen adventurer, the newly vegan, and the vegancurious, easy and delicious meat-alternatives (plus cheese and egg substitutes) that will please the whole family! It’s Got To Taste Good! – is filled with comfortingly familiar foods, such as:

•Seitan BBQ Brisket

•Tofu Teriyaki Strips

•Breakfast Sausage Patties

•TVP Ham Salad

•Artichoke Crab Cakes

•Creamy Tofu Ricotta

•Seitan Andouille Sausages

Lentil “Meatloaf” is the first in a series of recipes from the book that we will be sharing on the Jazzy Vegetarian blog. You can purchase this excellent cookbook here.

I highly recommend it!

Lentil Meatloaf

Recipe and Excerpt from:

It’s Got To Taste Good! Easy Plant-based Meats for the Adventurous Home Cook

By Elaine Spencer, Libby Doughty and Annie Oliverio

Photos by Annie Oliverio, Available at Amazon

Let’s be honest. Meatloaf is never going to win any beauty contests, but when you combine all these flavorful, whole food ingredients, slather them with tangy barbecue sauce and bake, you will be amazed at how mouthwatering it looks and – even better – how delicious it tastes!

Lentil Meatloaf

Serves 6-8

1 cup brown lentils, picked over and rinsed

2 cups water

1 14-ounce package extra-firm tofu, pressed and drained 4 celery stalks, chopped

1⁄2 yellow onion, chopped

2 garlic cloves, minced

1⁄4 cup walnuts, finely ground

1 1⁄4 cup quick cooking oats

3 tablespoons low-sodium soy sauce

1 tablespoon steak sauce, such as A1

1 tablespoon ketchup

1 tablespoon Dijon mustard

2 teaspoons dried parsley

1⁄2 teaspoon dried rubbed sage

1⁄2 teaspoon dried rosemary

1⁄2 teaspoon dried thyme

Place the lentils in a medium-sized saucepan and cover with the 2 cups of water. Cook for about 40 minutes, or until tender. Drain any excess water. Set aside.

While the lentils cook, mash the tofu in a large mixing bowl using a potato masher or your hands. Add the cooked lentils to the tofu and mash again, leaving some texture.

Lightly oil a 9-inch x 5-inch loaf pan and preheat the oven to 350-degrees F.

In a small skillet over medium heat, sauté the onion and celery in oil until soft. Add the garlic and cook an additional 30 seconds. Remove skillet from heat and let cool slightly before adding to the tofu-lentil mixture. Stir in the remaining ingredients. Taste and adjust seasonings.

Press the tofu-lentil mixture firmly into the prepared pan. Bake for 50–60 minutes.


• Rolled oats can easily be made into quick-cooking oats by pulsing them in a food processor until crumbly.

• If desired, you can spread some barbecue sauce on top prior to baking for a nice glaze.

• The meatloaf can be baked in a large-sized 6-muffin pan. The bake time is about half – 30 minutes.

Final Preparation & Serving Suggestions

• Serve with mashed potatoes and gravy.

• Make a meatloaf sandwich.

• Serve with additional barbecue sauce on the side.


Article source: http://www.jazzyvegetarian.com/blog/vegan_lentil_meatloaf_from_its_got_to_taste_good

Using natural sweeteners, avoiding gluten, and adding leafy greens to smoothies are a few ways you can enjoy dessert without the guilt.

A life without pies, cakes, and chocolate-chip cookies is not the sort of life anyone wants to live. Still, as you get older, there’s a good chance your doctors will remind you of the dangers of eating too much sugar, and—because you want to live as long as possible—you listen to these doctors. For many people, this means eliminating desserts from their diets. However, this isn’t necessary thanks to an array of vegan sweetener substitutes that are available on grocery stores across the country. By following these five tips, you can now have your vegan cake and eat it, too.

Use natural sweeteners
Many studies indicate that white sugar is unhealthy because it is stripped of all its natural minerals. When this stripping process occurs, white sugar becomes nothing more than empty calories that spike blood sugar and cause a rollercoaster of insulin resistance, cravings, and crashes. Still, that doesn’t mean you can’t enjoy dessert now and then, because vegan alternatives such as date syrup, agave, brown-rice syrup, and maple syrup are available at nearly every grocery store. And they’re almost good for you, as some of these plant-based sweeteners include iron, calcium, and other minerals needed to maintain a healthy diet while maintaining a sweet sensation in every bite.

Skip the gluten
From leaky gut syndrome to malabsorption of nutrients, gluten is infamous for the health problems it has caused or to which it has contributed. These health issues might not have a negative impact on your health now, but there’s no reason to take that risk. So, instead of gluten, make baked goods using alternatives such as tapioca starch, cassava, brown-rice flour, sorghum flour, millet, and oats. When used with rice flour, tapioca flour can act as a sort of glue that binds ingredients together, which can transform your mess of chocolate into a delicious brownie.

Dessert doesn’t always have to be a chocolate-chip cookie, as plenty of whole foods can satisfy your sweet tooth. For instance, sweet potatoes glazed in maple syrup are amazing any time of day, frozen grapes are the perfect after-dinner snack, and chocolate pudding can be made healthier when made with avocado, maple syrup, and cacao powder. Remember: sometimes, the simpler your choice, the more rewarding your experience will be. And isn’t that one reason why veganism is for you?

Eat leafy greens
Cravings for sweets can come from a mineral deficiency often attributed to a low potassium intake. Potassium is needed for hundreds of cellular and enzyme reactions in your body, and a lack of potassium can lead to feeling tired and sluggish during workouts, as well as cravings for sweet or salty foods. Luckily, leafy greens such as Swiss chard, kale, spinach, and beet greens are packed with potassium. However, if greens don’t scream “dessert,” can you always include them in a smoothie made with banana, agave, and almond milk.

Fill up on fat
If you eat a diet that is low in fat, it’s more than likely you will struggle with an insatiable sweet tooth. Fat stabilizes blood-sugar levels and prevents the highs and lows following a meal comprised of refined flours and sugars. Healthy fat options that just happen to be vegan include coconut oil, olive oil, avocados, and peanut butter. Almonds or cashews can also be an excellent source of fat and protein that help satisfy your appetite, support a healthy diet, and curb cravings.

Elliot Caleira is a freelance writer in the self-mastery and health and wellness spaces. When he’s not writing you’ll find him cooking or teaching Portuguese classes.

Article source: http://vegnews.com/web/articles/page.do?pageId=10925&catId=2

Plant-based buttermilk biscuits are perfect any time of day.

Nothing says “Southern cuisine” like good ol’ fashioned buttermilk biscuits. However, unless you’re an expert (aka, from the South), making these regional delights takes a little practice. The key to real Southern biscuits is not in the ingredients but in the preparation of the dough, which must be handled as little as possible to ensure light, flaky biscuits. Pro tip: instead of a rolling pin, use your hands to pat the dough into your desired shape for that melt-in-your-mouth texture.

Serves 10

What You Need:
1 cup European-style vegan butter, such as Miyoko’s Kitchen, frozen for 20 minutes
½ cup non-dairy milk
1 tablespoon apple-cider vinegar
2 cups self-rising flour

What You Do:

1. Preheat oven to 475 degrees.

2. Into a bowl, combine milk and vinegar to create vegan buttermilk, and let sit for 5 minutes.

3. With a cheese grater, grate frozen butter. Into another bowl, pour flour and butter and mix with your hands until the mixture resembles coarse meal. Place mixture into refrigerator for 10 minutes.

4. To the dry mixture, add buttermilk and stir 15 times. If mixture appears dry, add more buttermilk (the dough should be should be moist).

5. Onto a floured board, turn the dough, and gently pat the dough into a rectangle shape approximately ½-inch thick. Fold the dough four times, and gently press the dough down to a 1-inch thick rectangle.

6. Using a round cutter, shape dough into circles. Onto a cookie sheet, place the biscuits so they just barely touch. Bake for approximately 12 minutes.

7. Remove biscuits from oven, brush with melted vegan butter, and serve.

Photo courtesy of Jeremy Patton

Article source: http://vegnews.com/web/articles/page.do?pageId=10924&catId=2

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