It’s present time!!!
Okay, so the food highlighted in this post all come from a new cookbook – The Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites.
And one lucky reader will get their very own copy to make fun and awesome (and healthy!) vegan eats!
The book is by Laura Theodore who is much more than a cookbook author. She’s the host of the Jazzy Vegetarian TV show on Public Television, hosts a weekly podcast called “Jazzy Vegetarian Radio”, and has been featured on several major networks and publications. Oh, and on top of all this, she’s an award winning jazz singer!
This book is certainly jam packed with awesome recipes and tips, but there are two things that set it apart for me. The first is that she has an entire chapter dedicated to menus. Most people don’t eat a single thing at a meal, and when you’re having guests, a full menu from beverages to dessert are important. It’s also nice to take some of the planning out of making a meal! Laura put together 10 sample menus (all with recipes from her book, naturally), that can inspire different gatherings. The Lunch Brunch, Portable Picnic, and A Taste of Italy have been my favorites. The second thing she does is pair each menu with a jazzy playlist! I think that’s a fun a whimsical addition to a “simple” cookbook!
Okay, so on to the grub! I made several recipes from this book including Red Quinoa, Avocado, and Chickpea salad, Coconut-Encrusted Tofu Cutlets, Paprika Roasted Cauliflower, Easy Vegan Paella, and Cinnamon-Maple Mini Muffins. Everything turned out great and the family enjoyed.
Reprinted here (with permission) is the recipe for the muffins. They were a big hit with my kids, and didn’t last long!
Makes 12; Nut Free
*1 cup whole-wheat flour
*1 tsp baking powder
*1/2 tsp ground cinnamon
*1/8 tsp sea salt
*1/2 cup raisins
*1/3 cup + 1 tsp nondairy milk
*1/3 cup maple syrup
*1 tbsp exta-virgin olive oil
*preheat oven to 375 F. Oil a 12 cup mini-muffin tin.
*combine dry ingredients, then fold in the raisins.
*stir in the wet ingredients, and mix until just incorporated. The batter will be quite thick. Don’t over mix or the muffins will be tough.
*divide the batter into the prepared tins. Bake 25-30 minutes, until golden and a toothpick inserted in the center comes out clean.
*let cool for 15 minutes. Serve warm or at room temp.
So, if you’re interested in this musically inspired cookbook, please just leave a comment on this post indicating you would like to be entered into the drawing. A winner will be picked and announced in one week (4/20/14).