Divine Chocolate Mousse Cake

 

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This delectable little chocolate cake is so delicious, you will have folks asking for more, more, more! If you do not already have 6-inch round cake pans, I highly recommend adding them to your baking equipment, as they are very handy for making a variety of petite cakes. Even though this cake has many steps (and takes extra time to prepare), the spectacular results are well worth the effort!

Author: Laura Theodore

Yield: 8 to 10 servings

Ingredients

MOUSSE FROSTING

• ¾ cup chocolate flavored nondairy milk (I like cashew milk for this)
• 1 block (14 to 16 ounces) extra-firm regular tofu, drained
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon vanilla extract
• 3 tablespoons vegan powdered sugar
• 1 cup (55% cacao) vegan dark chocolate chips, plus 30 to 35 more for decorating the cake

CAKE

• 1 tablespoon flaxseeds
• 1 cup plus 2 tablespoons whole wheat flour
• ⅔ cup vegan cane sugar
• 3 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking soda
• ⅛ teaspoon sea salt
• ¾ cup plus 31/2 tablespoons nondairy milk
• 21/2 tablespoons “extra-light” olive oil (see note)
• ½ teaspoon vanilla extract

FILLING

• 3 heaping tablespoons raspberry preserves, plus more as needed

Instructions

1. To make the frosting, heat the nondairy milk in a small saucepan over medium-low heat until small bubbles appear on the surface and the nondairy milk is simmering hot.
2. Put the tofu, olive oil, vanilla extract and powdered sugar into a blender, then add 1 cup of chocolate chips. Pour in the simmering nondairy milk and immediately process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into a small bowl, cover and refrigerate until completely chilled (about 3 to 4 hours) before frosting your cake.
3. To make the cake, preheat the oven to 350 degrees F. Liberally coat three 6-inch round cake pans with vegan margarine. (If you are not using nonstick cake pans, line the bottom of each pan
4. with parchment paper and liberally coat the parchment paper with vegan margarine.)
5. Put the flaxseeds into a high-performance blending appliance and process into fine flour. Put the flaxseed flour, whole wheat flour, cane sugar, cocoa powder, baking soda and sea salt into a large bowl and stir with a dry whisk to combine. Add the nondairy milk, olive oil and vanilla and stir with a large spoon to incorporate.
6. Divide the cake evenly among the three prepared cake pans. Bake for 16 to 20 minutes or until a toothpick inserted into the center of each cake comes out clean. Put the cake pans on wire racks, and run a table knife around the perimeter of each cake to loosen the sides. Let cool for 15 minutes. Turn the cakes out onto the wire racks. (If you are using parchment paper, gently
7. and very carefully remove the parchment paper.) Let cool for at least 2 hours before frosting the cakes.
8. To frost the cakes, line the perimeter of a pretty plate with strips of parchment paper. Put one cake layer in the center of the plate. Spoon half of the raspberry preserves over the first cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in an even layer, over the preserves, using the spatula. The frosting layer will be very thick.
9. Put the second cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining half of the raspberry preserves over the second cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in a thick, even layer over the preserves, using the spatula.
10. Position the third cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining frosting over the top and sides of the cake and gently spread it evenly over the top and sides, using an offset spatula (once again, the frosting layer will be very thick). Decorate in a pleasing manner with the reserved chocolate chips.
11. Refrigerate for at least 2 hours and make certain to serve the cake well-chilled. Covered and stored in the refrigerator, the cake will keep for 3 days. (It actually tastes better the longer it stands in the refrigerator!)

Notes

CHEF’S NOTE: If desired, you may use extra-virgin olive oil in place of the light olive oil, but the cake will be slightly denser in texture.

Recipe byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Lemony Maple Cranberry Muffins

 

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With the tangy taste of lemon and dried cranberries, enhanced with sweet maple syrup and a dash of wheat germ (for extra added nutrition), this lovely muffin is totally tasty!

Author: Laura Theodore

Yield: 12 muffins

Ingredients

• 11/4 cups nondairy milk
• ¼ cup freshly squeezed lemon juice (from about 2 medium lemons; zest the lemons first, before squeezing)
• 2 cups whole wheat flour
• ⅓ cup toasted wheat germ
• 11/2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon lemon zest
• ⅔ cup firmly packed dark brown sugar
• ¼ cup maple syrup
• ¼ cup water
• 1 tablespoon extra-virgin olive oil
• ½ cup sweetened dried cranberries

Instructions

1. Preheat the oven to 375 degrees F. Liberally coat a 12-cup standard muffin tin with vegan margarine. Put the nondairy milk and the lemon juice into a small bowl or pitcher, and let
2. stand while preparing the batter.
3. To make the batter, put the flour, wheat germ, baking powder and baking soda into a large bowl and stir with a dry whisk until combined. Add the lemon zest and stir with the whisk to combine. Add the brown sugar and briskly whisk to combine. (There will be little flecks of the brown sugar still visible in the flour mixture, but that is fine).
4. Add the maple syrup, water, olive oil and nondairy milk/lemon mixture, and stir with a large spoon to combine. Fold the cranberries into the batter.
5. Divide the batter evenly among the 12 muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let the muffins cool for 10 minutes. Carefully remove the muffins and put them directly on the wire rack. Let cool 5 minutes and serve. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Notes

Recipe and photo byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Tex Mex Salad Bowl

 

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This vegan 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.

Author: Laura Theodore

Recipe type: Salad

Yield: 2 main dish salads

Ingredients

SALAD

• 8 cups loosely packed baby romaine or chopped romaine
• 20 black bean tortilla chips
• 14 grape or cherry tomatoes, sliced in half
• 1 cup cooked chickpeas (garbanzo
• beans), drained and rinsed, if canned
• Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
• ½ cup seeded and chopped orange or red sweet bell pepper
• 4 green queen olives with pimento, sliced
• ½ of a large avocado, peeled, pitted and sliced

SWEET AND SPICY LIME DRESSING

• 21/2 tablespoons vegan mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon maple syrup
• 1/16 teaspoon cayenne pepper

Instructions

1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the
2. circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce. Top with
3. 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.
4. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.

Notes

CHEF’S NOTE: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

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

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Laura is author of four vegan cookbooks, including Laura Theodore’s Vegan-Ease,  Jazzy Vegetarian’s Deliciously Vegan, Jazzy Vegetarian Classics and Jazzy Vegetarian. Laura is recipient of the Taste Award for Best Health and Fitness Program (Food and Diet), and she wasrecently inducted into the Taste Hall of Fame. Laura’s first restaurant, The Jazzy Vegetarian Vegan Café, recently opened Hendersonville, NC.

Chic Vegan: You’re known for your television show, Jazzy Vegetarianon PBS. You’re one of the first people to have a vegan cooking show on national television. How did it come about?
Laura Theodore: I have always been a ‘show-biz’ kind of girl. When I was three years old, my Grandpa had a video camera, and I would dance andsing, for the camera! I have always been a foodie too, standing on a stool and cooking with my Grandma in her kitchen when I was three or four.

When the Food Network premiered in the late 1990’s, I became determined to have my own plant-based cooking show on television. It took quite a few years, but in 2011 we launched the first season of my vegan cooking series –Jazzy Vegetarian–on public television.

Now, eight years later, we are honored and pleased to be entering Season Seven of Jazzy Vegetarian,our three-time TASTE award-winning series! With 88 episodes under our belts, the show is available in over 90% of US households! Throughout the summer, you can tune into Season Six of Jazzy Vegetarianon the Create Network, every Monday and Friday at 7:30am and 1:30pm EST.

Season Seven will premiere on September 29^th, 2018 (check your local listings) and was filmed in the kitchen of my beautiful new vegan café in Hendersonville, North Carolina!

CV: You’ve just entered the world of restaurateur. Can you tell us a little about The Jazzy Vegetarian Vegan Café?
LT: Thanks for asking! Five years in the making, The Jazzy Vegetarian Vegan Café,

is a plant-based, fast-casual style eatery, committed to serving healthy and delicious vegan food, where whole foods are the star of the menu. The kitchen is 100% vegan – free of all animal products (free of dairy, eggs, honey and meat) and our menu features many of the fan favorite recipes from the Jazzy Vegetarian vegan television show, along with new offerings created specifically for the cafe.

CV: What inspired you to open your own café?
LT: I feel that if folks have the opportunity to eat affordable vegan food that mimics the look, feel and taste of the classic American-style dishes, more people will be inclined and inspired to add more plant-based recipes into their meals. Good for the planet – good for the animals – good for us!

CV: What types of foods will you be serving at The Jazzy Vegetarian Vegan Café?
LT: We are serving a festive and fun pub-style menu, highlighting items to please vegans, vegetarians andomnivores alike. We are featuring vegan twists on American classics like our vegan burgers (Ultimate Jazzy Burger, Chili-Cheese Burger, Hawaiian-BBQ Burger and Kick-Ass Slaw Burger), our New York style vegan pizzas (Classic “Pepperoni” Pizza – made with Violife Vegan Cheese and freshly milled flour from the Historic Old Mill of Guilford –, Vegan Margherita Pizza, and  Greek-ish Pizza) our Jazzy V Chili, quesadillas, festive salads, wraps, nachos (and more) – along with “small bites” and a fun “kiddie menu,” all fashioned to pair with the Sanctuary Brewing Company’s excellent vegan craft beer.

If you have a sweet tooth, the café offers up our “Chocolate Bar” featuring dazzling desserts made with Pascha Chocolate; like Laura’s world famous Pots De Crème.

CV: You also have a brand new cookbook called Jazzy Vegetarian’s Deliciously Vegan. What types of recipes can people find inside? 
LT: My newest cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen is acomprehensive guide to vegan eating. It is a full color, 320-page cookbook with beautiful photos on nearly every page. In addition to over 175 plant-based recipes, I have included my top ideas on what it takes to stock and cook in a well-equipped vegan kitchen, with my 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

From simple snack ideas – to enticing entrées – to mouthwatering desserts, the cookbook features delectable main dish recipes like Tofu-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 dinner menus. And for dessert – plenty of scrumptious sweets to choose from, like Lively-Lemon Cupcakes, Sweet Potato Pie and Divine Chocolate Mousse Cake.

CV: What advice would you give someone who wants to go vegan but doesn’t know how to start?
LT: Folks often ask me, “Laura, what inspired you to become vegan?” My personal reasons for embracing a vegan diet are threefold: my compassion for animals, my desire for better health, and my aim to be more environmentally responsible. I am a vegan who started by first by giving up red meat over 30 years ago. Then I gave up chicken, dairy, fish, then I gave up eggs  – until I was completely vegan.

Many people ask me – How do I start on the path to becoming vegan full time? I say –Take it one meal at a time. If you have never eaten a vegan meal before, start by adding one plant-powered meal per week into your menu plan, then progress at your own pace from there! That way, it’s easy!

Begin by serving one, non-meat, plant-based meal each week for dinner. Try preparing hearty and satisfying favorites like Chili, Spaghetti, Veggie Burgers, Soups, Lasagna and other dishes that can easily be made vegan, while still having the mouth-feel and taste of the “meat-centric” versions. From hearty main dishes, to decadent desserts, the vegan diet offers a wide range of options. And best of all, you’ll be making the world a better place, one tasty recipe at a time.

CV: What will you be cooking up next? Do you have any other projects in the works?
LT: We are always cooking up something new in the Jazzy Vegetarian Kitchen! New recipes – a new television season – a new cookbook – and a brand new café are keeping me busy!

I hope you will visit my new café located at: Jazzy Vegetarian Vegan Café, at Sanctuary Brewing Company, 147 1st Ave East, Hendersonville, North Carolina, 28792. Learn more at www.jazzyvegetarian.com. Plus, tune into Season Seven of Jazzy Vegetarian on Public Television, starting September 29^th2018!

Cocoa-Cake Brownie Bites with Creamy Chocolate-Peanut Butter Frosting

 

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Author: Laura Theodore

Yield: 30 brownies

Ingredients

BROWNIES

• 1¼ cups whole wheat pastry flour
• ¼ cup plus 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon sea salt
• 2 tablespoons flaxseeds
• ⅔ cup packed dark brown sugar
• ¾ cup sweetened nondairy milk
• ½ cup vegan margarine, melted
• ½ cup chopped pecans

FROSTING

• ½ cup vegan chocolate chips
• 2 tablespoons plus 1 teaspoon peanut butter
• 3 tablespoons sweetened nondairy milk
• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 350 degrees F. Lightly coat a 9-inch square baking pan with vegan margarine. Line the pan with unbleached parchment paper, leaving 2-inch wings on two sides of the pan.
2. Put the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and stir with a dry whisk until combined. Put the flaxseeds in a high-speed blender and process into fine flour. Add the ground flaxseeds to the flour/cocoa mixture and stir with the whisk until combined. Add the sugar and whisk until almost no lumps remain. Add the nondairy milk and melted margarine, and stir, just until moistened and no bits of dry flour remain. Fold in the pecans.
3. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Put the pan on a wire rack and let cool about 20 minutes before frosting.
4. Meanwhile, to make the frosting, put the chocolate chips, peanut butter, nondairy milk, and maple syrup, in a double boiler. Cook, over low heat, until the chocolate chips melt, stirring occasionally, to thoroughly combine the frosting. Let cool 3 to 5 minutes.
5. Spread the frosting over the brownies. Put the brownies in the freezer for 5 to 10 minutes to allow the frosting to begin to set before slicing. Return to the cutting board and, using the paper “wings,” gently lift the brownies out of the pan and place them on a cutting board. Cut into 30 “bites” or 15 larger brownies. Refrigerate about 30 minutes, until frosting is firm, before serving. Covered, and stored in the refrigerator, the brownie bites will keep for about 3 days.

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Four-Ingredient Apricot Bars

 

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These tasty bars are easy to make, while being easy on the wallet. The sweetness comes from the apricot preserves, and rolled oats provide the crunch. Mashed bananas stand in beautifully for the egg, and the vanilla extract really jazzes it up!

Author: Laura Theodore

Yield: 12 bars

Ingredients

• 2 medium ripe bananas, peeled and sliced
• 1 teaspoon vanilla extract
• 11/2 cups plus 1 tablespoon rolled oats
• ¾ cup thick apricot preserves (see note)

Instructions

1. Preheat the oven to 375 degrees F. Lightly coat an 8-inch square rimmed baking pan with vegan margarine. Line the pan with unbleached parchment paper, leaving an overhang of 2-inch “wings” on two opposite sides of the pan.
2. To make the dough, put the bananas and the vanilla extract into a large bowl and mash into a chunky purée, using a potato masher or large fork. Add the oats and stir with a large spoon to thoroughly combine.
3. Press half of the dough mixture into the prepared pan in an even layer. Spread the apricot preserves over the dough in an even layer. Top with the remaining dough, patting it down gently into an even layer. Bake for 22 to 25 minutes, or until the edges are golden.
4. Put the pan on a wire rack and let cool 15 minutes. Cut the “cake” into 12 bars, using a serrated knife and wiping the knife clean often. Using the paper “wings,” carefully lift the bars out of the pan and set them on the wire rack. Let the bars cool for 10 to 20 minutes before serving.
5. Wrapped tightly and refrigerated, leftover bars will keep up to 2 days.

Notes

CHEF’S NOTE: If the preserves you are using are “watery,” drain the excess liquid from the preserves before measuring and using in this recipe. Do this by placing the preserves in a fine-screened sieve set over a bowl. Let drain for 15 minutes. Proceed with recipe as directed.


Recipe by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Gingered Portobello Steaks

 

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These delicious mushroom steaks taste and look much like a conventional steak, making a great substitute for a meat entrée. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!

Author: Laura Theodore

Yield: 4-6 servings

Ingredients

• 3½ tablespoons extra-virgin olive oil, divided, plus more as needed
• 6 large (or 8 medium) portobello mushrooms, washed and stems removed
• 2 tablespoons tamari
• 1 tablespoon finely minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon maple syrup
• 1/16 teaspoon cayenne pepper

Instructions

1. Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper. Brush about ½ teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.
2. To make the marinade, put 21/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour to let the flavors marry.
3. Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.
4. Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person, with rice, quinoa, or potatoes and a green veggie on the side.

Notes

CHEF’S NOTE: Baking time will vary depending upon the thickness of your mushrooms. Thinner mushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.

Recipe by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Blueberry Tea Cakes with Vegan Lemon “Buttercream” Glaze

 

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These delectable little cakes make a fantastic finish to any spring or summer meal.

Author: Laura Theodore

Recipe type: Dessert

Yield: 12 cakes

Ingredients

GLAZE

• ⅓ cup vegan margarine
• 11/2 tablespoons freshly squeezed lemon juice
• 2 cups vegan powdered sugar, divided, plus more if needed
• 2 tablespoons nondairy milk

CAKES

• 1 cup sweetened nondairy milk
• 2 tablespoons freshly squeezed lemon juice
• 11/4 cups whole wheat flour, plus more for coating pan
• 11/4 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¾ cup vegan cane sugar
• 2 tablespoons extra-virgin olive oil
• ½ cup water
• 21/2 cups fresh blueberries

Instructions

1. To prepare the glaze, put the margarine and 11/2 tablespoons of lemon juice into a medium-sized bowl and stir vigorously with a fork to combine. Add 1 cup of the powdered sugar and briskly stir with the fork until all of the sugar is incorporated. Add the second cup of powdered sugar and 2 tablespoons nondairy milk and stir until the glaze is nice and smooth. Cover and refrigerate for about 2 hours to allow the glaze to thicken slightly.
2. To make the cakes, preheat the oven to 350 degrees F. Put the nondairy milk and lemon juice into a small bowl or pitcher and stir to combine. Let stand for 10 minutes while preparing the batter.
3. Generously coat two 6-cup jumbo muffin tins with vegan margarine. Sprinkle a bit of the flour into the bottom of each muffin cup and tilt the pan, tapping to move the flour evenly around the insides of the muffin cups, until each cup is coated with a very thin film of flour. Tap out any extra flour. Put 11/4 cups flour, baking powder, baking soda and cinnamon into a large bowl and stir with a dry whisk until combined. Add the sugar and stir with a whisk to combine.
4. Add the oil to the nondairy milk/lemon mixture, and stir vigorously with a whisk or fork to combine. Add the water and the nondairy milk/lemon mixture to the flour mixture and stir with a large spoon, until well moistened, to make a batter. Gently fold the blueberries into the batter and stir to combine.
5. Divide the batter among the muffin cups. Bake for 30 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Put the tins on a wire rack and loosen the edges of the cakes with a knife. Let cool for 5 to 7 minutes. Carefully invert the tins onto a wire rack and gently shake to loosen the cakes. Cakes will be very, very soft, so carefully arrange them on the wire rack to firm up a bit and thoroughly cool (about 2 hours).
6. Once the cakes have cooled, drizzle one-twelfth of the glaze over each cake. Refrigerate for at least 2 hours, or up to 6 hours before serving. Let the cakes stand at room temperature for about 20 minutes before serving. Tightly covered and stored in the refrigerator, the cakes will keep for about 2 days.

Notes

Recipe by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Jazzy Vegetarian

I first discovered Jazzy Vegetarian on PBS several years ago, and I loved how Laura Theodore made vegan cooking so easy – and fun, too! The show is now in its sixth season, and Laura is still cooking up deliciously easy vegan meals.

Jazzy Vegetarian’s Deliciously Vegan

Laura’s new book Jazzy Vegetarian’s Deliciously Vegan is the companion book to the show, and it’s loaded with 175 mouthwatering recipes. I got a sneak peak at the book a few months ago, and I’ve been anxiously waiting it’s release. It’s finally here, and I’m glad that I can share it with you today!

In Jazzy Vegetarian’s Deliciously Vegan, you’ll find dishes for breakfast, lunch, dinner, and dessert, as well as snacks, sauces, dressings, and party fare. Laura’s recipes are easy to make, and they use ingredients that are easy to find in any grocery store. A lot of the dishes are veganized versions of Laura’s family favorites, and they’re omnivore approved. You’ll find recipes for such delicious dishes as Banana Walnut Muffins, Tex-Mex Salad Bowl, Sensational Stuffed Manicotti, and Devine Chocolate Mousse Cake.

Laura includes lots of plant-based tips in the book, including lists of ingredients to keep in your pantry, how to bake without eggs, and how to substitute cheese and cream in recipes. She also includes menus for different events, such as a New Year’s Eve soirée, a summer jamboree, and a weekend brunch, to make party planning easy.

Chapters in Jazzy Vegetarian’s Deliciously Vegan Include:

• Festive Morning Favorites
• Sunny Smoothies
• Nibbles, Noshes and Quick Bites
• Sauces, Dressings and Tasty Toppings
• Marvelous Muffins and Quick Breads
• The Daily Green
• Soup’s On!
• Brunch or Light Supper
• Pasta Love
• Elegant Entrées
• Jazzin’ Up Veggies and Grains
• Cakes, Crumbles, Cookies and Crisps
• Puddings, Pies, Tarts and Treats

Mini Raspberry Cheeze-Cakes

These Mini Raspberry Cheeze-Cakes are super easy to make, and they’re perfect for springtime gatherings. Your guests won’t miss the dairy!

I have many more recipes from the Jazzy Vegetarian’s Deliciously Vegan bookmarked. I’m looking forward to trying the Potato and Spinach Frittata, Cauliower-Leek Soup with Sweet Paprika, Fusilli-Broccoli Bowls with Walnut “Cream” Sauce, and Lasagna Muffin Cups.

Mini Raspberry Cheeze-Cakes

 

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Delicate and delightful, but not too sweet, these cheezy cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with an easy-to-prepare, gluten-free, flourless fruit and nut crust. So good.

Author: Laura Theodore

Yield: 12 mini cakes

Ingredients

CRUST

• ½ cup raisins
• ½ cup chopped pecans
• ½ cup unsweetened shredded dried coconut

FILLING

• 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
• 1 aseptic box (12 to 12½ ounces) firm silken tofu, well drained
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

TOPPING

• 5 teaspoons maple syrup, divided
• ⅓ cup apricot preserves
• 2 teaspoons water
• 36 fresh raspberries

Instructions

1. Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine.
2. To make the crust, put the raisins, pecans and coconut into a high-performance blending appliance and process until the mixture forms soft dough. Transfer the dough to a plate. Put 1
3. heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts. Pre-bake the
4. crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes before adding the filling.
5. Once the crusts have cooled, put the filling ingredients into a high-performance blending appliance and process until very smooth. Divide the filling evenly among the 12 muffin cups,
6. smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set.
7. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife. Drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to cool for 15 minutes.
8. While the mini-cakes cool, put ⅓ cup apricot preserves, the remaining 2 teaspoons maple syrup and 2 teaspoons of water into a small bowl and briskly whisk until combined. Spoon about 11/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Loosely covered and
9. stored in the refrigerator, the mini-cakes will keep for 1 day.

Notes

Recipe and photo byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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