We’re fans of Laura Theodore and her show Jazzy Vegetarian! If you caught our review of her cookbook, Vegan-Ease, then you can see why. We’re super excited for her latest cookbook, Deliciously Vegan!
If you haven’t checked the show or our review of her earlier book, then let us fill you in on why Laura Theodore is awesome! We first caught her show on PBS, one of the still very few shows that focuses on plant-based eating. Not only does she make vegan food look delicious and simple to make, she puts her own flare on it…that’s where the jazzy comes in! In addition to being a TV hos and author, she’s also a jazz singer. So you’ll catch some of her tunes on her show, while she’s whipping up something amazing in the kitchen. Be sure to check her out! SERIOUSLY!
Laura’s latest book, Deliciously Vegan contains over 175 recipes covering all meals of the day! With the tag line, “Plant-Powered Recipes for the Modern, Mindful Kitchen,” Laura delivers once again on making vegan food accessible and easy for those who are testing the waters in plant-based eating. The approach is light in that it gives the reader/at-home chef the fundamentals on making substitutions, time-savers, and using recipes to feed either yourself or the entire block! That is clearly evident early on with Laura’s Top Ten lists, which is nice to see in a cookbook. Not only are the suggestions based on Laura’s likes and experience, but it also leans to give YOU the flexibility to work her recipes to YOU.
We strongly believe that photography plays a big part in how solid a cookbook is nowadays. Deliciously Vegan doesn’t disappoint. There are photos for just about every recipe. They’re bright, vibrant and makes us want to make every single recipe.
There are 15 chapters in this book. That may seem overwhelming, but it’s not! Ranging from fundamentals of cooking to creating actual menus, you can go into any chapter and find a recipe that will work for you. Whether it’s a Cream-alicious dressing (Chapter 5) for your salad or Fusili-Broccoli Bowls with Walnut “Cream” Sauce in Chapter 10 or the Cashew Stuffed Artichokes from Chapter 12, you can’t go wrong. In fact, one recipe we’re really loving and are honored to be able to share is Banana-Walnut Bread from Chapter 6. Simple ingredients and 5 steps to make! WHAT?!?! As a household where banana bread is greatly relished, you’ll want to try this one yourself!
And before we do that…guess what?!?! We’re hosting a giveaway so you can win your very own copy of Laura’s book. After you check out the recipe, scroll down to get the giveaway details to enter!
RECIPE TIME…
- 1 cup plus 1 tablespoon nondairy milk
- 2 tablespoons freshly squeezed lemon juice
- 2 cups plus 2 tablespoons whole wheat flour
- 1 teaspoon baking soda
- 1 cup vegan cane sugar
- 1/3 cup extra-light olive oil (see note)
- 1 teaspoon vanilla extract
- 11/2 cups mashed ripe bananas (about 3 medium)
- 1 cup chopped walnuts
- Preheat the oven to 375 degrees F. Lightly coat a 9 by 5-inch loaf pan with vegan margarine.
- Line the lengthwise sides and bottom of the pan with unbleached parchment paper, leaving an
- overhang of 2-inch “wings” on the two long sides of the pan.
- Put the nondairy milk and lemon juice into a small bowl or pitcher, and stir to combine. Let stand
- at room temperature while preparing the batter.
- Put the flour, baking soda and sugar in a large bowl, and stir with a dry whisk until combined.
- Add the nondairy milk/lemon juice mixture, oil, vanilla and mashed bananas, and stir with a
- large spoon until combined. Fold in the chopped walnuts. Pour the batter into the prepared loaf
- pan. Bake for 45 minutes.
- Decrease the heat to 350 degrees F and bake for an additional 15 to 20 minutes, or until the top is
- golden and a toothpick inserted into the center of the loaf comes out clean. Put the pan on a wire rack. Lift the bread out of the pan using the paper “wings.” Let cool for at least 1 hour before
- slicing. Wrapped tightly and stored in the refrigerator, leftover bread will keep for 3 days.
- CHEF’S NOTE: If desired, you may use extra-virgin olive oil in place of the extra-light olive
- oil. The bread will be slightly denser in texture.
- Recipe and photo by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published
- by Scribe Publishing, ©2018, reprinted by permission.
Yeah so that giveaway…
Enter today by following the instructions below. Contest ends on Saturday, March 31, 2018! We’ll pick and announce the winner on Monday, April 2, 2026 right on this blog post. So, check back to see if you won!
GOOD LUCK!
Jazzy Vegetarian’s Deliciously Vegan Cookbook Giveaway
What makes me Jazzy in the Kitchen? Mushrooms and new recipes to play with! (Bonus for Jazzercise is when my cat, Pepper, almost alway underfoot in the kitchen when I am trying to prep things)
What makes me “jazzy” is trying a variety of new, colorful recipes.
Love all of jazzy Vegetarian cookbooks….she is the best vegan cook