The Jazzy Vegetarian
This series speaks to health conscious people of all ages, focusing on nutritious, delicious, and easy-to-prepare food and eco-lifestyle tips to help people live a more balanced and sustainable lifestyle. It reaches out to mainstream Americans, dedicated vegans, and non-vegetarians alike who are on the path to wellness and health through earth friendly and compassionate food choices.
The Jazzy Vegetarian Previous Broadcasts
Sweets for the Sweet (Episode #304)
KQED Life: Fri, May 31, 2013 -- 3:30 PM
Host Laura Theodore prepares jazzed up versions of favorite culinary confections. "Peanut Butter Mousse Tartlets" head this line up of scrumptious sugary confections and easy "Chocolate Candy Clusters" please even the most devoted candy lover. A surprise twist on the classic "Apple Turnover" provides added sweet culinary bliss to this trio of sweet treats.
Festive Family Meal (Episode #303)
KQED Life: Fri, May 24, 2013 -- 3:30 PM
Host Laura Theodore prepares a celebratory family menu filled with traditional tastes. "Sweet and Sour Stuffed Cabbage" is the superstar of this menu, served beside creamy "Mashed Potatoes with Roasted Garlic." For the first course, "Apple, Walnut and Cinnamon Salad" makes a colorful appetizer. The classic macaroon cookie gets a jazzy makeover with "Coconut Vegaroons," a mouthwatering dessert that rounds out this festal meal.
Bbq Bash (Episode #302)
KQED Life: Fri, May 17, 2013 -- 3:30 PM
Host Laura Theodore prepares warm weather cuisine to celebrate a festive summer holiday. Colorful "Jazzy Shish Kebabs" with homemade barbeque sauce are served over "Quick Quinoa." On the side, tangy "Kale and Tomato Salad" adds a refreshing crunch, while "Chilled Choco-Peanut Butter Cups" make a refreshing and decadent dessert.
A Taste of Italy (Episode #301)
KQED Life: Fri, May 10, 2013 -- 3:30 PM
Host Laura Theodore prepares a classic Italian-American inspired menu featuring authentic tasting "Spaghetti and Wheatballs." On the side, egg-free "Caesar Salad with Cashew Parmesan" adds a timeless flair. For dessert, delicious "Pear, Apple and Walnut Crostata" finishes the meal with gusto.
Summer Eco-Picnic (Episode #105)
KQED Life: Fri, May 3, 2013 -- 3:30 PM
Host Laura Theodore shares tasty recipes and tips for serving earth-friendly outdoor summer meals. Highlights include "Cool Cucumber Soup" served in edible bread bowls and "Sunflower Avocado Rolls," make perfect portable sandwiches. Next up, no picnic would be complete without "Country Style Red Potato Salad." "Peanut Butter Fudge" makes a rich but refreshing picnic dessert. Eco-tips include; "How to Pack an Earth-Friendly Picnic Basket."