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The Jazzy Vegetarian Previous Broadcasts

Vegan Bake-A-Thon (Episode #609H)

KQED Life: Wed, Nov 29, 2017 -- 10:30 AM

Host Laura Theodore prepares scrumptious vegan baked goods. Divine Chocolate Mousse Cake is a luscious chocolate cake, slathered with a thick, chocolaty mousse and a thin layer of raspberry preserves. Four-Ingredient Apricot Bars are easy to make, featuring apricot preserves, rolled oats, bananas, and a touch of vanilla extract. Then, with their tangy and sweet taste, Lively Lemony Cupcakes will please kids of all ages.

Pasta Love (Episode #608H)

KQED Life: Wed, Nov 22, 2017 -- 10:30 AM

Host Laura Theodore prepares plant-based pasta recipes. Sensational Stuffed Manicotti is a delicious vegan version of a traditional Italian favorite, featuring homemade tofu ricotta. Fusilli Broccoli Bowl is a quick "cream-a-licious" pasta dish, topped with Walnut "Cream" Sauce. Spicy Peanut Soba Noodles feature flavorsome and healthful ingredients.

Spring Has Sprung (Episode #607H)

KQED Life: Wed, Nov 15, 2017 -- 10:30 AM

Host Laura Theodore prepares plant-based, garden-fresh spring recipes. Cashew-Stuffed Artichokes feature a delectable filling of cashews and sunflower seeds. Next up, a delicious, spring-inspired Asparagus Tart is both vegan and gluten-free! To add a pop of green, Sweet Arugula Salad highlights baby arugula, dried cranberries, and crisp apples, drizzled with Maple-Balsamic Dressing. Delicious Paprika Roasted Cauliflower is served on the side.

Vegan Drive-In (Episode #606H)

KQED Life: Wed, Nov 8, 2017 -- 10:30 AM

Host Laura Theodore prepares vegan "take-out" style recipes. Sunny Black Bean Burgers bring a ray of sunshine to the meal, with protein-rich ingredients like black beans, sunflower seeds, and walnuts. Better Than Apple Pie is a yummy, plant-based version of apple pastries served at local fast-food restaurants. On the side, Confetti Fries add classic taste, while Colorful Coleslaw with a Kick makes a spicy addition to any fun meal!

Jazzin' Up Veggies (Episode #605H)

KQED Life: Wed, Nov 1, 2017 -- 10:30 AM

Host Laura Theodore makes veggies taste great! Jazz singer Kelle Jolly joins Laura in the kitchen to prepare Root Veggie and Lentil Trio Stew, a satisfying combo of vegetables combined with hearty lentils. Next up, Miso-Parsley Hummus offers a delicious twist on a classic dip, with Kale Salad served on the side. For dessert ... more veggies! Woodwind musician Will Boyd joins Laura to taste her Festive Sweet Potato Pie a yummy way to showcase vegetables at the close of any meal.

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