Season Eight of Jazzy Vegetarian
A few highlights of this exciting season include gluten-free main dishes like: Zucchini Fettuccine Alfredo, Spaghetti Squash “Capellini” andRed Pepper Crustless Quiche. Other meal stars include: Black Bean-Zucchini Burritos with Almond Crème Fraîche, Vegan Sukiyaki andJazzy Salad Nicoise.Garam Masala Sweet Potato Bites, Maple Roasted Portobello “Bacon,”andPeanut-y Carrot Noodles are served on the side.Dazzling desserts include: No-Bake Cinnamon-Chocolate Pudding Cakes, Lemon-Raspberry Swirl Cheeze-Cake, Apple-Cranberry Crumble, Maple-Sweet Potato Mini-Pies andVegan “Ice-Cream” Sandwiches.
Season Eight of Jazzy Vegetarian will premiere on channel KCET in the Los Angeles area on Monday, Sept 30th at 11:30 am PST. The season will air in that time slot every Monday morning. KCET is the largest independent public television stationin the U.S., providing public television service to nearly 2 million individual viewers throughout 11 diverse counties in Southern and Central California. If you live in the area, be sure to tune in! Find information and your local listings here: https://www.kcet.org/schedule
Greenville SC & Asheville NC Area
If you live in (or will be visiting) the Greenville SC/Asheville NC area, Laura Theodore will be appearing at the Greenville Vegan Potluck on Saturday, October 5th. This event will highlight the regional screening premiere of Jazzy Vegetarian, Season Eight! Laura Theodore will be on hand to answer questions and after the screening there will be a book signing with Laura. Plus lots of yummy food! Learn more at: https://www.greenvillevegan.com/upcoming-october-5-vegan-potluck-with-jazzy-vegetarian-laura-theodore/
Apple, Banana and Cranberry Crumble
This delightful crumble is oil-free, quick-to-prep, satisfying and truly delicious. It serves triple duty as a breakfast treat, healthful dessert or fruitful afternoon snack!
APPLE LAYER 1 teaspoon extra-virgin olive oil (for coating casserole dish) 4 medium tart green and/or sweet red apples (cored and sliced (do not peel)) 4 heaping tablespoons sweetened dried cranberries 3 1/2 tablespoons maple syrup 1 rounded teaspoon ground cinnamon OAT LAYER 1 very large ripe banana (peeled (see note)) 1 tablespoon maple syrup (plus more for serving) 1 rounded teaspoon ground cinnamon 1¼ cups gluten-free rolled oats (quick cooking or old fashioned) Preheat the oven to 350 degrees Lightly coat a 9 by 12-inch or similarly sized casserole dish, with 1 teaspoon olive oil. Put the apples in a medium-sized bowl. Add the cranberries, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon. Stir the mixture with a large spoon to combine. Transfer to the prepared casserole dish.
Put the banana, 1 tablespoon maple syrup and 1 rounded teaspoon ground cinnamon into a medium-sized bowl. Mash together using a potato masher or large fork until almost smooth, allowing a few small chunks to remain. Add the rolled oats and mix with a large spoon to combine. Spread the banana/oat mixture over the apples in an even layer.
Cover and bake for 35 to 40 minutes or until the apples are soft. Uncover and bake for an additional 5 minutes, or until the topping is slightly crisp. Transfer the casserole to a wire rack, and let cool for 5 minutes before serving. Spoon into shallow bowls and serve with maple syrup on the side, if desired. Tightly covered and stored in the refrigerator, the crumble will keep for 1 day.
Chef’s note: If you do not have a large banana, use 1½ medium ripe bananas, or 2 small ripe bananas.
Recipe by Laura Theodore, from Vegan For Everyone: 160 Family Friendly Recipes with a Delicious, Modern Twist. Publisher: Scribe Publishing Company, release date March 10th, 2020. Reprinted by permission.
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