Want to add more vegetables to your diet? The Jazzy Vegetarian cookbook will make it easy! Laura Theodore is a jazz singer turned vegan cook and cooking show host. She truly loves a plant-based diet, and it shows throughout the book. It starts with tons of helpful hints – ingredients glossary, seasoning tips, growing and storing fresh herbs, and even a table of equivalent measures. She also gives menu planning tips and even has several menu plans, complete with a jazzy music pick!
I loved the recipes in this book. They’re simple, but really bring fresh thought to many dishes. They use ingredients most people can find in their grocery store. Although the name of the book is The Jazzy Vegetarian, all of the recipes are vegan. If you’ve always wanted to try artichokes but have never been brave enough too, this book will definitely arm you with the knowledge you need. Laura gives step by step instructions along with pictures on how to prepare artichokes. I’m definitely trying them when they’re in season again! She also gives you several ways to prepare them.
There are a lot of great photos throughout the book. She reminded me of ingredients I love, that haven’t used lately, like wheat germ. Laura also uses regular ingredients like arugula in new ways that you probably haven’t tried before.
The Quick Penne with Broccoli and Sun-Dried Tomatoes was the perfect meal for a busy weekday. Little Miss was able to help me prepare it, which is always good. The servings are extremely generous – the recipes I tried made a lot more servings for me than what the recipe said.
The Barbecue Tempeh Cutlets was another really easy recipe I tried. It makes a great sandwich! Additionally, most of the time for this recipe is spent cooking it in the oven, so once you get it in the pan you can really just forget about it.
Quick Penne with Broccoli and Sun-Dried Tomatoes
1 pound whole-grain penne or other pasta (I used 10 ounces)
1 large bunch broccoli, cut into bite-size florets
1 (8 oz) jar sun-dried tomatoes, drained and chopped
1-2 T EVOO (I used the oil I drained from the sun-dried tomatoes
12 large leaves fresh basil, very thinly sliced, or 2 tsp dried
¼ tsp garlic powder
¼ C toasted wheat germ
Freshly ground pepper
Bring a large pot of salted water to a boil over medium-high heat. Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until the pasta is almost tender. Add the broccoli and cook, stirring occasionally, until the pasta is tender but firm and the broccoli is crisp-tender, 3-4 minutes
Meanwhile, put the sun-dried tomatoes, 1 T of the oil, and the basil and garlic powder in a bowl large enough to also accommodate the pasta and broccoli and stir until well combined.
Drain the penne and broccoli well and, while they are still piping hot, pour them over the tomato mixture. Add the wheat germ and toss gently until thoroughly combined. Add more oil as desired, season with salt and pepper to taste, and toss again.
You can buy The Jazzy Vegetarian from Book Publishing Company. I received a copy for review purposes. All opinions expressed are my own.