Laura Theodore is an award-winning vegan chef with her own TV show on PBS, Jazzy Vegetarian. She has compiled the BEST recipes of Jazzy Vegetarian into her new book, Vegan for Everyone *. I was also thrilled to see Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian) contributed an entire chapter with up-to-date nutritional information.
Vegan for Everyone includes classic recipes to impress everyone you are cooking for – omnivores and vegans alike! Recipes such as Easy BBQ Portobello Burgers, Cauliflower Steaks with Sweet Pepper Sauce, and No-Egg Tofu-Veggie Scramble; kid-friendly recipes like Yummy-Banana-Oak Pancakes, Date n’Rice Cereal Treats, and Rockin’ Peanut Butter-Banana Toast; and glue-free recipes like Peachy Date-Nut Oat Bars, and Mad Mocha Marbled Mousse Pie.
There are over 160 recipes with easy-to-follow instructions, along with a full color photo with nearly every recipe (over 200 photos in all). Laura includes simple ingredients, which can be found at most local supermarkets. She has even included a handy icon to quickly identify over 135 gluten-free recipes. Included in this book are many quick and easy three-ingredient recipes.
Speaking of easy recipes, check out the Cold Blueberry Soup recipe below from Laura’s new book.
Cold Blueberry Soup with Lemon-Cashew Cream
MAKES 4 TO 5 SERVINGS
This refreshing, fruity soup is truly an eye-catching, tasty experience. A rich lemony cashew cream is swirled into fresh blueberry purée to make an inviting first course offering.
1/3 cup plus 2 tablespoons raw cashews
1 cup water, divided
2 tablespoons maple syrup
1½ tablespoons freshly squeezed lemon juice
2½ cups fresh blueberries, plus 12 to 15 more for garnish
1 cup unsweetened nondairy milk
2 tablespoons maple syrup
To make the cream, put the cashews and ½ cup water into the refrigerator and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the soaked cashews, ½ cup water, maple syrup and lemon juice into a blender and process until very smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold.
To make the soup, put the blueberries, nondairy milk and maple syrup into a blender and process until smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold. The soup may separate while it chills, so stir the blueberry soup thoroughly before serving, making certain it becomes a smooth purée again.
To serve, divide the blueberry soup into 4 to 5 small bowls. Swirl some of the cashew cream on top of each soup and garnish with three fresh blueberries. Put the remaining cashew cream in a small pitcher to pass around the table so that diners can add more “cream” to their soup, if desired (see note).
Chef’s note: Tightly covered and refrigerated, leftover Lemon-Cashew Cream will keep for 2 days.
Photo Credit: Laura Theodore
Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, ©2020. Reprinted by permission.
Enter our giveaway to win a copy of Vegan for Everyone * by Laura Theodore. This giveaway is open to U.S. Residents ONLY. Contest closes at Midnight (Central Time) on April 17, 2020. I will randomly pick a winner, and email them on April 18th, in addition to posting their name here.
To enter the giveaway, leave a comment below on this post with your favorite vegan dish and/or why you would love win this cookbook.
4/18/20~CONGRATS to Sul on winning this awesome book.
Disclosure: The publisher sent me a copy of the book to review. All opinions are my own, and I happily recommend this book to you. This post contains an affiliate link, indicated by a *.