There is a mounting buzz about plant-based diets that shouldn't be ignored. Perhaps you have found yourself wondering whether a plant-based diet is something you want to explore or add into your weekly meal rotation?

Vegetarianism and veganism have been practiced for thousands of years for a variety of reasons and is certainly trending with many foodies. Thanks to supermarkets offering vegan grocery items, it's become easier to wean yourself off –or nearly off-- meat and animal products. It's even easier to find vegan choices at many fast food places due to the plethora of plant-based alternatives (like the Impossible Burger, Beyond Meat burger and various cheese substitutes). Surprisingly, that taste comes very close to the real thing.

Author Laura Theodore recently released a revised and updated 10th anniversary version of her classic Jazzy Vegetarian cookbook which I was sent a copy to review. It's the perfect place to explore how good vegan dishes can be and Laura gives her reasons for becoming Vegan. It's found in the introduction to her book. Don't skip this section as it gives a good look into the person she has become and how she got there. In addition, readers will enjoy basic information needed to become a successful vegan chef, such as a glossary of ingredients and where to readily find them.

The Jazzy Vegetarian is full-color with gorgeous photos of almost every dish. Included are sample menus for brunch, a picnic, a 30-minute dinner, a meatloaf supper, and more. With over 120 recipes, featuring 200 full-color photos, along with brand-new recipes and many updated originals, everyone will find something to love. Laura's distinctive style infuses each page and every recipe with healthy and delicious vegan recipes that are easy to prepare. Laura demonstrates several recipes on YouTube. https://youtu.be/sO29wEHWOhM 

This book is the perfect choice for anyone starting a plant-based diet, or for omnivores on the lookout for exciting new vegan options.Try this recipe to get a taste of what the author is offering up in her cookbook.

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Country-Style Red Potato Salad

Recipe by Laura Theodore

Makes 4 to 6 servings

No doubt about it, potato salad is perennially popular for picnics and summertime meals. For a more rustic version that's also more nutritious, try leaving the skins on the potatoes. This recipe is easily doubled or tripled to feed a crowd.

10 to 12 small red potatoes, cubed (leave peels on)

2 large carrots, diced

2 to 3 stalks celery, with leaves, chopped

1⁄2 cup sliced green or black olives

1⁄2 cup vegan mayonnaise, plus more as needed

1 to 2 tablespoons Dijon mustard

2 teaspoons Italian seasoning

1 teaspoon brown sugar

1⁄2 teaspoon sea salt

1⁄2 cup chopped fresh parsley

1⁄4 cup chopped fresh basil

Freshly ground pepper

Basil or parsley or basil sprigs, for garnish

Steam the potatoes until tender but still slightly firm, about 8 minutes. Transfer to a large bowl and let cool until slightly warm. Add the carrots, celery, and olives and stir gently until well combined.

Put the vegan mayonnaise, mustard, Italian seasoning, brown sugar, and salt in a small bowl and whisk to combine. Add to the potato mixture and stir gently until well combined. Add the parsley, optional basil, and pepper to taste and stir gently until evenly distributed.

Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise, 1 tablespoon at a time. Garnish with basil or parsley sprigs, if desired.

Recipe from JAZZY VEGETARIAN: Lively Vegan Cuisine That's Easy and Delicious, 10th Anniversary Edition by Laura Theodore, © 2011/2022. Distributed by Book Publishing Company. Reprinted with permission. Photo credits: Laura Theodore.

Lentil-Veggie Curry Soup

Recipe by Laura Theodore

Makes 4 servings

When you need curry in a hurry, this snazzy soup will truly satisfy. Creamy red lentils combined with butternut squash, carrots, baby potatoes, fire roasted tomatoes, cabbage, and curry powder makes a flavorful potage. Serve this delicious dish for an easy and nutritious weeknight meal.

3 cups thinly sliced green cabbage

2½ cups cubed baby red potatoes and/or baby white potatoes (leave peels on)

2⅓ cups sliced carrots (peeling is optional)

2 cups peeled, seeded, and cubed butternut squash or sweet potatoes

1⅓ cups chopped celery, with leaves

1 cup red lentils, sorted and rinsed (see note)

1 can (28 ounces) fire roasted diced tomatoes, with juice

2 teaspoons curry powder

½ teaspoon garlic powder

1 large vegan bouillon cube, crumbled

9 cups water

Put all of the ingredients in a soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the vegetables are tender and the lentils are soft. Serve hot.

NOTE: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.

Recipe from JAZZY VEGETARIAN: Lively Vegan Cuisine That's Easy and Delicious, 10th Anniversary Edition by Laura Theodore, © 2011/2022. Distributed by Book Publishing Company. Reprinted with permission. Photo credits: Laura Theodore.

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