"Jazzy Vegetarian's Deliciously Vegan" + giveaway

Hello web-land!

I have exciting news for all of you!

I am one of the final folks reviewing Laura's newest cookbook, Jazzy Vegetarian's Deliciously Vegan [AMAZON] and am hosting a giveaway for a copy of the book to one lucky US resident!

For those not able to take part in the giveaway, I am sharing an exclusive recipe - one that hasn't been posted yet (that Google and I can find, anyway - please don't tell me if you do find it elsewhere; let me live in my bubble).

This will be the third time I am reviewing Laura's books. HERE is the first one and HERE is the second one. They both come with their own special recipes, so are definitely worth a look.

More in the great news department: The Jazzy Vegetarian Season Six will start on May 28th! Catch it on Create TV or on Laura's station: HERE.

The newest book in Laura's collection of offerings is Jazzy Vegetarian's Deliciously Vegan.

This is Laura's fourth cookbook and I could hardly wait to see what she came up with this time! I find something new in Laura's book with regular frequency, so for me, this was really exciting!

This book comes with a collection of Laura's Top Ten lists for things such as egg substitutions, two-ingredient recipes, cheese substitutes, etc...

And of course, my favorite thing in all of her books: the menus!

I am such a sucker for menus! I love to serve 'complete' meals and a menu is a great way to make sure of that -- all headache-free.

So that's where I started, the Menus. And this is what I found:

Yeah, I am  a brunch-aholic. I love reviewing brunch items because, frankly, brunch is hard to make vegan, with all the cheese and eggs that are usually involved. Laura seems to have made it with perfection.

And then I looked at the ingredients in the recipes and the ingredients in my fridge. We get CSA so we don't always have just exactly what is called for, so a bit of editing of the menu brought me to this...

So, "Wow! Weekend Brunch 2" was born.

And then I realized I didn't get blueberries this week, but I did get strawberries, so the cake turned into Strawberry Tea Cakes. Since dessert usually has to be made well beforehand, the cake came out of the oven first -- smelling amazing, by the way.

Next on the game plan was the Fabulous French Toast Bake. I bake all our bread (except pita and other large flatbreads) so this mal-formed 50%-whole wheat loaf was destined to become toast.

(Why bake bread at home: store bought has its own legacy of troubles, but for me the biggest is the plastic bag they come in. I can buy great, organic, wholesome, delicious bread, but they come in plastic bags. To save the plastic, I bake our bread.)

Unfortunately, I don't have a photo for the French Toast Bake due to cook's error.

Simply put, I messed up the directions (my fault, 100%) and the bake didn't look like it should have and I didn't want to taint Laura's recipe. In any case, it came out tasting great and disappeared as soon as I put it on the table.

The other main dish on the menu is a quiche cup. Zucchini season is already on us here, in San Diego, so these miniature quiches, Zucchini Quiche Cups with Rustic Bread Crusts, were destined to be. 

This is a really simple recipe but supremely tasty. My eldest daughter couldn't keep her hands off them! Nicely done, Laura. She is extremely discerning!

How about, instead of a fruit salad, confetti fries? See how my brain works? Not very logically, I'm afraid. 

The recipe, Colorful Confetti Fries, calls for sweet potatoes and russets, and ... (you can probably see where I'm going with this) ... my CSA brought me kholrabi and sweet potatoes, not russets. 

Nevertheless, Laura's recipes are pretty flexible and this one was no exception. Any root vegetable would be great here so don't be shy.   

In addition to the root vegetables being air-fried and the zucchini in the quiche, I wanted to serve another vegetable.

I saw this recipe in the book: Green Beans and Tomatoes. I happen to have both in spades right now, and the recipe was so easy, and looked so good, that onto the "Wow! Weekend Brunch 2" it went!

Isn't it a pretty color combination? Pretty food also happens to taste good!

To round off the menu, a drink is always appropriate. 

In fact, when I told my daughter that we were having the brunch, her first question was what kind of drink will we be having with it. Her usual go-to is a big batch of some kind of iced tea, but she was very happy with Laura's Green Julius Smoothie. 

To make up for the lack of a photo of the French Toast Bake, I offer you a photo of the complete Strawberry Tea Cakes. They are both spectacular dishes. 

As always, first I want to share a recipe with you from the book. This time I wanted to pick something that was not shared already and something that shows you that this isn't just a brunch book, it's also a lunch, dinner, snack, dessert book! 

It is full of healthy and delicious recipes that are easy and pretty fast to make. And each one has Laura's unique Jazzy spin. 

Take the recipe below for a spin, or have a look at some of the other recipes being shared on this tour:

Tex-Mex Salad Bowl  shared by Veggies Save the Day

Miso Parsley Humus  shared by Veggies Inspired 

Root Vegetable Lentil Trio Stew  by V Nutrition and Wellness

Lemon Maple-Cranberry Muffins shared by Veganification

Banana Pecan Coffee Cake shared by Vegan Nook

Fusilli-Brocolli Bowls with Walnut “Cream" Sauce shared by Carob Cherub

Potato Spinach Fritatta shared by Heal, Grow, Blossom

Sensational Stuffed Manicotti shared Finding Happy in Healthy

I am sharing this amazing-sounding Gingered Portobellos dish. After you get the recipe, make sure to enter the giveaway for a copy of Jazzy Vegetarian's Deliciously Vegan [AMAZON]  :

Details:

Win: Jazzy Vegetarian's Deliciously Vegan [AMAZON]

When: April 29 - May 7, 2018

What: Giveaway on Zsu's Vegan Pantry. [LINK TO HERE]

Who: US Residents only

How: Enter in the Rafflecopter below

Gingered Portobello Steaks

MAKES 4 TO 6 SERVINGS

These delicious mushroom steaks taste and look much like a conventional steak, making a great substitute for a meat entrée. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!

3 1/2 tablespoons extra-virgin olive oil, divided, plus more as needed

6 large (or 8 medium) portobello mushrooms, washed and stems removed

2 tablespoons tamari

1 tablespoon finely minced fresh ginger

2 cloves garlic, minced

1 tablespoon maple syrup

1/16 teaspoon cayenne pepper

Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper. Brush about 1/2 teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.

To make the marinade, put 21/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour to let the flavors marry.

Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.

Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person, with rice, quinoa, or potatoes and a green veggie on the side.

CHEF’S NOTE: Baking time will vary depending upon the thickness of your mushrooms. Thinner mushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission. 

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jazzy vegetarian + giveaway

Jazzy Vegetarian is on the Create Network and some PBS stations! In fact, the 5th season began in May, but it is never too late to catch the show being rebroadcast. I checked my local (local, yes, but not where I live, sadly!) Create Network and even Jazzy Vegetarian Season 1 is being aired, so, yes, you can catch Laura Theodore almost twice a week, if not more.

Laura Theodore is the Jazzy vegetarian who brings healthy, accessible and easy meals to every table. This season's theme is Vegan-easy meals and the season has an accompanying cookbook: Laura Theodore's Vegan-ease: An Easy Guide to Enjoying a Plant-Based Diet [AMAZON, B&N]. I reviewed this book last year; check it out.

"This fifth season of the award-winning Jazzy Vegetarian show is filled with fabulous, ved-ucational guests, and plenty of jazzy-licious, plant-based recipes. From Sunday Brunch to a Garden-Fresh Dinner, Laura Theodore — with help from celebrity guests like Lidia Bastianich, Julieanna Hever, and Rickey Medlocke, (lead guitarist of the legendary rock band Lynyrd Skynyrd); — cooks healthy, delicious food for family and friends."

So, what kinds of dishes does Laura prepare on the show? Recipes like:

This delicious salad was a breeze to make and tasted really delicious. Laura suggests that you can use tamari almonds, which gave me the idea to use wasabi almonds. So good! Watch Laura prepare this dish on Create right HERE!

Then I made these amazing crabcakes. They are so simple to prepare, but deliver big. Laura makes this recipe into 8 cakes, but I'm from Texas - everything needs to be bigger, so I made 4 cakes, extra thick:

While flipping through the book I noticed an(other) easy salad recipe, but this one with a quick feta. I had to try it!

So very easy and yummy! The tofu feta is surprisingly delicious, given the simple recipe that it is. I threw in a few slices of jalapeno, simply because I love spice and I used fresh herbs since they are growing in my garden; a small garden, but herbs it does have.

Finally, I wanted to make something I knew my family would love - seitan! You can watch Laura make this dish on Create Network right HERE. Laura uses easily bought seitan, but I like making my own seitan (recipe in Everyday Vegan Eats [AMZON]) because it is more flavorful, tender and moist. And since we like our Seitan Piccata with a bit of sauce, I tightened it up with a bit of cornstarch/arrowroot slurry (mix 1/2 cup broth with 2 tablespoons starch and add it at the end; cook for 30 more seconds).

Of course, we had to have a side with this delicious meal and we chose another caper dish - Cauliflower, Broccoli and Caper Medley.

If you would like to make any of these recipes, get yourself Laura's Vegan-Ease cookbook [AMAZON, B&N]! All these recipes are in the book, plus menus, tips and tricks and plenty of vegan-ease recipes to keep you well fed.

Make sure to catch Laura's Jazzy Vegetarian show on Create Network or PBS stations on Wednesdays and Sundays. Check the schedule for Create Network right here at the link.

What? You don't get Create Network in your area, either (just like me) and Jazzy Vegetarian hasn't been brought to your PBS network, yet??? First, write to your cable network to get Create Network and then pen an email or letter to your local station to start airing Jazzy Vegetarian. The more people ask, the quicker we can get Laura to be broadcast everywhere.

In the meantime, head over to Laura's website and pick up a few Jazzy Vegetarian DVDs. You can get the 3-disk DVD collection HERE. If you would like other combo packs of DVDs or cookbooks, head over HERE to check out the selection.

Because I really love Laura and what she is doing to help the animals and people, and because I love her recipes, I am giving away her 3-disk DVD collection (the one I linked to above), so be sure to enter below by commenting on this post. If you go and check out Laura's Jazzy Vegetarian Facebook page, come back and post a SEPARATE comment for a SECOND chance to win the DVDs! Score!

I will be picking the winner on August 9th, midnight. Only US entrees, please. Thank you and good luck!

Laura is sharing a recipe from the show and it is just in time for summer: Strawberry Mountain Pie! Thanks to David Kaplan for taking the great photo of the pie. 

Photo by David Kaplan

Strawberry Mountain Pie
Makes 6 to 8 servings / Ease Factor 2        

This delightful and delicious pie provides the perfect showcase for seasonal organic strawberries. The filling is so creamy you will not believe it’s based in raw cashews and tofu. Easy to assemble and super yummy!

CRUST

1 cup plus 2 tablespoons vegan cookie crumbs or vegan graham cracker crumbs (see note)
3 to 5 heaping tablespoons sesame tahini
1½ tablespoons nondairy milk

FILLING

16 ounces extra-firm regular tofu
8 ounces soft silken tofu
1⁄3 cup raw cashews
1⁄3 cup plus 1 tablespoon vegan white sugar or your preferred dry sweetener

TOPPING

16 ounces organic strawberries
2 tablespoons strawberry preserves
2½ teaspoons filtered or spring water


 Preheat the oven to 400 degrees F.

To make the crust, put the cookie crumbs, 3 heaping tablespoons tahini and 1 1⁄2 tablespoons nondairy milk in a medium-sized bowl and combine using a large fork or dough blender. Add more tahini until the crumbs are moistened, but still crumbly in texture (up to 5 heaping tablespoons of tahini in all). Press the crumb mixture evenly into the bottom of a 9-inch pie plate. Bake for 5 minutes. Put the pie plate on a wire rack and let cool for 10 minutes.

While the crust cools, put the extra-firm regular tofu, silken tofu, cashews and sugar in a blender and process until smooth. Pour the tofu mixture over the cooled crust. Spread in an even layer and smooth the top. Bake for 20 to 30 minutes, or until the top of the pie is slightly firm to the touch (center of the filling will still be very soft). Put the pan on a wire rack and let cool 5 minutes.

While the pie bakes, trim 1⁄8- to 1⁄4-inch off the wide end of each strawberry. Then, when the pie is out of the oven but still warm, arrange the strawberries, flat end down, in a pleasing pattern on top of the pie, gently pressing the end of each strawberry into the filling so it stands upright. Put the preserves and water in a small mixing bowl and whisk together. Spread the preserves evenly over the top of the strawberries using a pastry brush or small spoon.

Refrigerate 4 to 8 hours before serving. Carefully cut the pie into slices (the filling will be soft). Stored tightly covered in the refrigerator, leftover pie will keep for about 2 days.

Chef’s Note: To make cookie crumbs, put  1 1⁄2 to 2 cups of broken-up vegan cookies in a blender, and process to coarse crumbs. Add more cookies, as needed, to make the amount of crumbs needed for this recipe.

Amount per serving, based on 8 servings:  166 Calories; 6g Fat; 1g Saturated fat; 7g Protein; 57mg Sodium; 23g Total Carbohydrate; 12g Sugars; 2g Fiber

Recipes from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission. More information at www.vegan-ease.com and www.jazzyvegetarian.com

"jazzy vegetarian classics" + "vegan bowls" giveaway

Earlier this week I was interviewed by the fabulous Laura Theodore, television cooking show host extraordinaire, radio personality, singer and author of the brand new, amazing cookbook Vegan-ease. I wanted to post this with a recipe, but, as more often than not, life gets in the way and I ran out of time.

However, I did not want you all to miss this wonderful opportunity to enter this giveaway: Laura and I have teamed up and we are giving away TWO cookbooks, her Jazzy Vegetarian Classics (Amazon, B&N) AND my Vegan Bowls (Amazon, B&N).

Isn't that sweet?!? And to enter couldn't be easier! Go to Laura's Jazzy Vegetarian site (HERE) and leave a comment (read the instructions first, of course). Laura will announce the winner on her show THIS WEDNESDAY, and the contest ends MONDAY at 6 PM Eastern time. You've not a moment to lose!!

After you enter the contest, come back here to hear Laura and me discuss bowls and flavors and cooking. Laura is an amazingly fun radio host and if you haven't already, add her podcasts to your list of "must listen to." The shows are fun, funny, insightful and very interesting.

Take a listen below:

"vegan-ease" + giveaway

It is the first official day after mofo and to fill the gaping hole that the end of the blogging month brings, I am so excited to be taking part in Laura Theodore's blog tour for her brand-new cookbook, Vegan-ease (Amazon, B&N).

For those that are not familiar with Laura, she is the Jazzy Vegetarian on Public Television, which is currently in its fifth season of bringing easy, delicious vegan cooking to tv-land. Laura is not only a chef, an author, a television personality, a fabulous singer (more goodies on that one below!), but she also hosts a radio show!

I can hardly keep up with the little I do, it is a wonder how Laura manages all that and has any time left over! Well, maybe it's because she makes easy vegan meals! This is her third cookbook, and if you have her other two, you will know that all her recipes are easy and delicious. So, what makes this one different?

Besides the new recipes, new menu plans and new tips, Laura has broken the book into three ease factors, simply denoted as 1, 2, or 3. The lower the number, the easier it is to make and less time it takes in the kitchen.

Although I had heard Laura on radio and got to see her show, I first officially "met" her when she interviewed me (a complete unknown) on her radio show. While I stumbled and stepped all over her words, she was simply graceful and gracious, putting me at ease.

Laura is just as caring and thoughtful with the recipes she creates for the home cook, as her book is full of easy to prepare, healthy and utterly delicious meals, treats and sips.

Besides being gorgeous, full-colored, hardcover, the book is bursting with photos, even some from Annie Oliverio. This book is broken into three parts with the bulk of the book in the second part, The Recipes.

The recipes are further categorized into Appetizers and Beverages, Breakfasts, Quick Breads, Soups, Salads, Pizzas, Mains, Sides, Desserts, Fancy Desserts and Holiday Recipes. So, yeah, you've got everything in this book.

Plus there are the menus! And I love menus! Laura provides 12 different menus.

Since I am such a sucker for menus, I decided to forge right on ahead and see just how easy Laura's recipes are. I chose to follow the Merry Breakfast Buffet, since that is a season we will be falling into very soon.

I did change the option up a bit, because I wanted to try the Spinach-Tomato Vegan Omelet (page 47). Laura promised that this is the definitive vegan omelet. I'm game, I thought. Bring on the magical vegan omelet.

Other than that switch and that we skipped the Easy Rich Hot Chocolate, for reasons having nothing to do with the recipe (it is actually very easy and looks exactly as described - rich), I made the entire menu (almost) as written.

Starting with baked goods, I made the Cranberry Christmas Coffee Cake, but I could not for the life of me find cranberries - fresh or frozen, so I decided on blueberries, thawed and lightly drained. This cake is made with whole wheat flour (as Laura keeps close to whole foods and healthy cooking) and I tell you honestly, it was completely delicious!

Moist and sweet - but not overtly sweet - it hit the spot at the end of our "buffet." It was done about 15 minutes before the recipe indicated, but honestly, once you start swapping things in a recipe, you have to be a bit more careful with timing and results. It just goes to show that these recipes are flexible - even the baked goods (although you should take much more care when messing with baked things as they are more chemistry than cooking.)

On the top, going clockwise is Tempeh Sticks, Spicy Baked Home Fries, Spinach and Tomato Vegan Omelet and Sunshine Salad. for up close inspection, the bottom photos are Sunshine Salad and Tempeh Sticks.

Everything was delicious! And,as the book claims, EASY! Even this complete menu, with 5 dishes (6 with the hot chocolate, which would have taken me another 5 to 8 minutes to make), was a snap to prepare.

Let's discuss that omelet.

She kept it 100. The woman spoke true and this here is the Vegan Omelet that I have been waiting for;  Ms. Theodore has broken the code and she brings to us this really, truly, amazing omelet. I have been making my Fried Vegan Omelet for years (which is more of an ode to my husband's childhood fried egg sandwiches), but this is light and fluffy and, with the addition of black salt, is completely to die for!

I've prattled on enough about the dishes I made; it's your turn. Laura is sharing a recipe for you to make. This is the Hungry Guy Burger and it looks as though it will even feed a hungry girl!

Before you dive into the kitchen, Laura has also graciously allowed me to giveaway an autographed copy of Vegan-ease AND one of Laura's Jazzy CD's. The contest is open to US residents and will end Monday, October 12, midnight.

To be eligible to win you must be following this blog via email or RSS feed (link).

Photo by Annie Oliverio

“Hungry Guy” Burgers
Makes 6 burgers / Ease Factor 1      

My husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are filling and super-quick to prepare. Now everyone’s happy!

1 can (15 ounces) black beans, drained and rinsed
2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices whole-grain bread, torn into chunks
¼ teaspoon ground cumin
2⁄3 cup rolled oats

      Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.
Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.

Chef’s Notes
- You may use mild, medium or hot salsa in this recipe.
-  Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo courtesy of Annie Oliverio.

Amount per serving, based on 6 servings/burgers:  170 Calories; 2g Fat; 0g Saturated fat; 10g Protein; 241mg Sodium; 30g Total Carbohydrate; 1g Sugars; 8g Fiber 


To be eligible to win you must be following this blog via email or RSS feed (link).

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the jazzy vegetarian + scampi pasta

Last week I had the most amazing time with Laura Theodore on her radio show The Jazzy Vegetarian.

Laura is not only the author of the party-friendly, family-friendly vegan cookbook, Jazzy Vegetarian Classics, but she also hosts her own television vegan cooking show on PBS and Create Channel. I know! How cool! Check for listing, channels and times of her TV show HERE.

Laura is such a talented host, that she put me right at ease on my first live interview, even though I was scared to pieces and nervous as all get out! We shared some great tips for vegan cooking and just generally had such a fun time.

I’m pretty sure I jabbered too much and too long, but that’s nothing new to those who know me.

A few things I shared on the show were:

Frontier Co-op, an online retailer of some great vegan-friendly and animal-friendly products, such as seaweed, nutritional yeast, cleaning and hygiene products, spices and herbs and tons of other stuff.

If you become a buying club member on the Frontier Co-op Wholesalers, for a ten dollar membership fee, you can have anything over $250 delivered free of charge. The idea is to get others involved to reach the minimum, but I have found that at least once a year (sometimes twice or thrice) I have no problem attaining the $250 minimum all by my lonesome self.  

Laura also asked about egg replacers on the show and I shared a few ideas, but just recently No Meat Athlete posted a wonderful visual representation.

Lastly, I shared an easy recipe from Everyday Vegan Eats on The Jazzy Vegetarian, and it happens to be the cover recipe, which is a dish that can be ready in 15 minutes, Scampi Pasta with Asparagus and Walnuts. It has mild garlic flavor, a mild sea flavor, thanks to dulse seaweed, and the richness is tamed by fresh lemon juice. Really a delicious meal!

SCAMPI PASTA WITH ASPARAGUS AND WALNUTS PRINTER-FRIENDLY RECIPE

Scampi Pasta with Asparagus and Walnuts

Serves 4

www.ZsusVeganPantry.com

Scampi, in the restaurant world, is a dish of shrimp sautéed in garlic butter and tossed with parsley and fresh lemon juice. In this version, dulse stands in for the flavor of seafood and the garlic-lemon sauce is tossed with thin pasta. This is a very fast meal, so get your pot of water boiling first.

Ingredients:

• 8 ounces capellini or angel hair pasta or gluten-free pasta
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1/2 cup coarsely chopped raw walnuts
• 1/4 cup dulse seaweed flakes
• 1/4 cup packed finely chopped parsley
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons fresh lemon juice, divided sea salt and fresh ground black pepper

Preparation:

1. Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Cool the pasta under running cold water, drain, and set aside.
2. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and walnuts. Reduce the heat to low. Cook, stirring, until the garlic is golden, about 5 to 10 minutes.
3. Increase the heat to medium. Add the dulse, parsley, and asparagus. Cook, stirring, until the asparagus is partially cooked, about 3 minutes.
4. Stir in 1/2 cup of the reserved pasta cooking water and continue to cook until the asparagus is crisp-tender, another 2 minutes.
5. Stir in 2 tablespoons of lemon juice, the reserved pasta, and the other 1/2 cup of reserved pasta cooking water. Cook, stirring, until the pasta is heated through and the sauce has thickened.
6. Season to taste with salt, plenty of black pepper, and the rest of the lemon juice, if needed. Serve hot.

CHEF’S TIP: If you have a wok, this is a great place to use it. Garlic or walnut pieces can be pushed up the side of the wok, out of higher heat, if any of them brown faster than the others. When the sauce is ready to be tossed with the pasta, you’ll have plenty of room to combine them.

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.

If you haven’t listened to the complete interview, catch it below or HERE. While you are on the BlogTalkRadio, subscribe to her channel and take the time to look through the archives of the show – so many great interviews and information to be discovered!

I’d like to thank Laura for having me on the show and for being so gentle with someone so obviously new to the process. I am so deeply grateful!

Listen To Food Internet Radio Stations with The Jazzy Vegetarian on BlogTalkRadio with The Jazzy Vegetarian on BlogTalkRadio

If you would like to win your very own shiny new copy of Everyday Vegan Eats, the lovely Somer McCowan of Vedgedout.com is hosting a giveaway right this very second  (contest ends August 29). She is also sharing my recipe for Chilled Sesame Soba Noodles. Here is the equally lovely picture she took of said dish:

Photo by Somer McCowan of Vedgedout.com

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck.