Warmer weather is almost here, so I am sharing a festive vegan BBQ supper menu! This yummy meal includes flavorful veggie kebabs, served with a crisp kale salad, quinoa and a fun chocolate dessert! All recipes are 100% vegan. The stars of this dazzling meal are my colorful Jazzylicious Vegan Shish Kebabs with homemade BBQ sauce (pictured above), served over Quick Quinoa. On the side, tangy Kale and Tomato Salad adds a refreshing crunch, while Choco-Peanut Butter Cups make a refreshing and decadent dessert. You can watch my simple step-by-step instructions on YouTube, HERE. These vegan and deli ..read more

Easter is this Sunday! If you’re still seeking a crowd-pleasing menu, here’s a festive, five-course meal to serve vegans and omnivores alike. My vegan deviled “eggs” are a classic appetizer and creamy vegan cauliflower potage makes an easy soup course. A fresh fruity salad is served, followed by vegan “meatloaf,” mashed spuds, and fancy green beans. For dessert, I am providing two delectable choices – a plant-based “cheesecake” or a chocolate mousse pie. Wishing you a happy healthy Easter weekend! Appetizer Vegan Deviled Eggs Vegan Deviled “Eggs” are super easy, nutritious and delicious! These ..read more

1 ABOUT THE RECIPE: Quick to prepare and a delight to eat, these cookies make the perfect indulgence for your lunch box, an afternoon snack, or a flavorsome dessert. Makes 10 to 15 Cookies 2 INGREDIENTS: 1 cup old fashioned rolled oats or quick cooking rolled oats (not instant, use gluten-free if needed) 1 cup “O’s”-style cereal (use gluten-free if needed) 1 teaspoon baking powder ½ teaspoon ground cinnamon ⅛ teaspoon salt ⅓ cup raisins ⅓ cup vegan chocolate chips ⅓ cup vegan buttery spread 3 tablespoons brown sugar 3 tablespoons organic unsulphured blackstrap molasses ½ teaspoon vanilla ..read more

1 ABOUT THE RECIPE: Rosemary is an herb that my grandma often used when flavoring potatoes. Here I have jazzed it up a bit by including paprika, which adds a pop of color and taste to this festive side dish. Makes 3 to 4 servings 2 INGREDIENTS: 6 medium red potatoes, scrubbed and cut into chunks or cubes 2 teaspoons extra-virgin olive oil 1 teaspoon crushed dried rosemary ½ teaspoon sweet paprika (alternately, use smoked paprika for a "smoky" flavor) ½ teaspoon garlic powder ½ teaspoon salt Several grinds freshly ground black pepper 3 INSTRUCTIONS: Preheat oven to 400 degrees F. Line ..read more

1 ABOUT THE RECIPE: Asparagus is one of the first crops of spring. Paired with rich-tasting vegan “hollandaise” sauce, it makes the perfect vegetable side dish for any special meal! My grandmother grew asparagus in her backyard and she often served it with a rich hollandaise sauce that I, as a child, loved! So, I came up with this easy-to-prepare vegan version that tastes delicious and is low in fat, too! Makes 4 to 6 Servings 2 INGREDIENTS: 1 large bunch asparagus, trimmed 3 tablespoons freshly squeezed lemon juice 1/2 block (7 to 8 ounces) soft silken or soft regular tofu, well drained ..read more

This delicious and colorful vegan loaf has an impressive amount of plant-based protein, and it’s a real beauty to serve. Although it has quite a few steps to it, the quinoa can be prepared in advance, along with chopping the veggies and grinding the bread crumbs, making it easy to assemble the loaf for baking. 1 ABOUT THE RECIPE: I love this loaf! It is the ideal main dish to serve for a festive party, but you can serve it for a casual family supper too. This savory and colorful loaf is packed with great flavors and it’s easily made gluten-free, if needed. MAKES 5 TO 6 SERVINGS 2 INGREDI ..read more

1 ABOUT THE RECIPE: This delicate, tummy-warming soup makes a lovely light lunch or an ideal starter course for a formal soirée. Makes 4 servings 2 INGREDIENTS: 6 cups broccoli florets
 1 clove garlic, chopped
 1 cup cold dairy-free milk, plus more as needed
 1 teaspoon tamari, to taste
 1 teaspoon all-purpose seasoning 1⁄4 teaspoon sea salt
 Pinch of cayenne pepper
 Freshly ground black pepper, to taste (optional) 3 INSTRUCTIONS: Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the broccoli. Cover and bring to a boil. Steam t ..read more

1 ABOUT THE RECIPE: I like to make this soup as a quick one-pot meal when time is at a premium. Because it includes lettuce and tofu, gently simmered in vegetable broth, you could say it incorporates salad, protein, and soup, all in one delectable dish. Smoked or baked tofu ups the flavor factor, but in a pinch you can also use firm regular tofu. Makes 3 to 4 servings 2 INGREDIENTS: 4 cups vegetable broth 1 cup whole-grain penne (use gluten-free if needed) 3 to 4 ounces smoked or baked tofu, cubed 1⁄2 teaspoon ground turmeric 2 to 3 cups thinly sliced romaine lettuce Sea salt Freshly gro ..read more

1 ABOUT THE RECIPE: With its bounty of root vegetables, this warming soup is a great choice during the winter months. For other times of the year, feel free to substitute your favorite seasonal veggies and adjust the cooking time accordingly. Because it makes a large amount, you can get several lunches or dinners out of this recipe. Crusty whole-grain bread is the perfect accompaniment. Makes 8 servings 2 INGREDIENTS: 6 stalks celery, with leaves, chopped 1 sweet onion, chopped 1½ to 2 teaspoons Italian seasoning, divided 8 cups vegetable broth 1 teaspoon tamari 3 cups water, plus more a ..read more

1 ABOUT THE RECIPE: This refreshing chilled soup is a welcome first course on a hot day and also substantial enough to serve as a main dish. Blending avocado and tofu together creates a creamy texture, while the parsley contributes a fresh taste and stunning green color. Be sure to make this soup at least three hours ahead of time so it has plenty of time to chill before serving. Makes 4 servings 2 INGREDIENTS: 14 to 16 ounces soft regular or silken tofu, drained 1⁄2 cup unsweetened dairy-free milk, plus more as needed 1 ripe avocado, pitted, peeled, and chopped 1⁄3 small sweet onion, ch ..read more