Laura Theodore, the Jazzy Vegetarian

I’m really excited to share with you news on the season 5 show for Jazzy Vegetarian, from my friend and colleague, Laura Theodore.  Jazzy Vegetarian SEASON FIVE premieres MAY 4th, 2016 on the CREATE Network! The award-winning season 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. Beginning May 4tH, Jazzy Vegetarian airs on CREATE every Wednesday (8:30AM EST and 2:30PM EST) and Sunday (8:30 AM EST). Check local listings for time slots in your area.

In 13, thirty-minute episodes, Laura creates great-tasting dishes like the Hungry Guy Burger with Baked Steak Fries, Tasty Taco Bowls, and Strawberry Mountain Pie. All of the recipes are available in her critically acclaimed companion cookbook to the season: “Laura Theodore’s Vegan-Ease, An Easy Guide to Enjoying a Plant-Based Diet.” Laura Theodore and Jazzy Vegetarian are on the cutting edge of the diet for the new American mainstream, embracing the expanding audience for the series. Plant-based lifestyles are trending nowadays — from seniors to millennials to teens — everyone cares about what they eat, striving to add more vegetables, fruits, legumes and whole grains into their diet. So, tune into Season Five of Jazzy Vegetarian, starting May 4th, 2016 for quick, easy, and scrumptious recipes with a jazzy twist, served up with tasty music on the side!

Jazzy Vegetarian, Season Five is produced in association with Oregon Public Broadcasting, with support provided by Vitamix, Quaker Oats and Pascha Chocolate.

Here are one of Laura’s favorite jazzy-licious recipes, which she shared especially with us. I can’t wait to try it out!

 

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Vegan-Ease Pizza (Vegan)

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(1 votes, average: 4.00 out of 5)
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4 from 1 review

• Author: The Plant-Powered Dietitian
• Yield: 1 to 2 servings 1x

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Description

Easy and so delicious, this pizza cuts corners by using a whole-grain sandwich wrap instead of pizza dough. The result is a crisp crust, topped with a mouthwatering combination of toppings, ready to eat in less than 20 minutes. Ideal to serve for a quick lunch, or light supper. 

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Ingredients

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• 1 10-inch whole-grain sandwich wrap or tortilla
• 2 to 3 tablespoons low-fat prepared marinara sauce
• ¼ teaspoon Italian seasoning blend
• 1⁄8 teaspoon crushed red pepper
• 2 cups lightly packed baby spinach, washed and dried
• 4 green queen olives with pimento, sliced (see note)
• 10 to 12 slices vegan pepperoni or 4 very thinly sliced cremini mushrooms
• 1⁄3 cup shredded vegan cheese (optional)

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Instructions

1. Preheat the oven to 400 degrees F.
2. Put the sandwich wrap on a large baking sheet or pizza pan. Spread the marinara sauce over the wrap, in an even layer, leaving a slight margin around the edge for a “crust.” Sprinkle the Italian seasoning and crushed pepper over the sauce. Top with the baby spinach, pressing it down to make it more compact.
3. Top with the olives, vegan pepperoni (or mushrooms) and vegan cheese (optional). Bake for 10 to 12 minutes, or until crust is crisp and toppings are heated through. Cut into wedges and serve.

Nutrition

• Serving Size: 1

Check out my Plant Chat Interview with Laura Theodore here.