Jazzy Vegetarian – Vegan and Delicious!

I originally created this delicious vegan “cookie-cake” recipe for breakfast, but this easy-to-prepare sweet goodie makes a wonderful dessert too! Ripe mashed bananas (standing in for the egg) are combined with rolled oats, a bit of sugar, raisins, coconut, nuts (or seeds) and chocolate chips, then baked in a cake pan, for a gigantic, plant-based cookie treat!

One day I had a bunch of fresh parsley that inspired me to make tabbouleh. I did not have bulgur wheat on hand, but I did have leftover quinoa, which works great in this jazzy twist on a classic salad. Quinoa, combined with fresh mint, parsley, olives, and tomatoes, then tossed with a zesty lemon dressing, makes a snazzy spring or summer salad. I hope you will give it a try!<...

This mix-and-match line up of plant-powered recipes will bring lots of jazzylicious-ness to your Memorial Day weekend meals. Choose from this tasty lineup of vegan burgers, fabulous fries, snazzy salads and scrumptious desserts to create your own enticing vegan menu this Monday. Wishing you a healthy, happy, and fun Memorial Day!

This delicious vegan menu is a plant-based, gluten free meal that’s full of bold flavors! The tempting line-up features Rockin’ Black Bean Burgers, Baked “Steak” Fries and Chickpea and Artichoke Salad, with Vegan Berry Parfaits for dessert. Based on a classic American meal with a jazzylicious twist, these totally tasty recipes are sure to i...

Whether served for the main course or offered on the side, this lively trio of colorful vegan salads will brighten any festive summer meal. My Artichoke, Chickpea and Fusilli Salad recipe is a delicious vegan version of a traditional pasta salad. It’s a hearty dish highlighting tender baby artichokes, crunchy veggies, creamy chickpeas, and spiral pasta. Carrot, C...