Laura Theodore has some suggestions on ways to “jazz” up dinner.
Theodore, a Bloomingdale resident, has released her second “Jazzy Vegetarian” cookbook “Jazzy Vegetarian Classics.”
The 150 recipes were culled from Theodore’s 25 years of cooking.
“It’s my version of fantastic food that everybody is used to eating. Things that everyone will identify with,” Theodore said. “So if you’re looking to add more plant-based dishes into your meal this is the cookbook for you.”
Her cooking show, “The Jazzy Vegetarian,” is broadcast on public broadcasting stations to 90 percent of households. The podcast of the same name is now in its fifth year.
Theodore learned about vegan cooking from her mother and grandmother. She specializes in taking classic dishes and modifying them for a vegan palette.
Her take on classic spaghetti and meatballs is simple. Rather than use ground meat, she grinds up walnuts, mushrooms, and onions to create meat-free meatballs.
“The walnuts giving it the texture of ground meat and their color is the same as meatballs,” Theodore said. “I get a lot of e-mails about that dish.”
Theodore said she constantly meets people who are eliminating animal and meat products from their diet, and enjoying the results.
“Everybody seems to have a reason of why they want to embrace more plant-based meals,” Theodore said. “They’re cutting down on oil and meat. Somebody might have a vegan child who comes home from college and they’re not sure what to cook. Everyone has a different reason really.”