Tuesday, October 13, 2020

When I transitioned from a vegetarian diet to a full vegan diet 17 years ago, one of the things that I worried about was how difficult it would be to eat fully plant based. How I wish I had a copy of Laura Theodore's new book, Vegan-Ease, back then!

Not only is this book full of delicious recipes, but Laura's concept makes cooking plant-based completely approachable. She breaks the book into Ease Levels -- based on availability of ingredients and time spent prepping and cooking. 

You might be familiar with Laura and her work on the Jazzy Vegetarian show on PBS and Prime video or her radio show on the Unity network and podcast. Laura brings an upbeat attitude to all things vegan. 

Laura is well versed in what it takes to make cooking and eating vegan enjoyable, and she includes mountains of tips -- from menus to shopping lists to full nutrition information -- to take the worry away from being vegan.

I really love the concept of this book. (Note, that many of the ingredients contain common allergens, as this is not marketed as an allergy-friendly book. All recipes are free of milk, eggs, fish, and shellfish.)

Laura shared her recipe for Lentil, Brown Rice and Carrot Stew with us today. Thank you, Laura!

Photo reprinted from Laura Theodore's Vegan-Ease.

Lentil, Brown Rice and Carrot Stew

Recipe excerpt from: Laura Theodore's Vegan-Ease

Makes 6 to 8 servings / Ease Factor 3          

This delightfully fragrant and satisfying stew makes impressive fall fare. The garlic adds real pizzazz without overwhelming the other ingredients. Make this dish the star of your menu on a chilly late summer evening or cold autumn night.

4½ cups cubed zucchini (cut in 1- to 1½-inch cubes)

2 cups chopped fresh tomatoes

1 2⁄3 cups sliced carrots

1 cup long-grain brown rice, rinsed

1 cup green lentils, sorted, cleaned and rinsed

1 small sweet onion, chopped

¼ cup sliced fresh garlic

2 large vegan bouillon cubes

1½ teaspoons tamari

10 cups water

3 cups lightly packed, thinly sliced kale

¼ cup chopped fresh basil

Sea salt, to taste

Freshly ground pepper, to taste

Put the zucchini, tomatoes, carrots, rice, lentils, onion, garlic, bouillon cube and tamari in a large soup pot. Pour in the water and stir to combine. Cover and cook over medium-low heat, stirring occasionally, for 40 minutes. Add the kale, cover and cook, stirring occasionally, for 20 minutes. Add the basil and cook for 5 to 10 minutes, or until the lentils and rice are soft. Season with salt and pepper, to taste. Serve hot with crusty whole-grain bread and a crisp green salad on the side.

Photo Credit: Laura Theodore


Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet  ©Laura Theodore 2015, 2020. Reprinted by permission. More information at www.jazzyvegetarian.com. Signed copy on sale, available here. Available on Amazon here.


Happy Cooking!


My new book, The Oat Milk Cookbook is available now!


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