wcw JUNE 2022

dining in
PBS chef shows you how in her new book
Whether you’re an accomplished vegan chef or just learning to make
pleasing plant-based meals for your family, you need recipes that are
delicious and easy to prepare.
F Chickpea & Artichoke Salad
Chickpea & Artichoke Salad T
1 can (14 to
15 ounces)
chickpeas, drained
and rinsed
2 to 3 ounces baby
spinach, finely
chopped
6 sweet mini
peppers (or 1
medium sweet
red or orange bell
pepper), seeded
and thinly sliced
1 can (14 to 15
ounces) waterpacked
baby
artichoke hearts,
drained and
chopped
2 tablespoons extra-virgin olive oil 1/8 teaspoon smoked paprika (optional)
2 tablespoons maple syrup
1/8 teaspoon garlic powder salt, to taste
2 tablespoons good-quality balsamic Freshly ground black pepper, to taste
vinegar or freshly squeezed lemon juice
Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup,
vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently
stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper,
as desired.
Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between
four to six bowls and serve.
Makes 4 to 6 servings. Prep Time: 20 minutes / Refrigeration Time: 2 to 3 hours
F Cream of Asparagus Soup
1 heaping
tablespoon
vegan buttery
spread,
plus more
for coating
ramekins
2 medium/large
red apples,
cored and
thinly sliced
(do not peel)
3 heaping
tablespoons
vegan dark
brown sugar,
or your
favorite dry sweetener, divided
2 tablespoons plus
1 teaspoon maple syrup, divided
1/2 teaspoon ground cinnamon
Cream of Asparagus Soup T
Preheat the oven to 400°. Lightly coat four 6-ounce (or similarly sized) oven-safe
ramekins with vegan buttery spread.
Put the apples, 1 heaping tablespoon sugar, 1 tablespoon maple syrup, and cinnamon,
into a medium-sized bowl. Stir with a large spoon until combined. Divide the apple
mixture evenly among the prepared ramekins.
Put the oats, coconut, 1 heaping tablespoon vegan buttery spread, and 2 heaping
tablespoons sugar in the same medium-sized bowl. Mix together using your hands or a
dough blender until thoroughly incorporated. Sprinkle one-quarter of the oat mixture
evenly over the apples in each ramekin.
Put the ramekins in an 8- x 8-inch (or similarly sized) rimmed baking pan. Tent with foil
and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until
the tops are crispy and slightly golden.
Put the pan on a wire rack and let the ramekins cool for 15 to 20 minutes. Drizzle the
top of each ramekin with 1 teaspoon maple syrup while they are still warm. Serve warm,
or cover and refrigerate, and serve cold. Covered tightly and stored in the refrigerator,
leftover apple ramekins will keep for about 2 days.
Makes 4 servings. Prep Time: 20 minutes / Bake Time: 35 minutes
Easy to be Vegan
1/2 cup gluten-free, quick cooking or
old fashioned rolled oats
3 tablespoons unsweetened shredded
dried coconut
In her book, Easy Vegan Home Cooking, PBS celebrity chef Laura Theodore’s has a
selection of her favorite plant-based recipes.
Theodore is a recognized public television personality, vegan PBS celebrity chef,
nationally renowned jazz singer and award-winning cookbook author. She is cocreator
of the highly successful Jazzy Vegetarian vegan cooking series on national
public television.
Theodore is author of six vegan cookbooks, including Jazzy Vegetarian, Jazzy
Vegetarian Classics, Laura Theodore’s Vegan-Ease, Deliciously Vegan (which won
silver medals at the IBPA Benjamin Franklin Awards, Midwest Book Awards and
the Living Now Book Awards) and her double-bronze award-winning cookbook,
Vegan for Everyone. Her newest release – Easy Vegan Home Cooking takes the
guesswork out of eating healthier by sharing shopping lists, pantry “must-haves,”
quick cooking tips, flavor enhancers, and plant-based substitutions.
F Chili Roasted Cauliflower Steaks T
with Crispy Mushrooms
CAULIFLOWER STEAKS:
2 small heads cauliflower
1 tablespoon extra-virgin
olive oil
1 tablespoon plus 1 teaspoon
chili pepper infused extravirgin
olive oil
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon salt
CRISPY MUSHROOMS:
12 ounces sliced cremini or
white button mushrooms
1 tablespoon extra-virgin
olive oil
1 teaspoon Italian seasoning
blend
½ teaspoon garlic powder
¼ teaspoon salt
1 cup crushed gluten-free
cornflakes
Water, if needed
Preheat the oven to 400°. Line a medium-sized, rimmed baking pan with unbleached
parchment paper.
CAULIFLOWER STEAKS: Trim about 2 inches off the two opposite sides of each
cauliflower head and set aside for another use. Carefully cut each cauliflower head into
two ¾- to 1-inch thick “steaks,” as if slicing a loaf of bread. Arrange the 4 cauliflower
steaks in a single layer on the prepared baking sheet.
Coat the parchment paper with 1 tablespoon olive oil. Arrange the cauliflower steaks
in a single layer on the parchment paper. Brush each steak with 1 teaspoon of the chili
infused oil (see Chef’s Note). Evenly sprinkle ¼ teaspoon garlic powder, ¼ teaspoon
smoked paprika, and ¼ teaspoon salt over the 4 cauliflower steaks.
Tent with foil and bake for 30 minutes or until the cauliflower begins to soften. Carefully
remove the foil and bake for 20 to 30 minutes more, or until the edges of the cauliflower
steaks are golden. Transfer the pan to a wire rack and let cool 5 minutes.
CRISPY MUSHROOMS: While the cauliflower steaks bake, make the crispy mushrooms.
Put the mushrooms, 1 tablespoon oil, Italian seasoning, ½ teaspoon garlic powder,
and ¼ teaspoon salt in a sauté pan. Cover and cook, stirring occasionally, for 10 to
12 minutes, or until the mushrooms are soft and starting to brown around the edges.
Remove the cover and sprinkle the mushrooms with the crushed cornflakes. Cook for 1
to 2 minutes, stirring often, adding a tiny bit of water or oil if pan becomes dry.
Serve 1 cauliflower steak per person, with one-quarter of the crispy mushrooms spooned
over the top.
CHEF’S NOTE: If preferred, you may use plain extra-virgin olive oil in place of the chiliinfused
variety to coat the cauliflower steaks. Then, sprinkle 1/8 teaspoon chili powder
over each cauliflower steak before baking. Proceed with recipe as directed
Makes 4 servings. Prep Time: 30 minutes /
Bake Time: 50 to 60 minutes /Stove Top: 12 to 14 minutes
ABOUT THE BOOK ——————————————————————
Easy Vegan Home Cooking Written by Laura Theodore.
Hardcover $25; e-book $12.99. ISBN 9781578269259
Published by Hatherleigh Press. Distributed through
Penguin Random House. www.hatherleighpress.com
28 WEST COAST WOMAN JUNE 2022