Last year, we connected with Laura Theodore, the mastermind behind Jazzy Vegetarian, where she creates plant-based recipes that satisfy cravings in the most scrumptious and nutritious ways. In each episode, Laura shares these recipes and menu ideas and brings on celebrated musicians or renown plant-based experts! We sponsored Season 7 and are so appreciative of the delicious vegan and vegetarian recipes Laura made for us and wanted to share them with you! Below are the recipes she created with Soom Tahini.
Servings: 8 (about 2 cups)
- 1/2 cup roasted, salted sunflower seeds
- 1/8 tsp smoked paprika
- 1 can (14 to 16 ounces) white kidney beans, drained and rinsed (see notes)
- 1/2 cup water
- 2 tbsp + 1 tsp Soom Tahini
- 1 tsp reduced-sodium tamari
- 1/2 cup chopped raw cashews (see note)
- 1 medium clove garlic, chopped
- 1/8 tsp sea salt
- Put all of the ingredients into a high-performance blending appliance in the order listed.
- Process until very smooth in texture, occasionally stopping the machine to scrape down the sides.
- The cheeze will be thick. Covered tightly and refrigerated, the cheeze will keep up to 2 days.
- If you do not have white kidney beans, you may use any other variety of cooked white beans in this recipe.
- If you prefer, you may soak the cashews first. To do so, put the cashews into a small bowl and pour water over to cover. Refrigerate for 1 to 4 hours. Drain, rinse well, and use in the recipe.
Zucchini Napoleon with Tahini-Nut Cheeze
- 1 very large zucchini (3 to 3 1/2-inches in diameter at the wide end) or 6 to 8 “eight-ball zucchini
- 1 1/4 cups prepared vegan marinara sauce, divided, plus more as needed
- 1 recipe-worth of Tahini-Nut Cheeze (above)
- 1/4 tsp sea salt, plus more to taste
- 3 large slices Italian-style bread, torn into chunks (you may use whole grain bread or gluten-free bread, if you like)
- 1 tsp Italian seasoning blend
- 1 tbsp extra-virgin olive oil
- Preheat the oven to 375 F. Slice the large end of the zucchini into 12 slices, each about 3 to 31/2-inches in diameter and 1/4-inch thick. Slice 6 more slices from the zucchini, each about 2 to 21/2-inches in diameter and 1/4-inch thick. (Or alternately, slice each 8-ball zucchini into about 4 to 5 slices, reserving tops and bottoms for another use)
- Spread 1 cup of the marinara sauce in the bottom of a 9 by 12-inch or similar sized casserole. Arrange the 6 largest zucchini slices in a single layer over top of the sauce. Spread each slice with a generous amount of the cheeze. Sprinkle each slice with a dash of sea salt. Top with 6 more zucchini slices and spread each with generous amount of the cheeze. Sprinkle each slice with a dash of sea salt. Top each stack with a smaller zucchini slice, and spoon about 2 teaspoons of marinara sauce over the top of each napoleon. Tent with foil, and bake for 35 minutes.
- While the napoleons bake, make the bread crumb topping. Put the bread chunks, Italian seasoning and 1/4 tsp sea salt into a blender and process into coarse crumbs. Transfer the bread crumbs to a small bowl. Add the olive oil and stir to thoroughly coat the bread crumbs.
- Remove the napoleons from the oven, uncover and sprinkle the bread crumb mixture over the top. Bake uncovered for an additional 10 to 12 minutes, or until the topping is crisp and zucchini is tender, checking often and adding a bit more marinara sauce to the bottom of the casserole dish, if it is becoming dry.
- Put the casserole on a wire rack and let cool 5 to 7 minutes. Serve 1 napoleon per person, surrounded by pasta, quinoa or brown rice with a bit of the sauce from the bottom of the casserole spooned over the top.
Chickpea Salad Dressing
- 3/4 cup cooked garbanzo beans, drained and rinsed
- 1/2 cup ice cold water, plus more as needed
- 2-3 tsp freshly squeezed lemon juice
- 2 heaping tsp Soom Tahini
- 1 small clove garlic
- 1/2 tsp tamari
- 1/8 tsp cayenne pepper
- 1/8 tsp sea salt, plus more as needed
- Put all of the ingredients in a blender. Process until smooth and creamy.
- If the dressing is too thick, add a small amount of ice cold water, 1 to 2 tbsp at a time, to achieve the desired consistency.
- Taste and add more sea salt, if desired.
Chocolate Tahini -Apple Stack
- Core and slice a medium-sized organic apple
- Slather the slices with Soom Chocolate Sweet Tahini Halva Spread
- Stack the slices for a festive, quick treat
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp Soom Tahini (or more for extra creaminess)
- 1 tbsp ice cold water, plus more as needed
- 1 clove garlic, chopped
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp ground turmeric
- ¼ tsp sea salt
- 1/8 tsp cayenne pepper
- Add all ingredients to a blender and process until smooth.
- Add more water as needed to achieve desired consistency. Transfer to a bowl and serve.
Vegan Zucchini Quiche
- 1 cup garbanzo bean (chickpea) flour
- 3 heaping tbsp Soom Tahini
- 3 tbsp cold nondairy milk, plus more as needed
- 2 medium zucchini and/or yellow summer squash
- 14 to 16 oz firm or extra firm regular tofu, well drained
- 1 ½ tsp Italian seasoning
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp sea salt
- ⅛ tsp cayenne pepper
- ½ tsp maple syrup (or sub Soom Silan)
- ⅓ cup diced sweet red pepper
- 2 tbsp minced onion
- 3/4 cup shredded vegan cheese
- Freshly ground pepper, to taste
- 1/2 tsp sweet or smoked paprika
- Preheat the oven to 400F and oil a 9-inch pie plate.
- To make the crust, put the garbanzo bean flour in a medium bowl. Add the Soom Tahini and the cold nondairy milk. Mix together using a pastry cutter or fork until the dough begins to form into chunks the size of large peas. Pull the dough together with your hands. If it is still too crumbly to form into a ball, add more of the cold nondairy milk, 1 tbsp at a time, up to 3 tbsp.
- Form the dough into a ball and place it in the prepared pie plate. Gently press the dough evenly over the bottom and partway up the sides of the pie plate. Bake the crust for 7 minutes. Put the plate on a wire rack and cool for 20 minutes.
- While the crust bakes, cut 10 to 12 very thin slices from the center of one zucchini and set aside for garnish. Using a box grater, shred enough of the remaining zucchini to equal 1½ cups (lightly packed). Put the 1½ cups shredded zucchini in a fine meshed strainer and place it over a medium bowl. Let the shredded zucchini stand for 10 minutes to drain excess liquid.
- Meanwhile, put the tofu, Italian seasoning, turmeric, chili powder, salt, and cayenne pepper in a blender and process until smooth.
- Before removing the zucchini from the strainer, press it gently with your hands to push out any excess liquid. Put the zucchini and maple syrup in a large bowl and stir gently to coat. Add the red pepper and onion, and stir to combine. Add the tofu to the zucchini mixture. Add the vegan cheese and fresh pepper, and stir gently to combine. Pour the tofu mixture into the crust. Smooth the top.
- Cut the reserved zucchini slices in half and press them into the top of the quiche in a decorative fashion. Sprinkle the paprika in an even layer over the top. Bake for 50 to 60 minutes until the center is set. Put the pan on a wire rack and cool for at least 60 minutes before slicing into wedges. May be served warm or refrigerated and served chilled.
Not-So-Crabby Cakes with Classic Cocktail Sauce
Servings: 8 Cakes
CLASSIC COCKTAIL SAUCE
- ¼ cup catsup (or ketchup)
- 1½ tbsp prepared horseradish, plus more as needed
- 1 tsp freshly squeezed lemon juice
- 2¼ cups lightly packed fresh soft bread crumbs (see note)
- 1 tsp dry mustard powder
- ½ tsp dried marjoram
- ¼ tsp sea salt
- ¼ tsp cayenne pepper (use 1/8 teaspoon for less heat)
- ¼ tsp dulse flakes or granules (optional, see note)
- 1 cup firmly packed grated zucchini
- ½ cup minced fresh onion
- 3 heaping tbsp Soom Tahini, plus more as needed
- 2/3 cup lightly packed fresh soft bread crumbs
- 2 tsp extra-virgin olive oil, plus more as needed
- ¼ tsp sea salt
- 4 lemon wedges
- Put all of the sauce ingredients in a small bowl. Stir to combine. Taste and add more horseradish, if desired. Cover and refrigerate until serving.
- Preheat the oven to 400F. Line a large, rimmed baking sheet with unbleached parchment paper
- To make the cakes, put 2¼ cups bread crumbs, mustard powder, marjoram, ¼ tsp salt, cayenne pepper and dulse (optional) in a large bowl and stir with a large spoon to combine. Add the zucchini and onion and gently stir to combine. Add the Soom Tahini and stir well, mixing it into the zucchini mixture until completely incorporated. If the mixture still seems dry, add 1 more heaping tablespoon of tahini.
- To make the breading, put 2/3 cup bread crumbs, 2 tsp olive oil and ¼ tsp sea salt in a small bowl and stir to combine. Add an additional teaspoon of olive oil if the bread crumbs seem dry.
- Scoop up ¼ cup of the zucchini mixture and form it into a cake. Dip it in the breading mixture to thoroughly coat both sides. Put the cake on the prepared baking sheet. Gently press down on the cake to compress it slightly. (This will help it to hold together while baking). Continue in this manner to form a total of eight cakes.
- Tent loosely with foil and bake for 20 to 25 minutes or until the cakes begin to get golden around the edges. Flip the cakes and re-tent with the foil. Bake for 10 to 15 more minutes, or until slightly golden. Remove the foil and bake for another 5 to 7 minutes or until the cakes are crispy and golden brown. Put the pan on a wire rack and let cool 5 minutes. The cakes will be slightly soft. To serve, carefully transfer the cakes, using a flat spatula, onto individual serving plates.
- For an appetizer, serve one cake per person; for a main course, serve two to three cakes per person, with Classic Cocktail Sauce on the side and garnished with a lemon wedge.
- If you cannot find dulse flakes or granules, you may use nori instead. Put a ½ sheet of toasted nori into a blender and grind into coarse crumbs. Proceed with recipe as directed.
Just Like Grandma’s Potatoes
- 6 large baked potatoes, cooled or cold (see note)
- 5 1/2 tbsp nondairy milk, divided, plus more as needed
- 2 tbsp Dijon mustard
- 1 1/2 cups cooked chickpeas (garbanzo beans), drained and rinsed, if canned
- 2 tbsp + 1/2 tsp Soom Tahini
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt, plus more to taste
- Several grinds of freshly ground black pepper, to taste
- 1/4 tsp sweet paprika, plus more for serving
- Chopped fresh parsley, for serving (optional)
Preheat the oven to 375 F.
- Line the bottom of a 9 by 12-inch or similar sized baking pan with unbleached parchment paper. Slice each potato in half, lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin intact. Put the potato pulp into a large bowl.
- Add 3 tbsp nondairy milk and the Dijon mustard to the potato pulp. Mash using a potato masher or large fork until almost smooth.
- Put the garbanzo beans, 2 1/2 tbsp nondairy milk, 2 tbsp plus 1/2 tsp Soom Tahini, smoked paprika, sea salt and several grinds of black pepper into a blender and process until the mixture is smooth.
- Add the garbanzo mixture to the potato pulp, and mash until well combined and almost smooth, adding more nondairy milk if the mixture seems dry. Using a large spoon, put 1/12 of the potato mixture into each potato skin and smooth the top using the back of the spoon or a rubber spatula. Sprinkle the top of each potato half with 1/12 of the sweet paprika. Arrange the stuffed potato halves in a single layer in the prepared pan.
- Cover and bake for 40 to 45 minutes, or until the filling is heated through. Uncover and bake for an additional 5 to 10 minutes, or until the tops of the potatoes are slightly golden and crusty. Cool for 5 to 7 minutes. Serve 2 potato halves, per person, sprinkled with more sweet paprika and optional chopped fresh parsley.
- The potatoes may be baked up to 48 hours in advance of preparing this recipe, and stored (covered) in the refrigerator.
- To bake the potatoes, carve a small X on the top of each potato to allow steam to escape during baking. Wrap in foil or place the potatoes directly on the center rack of the oven, cut side facing up.
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