Laura Theodore, author of Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, knows a thing or two about making quick, simple and flavorful vegan food. Along with her cookbooks she also stars on the PBS television series Jazzy Vegetarian, runs the website by the same name and hosts Jazzy Vegetarian Radio. Laura is an accomplished recording artist and songwriter and the aptly titled Vegan-Ease is her third cookbook (all of them vegan).
Vegan-Ease is full of easy vegan recipes with familiar flavors. These are recipes that will comfort your palate rather than challenge it and serve as practical basics and inspiration in the kitchen. There’s no learning curve with this cookbook since the recipes are quick, short and simple. We especially loved her desserts because they were decadent without being overly sweet. Vegan-Ease is geared towards vegans, vegetarians and omnivores and seems appropriate for people looking to introduce healthier plant-based options to their diet.
We haven’t watched her show yet, but Laura seems like a lovely, warm, compassionate and inspirational person. I love her motto, “If plant-based food looks and tastes scrumptious, everyone will welcome it!” She is on a culinary mission to reinvent and refine simple, tasty meals using minimally processed plant-based ingredients that can be easily purchased locally – which is the essence of Vegan-Ease.
We are sharing a chocolatey recipe from Vegan-Ease, with Laura Theodore’s Peanut Butter-Chocolate Mousse.
Lemony Cornmeal and Cranberry Muffins
Pg 56-7 Muffins, Quick Breads and Baked Delights
Each recipe has an “Ease-Factor” rating from 1 to 3, making it simpler for you to choose recipes that work within your schedule and skill set. This recipe has an ease-factor of 2 and was virtually effortless. We loved the consistency of these muffins. The cornmeal provides a heartiness while the lemon zest and cranberry is a classic flavor combination we enjoy. The subtle sweetness of these muffins makes them easy to devour in short order! We’re bound to make this quick and simple recipe again.
Notes: Since we made a half batch, we used a 6-cavity silicone heart mold muffin pan. Make sure you add a little neutral oil in the mold before adding the batter.
Holiday Rosemary Smashed Potatoes
Pg 218-19 Stress-Free Holiday Recipes
This recipe has an ease-factor of 2 and only requires 4 ingredients. The recipe calls for baby or fingerling potatoes. For a softer, fluffier potato use baby potatoes. For crispier, crunchier potatoes use fingerling. We doubled the oil and they still turned out a bit dry using fingerling potatoes. We would recommend adding extra olive oil to this recipe. These simple smashed potatoes make a nice side dish, especially with gravy, cream sauce or an ample amount of malt vinegar.
Notes: Double the olive oil or use additional olive oil as needed. If eating on their own, serve with malt vinegar for a lovely tartness.
Peanut Butter-Chocolate Mousse
Pg 164 Easiest Desserts Ever
Quick and easy, this recipe has an ease-factor of 1 and only requires 5 ingredients and less than 15 minutes to make! We halved the recipe and this still proved to be more than enough for the two of us. We admittedly don’t make or eat a lot of desserts so using firm tofu in a mousse was something new for us. The added thickness from the firm tofu made the mousse rich, creamy and decadent. There’s a nice peanut buttery chocolate flavor without being too sweet. I think this mousse would be the perfect filling for some homemade Peanut Butter-Chocolate Whoopie Pies!
Notes: After cooling in the fridge this mousse will become rather thick and almost frosting like. It’s indulgent and decadent but if you would like it a bit thinner you may want to add additional soy milk or less tofu.
Vegan-Ease: Peanut Butter-Chocolate Mousse
Yield: Makes 4 – 6 servings / Ease Factor 1
Yum and double yum! This super creamy and delightful mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat.
- ½ cup nondairy milk
- 1 block (14 to 16 ounces) firm regular tofu, drained and cubed
- 3 heaping tablespoons smooth peanut butter
- ¼ cup vegan powdered sugar
- ½ cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4 to 24 hours. Serve chilled.
Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission. Photo by Hannah Kaminsky
Amount per serving, based on 6 servings: 199 Calories; 13g Fat; 5g Saturated fat; 10g Protein; 51mg Sodium; 15g Total Carbohydrate; 6g Sugars; 4g Fiber
Thanks to Laura Theodore and her generosity, we are giving away one copy of Vegan-Ease to one US-based Vegan Miam reader. Along with an autographed copy of Laura Theodore’s Vegan-Ease cookbook, the winner will also receive Pascha vegan & allergen-free chocolate. Pascha chocolates are also fair-trade, organic, non-GMO and only use fully traceable ingredients.