Laura Theodore wants to show you how simple it is to introduce plant-based choices into your everyday diet. Gearing up for season 3 of her cooking show, The Jazzy Vegetarian, on the Create Channel, Laura is a high-energy host who even appeared on The Talk with Julie Chen and Sara Gilbert.
Recently, we spoke to this busy chef/host/singer, about her food blog and allll those other irons she’s got in the fire.
Why did you start your food blog? I was inspired to create my cookbooks, blog, television show and radio podcast to make delicious, plant-based recipes available to anyone looking to prepare tasty vegan meals in their own home. My mission is to make recipes available to dedicated vegans, and omnivores alike – with a jazzylicious twist, of course!
How would you describe your approach to eating/health? I focus on the plant-based approach by incorporating whole foods like veggies, fruits, beans and whole grains into my recipes and daily menu plan. I strive to stay away from overly processed foods as much as possible, while using vegetables, fruits, legumes (beans) grains and some nuts and seeds as the base ingredients for my recipes.
Have you always had an interest in healthy food or did it come later in life? I have been interested in healthy eating for over 20 years. For me, plant-based cooking is like singing jazz: making creative and spicy improvisations with a delicious twist! As a jazz singer, I love scatting a new phrase to enhance a classic song, so when I cook, I savor the process of improvising new, healthy versions of traditional recipes, depending on what’s in my kitchen or available at the local market.
What is your favorite ingredient to use in the kitchen? I love reduced-sodium tamari! Sounds so simple, but it really adds taste and depth to so many recipes. Tamari helps to produce a rich “meaty” flavor and it has a more complex flavor profile than ordinary soy sauce. The reduced-sodium version has about 25 percent less sodium than regular tamari. I always buy tamari that has been made with GMO-free soybeans, is MSG-free, and contains no artificial preservatives. Reduced-sodium tamari is great used as a flavor enhancer in sauces, casseroles, pasta dishes, vegan gravies, steamed vegetables dishes, and in soups. It adds great flavor to both sweet and savory marinades for tofu, tempeh, mushrooms, or squash.
Has blogging changed the way you view food and cooking? I have always been passionate about food and now, having the opportunity to share that passion with the world is an honor and a pleasure.
Favorite recipe to date? Hmmm – That is almost like choosing your favorite child or pet. Right now, it is my Spaghetti and Wheatball recipe. I get letters and emails almost daily from folks who are loving it. Tastes and looks much like the real thing but it is, of course, totally vegan. Now THAT is Jazzy!
Two Recipes You’d Like to Share With Our Readers?
Spaghetti and Wheatballs
Peanut Butter Mousse Tartlets
Laura is featured in our series of spotlights on healthy food bloggers. Be sure to check back next Sunday to meet another healthy blogger in our midst.
Megan from Take a Megabite
Katie Unger from Yes, I Want Cake
13 Yummiest Must-Eat Recipes of 2013
December 15th, 2013