I gave up on the Food Network ages ago. It seems they’re more interested in reality shows with ridiculous premises (make a 5-course meal out of panko, dehydrated strawberries, ramen noodles, and gristle. Go!) than featuring chefs that know how to cook! Thankfully, food television abhors a vacuum and other channels are available to those of us who love watching shows where actual cooking is going on – and in particular, healthy, plant-based cooking! Enter public television and Jazzy Vegetarian! In case you missed it, the Jazzy Vegetarian vegan cooking show, hosted by Laura Theodore, recently began its fourth season! For times in your area, check your local listings or this handy-dandy guide. There will be 13 episodes in all, each one showcasing Laura’s take on vegan comfort food and featuring guests like Chef Del Sroufe, Dr. Pam Popper, T. Colin Campbell, and Ed Begley, Jr. Here’s a sneak peek:
JAZZY VEGETARIAN Season Four!
Laura’s beautiful Pear & Apple Breakfast Pizza (below) epitomizes what I appreciate about her recipes: wholesome ingredients, a cinch to put together, and absolutely delicious results. You must try this recipe. It’s so very, very good! I’m also very pleased to be able to give away one SIGNED copy of Jazzy Vegetarian Classics to one of my U.S. readers.
- 1 (8- to 10-inch) whole-grain tortilla (gluten-free is fine)
- 1 ½ tablespoons maple syrup
- 1 large apple, peeled, cored, and thinly sliced
- 1 large pear, peeled, cored, and thinly sliced
- 1/2 teaspoon ground cinnamon
- 2 heaping tablespoons raspberry preserves (see note)
- 1 teaspoon filtered or spring water, plus more as needed
- Preheat the oven to 375-degrees. Line a medium, rimmed baking sheet or pizza pan with unbleached parchment paper.
- Put the tortilla on a large dinner plate. Put half of the maple syrup in a small prep bowl. Coat both sides of the tortilla with a thin, even layer of the maple syrup, using a pastry brush.
- Put the apple slices, pear slices, remaining half of the maple syrup and cinnamon in a medium mixing bowl and stir until evenly coated. Arrange the apples and pears on the top of the tortilla, slightly overlapping the slices in a spiral pattern to cover the entire tortilla. Transfer the tortilla to the lined baking sheet. Bake for 30 minutes, or until the fruit is soft and the edges of the tortilla are crisp and golden. Put the baking sheet on a wire rack.
- Meanwhile, put the raspberry preserves and water in a small mixing bowl and whisk together to combine. Add a bit more water if the preserves seem too thick to spread over the pizza. Spread the preserve mixture evenly over top of the pizza while it is still hot, using a pastry brush or small spoon. Let the pizza cool 15 to 20 minutes.
- Transfer the pizza to a cutting board and cut it into four slices using a serrated bread knife or pizza cutter. Serve warm.
- You may use your favorite variety of preserves (such as; apricot, strawberry or blueberry) in this recipe in place of the raspberry preserves if you prefer.
I shared Laura’s recipe at Virtual Vegan Linky Potluck 15.
And now for some photos of other Jazzy Vegetarian recipes!
ENTER THE GIVEAWAY!