Soup, Salad, and Dessert -
the jazzy vegetarian

Host Laura Theodore prepares a hearty vegan menu highlighting Red Lentil and Baby Bok Choy Soup. Confetti Potato Salad features mini pepper rings, baby potatoes, crunchy celery, and tangy olives. Blueberry, Oatmeal, and Walnut Bars use only six simple ingredients for an easy, vegan and gluten-free dessert or early morning treat.

Duration: 26 minutes and 46 seconds

Episode Number: 906

No future air times were found for this episode.

About The Jazzy Vegetarian:

The Jazzy Vegetarian speaks to health conscious people of all ages, focusing on nutritious, delicious, and easy-to-prepare food and eco-lifestyle tips to help people live a more balanced and sustainable lifestyle.

The Jazzy Vegetarian reaches out to mainstream Americans, dedicated vegans, and non-vegetarians alike who are on the path to wellness and health through earth friendly and compassionate food choices.

Future Broadcast times for "The Jazzy Vegetarian": (show all)

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Sun, Nov 2	5:00 A.M.	Tex-Mex with a Twist NH Create (11.4)
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Mon, Nov 3	5:00 A.M.	Jazzin' Up Veggies NH Create (11.4)
Sun, Nov 9	1:30 A.M.	Jazzin' Up Veggies NH Create (11.4)
Sun, Nov 9	5:00 A.M.	Jazzin' Up Veggies NH Create (11.4)
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Mon, Nov 10	5:00 A.M.	Vegan Drive-In NH Create (11.4)
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Mon, Nov 17	5:00 A.M.	Spring Has Sprung NH Create (11.4)