Laura Theodore’s Vegan-ease Is The Must Have Cookbook For Fall

By Jodi Truglio — October 02, 2015

“If plant-based food looks and tastes scrumptious, everyone will imagewelcome it,” Laura Theodore, Vegan-ease.

Just when you thought the talented Laura Theodore, host of the PBS cooking show and author of the cookbook the Jazzy Vegetarian couldn’t top herself, she is back with her newest cookbook Vegan-ease due to hit shelves on October 6.

Vegan-ease is more than just a cookbook it is a comprehensive guide to vegan cooking through the eyes of Theodore in the form of beautiful pictures featuring some of her favorite recipes.

Theodore takes us on a journey of what a plant-based diet is and includes an “Ease-y Essential Guide” to make cooking fun and stress free . She labels each recipe based on difficulty which is perfect if you are new to vegan cooking or a seasoned chef. This book has something for everyone. Your biggest dilemma will be figuring out which recipe to make first because they all look super yummy.

Below is one of Theodore’s recipes from Vegan-ease. The truffles are simple yet make an elegant gift when you stack them in a mason jar with a twine bow.

Maple-Raisin-Date Trufflesimage
Makes 10 to 12 Truffles / Ease Factor 1

These tasty truffles are pretty too, making an excellent healthy dessert or snack to satisfy your sweet tooth. Bonus: Impressive to serve for a dinner party too!

9 large Medjool dates, pitted
1⁄3 cup raisins
¼ cup raw unsweetened shredded dried coconut
1 tablespoon maple syrup
2 tablespoons unsweetened cocoa powder
Line a small baking sheet with unbleached parchment paper.

Put the dates, raisins, coconut and maple syrup in a high-performance blending appliance and process to the consistency of soft dough. Transfer the date mixture to a medium-sized bowl. Using a cookie scoop, spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Continue in this manner to form 10 to 12 truffle balls.

Put the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated and place on the prepared baking sheet. Refrigerate 1 hour. Stored in an airtight container in the refrigerator, truffles will keep up to 3 days.

imageAmount per serving, based on 12 servings/truffles: 100 Calories; 3g Fat; 3g Saturated fat; 1g Protein; 3mg Sodium; 20g Total Carbohydrate; 16g Sugars; 3g Fiber

Recipe and Images are from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission.

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