Laura Theodore is a popular television personality and radio host, vegan chef, compassionate cookbook author, singer and actor. Laura is the author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. She is the on-camera host, writer and co-producer of the TASTE award-winningPBS cooking show, Jazzy Vegetarian, presently available in over 85% of American households. She also hosts the weekly podcast radio show, Jazzy Vegetarian Radio, a talk/music format focusing on plant-based recipes, eco-friendly tips, celebrity interviews, and upbeat music, served up with a bit of fun on the side.
Laura has made guest appearances on ABC, NBC, CBS and FOX, and she has been featured on The Talk on CBS, Insider/Entertainment Tonight, News 4-NBC, Fox News 8, Better TV and WCBS Radio. Laura has been featured in the New York Times, New York Daily News, VegNews, Family Circle, Readers Digest, PBS Food and Healthy Aging, among many others.
A love for good food, compassion for animals and enthusiasm for great music has created a joyous life path for Laura Theodore.
Read more at: www.jazzyvegetarian.com
Cranberry Christmas Coffee Cake
- Preheat the oven to 350°F. Lightly spread vegan margarine over the sides of a 9-inch round baking pan and line the bottom with unbleached parchment paper.
- Put the cranberries and maple or agave syrup in a medium-sized bowl and gently stir to coat evenly. Arrange the cranberries in a single layer in the bottom of the prepared pan.
- To make the cake, put the flour, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and ground flaxseeds; stir with the whisk to combine. Add the orange juice and stir just until evenly incorporated and smooth. Add the walnuts and stir just until combined.
- Pour the mixture into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until the top is golden and firm and a toothpick inserted in the center comes out clean.
- Put the pan on a wire rack and loosen the sides with a knife. Let cool for 15 minutes. Invert onto a serving platter and very carefully peel off the parchment paper. Let cool for 10 to 15 minutes before slicing. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 3 days.
Yield: 8 servings
- 2 cups fresh cranberries
- 1 tbsp Wholesome Organic Blue Agave or maple syrup
- 1½ cups whole wheat flour
- 2 tsp baking powder
- ¼ tsp sea salt
- ½ cup firmly packed Wholesome Organic Light Brown Sugar
- 3 tbsp ground flaxseeds
- 1½ cups orange juice
- ½ cup chopped walnuts