Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Laura Theodore
The Jazzy Vegetarian (www.jazzyvegetarian.com)
With a mission of making the world a better place, one recipe at a time, multi-talented, multi-media star Laura Theodore has topped the charts in music, books, and TV and is also considered tops by many vegetarian and general chefs.
Having started her career as an award-winning Jazz vocalist who released six solo albums (including “Tonight’s the Night,” which received a Musician Magazine Award, and “Golden Earrings,” which was on the GRAMMY® list for Best Jazz Vocal Album) and performed at the Night of 100 Stars and The American Film Awards as well as in many off-Broadway plays (including the titular role in the Janis Joplin biography, “Love, Janis” which won her the Denver Critics Drama Circle Award as Best Actress in a Musical), Theodore is no stranger to the spotlight. On her TV show, however, she shines a light on the healthy benefits and delicious possibilities of vegan cooking. The show is so popular, that it has won Taste Awards for Best Health and Fitness Television Program (Food and Diet) and was inducted into the Taste Hall of Fame! In addition, Ms. Theodore was a recent winner of the Top 100 Vegetarian Blog Awards.
As she prepares the latest season of her hit TV show and to continue to appear on many others (including programs on ABC, NBC, CBS, Fox, and even in the Netflix documentary Food Choices) and as she also looks forward to the release of her latest cookbook, Theodore continues to sing the praises of the vegan diet and to show how it can be integrated into any lifestyle to make it and the person living it healthier and more…well…Jazzy!
Matt’s Meals: How did you get into cooking? Who inspired you?
As a child, visiting my grandma and watching her prepare delicious food fascinated me! Plus, helping my mom serve tasty meals and eating her yummy dinners every night was something I looked forward to.
When I was three or four years old, I remember standing on a stool in my grandmother’s kitchen, stirring apples for her yearly batch of applesauce. On Sundays or holidays, I looked forward to entering my Grandma Cook’s kitchen. (Yes, Cook was her real last name!) Grandma’s kitchen was always filled with the intoxicating aroma of a big pot of simmering spaghetti sauce or some other wonderful culinary creation that she was preparing for us to feast upon.
At home, I remember being fascinated when my mom took beautifully trimmed and cooked artichokes out of the pot, or when my great aunt came to visit and made homemade pasta noodles.
Many years later, when I became interested in cooking while living a healthier lifestyle, I started by recreating the traditional recipes from mom and grandma’s kitchens. Grandma shared handwritten recipes with me weekly, and I started preparing vegetarian then eventually vegan versions of their classic recipes. These are some of the recipes you see in my cookbooks and on the Jazzy Vegetarian television show today.
Matt’s Meals: Where was your first professional kitchen experience and what lessons did you learn that continue to educate how you work in your kitchen today?
I began my professionalcareer as a recording artist and actor. Ten years ago, we combined my love of cooking and experience behind the camera into a hit television show! I find that being a television chef is a very different challenge than working as a recording artist. Over 10 years ago, during the first season of filming the show, I needed to focus on presenting each episode in an entertaining manner, including step-by-step recipes and menu plans – all wrapped into less than 25 minutes of camera time! Developing my own on-camera style and making certain every detail for the camera was viewer friendly was a challenge! Script management and scheduling each episode around produce availability was a learning curve that I have honed over the years.
Matt’s Meals: What have been the biggest challenges you have faced and how have you handled them?
When the Food Network premiered in the late 1990’s, I became determined to have my own plant-based cooking show on television. I would say that the biggest challenge overall was launching a plant-based show on nationally-broadcast television. We started shopping Jazzy Vegetarian to the networks around 2006. The series was finally picked up by a PBS distributor in late 2010. That was a long process! We heard a lot of “nos” along the way, but I was determined to make it work. So, in 2011, we launched the first season of the vegan cooking series Jazzy Vegetarian on national public television.
When the show premiered all across the nation in 2011, I was told that, since it was a vegan cooking show, it might last for two seasons and reach 45% of U.S. television households. Ten years later, we are getting ready to premiere season nine ofour three-time Taste award-winning cooking series on May 15th, 2021. The program has regularly been available in nearly 90% of U.S. television households each week, touching the hearts and kitchens of our thousands of loyal fans all across America.
Matt’s Meals: How has your cooking and business style changed and how has the industry changed?
Since my main gigs these days are television chef, recipe developer, and cookbook author, my business style has certainly changed. Coming from a background in the entertainment industry, I was able to parlay some of my skills.
Matt’s Meals: What are you most looking forward to this year, in terms of your career?
Season nine of Jazzy Vegetarian premieres on national public television in May. The companion cookbook to the season – Easy Vegan Home Cooking: Over 125 Plant-Based and Gluten-Free Recipes for Wholesome Family Meals – will be released in October. Both the new television season and cookbook feature vegan recipes that require eight ingredients or fewer and focus on bountiful breakfasts, light lunches, satisfying suppers, and delightful desserts, designed to please vegans, vegetarians, and omnivores alike.
The following recipe is one of Laura’s favorites from season eight and is featured in the companion cookbook, Vegan for Everyone, published by Scribe Publishing Company ©2020. Reprinted by permission
MAPLE POTS DE CREME
Makes 4 to 6 servings
This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Every year, on my birthday, I was allowed to choose the dessert for my special dinner, and I always chose Grandma’s chocolaty, rich pudding!
Here’s a maple-y vegan variation of my original rendition, based on my grandma’s chocolaty recipe. This pudding is so creamy, your guests will not believe that it’s based in (shhhh) tofu!
Bonus: It takes only 10 minutes to prep!
INGREDIENTS
¾ cup unsweetened nondairy milk
14 ounces firm or extra-firm regular tofu, drained and cubed (see note)
2 tablespoons maple syrup (I like Anderson’s Pure Maple Syrup)
1 teaspoon vanilla extract
1 cup vegan chocolate chips (55% to 65% cacao)
Fresh raspberries, for garnish (optional)
Mint sprigs, for garnish (optional)
DIRECTIONS
Put the nondairy milk in a small saucepan and bring to a simmer over medium-low heat.
Put the tofu, maple syrup, and vanilla extract in a blender, and then add the chocolate chips.
Pour in the simmering nondairy milk and process for 45 seconds to 1 minute, or until completely smooth.
Spoon or pour the mixture into eight to ten mini dessert glasses or espresso cups (or six to eight small dessert bowls) and garnish with a raspberry and mint sprig, or a single chocolate chip.
Refrigerate for 4 to 6 hours.
Serve cold.
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
While many have discovered their inner chefs during the pandemic, many others have thrown in the towel and gone back to packaged foods.
Fortunately, the folks at Edward & Sons Trading Co. have found a way to sneak organic, vegan, gluten-free, nutritious, and (most importantly) delicious vegetables in the form of pasta and to keep it shelf-stable in a can!
As a pioneer in the gluten-free space, it may not be a surprise that Edward & Sons is offering great alternative to grain-based pasta. What might be suprising, however, is what they have come up with as the alternative.
Following up on past triumphs like Miso-Cup® instant soup and gluten-free Brown Rice Snaps®, Edward and his descendants have recently released a pair of pastas that are made with – get this – hearts of palm!
Grown on Ecuadorian land that has been converted from cattle rasing to organic farming, Ecuadora’s trio of tasty offerings include no-sodium hearts of palm-based lasagna sheets and lnguiine noodles and (who woulda thunk?) hearts of palm themselves! All three make for a great side dish or out of the can and go great with such sauces as our veggie-packed faves from Otamot and True Made Foods. The hearts can also be blended with mayo to make a tasty alternative to hummus and work in many other recipes that might just respark your cooking creativity!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
In recent segments, we have been expounding on the benefits of chocolate and maple and so-called superfoods. We also sang the praises of Elements Truffles. That is why it makes sense to circle back to Elements as they have found ways to put together all of these delicious and nutritions elements in one product – or actually a few
Among Elements’ many healthful and happy-making products is a set of what they call Coco Fuels. One of these combines organic cacao nibs from Ecuador and a maple glaze from Vermont with Cardamom (an antibacterial antioxidant that has demonstrated the ability to minimize inflammation, help with digestion, and even fight cancer) and another adds a high-Vitamin C dose of essential lemon oil (which can help with weight loss and also reduce risks for heart diease, digestive issues, and cancer). Each has only 20 calories per serving, making them both a great way to get energy and extra nutrients in a small, delicious package!
As all of Elements’ products are both delicious and health-supporting, you really can’t go wrong. Whether you want some extra nutrients like turmeric, beet root, ginger, tulsi, and others in your coffee, cocoa, protein shake, or in the form of an amazing chocolate bar, Elements Truffles have all the elements you need!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
As the birds come out and the trees begin to blossom again, it is a great time to go hiking or even camping (especially as both of these activities can be done at great social distances).
Before you hit the trail, however, you will want to pack some good snacks to keep you powered up.
Fortunately, our old friends at Good Mix from Watisfield, VT, have recently come up with a set of super snack mixes that are perfect pack pieces!
In addition to their delicious original Blend 11 (which I eat on everything from cereal to fruit to yogurt and also by itself) and their paleo-friendly NeoBlend, GoodMix has come out with a nut-free blend and, most recently, a pair of organic, gluten-free, and vegan trail mixes that are full of nutrients and superfoods and that taste great!
Raw Trail includes fruits, nuts, and seeds with no added sugars or the other junk that many mixes add to make them taste better. Spice Trail adds cinnamon, cardamom, and a pinch of cayenne that is sure to get you up and moving when the trail seems long.
So as you prepare to venture out again, be sure to pack some GoodMix to help you make it through another pandemic day. And if you use the code GOODMIX20, you can get 20% off your first purchase!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Had you asked me a few weeks ago what my favorite food from WI was, I would have enthusiastically said the AMAZING soft pretzel from the award-winning Winzer Stube in the historic border town of Hudson.
However, I have recently had my eyes and mouth opened to the facts that, not only does WI have a maple industry, but that some of their farms make AMAZING stuff as well!
Case in point is Anderson’s Maple Syrup, an award-winning, family-run, friend-employing, sustainable sugar shack that has been pumping out sweet liquid amber for over 90 years!
In addition to the Grade A syrup with which you may be familiar, Anderson’s Maple Syrup also offers organic syrup, apple syrup, maple cream and sugar, maple nut popcorn, and a specially-prepared pancake syrup that is a bit thinner but just as delicious! Sold across the country, Anderson’s Maple Syrup offers customized labels that make great gifts for any event. And as maple has a lower glycemic index and more vitamins and minerals that sugar, it is also a go-to ingredient for many chefs and health-conscious cooks. In fact, their website (https://andersonsmaplesyrup.com) has recipes not only for breakfast faves, but also for grilling, desserts, and holdays, so there is always a reason to try some!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
After months on the lees, Debevino Winery in Walpole, MA (which originally opened just before the pandemic began) is reopening its winery and its patio and will once again be hosting tastings, entertainment, and events!
Known for its hand-picked Napa Valley grapes and handmade, minimally-processed wines (including its locally-favored Walpole blend) the family-owned winery quickly established itself as a fave of football fans and concert goers, as it is just steps away from Gillette Stadium. However, as the wine is so good and the vibe so fun, many more wine lovers come from much farther away for their wines and wine-based slushies, as well as their hand-selected, locally-sourced charcutierie from Antonia’s Italian Cuisine, and occasional live entertainment.
In addition to the eponymous blend, Debevino also offers such standout and signature selections as their Sangiovese, Malbec, Zinfandel, and Cabernet Sauvignon, all of which are available by the glass, bottle, or case or as part of a customized tasting. As the wines are dependent upon the growing seasons, new varietals are rotated in all the time, making the winery a great palce to visit again and again!
For those who want to know about new offerings before the general public, Debevino also offers exclusive memberships that include special discounts and promotions as well as the capacity to host private events on the expansive patio that can accommodate up to 55 in socially-distanced comfort. The patio is currently open from 12-6 Saturdays and 1-6 Sundays, but almost anytime is a great time to drop by!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Here’s another Connoissuer’s Corner two-fer-
Our old friends at ReGrained (who have recently switched from bars to bagged snacks) have paired up with our new friends at Doughp (an AMAZING unbaked cookie dough) to come up with a Beast Mode Brownie flavor that is packed not only with flavor (as all Doughp doughs are) but also with the fiber and protein that comes frm ReGrained’s grains.
Combining the forces of two Forbes 30 Under 30 Entrepreneurs, ReGrained and Doughp have brought together the satisfying sweetness of a fudgy brownie with the nutrition of whole wheat bread, opening up the possibilities of Doughp products beyond a decision between baking or eating out of the cup to one of dessert or – dare we say – main course?
Even if it is only used as a sweet snack, the newest Doughp flavor will be a sure family favorite and one that you will need to reorder again and again. Fortunately, first-time orderers can get $5 off at www.doughp.com, which is also where you can join the Spoonlicker Club and earn more discounts or just salivate at a Doughp menu that also includes flavors like cookies and cream, s’mores and strawberry cheesecake, as well as doughs that are sprinkled with green M&Ms or “fairiy dust” (a.k.a., sprinkles). Even if you do not take advantage of a coupon, part of your sale will go to helpreduce stigmas associated with mental health and addiction recovery just like some other local clinics you can learn about at https://www.best-companies.co.uk/inpatient-rehabilitation-centre/.
Available individually or in customizable packs, Doughp has a flavor for every taste and now has one flavor that packs some nutrition as well!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
For generations, people have been told that, when it comes to nutrition, there is nothing better than milk.
Oh, how times have changed!
As people become more aware of the environmental impacts of the dairy industry and as food-related allergies continue to grow, many are seeking alternatives that emulate the udder-ly satisfying taste of milk.
In the past, we have talked about options that range from the Coconut Collaborative’s coconut milk and Ayo’s almond milk to Nutty Lifes’ cashew-baed milk and even Banana Wave’s non-dairy banana milk. We have also enjoyed Schmilk Chocolate’s milk-free milk chocolate and Vegan Rob’s dairy-free cheese puffs. And while these and other organizations offer amazing alternatives, none of them have been bold enough to make the claim of being better than milk.
Today, however, one is being so bold!
Better Than Milk offers not just one alternative, but an entire menu that includes almond, oat, and rice drinks, all of which are made with Italian spring water and all of which are organic, vegan, Parve, gluten-free and impressively delicious! There is even a rice drink with added calcium and another with sustainably-harvested hazelnut that is great in coffee or cereal.
While the taste may be most important, the environmental impact (or lack thereof) is important to many people these days as well (especially with the 50thanniversary of Earth Day coming up April 22). Better Than Milk uses less water than traditional milk and does not release methane into the atmosphere. Even the shelf-stable recyclable packaging is better for the earth and can be recycled again into birdhouse and other environment-supporting projects that make each box fun and functiional.
While there are many great milk aletrnatives out there, few offer as wide a range and as international a set of sustainable sources as Better Than Milk.
www.drinkbetterthanmilk.com
ww.ayoyogurt.com
www.coconutcollaborative.com
www.bananwave.love
www.nutty-life.com
www.schmilkchocolate.com
www.veganrobs.com
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.
If you have ideas for future segments, please send them to Matt@Matts-Meals.com.
Also, please follow me on Twitter @MattsMeals73.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
It’s spring and that can mean only one thing- It is time to get in line for a yummy cool treat from Abbott’s Frozen Custard!
While this has long been a special place for people in places as far apart as Rochester, NY, Needham and Lexington, MA, North and South Carolina, Florida and even New Orleans, every location consistenly draws folks from neighboring areas and have even inspired dedicated road trips from the stores’ devoted followers.
And no wonder! The creamy frozen custard is a special treat for any occasion and Abbott’s hand-made cakes make special occasions all the moreso.
While their vanilla and chocolate almond flavors remain atop the favorites board, new flavors like coffee, black raspberry and even cotton candy are always rotating in, rewarding repeat visits. And when you add the hand-made cookie sandwiches, shakes, frozen bananas, their Spainish peanut-loaded turtles, and other creative creations, there is always something new and delicious at Abbott’s, which may be why people come from so far away to reward themselves with their favorite warm weather treat.
In addition to providing a well-deserved break from staying inside all the time, Abbott’s has also been supporting our brave Veterans by collecting cards and care package items that have been sent to various bases so give our troops a treat as well.
For fans in the Boston area, look for the Needham Abbott’s team at the Dewey Square and Brighton Farmers markets and be sure to get in your licks!