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The Jazzy Vegetarian

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Host Laura Theodore prepares variations on pizza. Special guests: Ed Begley Jr. and Dr. Pam Popper. Perfect for a casual party, "Polenta Pizza" features a gluten-free crust topped with ripe tomatoes, fresh basil, artichoke hearts and classic Italian seasonings. Tantalizing "Tortilla Salad Pizza" boasts a crispy crust, lively greens and "Vegan Almond Parmesan." Part pizza, part tart, "Jazzy Pizza Tart" is topped with roasted veggies and baked to perfection.

Host Laura Theodore prepares a portable picnic lunch. Special guest: Chef Del Sroufe. Menu features "Chickpea and Quinoa Salad in Sweet Pepper Boats." "Marinated Asparagus Salad" adds zing to this traveling menu. For dessert, festive "Date-Nut Lollipops" add a pop of fun and flavor, while homemade 'Ginger Iced Tea" rounds out the meal with frosty freshness.

Host Laura Theodore prepares an easy vegan dinner with special guest Victoria Moran. The center of this menu is a flavorful Oven "Fried" Rice Casserole that's packed with warming ginger, aromatic garlic, fresh veggies and sweet basmati rice. Quick Sweet Potato Soup gets a jazzy twist with veggie noodles and Carrot, Cabbage and Walnut Coleslaw provides a colorful, crisp salad. Upside-Down Apple n' Oat Mini-Cakes serve double duty as a sweet dessert or nutritious breakfast treat.

Host Laura Theodore prepares easy and delicious vegan quesadillas. Healthy, Hearty Avocado Quesadillas, feature creamy avocados, kale, salsa and romaine lettuce. Easy Rice and Beans are a flavorful version of a classic staple and Chocolate-Banana Gratin with Cinnamon Cashew Cream is an enticing twist on traditional bread pudding.

Host Laura Theodore prepares a vegan version of classic risotto. This hearty menu highlights Mushroom and Summer Squash Risotto, an easy dish to prepare for a weeknight meal. On the side, festive Romaine and Tomato Salad provides a pop of color. For dessert, Vegan Blueberry Cheeze-Cake Squares feature a tasty fruit and nut crust, topped with a creamy filling and fresh blueberries.

Host Laura Theodore prepares garden fresh recipes with help from a special guest, Lynyrd Skynyrd lead guitarist Rickey Medlocke. This "wow" meal stars an enticing entree: Roasted Cauliflower Cutlets with Lemon-Caper Sauce. On the side, Zingy Roasted Asparagus preps in a flash, and Grape Tomato, Avocado and Fresh Herb Salad makes great use of summer tomatoes, fresh basil and parsley. Rockin' Berry Parfaits with Cashew-Coconut Cream make a fun and fresh dessert.

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