By Laura Theodore
As a culinary pioneer, Julia Child can be compared to no other. A groundbreaking television personality and visionary, she paved the way for the chefs of today to share their culinary skills through the magical world of the powerful small screen. I am thankful for her foresight and courage, which brought the world of food to television viewers around the globe. In that way, she has motivated my path like no other.
Another way that Julia has influenced my cooking style was her love for the all-mighty vegetable. In her book The Way To Cook, one can find a surprising number of vegan…yes, I said vegan, recipes that are delightful, delicious and inspiring. She shared an obvious love for the vegetable in its simplest form and often featured various veggies and fruits as the stars of main dish soups, salads and even desserts. Her basic prep instructions for everything from artichokes to eggplants to squash remain current today. Plus, many of her cream and butter-based recipes have inspired vegan versions that are pleasing a whole new generation of foodies.
Vegan recipes from the The Way to Cook include tasty dishes like: Puree of Beans, Salad of Peeled and Roasted Peppers, Flavored Cucumber Slices, Fresh Tomato Sauce and Marinated Onions, to name a few.
Thank you so much Julia. Here’s to you!
This recipe pays tribute to Julia Childs’s Cream of Cucumber Soup. Here is my vegan version!
This creamy chilled soup is ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, my guests inevitably ask, “Are you sure there isn’t any cream in this soup?”
The following recipe pays tribute to Julia Childs’s Instant Raspberry Ice Cream. Here is my vegan version!
This refreshing sorbet can be whipped up in just a few minutes in your blender. This fabulous frozen treat makes the perfect close to any festive summer meal!
About Laura Theodore
Laura Theodore is a television and radio host, vegan chef, cookbook author, and award-winning jazz singer and actor. She is the proud creator of the Jazzy Vegetarian, and author of Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is presently the on-camera host and co-producer of the Jazzy Vegetarian cooking show on National Public Television, now in its second season. Ms. Theodore was recently featured on Insider, Entertainment Tonight Online, News 4-NBC, CBS Radio, VegNews, and Family Circle, among others. A love for good food, compassion for animals, and enthusiasm for great music has created a joyous life path for Laura Theodore!