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Iowa Public Television


The Jazzy Vegetarian

Pasta with Pizazz! (#207)

Peanut Noodles, Penne with Garbanzo Beans and Broccoli Rabe and Pea and White Bean Puttanesca. [29 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: The Jazzy Vegetarian speaks to health conscious people of all ages, focusing on nutritious, delicious, and easy-to-prepare food and eco-lifestyle tips to help people live a more balanced and sustainable lifestyle. The Jazzy Vegetarian reaches out to mainstream Americans, dedicated vegans, and non-vegetarians alike who are on the path to wellness and health through earth friendly and compassionate food choices.

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  • Festive Lasagna Dinner (#101)

    Festive Zucchini Lasagna, Quick Carrot and Orzo Soup and Raspberry Maple Tofu Whip are served. [26 minutes]

  • Bountiful Brunch Buffet (#102)

    "Blueberry Mini Biscuits," are served alongside authentic tasting "No Egg Scramble." [26 minutes]

  • Lighter Deli Delights (#103)

    Eggless Egg Salad, grilled Reuben Sandwiches and Jazzy Vegetarian Not Liver are prepared. [26 minutes]

  • Southwestern Style Menu (#104)

    Five-Ingredient Guacamole, Jazzy Black Bean Chili, Double-Corn Cornbread and Nutritious Nachos. [26 minutes]

  • Summer Eco-Picnic (#105)

    Recipes include Cool Cucumber Soup, Sunflower Avocado Rolls and Peanut Butter Fudge. [26 minutes]

  • Party Portobello Dinner (#106)

    Crispy Portobello Steaks, Maple Mashed Sweet Potatoes and Roast Asparagus with Baked Garlic. [26 minutes]

  • Meatless-Meatloaf Supper (#107)

    Wonderful Walnut Mushroom Loaf and Mashed Potatoes and Cauliflower and Sesame Green Beans are made. [26 minutes]

  • Dazzling Chocolate Desserts (#108)

    Delectable recipes include Triple Chocolate Brownie, Pots de Crème and Chocolate Truffle Trio. [26 minutes]

  • Italian Flair (#109)

    The menu features Quick Lasagna Rolls, Basil Roasted Peppers and Broccoli Rabe with Garlic. [26 minutes]

  • Farm Market Fresh (#110)

    Garden Vegetable Basil Gazpacho and Zucchini Fettuccini with Fresh Tomato Salsa are prepared. [26 minutes]

  • Artful Artichokes (#111)

    Easy Artichokes with Lemon Dipping Sauce and Baked Artichokes with Savory Walnut Stuffing are made. [26 minutes]

  • Company Is Coming (#112)

    A delightful menu includes Fancy Stuffed Peppers, Velvety Carrot Soup and Sweet and Savory Kale. [26 minutes]

  • 30-Minute Vegetarian (#113)

    Pasta with Broccoli and Sun Dried Tomatoes, Warm Bakery Bread and Avocado Cashew Salad are served. [26 minutes]

  • Nuts About Nut Loaf (#201)

    Hearty Cashew and Quinoa Loaf is paired with savory Paprika and Rosemary Roasted Red Potatoes. [29 minutes]

  • 5-Ingredients Or Less (#202)

    Black Bean Casserole, Carrot and Maple-Walnut Salad and Tortilla Oven Fried Mushrooms are served. [29 minutes]

  • Easy Paella Dinner (#203)

    A festive array of Tasty Tapas, Easy Vegan Paella and moist Pineapple-Pecan Cake are served. [29 minutes]

  • Just Desserts (#204)

    Double-Chocolate Cake with Chocolate Ganache Icing and Luscious Little Carrot Cupcakes are made. [29 minutes]

  • Neighborly Supper (#205)

    Walnut Stuffed Mushrooms, Roasted Butternut Squash and Spinach with Garbanzo Beans are prepared. [29 minutes]

  • Rockin' Moroccan Stew (#206)

    Oven baked Rockin' Moroccan Stew is paired with Quick Quinoa and Fig, Kale, and Tomato Salad. [29 minutes]

  • Breakfast Favorites (#208)

    A Raspberry-Banana Green Dream Smoothie and Apple Muffins with Pumpkin Seeds are sure to please. [29 minutes]

  • Festive Enchilada Bake (#209)

    Two-Bean Enchilada Casserole and Guacamole Salsa Dip with Homemade Tortilla Chips are prepared. [29 minutes]

  • Lunch Bunch (#210)

    Four-Ingredient Leek Soup, Avocado and Black Bean Confetti Salad and Fancy Chickpea Salad are made. [29 minutes]

  • Elegant and Easy (#211)

    Savory Mushroom Stroganoff served over Rotini Pasta and Broccoli with Lemon Sauce are prepared. [29 minutes]

  • It's Soup Time! (#212)

    Recipes for Winter Warming Soup, Creamy Broccoli Soup and Green Goddess Summer Soup are shared. [29 minutes]

  • Happy Holiday Meal (#213)

    Acorn Squash with Mushroom, Walnut and Celery Stuffing and Green Beans Almondine are served. [29 minutes]

  • A Taste of Italy (#301)

    Spaghetti and Wheatballs, Caesar Salad with Cashew Parmesan and Pear and Walnut Crostata are made. [29 minutes]

  • BBQ Bash (#302)

    Jazzy Shish Kebabs with homemade barbeque sauce are served over Quick Quinoa. [29 minutes]

  • Festive Family Meal (#303)

    Sweet and Sour Stuffed Cabbage and creamy Mashed Potatoes with Roasted Garlic are served. [29 minutes]

  • Sweets for the Sweet (#304)

    Peanut Butter Mousse Tartlets, Chocolate Candy Clusters and Apple Turnover are prepared. [29 minutes]

  • Good Morning Fiesta (#305)

    A zesty breakfast menu features Tofu Ranchero and Cornbread and Sweet Pepper Mini-Muffins. [29 minutes]

  • All American Meal: Burger and Fries (#306)

    Mushroom-Nut Burgers, Confetti Oven Fries, Jazzy Coleslaw and Banana Milk-less Shake are served. [29 minutes]

  • Cauliflower Gets Respect (#307)

    Flavorful recipes include Cauliflower Steaks with Sweet Pepper Sauce and Creamy Cauliflower Soup. [29 minutes]

  • Wheatloaf and Potatoes (#308)

    Savory Seitan Loaf with Tomato-Mushroom Gravy and Twice Baked Potatoes and more are prepared. [29 minutes]

  • It's Tofu-Licious! (#309)

    Coconut Encrusted Tofu Cutlets and Steamed Green Beans and Carrots with Orange Sauce are created. [29 minutes]

  • Spectacular Summer Salads (#310)

    Penne and Black Bean Salad, Red Quinoa and Avocado Salad and "Quick Tomato Salad" are made. [29 minutes]

  • Super Party Menu (#311)

    Oven-Baked Two-Bean Chili, Jazzy Potato Skins and Sweet and Salty Snack Almonds are prepared. [29 minutes]

  • New York, New York (#312)

    Recipes include Peppers and Vegan Sausage, Deli-Style Macaroni Salad and Blueberry Cheeze-Cake. [29 minutes]

  • Winter Celebration (#313)

    Fancy Stuffed Shells, Dad's Marinara Sauce, Quick Spinach Salad and Black Forest Pecan Pie are made. [29 minutes]

  • Pizza with a Twist! (#401)

    Recipes include Polenta Pizza, Tortilla Salad Pizza, Vegan Almond Parmesan and Jazzy Pizza Tart. [29 minutes]

  • Breezy Brunch (#402)

    Zucchini Summer Quiche, Jicama and Spinach Salad and Cranberry-Pecan Quick Biscuits are prepared. [29 minutes]

  • Be My Valentine (#403)

    Red Pepper Boats with Rice, Mushroom and Caper stuffing is served with Leeks with Raisins. [29 minutes]

  • Spanish Style (#404)

    A Spanish-inspired supper menu includes Quinoa and Butternut Squash Paella and Avocado-Tofu Salad. [29 minutes]

  • Cookie Monster (#405)

    Peanut Butter and Jelly Cookies, Chewy Chocolate Chip Cookies and Cherry-Chocolate Taco Cookies. [29 minutes]

  • South of the Border (#406)

    Easy Burrito Bake, crunchy Lively Lime Tortilla Chips and Chocolate Rice Pudding are served. [29 minutes]

  • Easy Summer Luncheon (#407)

    Mock Tuna Open-Face Sandwiches and Spinach and Apple Salad with Maple Mustard Dressing are made. [29 minutes]

  • Seitan Picatta Supper (#408)

    Seitan Picatta, Petite Peas and Parsnips and Vanilla, Maple and Cinnamon Tofu Pudding are served. [29 minutes]

  • Fabulous Fall Fare (#409)

    Recipes include Cauliflower, Sweet Potato and Celery Chowder and Kale with Creamy Walnut Sauce. [29 minutes]

  • Bake It Vegan Cooking (#410)

    Vegan baked goods recipes include German Chocolate Cake and Cinnamon-Maple Mini-Muffins. [29 minutes]

  • Portable Picnic (#411)

    Chickpea and Quinoa Salad in Sweet Pepper Boats and Marinated Asparagus Salad are served. [29 minutes]

  • What's for Breakfast? (#412)

    Pear and Apple Breakfast Pizza and Magnificent Maple Granola with Banana Whipped Topping are made. [29 minutes]

  • Giving Thanks (#413)

    Holiday Stuffing Casserole, Festive Kale Salad and Maple Baked Acorn Squash are prepared. [29 minutes]

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