RE Presents rectangular logo

 

 

R Eisenberg Presents logo OPB Logo

JAZZY VEGETARIAN
301 - 313
 

 


March 11, 2013



 

Laura Theodore and Jazzy Vegetarian 301-313 

  

13 half-hour episodes  

serving up gorgeous food 

along with tasty tips

on how to 'veganize' classic dishes.

   

Jazzy Vegetarian 301-313       

 

 

Available: May 1,2013

 

new pecan       

13/30 

 

Producers 

Virtual Media Productions/

PCA Creative LLC, in Association with Oregon Public Broadcasting (OPB)

 

Presenter:

Oregon Public Broadcasting (OPB) 

   

Distributor: NETA    

 

NOLA Code

JZVG 0300 H1

 

 

HD Feed:  

Wednesdays, beginning May 1, 2013 @ 1130-1200ET/HD04.


Promos:

OPB will provide a series :20 & :30.
OPB will send w/feed and post to Promo Dropbox on PBS Connect.
   

Rights:

Broadcast Rights: Unlimited/2 Years (May 1, 2013-April 30, 2015)  

VOD: 30 Days       

School Record: 1 Year
Non-Commercial Cable
: Yes

 

Rating: TV-G  

 

Screening DVD's Are Forthcoming    

or

View a Program:

 https://vimeo.com/60945459  

 Password required,  

PBS programmers (only) please contact regina@stationrelations.com

 
LetterGreetings!

Laura's Enthusiastic Following Keeps Growing!

 

Oregon Public Broadcasting (OPB), NETA and I are thrilled to announce the return to the airwaves of Laura Theodore in Jazzy Vegetarian. With 13 brand new programs beginning May 1, 2013, season three promises to continue Laura's tradition of bringing delicious and easy-to-prepare vegetarian recipes of classic favorite American dishes to viewers.  
  • Jazzy Vegetarian 301-313 is chock-full of scrumptious, easy-to-follow, crowd-pleasing, beautiful and healthy vegetarian recipes including:
    • shish kebabs
    • burger and fries
    • spaghetti and 'wheatballs'
    • and decadent desserts like blueberry 'cheeze-cake'     
    • and black forest pecan pie.    
  • New to the 300s: Laura demonstrates how to use a variety of substitutes to 'veganize' timeless main dishes, desserts, soups, salads, and so much more. 
  • Internationally recognized nutritional expert Dr. Pam Popper appears in each episode, to talk about the dietary benefits of various foods highlighted in the recipes.
  • Season Three includes fun holiday, daily, weekend and seasonal meal plans.   
  • In several of the 300 episodes Laura features vegetarian celebrities like multi-platinum seller, Emmy and Grammy winner, Michael Feinstein and American Saxophonist and six-time Grammy nominee Paul Winter.    
  • Jazzy Vegetarian 300s are accompanied by a brand new cookbook featuring all of the series recipes, plus many more.        
  • Jazzy Vegetarian 200s and Laura Theodore were nominated for two 2013 Taste Awards (the premier broadcast awards' show celebrating the year's best achievements in Food, Fashion, and Lifestyle programs on Television, in Film, Online, and on Radio). 

 

Here are the Jazzy Vegetarian 300s Guide Descriptions (see Fact Sheet for additional descriptions):

 

301:

"A Taste Of Italy" Cooking, How-To (2013) Laura Theodore. Spaghetti and Wheatballs; Vegan Caesar Salad, Cashew Parmesan; Pear and Apple Crostata.

 

302:

"BBQ Bash" Cooking, How-To (2013) Laura Theodore. Shish Kebabs; Quick Quinoa;

Kale and Tomato Salad; Choco-Peanut Butter Cups.

 

303:

"Festive Family Meal" Cooking, How-To (2013) Laura Theodore. Sweet and Sour Stuffed Cabbage; Mashed Potatoes; Apple and Walnut Salad; Coconut Vegaroons.

 

304:

"Sweets For the Sweet" Cooking, How-To (2013) Laura Theodore. Peanut Butter Mousse Tartlets; Chocolate Candy Clusters; Apple Turnovers.

 

305:

"Good Morning Fiesta" Cooking, How-To (2013) Laura Theodore. Tofu Ranchero; Cornbread Mini-Muffins; Pineapple and Banana Smoothie.

 

306:

"All American Meal: Burger and Fries" Cooking, How-To (2013) Laura Theodore. Mushroom-Nut Burgers; Oven Fries; Jazzy Coleslaw; Banana Milk-less Shake.

 

307:

"Cauliflower Gets Respect" Cooking, How-To (2013) Laura Theodore. Cauliflower Steaks with Pepper Sauce; Cauliflower Soup; Paprika Roasted Cauliflower.

 

308:

"Wheatloaf and Potatoes" Cooking, How-To (2013) Laura Theodore. Savory Seitan Loaf, Tomato-Mushroom Gravy; Twice Baked Potatoes; Broccoli with Sweet Sauce; Banana Pie.

 

309:

"It's Tofu-licious!" Cooking, How-To (2013) Laura Theodore. Coconut Tofu Cutlets; Green Beans and Carrots with Orange Sauce; Black Quinoa and Mushrooms; Almond "Creamy" Pudding.

 

310:

"Spectacular Summer Salads" Cooking, How-To (2013) Laura Theodore. Penne and Black Bean Salad; Red Quinoa Salad; Summer Cucumber Salad; Quick Tomato Salad.

 

311:

"Super Party Menu" Cooking, How-To (2013) Laura Theodore. Oven-Baked Chili;

Jazzy Potato Skins; Sweet Snack Almonds; Turtle Cookie Squares.

 

312:

"New York, New York" Cooking, How-To (2013) Laura Theodore. Peppers and Vegan Sausage; Deli-Style Macaroni Salad; Blueberry Cheeze-Cake.

   

313:  

"Winter Celebration" Cooking, How-To (2013) Laura Theodore. Fancy Stuffed Shells; Marinara Sauce; Spinach Salad; Black Forest Pecan Pie.

 

Jazzy Vegetarian is produced by Virtual Media Productions/PCA Creative LLC, in association with Oregon Public Broadcasting (OPB) and is distributed to public television stations through the National Educational Telecommunications Association (NETA). It is presented by OPB. Executive Producers are Laura Theodore and Peter Capozzi and Supervising Producer/Director is Andy Ebberbach. OPB executives in Charge of Production are Steven Bass and David Davis. The series is underwritten by Tropicana, Quaker Oats, Vitamix and Dawn (For P&G). Local underwriting is permissible as long as it does not conflict with corporate underwriting on series.
           

Please contact me if you have questions. I'll be in touch with you about your carriage plans over the next months. Or, when you know them, please zap them over to me.  A fact sheet follows.  

 

Very truly yours,

Regina

Regina Eisenberg

Regina Eisenberg | Station Relations 

 

R Eisenberg Presents logo

  

  

  

Fact Sheet

  

Jazzy Vegetarian 301-313     

 

 

Spaghetti  

 

 

Program Summary:
 

 

Jazzy Vegetarian returns for  Season 3. Host Laura Theodore highlights her delicious and easy-to-prepare plant-based recipes, inspired by classic favorite American dishes. Menus include: shish kebabs, burger and fries, 'spaghetti and 'wheatballs,' along with decadent desserts like blueberry 'cheeze-cake' and black forest pecan pie.   

 

Host:  

Laura Theodore, the stylish Jazzy Vegetarian, whose passion for easy and delicious vegetarian cooking shines in each episode, delights vegetarian and non-vegetarian health conscious people of all ages. A TV personality, vegan chef, award-winning popular jazz singer, as well as a radio host, sustainable lifestyle blogger, compassionate cookbook author and superb cook and actor, Laura's elegance and culinary acumen are attracting public television viewers, Twitter and FaceBook fans. 

 

Parts/Length:

13/30

 

RIGHTS:

Broadcast Rights: Unlimited/2 Years     

(May 1, 2013-April 30, 2015)         

VOD: 30 Days      

Non-Commercial Cable: Yes

School Re-Record: 1-Year   

 

NOLA Code:

JZVG 0300 H1

 

HD Feed for Record:

Wednesdays Beginning May 1, 2013 @ 1130-1200 ET/HD04  


Promos

OPB will provide a series :20 & :30.
OPB will send w/feed and post to Promo Dropbox on PBS Connect.

Audio/Visual:

Stereo/Closed Captioned, DVI 

 

Aspect Ratio:

16x9

 

TV Rating:

TV-G

    

Producers:  

Virtual Media Productions/PCA Creative, LLC.
in Association with Oregon Public Broadcasting (OPB) 
Executive Producers: Laura Theodore and Peter Capozzi 
Supervising Producer/Director: Andy Ebberbach
Steven Bass and David Davis (OPB)

Presenter:

Oregon Public Broadcasting (OPB)  

 

Broadcast Distributor:

NETA 

 

Underwriters:

Tropicana

Quaker Oats

Vitamix

Dawn (For P&G)  

 

Local Underwriting:

Local underwriting is permissible as long permissible as long as it does not conflict with corporate underwriting on series.   

 

DVD Screener:

Regina Eisenberg

R Eisenberg Presents

regina@stationrelations.com 

510.550.1706

 

View Program At:  

https://vimeo.com/60945459

 Password required, PBS programmers (only) please contact regina@stationrelations.com    


Websites:

www.jazzyvegetarian.com 

http://pressroom.opb.org/programs/jazzy-vegetarian/
Username and Password required, PBS programmers (only) please contact regina@stationrelations.com    


www.netatonline.org 

www.stationrelations.com 

 

CONTACTS:

Station Relations & DVD Screener:

Regina Eisenberg

R Eisenberg Presents

regina@stationrelations.com 

510.550.1706

 

Promotion:

Pat Kruis, OPB 

 

Jay Marose, http://www.fifteenminutes.com
jay@fifteenminutes.com
 

323.556.9700 x 345

 

Viewer Questions & Comments:

Pat Kruis, OPB 

 

Jazzy Vegetarian 300 Episode and Guide Descriptions

 

301:

 

"A Taste Of Italy" Host Laura Theodore prepares a classic Italian-American inspired menu featuring authentic tasting "Spaghetti and Wheatballs." On the side, egg-free "Caesar Salad with Cashew Parmesan" adds a timeless flair. For dessert, delicious "Pear, Apple and Walnut Crostata" finishes the meal with gusto.

 

Suggested Guide version:

"A Taste Of Italy" Cooking, How-To (2013) Laura Theodore. Spaghetti and Wheatballs; Vegan Caesar Salad, Cashew Parmesan; Pear and Apple Crostata.

 

302:

"BBQ Bash" Host Laura Theodore prepares warm weather cuisine to celebrate a festive summer holiday. Colorful "Jazzy Shish Kebabs" with homemade barbeque sauce are served over "Quick Quinoa." On the side, tangy "Kale and Tomato Salad" adds a refreshing crunch, while "Chilled Choco-Peanut Butter Cups" make a refreshing and decadent dessert.

 

Suggested Guide version:

"BBQ Bash" Cooking, How-To (2013) Laura Theodore. Shish Kebabs; Quick Quinoa;

Kale and Tomato Salad; Choco-Peanut Butter Cups.

 

303:

"Festive Family Meal" Host Laura Theodore prepares a celebratory family menu filled with traditional tastes. "Sweet and Sour Stuffed Cabbage" is the superstar of this menu, served beside creamy "Mashed Potatoes with Roasted Garlic." For the first course, "Apple, Walnut and Cinnamon Salad" makes a colorful appetizer. The classic macaroon cookie gets a jazzy makeover with "Coconut Vegaroons," a mouthwatering dessert that rounds out this festal meal.

 

Suggested Guide version:

"Festive Family Meal" Cooking, How-To (2013) Laura Theodore. Sweet and Sour Stuffed Cabbage; Mashed Potatoes; Apple and Walnut Salad; Coconut Vegaroons.

 

304:

"Sweets For the Sweet" Host Laura Theodore prepares jazzed up versions of favorite culinary confections. "Peanut Butter Mousse Tartlets" head this line up of scrumptious sugary confections and easy "Chocolate Candy Clusters" please even the most devoted candy lover. A surprise twist on the classic "Apple Turnover" provides added sweet culinary bliss to this trio of sweet treats.

 

Suggested Guide version:

"Sweets For the Sweet" Cooking, How-To (2013) Laura Theodore. Peanut Butter Mousse Tartlets; Chocolate Candy Clusters; Apple Turnovers.

 

305:

"Good Morning Fiesta" Host Laura Theodore prepares a zesty breakfast menu featuring "Tofu Ranchero," a slightly spicy dish served with fresh tomato sauce. For a baked treat, "Cornbread and Sweet Pepper Mini-Muffins" wakes up sleepy taste buds, while "Pineapple, Banana and Strawberry Smoothie" presents a frosty and fruity beverage to get the morning started on an energizing note.

 

Suggested Guide version:

"Good Morning Fiesta" Cooking, How-To (2013) Laura Theodore. Tofu Ranchero; Cornbread Mini-Muffins; Pineapple and Banana Smoothie.

 

306:

"All American Meal: Burger and Fries" Host Laura Theodore prepares the quintessential American meal featuring meaty tasting "Mushroom-Nut Burgers" paired with delicious "Confetti Oven Fries." "Jazzy Coleslaw" adds color and crunch, while "Banana Milk-less Shake" adds a sweet and creamy touch of classic taste.

 

Suggested Guide version:

"All American Meal: Burger and Fries" Cooking, How-To (2013) Laura Theodore. Mushroom-Nut Burgers; Oven Fries; Jazzy Coleslaw; Banana Milk-less Shake.

 

307:

"Cauliflower Gets Respect" Host Laura Theodore prepares creative and tasty ways to serve cauliflower. The cruciferous wonder stands front and center in satisfying "Cauliflower Steaks with Sweet Pepper Sauce," then plays the part of cream in "Creamy Cauliflower Soup." Slow baking in the oven brings out sweet flavors in "Paprika Roasted Cauliflower," the perfect side dish for any meal.

 

Suggested Guide version:

"Cauliflower Gets Respect" Cooking, How-To (2013) Laura Theodore. Cauliflower Steaks with Pepper Sauce; Cauliflower Soup; Paprika Roasted Cauliflower.

 

308:

"Wheatloaf and Potatoes" Host Laura Theodore prepares a favorite family supper with a twist. Meat-free "Savory Seitan Loaf with Tomato-Mushroom Gravy" satisfies big appetites paired with appetizing "Twice Baked Potatoes." Maple sugar adds a welcome pop of flavor to "Broccoli with Sweet Tamari-Onion Sauce," while creamy "Dreamy Banana Pie" rounds out this appealing menu.

 

Suggested Guide version:

"Wheatloaf and Potatoes" Cooking, How-To (2013) Laura Theodore. Savory Seitan Loaf, Tomato-Mushroom Gravy; Twice Baked Potatoes; Broccoli with Sweet Sauce; Banana Pie.

 

309:

"It's Tofu-licious!" Host Laura Theodore prepares a meal featuring some easy and delicious tofu recipes. "Coconut Encrusted Tofu Cutlets" are served with a sweet dipping sauce. On the side, "Steamed Green Beans and Carrots with Orange Sauce" make a colorful pairing, while "Black Quinoa and Crimini Mushrooms" adds taste and texture. For dessert Almond "Creamy" Pudding uses whipped tofu to create a smooth, cream-like texture.

 

Suggested Guide version:

"It's Tofu-licious!" Cooking, How-To (2013) Laura Theodore. Coconut Tofu Cutlets; Green Beans and Carrots with Orange Sauce; Black Quinoa and Mushrooms; Almond "Creamy" Pudding.

   

310:

 

"Spectacular Summer Salads" Host Laura Theodore prepares flavorsome salads featuring seasonal, local produce. Main dish options include, "Penne and Black Bean Salad"- a jazzy twist on a classic cold pasta dish, and colorful "Red Quinoa and Avocado Salad" highlights tempting textures. "Easy Summer Cucumber Salad" adds a crunchy sweet and sour flair to any hot weather meal, while "Quick Tomato Salad" tastes like summer in a bowl.

 

Suggested Guide version:

"Spectacular Summer Salads" Cooking, How-To (2013) Laura Theodore. Penne and Black Bean Salad; Red Quinoa Salad; Summer Cucumber Salad; Quick Tomato Salad.

 

311:

"Super Party Menu" Host Laura Theodore prepares a crowd-pleasing menu to serve at a fun-filled gathering. Easy "Oven-Baked Two-Bean Chili" satisfies big appetites with spicy heat and hearty flavor. "Jazzy Potato Skins" are a delicious vegan version of a classic American nosh and "Sweet and Salty Snack Almonds" satisfy when munchies strike. "Mom's Turtle Cookie Squares" provide a decadent chocolaty finish to this super party line up.    

 

Suggested Guide version:

"Super Party Menu" Cooking, How-To (2013) Laura Theodore. Oven-Baked Chili;

Jazzy Potato Skins; Sweet Snack Almonds; Turtle Cookie Squares.

 

312:

"New York, New York" Host Laura Theodore prepares a Manhattan inspired meal, featuring savory "Peppers and Vegan Sausage" nestled in a sub-style bun, served up with "Deli-Style Macaroni Salad" on the side. For dessert, super rich and creamy New York style Blueberry 'Cheeze-Cake' provides a Big Apple inspired dessert.

 

Suggested Guide version:

"New York, New York" Cooking, How-To (2013) Laura Theodore. Peppers and Vegan Sausage; Deli-Style Macaroni Salad; Blueberry Cheeze-Cake.

 

313:

"Winter Celebration" Host Laura Theodore prepares a menu to serve for a jolly seasonal soiree. This vibrant meal features sensational "Fancy Stuffed Shells" cooked with "Dad's Marinara Sauce." On the side, "Quick Spinach Salad" adds appeal to this gala menu. To finish with a flourish, decadent and rich "Black Forest Pecan Pie" with "Vanilla Crème Fresh," pays tribute to a traditional holiday dessert.

 

Suggested Guide version:

"Winter Celebration" Cooking, How-To (2013) Laura Theodore. Fancy Stuffed Shells; Marinara Sauce; Spinach Salad; Black Forest Pecan Pie.

 

   

 

R Eisenberg Presents logo

RE Presents rectangular logo