PBS Celebrity Chef Laura Theodore loves creating in her home kitchen where she develops mouth-watering vegan delights to share with her on-air television audience in the studio kitchen. Laura has created 100 new recipes and updated 60 of those previously published and tucked them into her shiny new, color-blessed cookbook Laura Theodore's Vegan for Everyone.

The attractive Introduction section is spread over three pages with stunning photos on lustrous clay-coated paper that brings the pages to life. Here she highlights some of the favorites from her previous books along with fan favorites from her cooking shows. Easy weekday recipes as well as fussier company and holiday dishes are all gorgeously pictured in full color.

Home cooks will be delighted to find many recipes marked gluten-free in an orange diamond at the top. Recipes with a gluten-free option will have those words in a blue diamond.

Vegan Essentials is an extensive, annotated listing of pantry ingredients to have on hand. Familiar items like canned beans, brown rice, grains, nuts and seeds, and non-dairy beverages are typical ingredients in the vegan kitchen.

In addition to the familiar smoothie, pancakes, and tofu scrambles, this author's Breakfast Classics features a mouthwatering recipe for Vegan Spinach, Onion, & Red Pepper Crustless Quiche and a vegan version of Rocky Mountain Toast.

Sweeter and more tempting are the Baked Goodies packed with splurges like Strawberry Surprise Muffins, reminiscent of an old-fashioned jelly donut with the jelly in the middle. This section might turn out to be a family favorite. Who could resist a platter of Peachy Date Nut Bars or Apple 'n' Date Coffee Cake?

Tasty Starters can also double as snacks. Featured are "old friends" like guacamole, hummus, and sweet potato fries, along with unique appetizers like Jazzy Vegetarian Not Liver, Snazzy Stuffed Mushrooms, and Vegan Deviled "Eggs."

To really dress up a dish, consider slathering it with Out of this World Porter Beer BBQ Sauce or Tahini Tamari Dressing that also doubles as a flavor-packed sauce over steamed vegetables. The salad section is a vibrant array of cold salads, some featuring grains, legumes, pasta, and raw vegetables in colorful combinations, one more dazzling than another.

Laura has a pack of tempting offerings, whether it's a brimming bowl of hot soup or a tasty loaded sandwich. Perhaps, a summer combination of Cool Cucumber Soup with a Grilled Cheez-y and Avocado Sandwich might be the perfect lunch or light dinner. Burger lovers will gravitate to irresistible offerings like Crazy Easy BBQ Portobello Burgers or a well-stacked Red Bean Burger, while pasta aficionados might choose Summer Lasagne with Cashew Ricotta.

One-pot meals are the perfect busy-family choice and a speedy way to enjoy a hearty dinner without fussing too much in the kitchen. It's easy to love the Spicy Chickpea and Potato Stew or Oven "Fried Rice" Casserole, both endowed with wholesome ingredients and flavors that bring happy smiles of satiety.

Turning on the charm are the Meal Stars, a chapter that highlights dishes with "jazzilicious" flavor and darned good looks. The page that displays Quick Stuffed Portobello Mushrooms, a fan favorite, beckons with its rich colors and nearly makes the reader want to reach out and pinch off a piece. This section also features the recipe and knockout photo of Nutty Zucchini Loaf, another company-ready gem that might be finished with a rich gravy.

The last recipe chapters feature sweet things, the homey stuff Mom used to make for dessert: cookies, cheeze-cake, and irresistible, simple chocolate treats. Laura adds her unique touch with Mad Mocha Marbled Mousse Pie that dazzles with artful design.

The book concludes with acknowledgement and a brief primmer on Plant-Based Nutrition by registered dietitian Julieanna Hever, MS, RD, CPT.

Vegan for Everyone is a cookbook treasure, not only for its impressive, brilliant food photos but also for the exceptional recipes that are so well crafted. There are no intimidating, long ingredient lists and no lengthy, complex directions either. The recipes are truly practical and well designed for the everyday home cook, for weekday meals or that special company dinner. Some of the dishes have the reminiscent quality of old-fashioned goodness that Mom might have served many years ago. Laura Theodore gives these recipes a special pinch of love that makes them feel just right for today. The food photography alone is so impressive one could be tempted to simply chew up the pages and have the feeling of feasting on a sumptuous meal!

This pie is gorgeous to look at, delicious to eat, and a delight to serve! Your family and guests will think you slaved for hours creating the "fanciest " marbled effect, but it's actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence.

Serves 10

Crust
1 tablespoon extra-virgin olive oil, plus more to coat the pan
11 Medjool dates, pitted and chopped
2/3 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup unsweetened shredded dried coconut

Filling
1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled
5 1/2 tablespoons vegan cane sugar
1/2 cup cold, strong brewed coffee
1 1/2 cups vegan dark chocolate chips (55% to 70% cacao)
1/2 cup unsweetened or sweetened nondairy milk

1. Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky.
2. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling.
3. To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/3 cup of the tofu/coffee mixture to a small bowl and reserve.
4. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container).
5. Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth.
6. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust. Immediately drop 5 to 6 spoonfuls of the reserved tofu/coffee mixture onto the top of the pie. Then, using a wooden skewer, or the tip of the knife, gently swirl the tofu/coffee mixture into the top of the pie in a pleasing, marbleized pattern.
7. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve!

Chef's Note: If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.