Teaching Jasmin How to Cook Vegan
Hi everyone! It’s Jasmin Singer in Chef Laura Delhauer‘s Kitchen for Episode 10 of the Teaching Jasmin How to Cook Vegan Podcast!
Chef Laura and I talk chocolate, mushrooms, pineapple, and quinoa in our quadruple S episode – Savory, Sweet, Spicy, and S’mores!
Follow along with Chef Laura’s recipes below, as we marinate, rinse, chop, and bake. As always, great banter and plenty of questions as we prepare this 4-S summer meal of Pineapple Teriyaki Portabello Steaks, Spicy Mexican Quinoa, and – yes, Vegan S’mores!
Let’s get cooking!
Print This!
Ingredients:
4 portabello mushroom caps, washed
About 10 oz teriyaki sauce*
1.5 cups of fresh pineapple chunks
*We used one 10-oz bottle of Coconut Secret’s Coconut Aminos Teriyaki sauce, but you can also whip up your own real quick by whisking these ingredients together:
Directions:
In a large rectangular baking dish, cover the mushroom caps with the teriyaki sauce. Be sure to brush the tops so that they’re completely covered. Add pineapple chunks in the marinade surrounding the mushrooms. Let everything marinade for at least 30 mins, then turn mushrooms over and let them marinade on the other side for at least another 30 mins. (The longer they marinade, the better.)
Pre-heat oven to 400 degrees. When oven is heated, bake for 25 mins. Turn mushrooms and bake for another 10 mins (until mushrooms are very tender).
Serve mushrooms with a few pieces of the pineapple and a generous drizzle of the warm teriyaki.
Note: This marinade is still totally good after you’ve cooked with it. So, if you’ve got more than you need for serving the mushrooms, drizzle that goodness onto a side of steamed or sautéed greens and you’re good to go.
Print This!Ingredients:
1 bunch of kale, washed, stemmed, and torn into large bite-sized pieces
A pinch or two of sea salt
A squeeze of lemon juice
Dressing
1 yellow onion, diced (or any kind, really)
Splash of canola or safflower oil (or 1/2 cup of broth)
1 cup quinoa (any color), rinsed
1 3/4 cups of veggie broth
1 can diced or crushed fire roasted tomatoes
1 jalapeño, diced (optional)
Directions:
In a medium pot, sauté diced onion in oil or broth over medium heat until it begins to brown. Add veggie broth, tomatoes, and jalapeño. Bring to a boil. Stir in quinoa, cover, lower heat and let simmer for 15 minutes, then check. If there’s still a lot of liquid or quinoa is not transparent yet, cover and cook for another 5 minutes. (Quinoa should be fluffy and there should not be much, if any liquid in the pot.) After it’s done cooking, remove from heat, but leave the lid on for a few minutes. (Unless quinoa seems dry, in which case just remove from heat and stir; don’t re-cover.)
Serve as a side or as a base for a bowl of your favorite beans, veggies, tofu, or tempeh dish.
Print This!Ingredients:
Two graham cracker sheets (4 squares)
2 vegan marshmallows (we used Dandies!)
1 badass vegan chocolate bar (we used Raaka)
Directions:
See Sandlot video, linked here: https://youtu.be/XlddDZkkxCc
Note: We roasted our marshmallows on the stove top, but these are great to make at a bonfire or bbq; pretty much anywhere you can find or make fire (safely).
Enjoy!
***
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren, also Our Hen House’s Social Media Guy. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
The post Episode 10: Savory, Sweet, Spicy, and S’mores with Chef Laura Delhauer and Your Hostess, Jasmin Singer! appeared first on Our Hen House.
Hi everyone! It’s Jasmin Singer in Chef Laura Delhauer‘s Kitchen for Episode 9 the Teaching Jasmin How to Cook Vegan Podcast!
As you know, Chef Laura has agreed to join me as my chief chef and kitchen tutor for this podcast. What’s more, we came up with some themes for this and for the episodes to come.
It’s summer, it’s hot, and Chef Laura always has lemons! So in Episode 9, we gave the green light to green and light! Follow along with Chef Laura’s recipes below, as we juice, massage, and do the pesto. As always, great banter and plenty of questions as we prepare this great summer meal of Green Lemonade, Massaged Kale with Tahini Dressing, and Pesto Pasta Salad. Let’s get cooking!
Print This!
Ingredients:
2-3 green apples, washed and cut into slices small enough for your juicer
3-4 celery stalks, washed
2 lemons, peeled and quartered
5-7 large kale leaves (with stems), washed
About 1.5 inches fresh peeled ginger root (more or less to taste)
Directions:
Pour into fancy pants glasses (but not pants) and enjoy!
Print This!Ingredients:
1 bunch of kale, washed, stemmed, and torn into large bite-sized pieces
A pinch or two of sea salt
A squeeze of lemon juice
Dressing
1/2 cup tahini
3 tablespoons fresh parsley leaves
1/2 tsp sea salt
1/2 cup of water
3 Tbs lemon juice
1 Tbs coconut aminos, Bragg’s Liquid Aminos or tamari
1 Tbs pure maple syrup (or agave syrup)
Directions:
Garnish options: Nutritional Yeast (nooch), raw pumpkin seeds, or sunflower seeds.
*This also could be made into a hearty meal topped with tempeh or baked tofu.
Print This!Ingredients:
1 package whole grain fusilli pasta (or your pasta of choice)
2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/2 cup slivered, sliced, or whole soaked raw almonds (soaked for 15-30 mins)
2 garlic cloves
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1/2 cup nutritional yeast
1/3 cup olive oil
1/4 cup water
Directions:
*I enjoy having this in the fridge in case I need to throw together a quick meal at any point throughout the week.
Go for the Green!
***
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren, also Our Hen House’s Social Media Guy. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
The post Episode 9: Everything’s Green with Chef Laura Delhauer and Your Hostess, Jasmin Singer! appeared first on Our Hen House.
Hi everyone. It’s Jasmin Singer in Chef Laura Delhauer‘s Kitchen for the Teaching Jasmin How to Cook Vegan Podcast!
Summer’s here and the time is right to picnic in the street – or in the park. We show you how to make Sammies, Blondies, and Slaw – oh my! Let’s get cooking!
You can follow along with the recipes we made on Episode 8 of the Teaching Jasmin How to Cook Vegan Podcast !
Print This!
Ingredients:
Makes 4 sandwiches
A few tablespoons of veggie broth or a splash of canola or safflower oil
1 yellow onion (sliced)
1-2 bell peppers (any color), washed and sliced
8 slices of bread (I prefer sourdough)
1-2 tablespoons vegan butter (we used Miyoko’s)
4 tablespoons hummus (any kind)
Fancy toothpicks and/or sandwich baggies for your picnic transporting/serving needs
Directions:
You could also tie each sandwich together with a ribbon and place them in individual sandwich or pastry bags to distribute at your picnic.
Enjoy! Print This!Directions:
Stores in fridge for a few days.
Print This!Chickpea and Chocolate Blondies
Gluten free, grain free & oil free
Ingredients:
1 15oz can chickpeas (drained and rinsed)
1/2 cup all natural peanut butter
1/3 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan chocolate chips (Chef Laura is a huge fan of Sunspire 65% cacao chips)
Directions:
In a food processor, combine all ingredients EXCEPT chocolate chips and process until smooth. (You can also mash them together in a bowl, if you don’t have a food processor, or use a vitamix. If you use a vitamix, I highly recommend doubling the recipe, as smaller amounts of batter and sauces don’t always do so well in the vitamix.) Once batter is smooth, fold in chocolate chips. Then spread the batter into an 8×8 pan. (You can grease or spray the pan slightly, but the PB should keep it from sticking very much.) *You can also use a smaller pan, like a loaf pan for thicker blondies, but I would not use a larger one unless you doubled the recipe, as they will be too thin.Note: the batter will be sticky so you can grease or spray a rubber or silicone spatula to help you smooth the batter into the pan
Bake for 20-25 mins or until toothpick comes out clean in the center. Allow Blondies to cool for 15-20 mins, if you can control yourself, I know it’s difficult. Cut and serve.***
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren, also Our Hen House’s Social Media Guy. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
The post Episode 8: Picnic with Chef Laura Delhauer and Your Hostess, Jasmin Singer! appeared first on Our Hen House.
Jasmin and Chef Laura
Hi everyone. It’s Jasmin Singer in Laura’s kitchen again!
I’m very pleased to announce that Chef Laura Delhauer has agreed to be the regularly featured chef on the Teaching Jasmin How to Cook Vegan Podcast! I know you’ll want to follow along as we chat, chop, and create great vegan dishes.
On Episode 7, we spoke of eating mindfully and healthfully in all senses of the word, even though it’s sometimes difficult to get along in the world. But hope springs in spring, and May means Mexican food for Chef Laura. Join us for margaritas, guacamole, and fajitas! (Oh my!) Let’s get cooking!
This episode is brought to you by Vegucated. Part sociological adventure and part comedy, Vegucated follows three meat and cheese loving New Yorkers who agree to adopt a vegan diet for 6 weeks. This entertaining documentary showcases the rapid and at times comedic evolution of three people who discover they can change the world the world, one bite at a time. Visit vegucated.com for more info and be sure to catch vegucated on netflicks.
And now for the recipes we made on Episode 7 of the Teaching Jasmin How to Cook Vegan Podcast !
Print This!Ingredients:
(serves 2-3)
10 oz frozen mango (1 small package)
1/2 cup tequila
1/2 cup lime juice
2 Tbsp agave or maple syrup (more to taste)
Add all ingredients to high speed blender and puree until smooth. For thinner margaritas, add ice water, a few tablespoons at a time.
Print This!Ingredients:
(serves 4-6)
4 ripe avocados
Juice of 1 lime
1 small onion (any kind), diced
1/2 cup chopped cilantro
1/2-3/4 cup of your favorite jarred salsa
Sea salt to taste
Directions:
Mash the peeled avocado with mortar and pestle (or in a bowl with a fork).
Mix in other ingredients one at a time.
Do not over mix! This is best left a little chunky… unless you like it smooth, in which case I do not understand you.
Option to add one diced jalapeno for a little more kick (and more respect from Texas).
Serve with your favorite chips (I love Garden of Eatin’ Red Hot Blue Corn Chips) or with fajitas or tacos.
Veggie Fajitas
Ingredients:
1 tbsp canola oil (or 2-3 tbsps veggie broth)
1 large yellow onion, sliced
2 bell peppers, sliced and seeded
2 portabello mushrooms caps, sliced
6 tortillas
Directions:
In a large saute pan, saute onion in oil or broth until they begin to caramelize.
Add bell peppers and mushroom slices and continue to saute (adding small amounts of oil or broth as needed if veggies begin to stick to the pan).
Saute for 5-7 mins and then transfer into bowl or serving dish.
Warm each tortilla in pan.
Serve with guacamole and salsa as a build-your-own kind of deal, or if you’re feeling savvy, plate them yourself and serve.
Other options to add: brown rice, black beans, jalapeno slices.
***
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren, also Our Hen House’s Social Media Guy. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
The post Episode 7: Chef Laura Delhauer, Magaritas, Avocados, and Your Hostess, Jasmin Singer! appeared first on Our Hen House.
Jasmin and Chef Laura
Hi everyone. Jasmin Singer is in the kitchen again!
I joined Chef Laura Delhauer at her apartment in Brooklyn for Episode 6 of the Teaching Jasmin How to Cook Vegan Podcast ! Taking over a new kitchen is always fun, and it’s always good to be reminded not to mix up baking soda and baking powder. Today, we’ll pair baked beans with corn bread for a wonderfully soul-satisfying meal. Let’s get cooking!
This episode is brought to you by V-lish, a project of our friends at Farm Sanctuary. Check out their dynamic guide to delicious cruelty-free eating! With inspired (and many Jasmin-friendly) recipes, videos, and tips and tricks from a wide range of experts, V-lish is a great resource for compassionate living.
And by Vegucated – the entertaining documentary that showcases the rapid and at times comedic evolution of three people who discover they can change the world one bite at a time.
And now for the recipes we made on Episode 6 of the Teaching Jasmin How to Cook Vegan Podcast !
Print This!Ingredients:
1 cup cornmeal
1 cup oat flour (you can make your own by blending 1 cup of rolled oats in food processor or vitamix)
1 cup coconut sugar
1 teaspoon sea salt
3 ½ teaspoons baking POWDER
1 jalapeno (or 2… or 3) diced
1 cup non-dairy milk (I used almond)
1 teaspoon apple cider vinegar
½ teaspoon baking SODA
¼ cup all natural unsweetened applesauce
1/3 cup of sunflower oil (or safflower, or canola- try to use high quality/organic)
1 tablespoon of golden ground flax meal
Directions:
1. Preheat oven to 400°F. Grease pan of choice.
2. In a small bowl combine flax meal with 3 tablespoons of cold water. Mix together and put in the fridge.
3. In a large bowl, sift together cornmeal, gluten-free flour, salt, coconut sugar, and baking POWDER. Add in jalapeno and stir to coat each little piece.
4. In a small cup, combine non-dairy milk and apple cider vinegar. Let sit for 5 minutes. Add baking SODA and stir to combine.
5. In another bowl, whisk together applesauce and oil. Add in non-dairy milk mixture. Whisk to combine well.
6. Add wet ingredients to dry ingredients and stir well to combine. Add “flax egg” from the fridge. Mix in well.
7. Pour batter into pan
8. Bake in preheated oven for 25 minutes or until lightly browned and toothpick comes clean when inserted.
9. Let cool for about 5 minutes before serving.
Serving Suggestions: Top with vegan butter, or serve alongside your favorite vegan chili or my maple baked beans! Also good at holiday times with cranberry sauce.
Print This!Maple Baked Beans
Ingredients:
4.5 cups cooked navy beans (approx. three 15 oz cans), rinsed
1 large sweet or yellow onion
3-4 tbsp maple syrup
2 tablespoons regular mustard
2 tablespoons apple cider vinegar
1 can fire roasted tomatoes
1 teaspoon fine grain sea salt
Directions:
1. On stovetop in a medium pot, saute chopped onion in a dash of safflower or sunflower oil.
2. Once onions begin to caramelize, add remaining ingredients EXCEPT the beans.
3. Stir ingredients to make the maple marinade for the beans.
4. Stir in beans and set to low heat for 40 mins up to 2 hrs.
These become more flavorful the longer you cook them, but be sure and check them every 20 mins or so to make sure they aren’t sticking to the bottom. If they are, add a bit of water or make more of the marinade.
***
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren, also Our Hen House’s Social Media Guy. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
The post Episode 6: Chef Laura Delhauer in Her Own Kitchen — with your Hostess, Jasmin Singer! appeared first on Our Hen House.
Chef Laura and Jasmin
Hi everyone. Jasmin Singer here, once again!
The kitchen (of Vegucated writer, director, and editor Marisa Miller Wolfson) was still standing after Episode 4, so I joined Chef Laura Delhauer there again for Episode 5 of the Teaching Jasmin How to Cook Vegan Podcast ! Today, we’ll cook up some lentils and make some mashed potatoes. You can put the two over or under – or keep them on entirely separate sides of the plate (especially if you are a three-year-old). Then we’ll finish with a no-bake cookie. Let’s get cooking!
This episode is brought to you by Vegucated – the entertaining documentary that showcases the rapid and at times comedic evolution of three people who discover they can change the world one bite at a time.
What follows are the recipes we made on Episode 5 of the Teaching Jasmin How to Cook Vegan Podcast!
Print This!
Ingredients:
1 Tbsp canola or safflower oil
1 yellow onion (diced)
3 stalks of celery (chopped)
2 medium carrots (or two handfuls of baby carrots) – chopped
1 can fire roasted tomatoes
32 oz veggie broth
16oz bag of brown or green lentils (rinsed)
Sea salt to taste
Directions:
Garnish options: Parsley, Cilantro, Nooch
*You know the lentils are cooked when most of the liquid has been soaked up into them and they are soft.
Print This!Red Skinned Mashed Potatoes
Ingredients:
4 or 5 medium sized red skinned potatoes (washed- leave peels on!)
1/4-1/2 cup vegetable broth
1/2 stick of vegan butter
1/2 cup nutritional yeast (more to taste)
1 cup chopped green onions (scallions)
Salt & Pepper to taste
Directions:
These are great served on top of (or under) Laura’s Lentils for a vegan Shepard’s Pie bowl
Print This!
Drop (the mic) Cookies
Ingredients:
2 cups coconut palm sugar
1 stick (half cup) vegan butter
4 tablespoons raw cacao powder
1/2 cup non-dairy milk (unsweetened almond milk-preferred)
1 tsp vanilla extract
3 cups rolled oats
1/2 cup peanut butter (natural & unsweetened)
1/4 cup raw hemp seeds (optional garnish)
Directions:
Other options for garnish: golden flax meal, colorful sprinkles
*Speed up the process by letting them cool and set in the refrigerator
***
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren, also Our Hen House’s bearded Social Media Guy (far left). This podcast would not be possible without the genius of our bearded audio editor, Eric Milano, of Love Loft Studios (far right).
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
Let’s get cooking!
The post Episode 5: Chef Laura Delhauer returns! And your Hostess, Jasmin Singer! appeared first on Our Hen House.
Chef Laura and Jasmin
Hi everyone. Jasmin Singer here, once again!
I initiated a new chef and hazed a new kitchen on Episode 4 of the Teaching Jasmin How to Cook Vegan Podcast ! I go nuts with Chef Laura Delhauer (in the kitchen of Vegucated writer, director, and editor Marisa Miller Wolfson) and make some love-filled delights for February. We’ll start with dessert (or breakfast) Peanut Butter Cups, turn up the heat on Spicy Peanut Stew, and cool down with Sexy Strawberry Smoothies! Let’s get cooking!
This episode is brought to you by Vegucated – the entertaining documentary that showcases the rapid and at times comedic evolution of three people who discover they can change the world one bite at a time.
What follows are the recipes we made on Episode 4 of the Teaching Jasmin How to Cook Vegan Podcast!
Print This!
Peanut Butter Cups
You’ll make 12. How many servings is up to you!
Ingredients:
1/2 cup (1 stick) Earth Balance Butter
3/4 cup natural crunchy peanut butter (preferably unsweetened)
6 graham crackers, crumbed (or 12 squares)
1/4 cup coconut sugar
1/4 cup non-dairy milk (I use vanilla almond milk or nutmilk blend from Notmilk)
1 cup vegan chocolate chips (I use Sunspire Bittersweet 65% Cacao)
Optional Garnish- raw hemp seeds
Directions:
Spicy Peanut Stew
Ingredients:
1 Tbs Vegetable Oil
4 cloves of garlic, minced
1 inch fresh ginger root, grated
1 yellow onion (medium) chopped
1 sweet potato, peeled and chopped into small chunks
1 Tbs crushed red pepper (more or less to taste)
1 (6oz) can of tomato paste
1/2 cup natural chunky (unsweetened) peanut butter
5 cups of vegetable broth
2-3 handfuls of bok choy leaves
cilantro for garnish
Directions:
Print This!
Sexy Strawberry Smoothie
Ingredients:
2.5 cups coconut milk or vanilla nut milk (almond, etc)
1 frozen banana
1.5 cups frozen strawberries
Zest of 1/2 a lemon
Directions:
Garnish Options- Fresh strawberry slices, hemp seeds, cacao powder
(Or throw it in a bowl, add some granola and top with all of the above- voila- smoothie bowl!)
***
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren, also Our Hen House’s bearded Social Media Guy (far left). This podcast would not be possible without the genius of our bearded audio editor, Eric Milano, of Love Loft Studios (far right).
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
Let’s get cooking!
More fun photos from the recording session:
Michael Harren (our Social Media Director!), Jasmin Singer, and Eric Milano (our audio dude!)
Lick that bowl, Michael! (#TWSS.)
Gimme my sexy smoothie!
Yitzach.
The crew eats.
Eric… perhaps… praying?
Lick that bowl, Michael! (#TWSS.)
Michael Harren (our Social Media Director!), Jasmin Singer, and Eric Milano (our audio dude!)
The post Episode 4: Chef Laura Delhauer in the Kitchen with your Host Jasmin Singer! appeared first on Our Hen House.
Hi everyone. Jasmin Singer here, once again!
I learned so much on Episode 1 and Episode 2 of the Teaching Jasmin How to Cook Vegan Podcast with the incredibly talented Michael Suchman of Vegan Mos, and I was thrilled he agreed to be the first chef of 2016! Recharge with his healthy recipes and keep your New Year’s resolutions another day! In Episode 3, we’ll be making Black Bean Tomato Stew (specially gay-ified by Michael from a recipe from Buenos Aires), and we’ll also be filling our plates with wilted kale! (I guarantee it tastes better than it sounds.) There’s liquid smoke involved, too! Let’s get cooking!
This episode is brought to you by V-lish, a project of our friends at Farm Sanctuary. Check out their dynamic guide to delicious cruelty-free eating! With inspired (and many Jasmin-friendly) recipes, videos, and tips and tricks from a wide range of experts, V-lish is a great resource for compassionate living.
What follows are the recipes we made on Episode 3 of the Teaching Jasmin How to Cook Vegan Podcast! All recipes are by the Vegan Mos!
Print This!Photo by VeganMos
Black Bean Tomato Stew
by VeganMos
Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4-6
Ingredients:
2 TBL olive oil
1 large yellow onion, diced
2 cloves of garlic, minced
½ cup red wine (optional)
1 Large can diced fire roasted tomatoes
2 15 oz cans black beans, drained and rinsed (3 cups if using fresh)
1 TBL soy sauce
Salt and Pepper to taste
Directions:
Print This!
photo by VeganMos
Wilted Kale
by Vegan Mos
Prep Time: 10 minutes
Cooking time: 15 minutes
Servings: 4-6
Ingredients:
2 bunches kale
2 TBL olive oil
1 large yellow onion, peeled and thinly sliced
2 garlic cloves, minced
½ cup vegetable broth
2 TBL soy sauce
Directions:
***
Eric Milano, the audio guy!
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren. Special thanks to OHH’s Director of Operations, Anne Green. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
Let’s get cooking!
The post Episode 3: Keep Your Resolutions Another Day with Guest Michael Suchman of Vegan Mos, plus your Host Jasmin Singer! appeared first on Our Hen House.
Hi everyone. Jasmin Singer here, once again!
I had so much fun on Episode 1 of the Teaching Jasmin How to Cook Vegan Podcast, in which the incredibly talented Michael Suchman of Vegan Mos helped me to finally (begin to) learn how to cook, after twelve years as a vegan and eighteen as a vegetarian. Lucky for all of us, Michael is joining us once again for Episode 2, in which we are delving into Christmas season (Jewish-style). Today, Michael will be channeling his favorite Christmastime activity — going out for Chinese food and a movie — and will be helping us to create the perfect Christmas meal (no matter what you celebrate). I’ll be putting my apron back on and, with Michael’s mentorship, I’ll be helping to whip up some of his favorite original holiday recipes: Soba Noodle Stir-Fry, Cheesecake Bars, and Holly Berries Cocktail. Let’s get cooking!
And here’s something super exciting! This episode is brought to you by The Tofurky Company; family owned, independent, and delicious since 1980. Start a new tradition this holiday season with Tofurky‘s Vegan Holiday Roast. Made with love and organic soybeans in Oregon. Filled with flavorful wild rice and bread crumb stuffing, Tofurky is proud to provide the friendliest food on your plate. Visit Tofurky.com for more!
What follows are the recipes we made on Episode 2 of the Teaching Jasmin How to Cook Vegan Podcast! All recipes are by the Vegan Mos! Visit their website for more yumminess.
Print This!Holly Berries Cocktail
Jasmin and Michael, drinky drinky.
by Vegan Mos
Ingredients:
3 cups Bacardi Limon
3 cups cranberry juice
3 cups Sweet & Sour mix
1 cup fresh mint leaves
Directions:
HAPPY HOLIDAYS!
Print This!
Soba Noodle Stir Fry
Soba Noodle Stir-Fry by VeganMos — www.veganmos.com
by Vegan Mos
Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
8 oz. soba noodles, or linguine noodles
2 1/2 TBL canola oil, divided
2 tsp sesame oil
3 TBL soy sauce
1 TBL agave
1 tsp ground ginger
1 tsp rice vinegar
1 pinch red pepper flakes
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1/2 pound snow peas, sliced into strips
8 oz. shitake mushrooms, sliced into strips
2 cups broccoli florettes
2 scallions or green onions, sliced
Directions:
Please note that the version of the cheesecake bars recipe you’ll see below was halved on today’s podcast episode! In other words, this is double the recipe you heard on the show.
Print This!Cheesecake Bars
(note that this is doubled from the version you heard on the Teaching Jasmin How to Cook Vegan Podcast)
Cheesecake Bars by Vegan Mos — www.veganmos.com
by Vegan Mos
Prep Time: 15 minutes
Cooking Time: 30 minutes (+ 10 minutes to cool)
Servings: 10-12
Ingredients:
2 cans refrigerated crescent roll dough
2 8oz containers vegan cream cheese
1 1/2 tsp vanilla extract
1 1/4 cups + 2 TBL granulated sugar, divided
2 tsp cinnamon
2 TBL vegan butter, melted
Directions:
***
Eric Milano, the audio guy!
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Plus, we offer some fantastic thank you gifts for your donations. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren. Special thanks to OHH Media Coordinator Alessandra Seiter, and huge props to OHH’s Director of Operations, Anne Green. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
Let’s get cooking!
More pictures!
Jasmin in Stir-Fry Heaven
Easy now! It’s gonna pop!
Jasmin and the Vegan Cheesecake
The post Episode 2: Vegan Christmas (Jewish-Style) with Michael Suchman of Vegan Mos, Hosted by Jasmin Singer appeared first on Our Hen House.
Photo of Jasmin Singer is by Liz Dee (kitty is Murray)
Hi everyone. Jasmin Singer here.
I have been vegan for 12 glorious years; vegetarian for 18. And yet, for lunch today, I had a microwaved can of peas. It’s not as though I’m a terrible cook; I have a few dishes (all of which I can prepare on the stovetop or in my high-speed blender) that I think are quite good, actually — but I have never really gotten beyond mediocre in my chef abilities. Though I can figure out my way around the kitchen, as a long-time NYC-dweller, my favorite part of my kitchen is where I store the to-go menus. (I have a soft spot for the bean curd special from the Chinese place down the street. They literally recognize my voice when I call to order it. Telling, huh?)
Still, despite my cooking complacency, I realized lately that I have been squelching a sort of secret desire to become more adept at putting together dignified meals. I’m not looking to do anything fancy, but I am looking to (finally) expand my cooking ability — at least a little. If not just for me, then for my wife, Mariann, who has rolled her eyes at my burnt toast more than once in the past few weeks. (Admittedly, I like my toast burnt.)
Enter the newest addition to the rapidly expanding Our Hen House media landscape: The “Teaching Jasmin How to Cook Vegan” podcast! To say I’m excited about this brand new show is pretty much the understatement of the year. (To say Mariann is even more excited is the understatement of the century.)
Here’s the official description:
Join longtime vegan Jasmin Singer as she finally figures out her way around the kitchen. With the help of some outstanding chefs, cookbook authors, and foodie friends, Jasmin will learn how to master the art of making some simple, yet scrumptious, vegan meals. And — trust us — if Jasmin can do it, anyone can.
Michael and Jasmin (photo by Ethan Ciment of Vegan Mos)
For our very first episode, you are in for a huge treat! I am joined by none other than the incredibly talented and witty Michael Suchman — of one of my favorite blogs, Vegan Mos. Michael, of course has been a regular on the signature Our Hen House podcast (now over 300 episodes old!), where he has been joined by his husband Ethan Ciment (the other half of Vegan Mos), to review countless cookbooks. I adore Michael, and have come to rely on him to be my vegan-food-emergency-sponsor (he has, more than once, been on the other end of the text when I needed a hand figuring my way out of my current cooking conundrum or catastrophe). Not only am I thrilled that Michael is the first guest on the Teaching Jasmin How to Cook Vegan podcast, but — if I have anything to say about it — he’s going to be a regular guest!
Jasmin and Michael. Photo by Ethan Ciment of Vegan Mos.
On this inaugural episode, Michael is here with all of his best, most Jasmin-friendly Thanksgiving recipes! He also offers ideas on veganizing the holidays in general, as well as a whole slew of insider-tips on everything from baking, to how to serve a life-changing meal to your vegan-curious friends with style.
Today, we will be making vegan French Onion Dip; Sweet Potato Casserole; and Pumpkin Chocolate Chip Bread. Below, you’ll find those recipes, which were created exclusively by the Vegan Mos.
We are giddy that the inaugural episode of Our Hen House’s Teaching Jasmin How to Cook Vegan podcast is being sponsored by Dandies Vegan Marshmallows. Dandies Marshmallows are all natural, vegan, and Non-GMO Project verified. They are cruelty-free, and made without gelatin. Enjoy Dandies in s’mores, crispy treats, hot cocoa, or straight out of the bag! Learn more at chicagoveganfoods.com.
Note that the recipes below are doubled-versions of the ones that were featured on Episode 1 of the Teaching Jasmin How to Cook Vegan podcast.
Print This!
French Onion Dip
Photo and Recipe by Vegan Mos
by Vegan Mos
Prep time: 3 minutes
Ingredients:
3 TBL dried minced onion
3 TBL fried onion pieces
1 tsp onion powder
1 tsp garlic powder
1 ½ tsp soy sauce
½ tsp balsamic vinegar
1 no-beef bouillon cube, crushed
12 oz vegan sour cream
Directions:
Print This!
Sweet Potato Casserole
by Vegan Mos
Jasmin and Michael. Photo by Ethan Ciment (of Vegan Mos).
Ingredients:
1 40 oz can of Sweet Potatoes (Yams) in syrup, drained
¼ cup Mandarin Orange slices, drained
¼ cup brown sugar
1 8 oz can crushed pineapple in juice, drained (juice reserved)
18-20 oz vegan marshmallows
Directions:
Print This!
Pumpkin Chocolate Chip Bread
by Vegan Mos
Photo and Recipe by Vegan Mos
Ingredients:
3 cups all purpose flour
½ tsp salt
2 tsp baking soda
2 tsp baking powder
1 ½ cups sugar
½ tsp cinnamon
1 cup vegetable oil (or ½ cup oil and ½ cup unsweetened applesauce)
15 oz can pumpkin (NB: do not use pumpkin pie filling as that is spiced. You want plain canned pumpkin.)*
1 cup water
1 cup vegan chocolate chips
½ cup chopped walnuts (optional – Michael hates nuts in baked goods, so we leave them out)
*to make as Banana Bread, use 2 cups of mashed ripe bananas (3-4 bananas)
Directions:
***
That’s Eric Milano, our editor! Photo by Ethan Ciment of Vegan Mos.
You can listen to the Teaching Jasmin How to Cook podcast directly on our website (beneath this paragraph!) or you can listen and subscribe on iTunes! Also, if you like what you hear, please rate it on iTunes, and don’t forget to leave us a friendly comment! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock. Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Don’t forget – we’re reader and listener supported. Plus, we offer some fantastic thank you gifts for your donations. Thank you for helping us create quality content, and for helping us keep our media free and accessible!
The Teaching Jasmin How to Cook Vegan theme song is written and sung by the incredible Michael Harren. Special thanks to OHH Media Coordinator Alessandra Seiter, and huge props to OHH’s Director of Operations, Anne Green. This podcast would not be possible without the genius of our audio editor, Eric Milano, of Love Loft Studios.
Don’t forget to also listen to the signature Our Hen House podcast, as well as OHH’s Animal Law Podcast.
Let’s get cooking!
Jasmin and Michael. Photo by Ethan Ciment of Vegan Mos.
The post The “Teaching Jasmin How to Cook Vegan” Podcast is Finally Here! Episode 1: Vegan Thanksgiving with Michael Suchman, Hosted by Jasmin Singer appeared first on Our Hen House.
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