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 !
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.
Texas Approved Guacamole
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
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.
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
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.
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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.