Teaching Jasmin How to Cook Vegan

Episode 10: Savory, Sweet, Spicy, and S’mores with Chef Laura Delhauer and Your Hostess, Jasmin Singer!

Jasmin Singer — Wed, 17 Aug 2016 07:01:58 +0000

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!

Pineapple Teriyaki Portabello Steaks
Serves 3-4

by Chef Laura Delhauer

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:

1/2 cup soy sauce, tamari, coconut aminos or braggs liquid aminos
1/4 cup water
2 Tbsp maple syrup
1 tsp fresh grated ginger
1 Tbsp cornstarch)

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.

Spicy Mexican Quinoa
(can be made not spicy)
Makes about 4 cups

by Chef Laura Delhauer

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.

Vegan S’mores
Recipe makes 2 S’mores. So double it, obviously

by Chef Laura Delhauer

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.

Episode 9: Everything’s Green with Chef Laura Delhauer and Your Hostess, Jasmin Singer!

Jasmin Singer — Wed, 13 Jul 2016 07:01:23 +0000

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!

Green Lemonade

by Chef Laura Delhauer

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:

Make sure your juicer is properly cleaned and assembled. (It’s good to run a glass of water through when you first turn it on, just to be sure.)
Place glass or pitcher at the juicer’s spout.
Slowly feed ingredients to the juicer.
Be sure to start with some of the more water-dense produce (apples and celery) and then alternate between more and less water-dense produce, (eg., celery, apple, kale, celery, ginger, apple, lemon, celery, lemon, kale, apple, lemon….) until it’s all gone through.
You can also run another quarter cup of water through to get out any remaining juice at the end. If your pulp is especially juicy, you can run that through again to get more bang for your buck.

Pour into fancy pants glasses (but not pants) and enjoy!

Massaged Kale with Tahini Dressing

by Chef Laura Delhauer

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:

Towel off washed kale and massage it into a medium salad bowl with lemon and salt. (Rubbing/massaging the lemon and salt into the kale helps break it down so it’s less tough and bitter.) Set kale aside.
Add all other ingredients to food processor, blender or vitamix. Blend until smooth. Add water, 1 Tbs at a time for thinner dressing, if preferred.
Toss the kale in salad bowl with dressing. Serve in individual salad bowls, or on the side of a main meal.

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.

Pesto Pasta Salad

by Chef Laura Delhauer

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:

Cook pasta as directed on package.
Drain into colander, rinse with cool water, and set aside.
Combine all other ingredients in a food processor, blender, or vitamix.
Puree until smooth. (Or a little chunky, if you like it like that.)
Add an extra Tbs or so of water as needed to thin, or if it isn’t getting as smooth as you’d like. (You may need to use a wooden spoon or silicone spatula to scrape down the sides a few times.)
Pour pesto over pasta and toss to combine.
Garnish with more nooch and serve.

*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!

***

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.

Episode 8: Picnic with Chef Laura Delhauer and Your Hostess, Jasmin Singer!

Jasmin Singer — Wed, 08 Jun 2016 07:01:53 +0000

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 !

Picnic Sammies

by Chef Laura Delhauer

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:

Saute onions in oil or veggie broth until they begin to caramelize
Add bell pepper slices and saute for another few minutes and then remove from heat
Toast and lightly butter each slice of bread. You’ll want to butter what will be the inner sides of the bread (i.e., the sides that will be on the inside part of the sandwich, not the parts that your hands will touch).
Spread the inner side of 4 of the pieces of toast with about a tablespoon of hummus
And then pile on the veggies
Cover with the other slice of toast and pin together with toothpick for serving.

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!

Peanut Slaw

by Chef Laura Delhauer

Pile it on your veggie burger, eat it with your sammie, or just have a giant bowl for dinner. One of Chef Laura’s least favorite things in the world is coleslaw. She’s also not a huge fan of cabbage. But she found a way to bring peanut butter into the equation and, viola! A new favorite side dish for backyard BBQs or picnics in the park.

Ingredients:

4-5 cups thinly sliced cabbage (red, green or a combination of both)
1-2 carrots, peeled and cut into matchstick size pieces
3 tablespoons peanut butter
2 tablespoons warm water
3 tablespoons red wine vinegar (rice vinegar works as well if that’s more handy)
2 tablespoons lime juice
1/2 teaspoon of soy sauce (or tamari or coconut aminos, etc.)
1/2 tablespoon of maple syrup or agave nectar (more to taste)
1-2 teaspoons Sriracha or other red hot sauce (optional)

Directions:

Place cut cabbage and carrots in a medium bowl, toss to mix and set aside.
In another bowl, whisk all other ingredients together. Taste and adjust if more sweetness or spiciness is desired.
Pour sauce over cabbage mixture and toss to combine until dressing is evenly distributed.

Stores in fridge for a few days.

Chickpea and Chocolate Blondies
Gluten free, grain free & oil free

by Chef Laura Delhauer

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.

***

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.

Episode 7: Chef Laura Delhauer, Magaritas, Avocados, and Your Hostess, Jasmin Singer!

Jasmin Singer — Wed, 11 May 2016 07:01:02 +0000

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 !

Mango Margaritas

by Chef Laura Delhauer

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.

Texas Approved Guacamole

by Chef Laura Delhauer

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

by Chef Laura Delhauer

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.

***

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.

Episode 6: Chef Laura Delhauer in Her Own Kitchen — with your Hostess, Jasmin Singer!

Jasmin Singer — Wed, 13 Apr 2016 07:01:06 +0000

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 !

Gluten Free Jalapeno Cornbread
(can be made without jalapenos if you’re not into spice)

by Chef Laura Delhauer

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.

Maple Baked Beans

by Chef Laura Delhauer

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!

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.

Episode 5: Chef Laura Delhauer returns! And your Hostess, Jasmin Singer!

Jasmin Singer — Wed, 09 Mar 2016 08:01:42 +0000

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!

Laura’s Lentils

by Chef Laura Delhauer

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:

In a large pot over medium heat, saute chopped onion in oil (add more oil or a splash of broth if sticking to the pot & adjust heat if necessary)
Once onions are fragrant and slightly caramelized, add in chopped celery and carrots
Stir to combine and let cook for two to three minutes
Add the can of tomatoes and veggie broth, stir to combine
Add rinsed lentils and bring to a boil
Let boil for a couple minutes, then lower heat to a simmer and cover the pot
Simmer lentils for approximately 40 mins (but check them after 25 or 30 mins- some lentils cook faster*)
Ladle into bowls and serve

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.

Red Skinned Mashed Potatoes

by Chef Laura Delhauer

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:

Place washed potatoes in a medium pot and cover with water
Bring to a boil and let cook until potatoes are completely softened (fall apart slightly when poked with a fork)
Drain potatoes and then return them to the warm pot
Add vegetable broth (1/4 to start, add more as needed) and vegan butter, and mash with potato masher
Once you reach a desired consistency (some people like their taters more smooth than others), stir in nutritional yeast
Add green onions and stir to combine
Add salt and pepper to taste

These are great served on top of (or under) Laura’s Lentils for a vegan Shepard’s Pie bowl

Drop (the mic) Cookies

by Chef Laura Delhauer

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:

In a medium pot, melt the vegan butter
Stir in coconut sugar, cacao powder, non-dairy milk & vanilla
Gently stir or whisk over medium heat until combined (and your kitchen smells like heaven)
Bring to a boil and then stir in the 1/2 cup of peanut butter until it is fully incorporated
Lower heat slightly and add the rolled oats and stir to combine
Drop tablespoons of the mixture onto a baking sheet and sprinkle with hemp seeds (optional)
Let cookies sit at room temperature until cooled and hardened (About 1 hour)*

Other options for garnish: golden flax meal, colorful sprinkles

*Speed up the process by letting them cool and set in the refrigerator

***

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.

Episode 4: Chef Laura Delhauer in the Kitchen with your Host Jasmin Singer!

Jasmin Singer — Wed, 10 Feb 2016 08:01:19 +0000

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!

What follows are the recipes we made on Episode 4 of the Teaching Jasmin How to Cook Vegan Podcast!

Peanut Butter Cups

by Chef Laura Delhauer

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:

Place cupcake liners in cupcake pan, set aside
Crumb the graham crackers (easiest with a mortar and pestle)
Place crumbs in a small bowl with coconut sugar, set aside
In a medium pot, melt earth balance and peanut butter and stir together
Once melted, add in dry ingredients, mix them together over low heat
Once mixed, remove from heat
Spoon the mix into cupcake liners in pan, distribute evenly
In a small saucepan, warm non-dairy milk
Add chocolate chips and stir gently until chocolate is smooth (lower heat if it begins to stick to the pan – you can also add a little more milk – but only a tiny bit at a time)
Remove from heat and gently spoon and smooth the chocolate over each peanut butter cup
*Option to garnish with hemp seeds while chocolate is still wet
Place in refrigerator to harden (Takes about two hours to fully harden)

Spicy Peanut Stew

by Chef Laura Delhauer

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:

In a large pot, saute garlic and ginger in oil until fragrant
Add onions, cook until fragrant and starting to caramelize/lightly brown
Add sweet potato chunks (and a tad more oil if they begin to stick at all)
Saute sweet potatoes and onions for a few mins (don’t let onions burn)
Add tomato paste and peanut butter and stir as best you can to get everything evenly mixed (don’t worry – the broth will help)
Add vegetable broth and stir to dissolve the thick tomato/peanut paste
Bring to a boil
Add bok choy leaves
Cover and reduce heat
Simmer for 15 mins (or until sweet potatoes are very soft)
Ladle into bowls and garnish with a large pinch of chopped fresh cilantro

Sexy Strawberry Smoothie

by Chef Laura Delhauer

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:

Blend all ingredients until smooth
Pour into pretty glasses, garnish, and sip

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!)

***

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.

Episode 3: Keep Your Resolutions Another Day with Guest Michael Suchman of Vegan Mos, plus your Host Jasmin Singer!

Jasmin Singer — Wed, 13 Jan 2016 08:01:46 +0000

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!

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:

Heat oil in a large saucepan over med-high heat
Add the onions and sauté until they are soft and started to turn color, about 6 minutes.
Add the garlic and sauté 30 seconds more, just until it starts to turn golden.
Add the wine, if using, and stir well to scrape up the browned bits on the bottom of the pan. Let simmer 1 minute.
Add the can of tomatoes and stir. Allow to simmer 2-3 minutes to reduce the amount of liquid a little bit. Stir in the beans and simmer until the beans are heated through.
Add salt and pepper as needed. If you want to give it some heat, toss in some cayenne or chili seasonings.
Ladle into bowls and serve.

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:

Wash the kale, but do not dry. Remove the stems and roughly chop the leaves. Set aside. (Save the stems for adding to smoothies or juicing – they are full of kaley goodness).
Warm olive oil in a large, heavy pot over medium-high heat.
Add the onions and saute for 6 minutes, until soft and just turning color.
Add the garlic and saute for 30 seconds.
Add the kale, vegetable broth and soy sauce. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
Transfer the cooked greens to a serving plate

***

Eric Milano, the audio guy!

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.

Episode 2: Vegan Christmas (Jewish-Style) with Michael Suchman of Vegan Mos, Hosted by Jasmin Singer

Jasmin Singer — Wed, 09 Dec 2015 08:01:58 +0000

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.

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:

Pour Bacardi, cranberry juice and Sweet & Sour into a large pitcher.
Add mint to the pitcher and stir well.
Pour into chilled martini glasses, garnish with a sprig of mint and serve.

HAPPY HOLIDAYS!

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:

Cook noodles according to package directions, drain and set aside.
Whisk together 1 1/2 TBL canola oil, sesame oil, soy sauce, agave, ginger, vinegar and red pepper flakes. Set aside.
Heat remaining TBL canola oil in a large pan over med-high heat. Add the vegetables and saute until the broccoli is cooked through and the peppers are tender. About 5 minutes.
Add noodles to the vegetable and toss to combine. Pour sauce over the noodles and vegetables. Toss to coat everything.
Sprinkle with green onions and serve.

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.

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:

Preheat oven to 350F. Lightly grease the bottom of a 9X13 baking dish.
Unroll one can of dough and place in the prepared baking dish. Pinch all the perforations together to make sure there are no gaps or holes. Gently stretch the dough to completely cover the bottom of the dish.
In a medium bowl, or in a stand mixer, add the cream cheese and 1 1/4 cups of sugar. Beat until smooth. Add the vanilla extract and beat to fully incorporate.
Carefully spread the cream cheese mixture over the dough in the baking dish.
Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Try to cover the cream cheese layer completely.
Pour melted butter evenly over top.7. In a small bowl, combine the remaining 2 TBL sugar and cinnamon. Mix well and sprinkle evenly over the butter.
Bake about 30 minutes or until center is set. Cool slightly, about 10 minutes. It will collapse as it cools, so don’t worry when it is suddenly less than half the height it was when it came out of the oven.
Slice and serve.

***

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.

The “Teaching Jasmin How to Cook Vegan” Podcast is Finally Here! Episode 1: Vegan Thanksgiving with Michael Suchman, Hosted by Jasmin Singer

Jasmin Singer — Wed, 11 Nov 2015 08:01:11 +0000

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.

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:

Put all the bullion cube in a bowl and use a fork to break it up.
Add the remaining ingredients and mix thoroughly to combine.
Serve immediately, or cover and keep in the refrigerator until you need it. If you make it ahead of time, take it out of the refrigerator about 15 minutes before servicing, allow to warm up a little bit, and give it a good stir to smooth it out.

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:

Pre-heat oven to 350F. Grease a 1 quart casserole dish
Put yams and mandarin oranges in a food processor and process until smooth. Pour into a large mixing bowl.
Add brown sugar and crushed pineapple to the yams and mix thoroughly.
Taste the mixture. If it is too dry, add the reserved pineapple juice 1 TBL at a time until the desired consistency is reached.
Put half the mixture into the prepared casserole dish. Cover with marshmallows. Top with remaining yams.
Bake uncovered for 30 minutes. Remove from oven. Cover top with remaining marshmallows. Return to oven for 10 more minutes or until the top is lightly browned.
Removed from oven and allow to cool slightly before serving.

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:

Pre-heat oven to 350 F. Lightly grease 2 9×5 bread pans, or 1 tube/bundt pan and set aside.
In a large bowl, sift together the flour, salt, baking soda and baking powder and set aside.
In a large mixing bowl, combine the sugar, oil cinnamon and pumpkin. Mix with hand mixer or stand mixer on medium speed until evenly blended, about one minute.
Alternately add the dry mixture and the water to the wet mixture, a little at a time on lower speed. Add a bit of the dry, then a bit of water, then dry, then water, etc… until all of the dry and the full cup of water are mixed in. Gradually increase the speed to medium and mix until thoroughly combined, about 2 minutes.
Add the chocolate chips, and nuts, if using, and mix at medium for another minute.
Divide the mixture evenly into 2 greased bread pans, or pour into one tube/bundt pan
Bake at 350° F for 40 minutes for loafs, or 1 hour 10 minutes for a tube pan, or until a toothpick comes out dry from the center.
Cool for 10 minutes on a wire rack in the pan. Remove from pan and allow to cool completely before serving.

***

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!

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.