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

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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.
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Holly Berries Cocktail

by Vegan Mos
Ingredients:
3 cups Bacardi Limon
3 cups cranberry juice
3 cups Sweet & Sour mix
1 cup fresh mint leaves
Directions:

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

HAPPY HOLIDAYS!
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Soba Noodle Stir Fry

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:

1.  Cook noodles according to package directions, drain and set aside.
2.  Whisk together 1 1/2 TBL canola oil, sesame oil, soy sauce, agave, ginger, vinegar and red pepper flakes.  Set aside.
3.  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.
4.  Add noodles to the vegetable and toss to combine. Pour sauce over the noodles and vegetables. Toss to coat everything.
5.  Sprinkle with green onions and serve.

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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.
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Cheesecake Bars
(note that this is doubled from the version you heard on the Teaching Jasmin How to Cook Vegan Podcast)

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:

1. Preheat oven to 350F. Lightly grease the bottom of a 9X13 baking dish.
2. 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.
3. 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.
4. Carefully spread the cream cheese mixture over the dough in the baking dish.
5. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Try to cover the cream cheese layer completely.
6. 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.
7. 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.
8. Slice and serve.

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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.
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Let’s get cooking!

More pictures!