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!
Black Bean Tomato Stew
Prep Time: 5 minutes
Cooking Time: 10 minutes
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
- 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.
by Vegan Mos
Prep Time: 10 minutes
Cooking time: 15 minutes
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
- 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
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Let’s get cooking!