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
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
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
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
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.
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