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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 !
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Picnic Sammies
by Chef Laura Delhauer
Ingredients:
Makes 4 sandwiches
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)
- 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.
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Peanut Slaw
by Chef Laura Delhauer
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.
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Chickpea and Chocolate Blondies
Gluten free, grain free & oil free
by Chef Laura Delhauer
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:
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