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.
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!
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
by Vegan Mos
Prep time: 3 minutes
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
- 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
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
- 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
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)
- 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.
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!