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Rank #72 in Food category

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Food

Teaching Jasmin How to Cook Vegan

Updated 7 days ago

Rank #72 in Food category

Arts
Food
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Join longtime vegan Jasmin Singer as she finally figures out the 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. 912842

Read more

Join longtime vegan Jasmin Singer as she finally figures out the 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. 912842

iTunes Ratings

21 Ratings
Average Ratings
13
1
2
3
2

Brilliant

By janetkearney - Jul 08 2017
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I was a little skeptical about cooking on a podcast, but this was really great. Rolling around laughing

Review

By gjguerrero - Apr 02 2017
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Thumbs up.

iTunes Ratings

21 Ratings
Average Ratings
13
1
2
3
2

Brilliant

By janetkearney - Jul 08 2017
Read more
I was a little skeptical about cooking on a podcast, but this was really great. Rolling around laughing

Review

By gjguerrero - Apr 02 2017
Read more
Thumbs up.
Cover image of Teaching Jasmin How to Cook Vegan

Teaching Jasmin How to Cook Vegan

Updated 7 days ago

Read more

Join longtime vegan Jasmin Singer as she finally figures out the 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. 912842

Rank #1: Episode 3: Keep Your Resolutions Another Day with Guest Michael Suchman of Vegan Mos, plus your Host Jasmin Singer!

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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!

    Print This!    

Photo by VeganMos

Black Bean Tomato Stew

by VeganMos

Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4-6

Ingredients:

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

Directions:

  1. Heat oil in a large saucepan over med-high heat
  2. Add the onions and sauté until they are soft and started to turn color, about 6 minutes.
  3. Add the garlic and sauté 30 seconds more, just until it starts to turn golden.
  4. Add the wine, if using, and stir well to scrape up the browned bits on the bottom of the pan. Let simmer 1 minute.
  5. 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.
  6. Add salt and pepper as needed. If you want to give it some heat, toss in some cayenne or chili seasonings.
  7. Ladle into bowls and serve.

 

    Print This!    

photo by VeganMos

Wilted Kale

by Vegan Mos

Prep Time: 10 minutes
Cooking time: 15 minutes
Servings: 4-6

Ingredients:

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

Directions:

  1. 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).
  2. Warm olive oil in a large, heavy pot over medium-high heat.
  3. Add the onions and saute for 6 minutes, until soft and just turning color.
  4. Add the garlic and saute for 30 seconds.
  5. Add the kale, vegetable broth and soy sauce. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
  6. Transfer the cooked greens to a serving plate

***

Eric Milano, the audio guy!

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. 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’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!

The post Episode 3: Keep Your Resolutions Another Day with Guest Michael Suchman of Vegan Mos, plus your Host Jasmin Singer! appeared first on Our Hen House.

Jan 13 2016

42mins

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Rank #2: Episode 4: Chef Laura Delhauer in the Kitchen with your Host Jasmin Singer!

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Chef Laura and Jasmin

Hi everyone. Jasmin Singer here, once again!

I initiated a new chef and hazed a new kitchen on Episode 4 of the Teaching Jasmin How to Cook Vegan Podcast I go nuts with Chef Laura Delhauer (in the kitchen of Vegucated writer, director, and editor Marisa Miller Wolfson) and make some love-filled delights for February. We’ll start with dessert (or breakfast) Peanut Butter Cups, turn up the heat on Spicy Peanut Stew, and cool down with Sexy Strawberry Smoothies! Let’s get cooking!

This episode is brought to you 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.

What follows are the recipes we made on Episode 4 of the Teaching Jasmin How to Cook Vegan Podcast!

 

    Print This!    

Peanut Butter Cups

by Chef Laura Delhauer

You’ll make 12. How many servings is up to you!

Ingredients:

1/2 cup (1 stick) Earth Balance Butter
3/4 cup natural crunchy peanut butter (preferably unsweetened)
6 graham crackers, crumbed (or 12 squares)
1/4 cup coconut sugar
1/4 cup non-dairy milk (I use vanilla almond milk or nutmilk blend from Notmilk)
1 cup vegan chocolate chips (I use Sunspire Bittersweet 65% Cacao)
Optional Garnish- raw hemp seeds

Directions:

  1. Place cupcake liners in cupcake pan, set aside
  2. Crumb the graham crackers (easiest with a mortar and pestle)
  3. Place crumbs in a small bowl with coconut sugar, set aside
  4. In a medium pot, melt earth balance and peanut butter and stir together
  5. Once melted, add in dry ingredients, mix them together over low heat
  6. Once mixed, remove from heat
  7. Spoon the mix into cupcake liners in pan, distribute evenly
  8. In a small saucepan, warm non-dairy milk
  9. Add chocolate chips and stir gently until chocolate is smooth (lower heat if it begins to stick to the pan – you can also add a little more milk – but only a tiny bit at a time)
  10. Remove from heat and gently spoon and smooth the chocolate over each peanut butter cup
  11. *Option to garnish with hemp seeds while chocolate is still wet
  12. Place in refrigerator to harden (Takes about two hours to fully harden)

    Print This!    

Spicy Peanut Stew

by Chef Laura Delhauer

Ingredients:

1 Tbs Vegetable Oil
4 cloves of garlic, minced
1 inch fresh ginger root, grated
1 yellow onion (medium) chopped
1 sweet potato, peeled and chopped into small chunks
1 Tbs crushed red pepper (more or less to taste)
1 (6oz) can of tomato paste
1/2 cup natural chunky (unsweetened) peanut butter
5 cups of vegetable broth
2-3 handfuls of bok choy leaves
cilantro for garnish

Directions:

  1. In a large pot, saute garlic and ginger in oil until fragrant
  2. Add onions, cook until fragrant and starting to caramelize/lightly brown
  3. Add sweet potato chunks (and a tad more oil if they begin to stick at all)
  4. Saute sweet potatoes and onions for a few mins (don’t let onions burn)
  5. Add tomato paste and peanut butter and stir as best you can to get everything evenly mixed (don’t worry – the broth will help)
  6. Add vegetable broth and stir to dissolve the thick tomato/peanut paste
  7. Bring to a boil
  8. Add bok choy leaves
  9. Cover and reduce heat
  10. Simmer for 15 mins (or until sweet potatoes are very soft)
  11. Ladle into bowls and garnish with a large pinch of chopped fresh cilantro

    Print This!    

Sexy Strawberry Smoothie

by Chef Laura Delhauer

Ingredients:

2.5 cups coconut milk or vanilla nut milk (almond, etc)
1 frozen banana
1.5 cups frozen strawberries
Zest of 1/2 a lemon

Directions:

  1. Blend all ingredients until smooth
  2. Pour into pretty glasses, garnish, and sip

Garnish Options- Fresh strawberry slices, hemp seeds, cacao powder

(Or throw it in a bowl, add some granola and top with all of the above- voila- smoothie bowl!)

***


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. 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, also Our Hen House’s bearded Social Media Guy (far left). This podcast would not be possible without the genius of our bearded audio editor, Eric Milano, of Love Loft Studios (far right).

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!

More fun photos from the recording session:

Michael Harren (our Social Media Director!), Jasmin Singer, and Eric Milano (our audio dude!)

Lick that bowl, Michael! (#TWSS.)

Gimme my sexy smoothie!

Yitzach.

The crew eats.

Eric… perhaps… praying?

Lick that bowl, Michael! (#TWSS.)

Michael Harren (our Social Media Director!), Jasmin Singer, and Eric Milano (our audio dude!)

The post Episode 4: Chef Laura Delhauer in the Kitchen with your Host Jasmin Singer! appeared first on Our Hen House.

Feb 10 2016

1hr 36mins

Play

Rank #3: Episode 5: Chef Laura Delhauer returns! And your Hostess, Jasmin Singer!

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Chef Laura and Jasmin

Hi everyone. Jasmin Singer here, once again!

The kitchen (of Vegucated writer, director, and editor Marisa Miller Wolfson) was still standing after Episode 4, so I joined Chef Laura Delhauer there again for Episode 5 of the Teaching Jasmin How to Cook Vegan Podcast ! Today, we’ll cook up some lentils and make some mashed potatoes. You can put the two over or under  – or keep them on entirely separate sides of the plate (especially if you are a three-year-old). Then we’ll finish with a no-bake cookie. Let’s get cooking!

This episode is brought to you 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.

What follows are the recipes we made on Episode 5 of the Teaching Jasmin How to Cook Vegan Podcast!

 

    Print This!    
Laura’s Lentils

by Chef Laura Delhauer

Ingredients:

1 Tbsp canola or safflower oil
1 yellow onion (diced)
3 stalks of celery (chopped)
2 medium carrots (or two handfuls of baby carrots) – chopped
1 can fire roasted tomatoes
32 oz veggie broth
16oz bag of brown or green lentils (rinsed)
Sea salt to taste

Directions:

  1. In a large pot over medium heat, saute chopped onion in oil (add more oil or a splash of broth if sticking to the pot & adjust heat if necessary)
  2. Once onions are fragrant and slightly caramelized, add in chopped celery and carrots
  3. Stir to combine and let cook for two to three minutes
  4. Add the can of tomatoes and veggie broth, stir to combine
  5. Add rinsed lentils and bring to a boil
  6. Let boil for a couple minutes, then lower heat to a simmer and cover the pot
  7. Simmer lentils for approximately 40 mins (but check them after 25 or 30 mins- some lentils cook faster*)
  8. Ladle into bowls and serve

Garnish options: Parsley, Cilantro, Nooch

*You know the lentils are cooked when most of the liquid has been soaked up into them and they are soft.

    Print This!    

Red Skinned Mashed Potatoes

by Chef Laura Delhauer

Ingredients:

4 or 5 medium sized red skinned potatoes (washed- leave peels on!)
1/4-1/2 cup vegetable broth
1/2 stick of vegan butter
1/2 cup nutritional yeast (more to taste)
1 cup chopped green onions (scallions)
Salt & Pepper to taste

Directions:

  1. Place washed potatoes in a medium pot and cover with water
  2. Bring to a boil and let cook until potatoes are completely softened (fall apart slightly when poked with a fork)
  3. Drain potatoes and then return them to the warm pot
  4. Add vegetable broth (1/4 to start, add more as needed) and vegan butter, and mash with potato masher
  5. Once you reach a desired consistency (some people like their taters more smooth than others), stir in nutritional yeast
  6. Add green onions and stir to combine
  7. Add salt and pepper to taste

These are great served on top of (or under) Laura’s Lentils for a vegan Shepard’s Pie bowl

    Print This!    

Drop (the mic) Cookies

by Chef Laura Delhauer

Ingredients:

2 cups coconut palm sugar
1 stick (half cup) vegan butter
4 tablespoons raw cacao powder
1/2 cup non-dairy milk (unsweetened almond milk-preferred)
1 tsp vanilla extract
3 cups rolled oats
1/2 cup peanut butter (natural & unsweetened)
1/4 cup raw hemp seeds (optional garnish)

Directions:

  1. In a medium pot, melt the vegan butter
  2. Stir in coconut sugar, cacao powder, non-dairy milk & vanilla
  3. Gently stir or whisk over medium heat until combined (and your kitchen smells like heaven)
  4. Bring to a boil and then stir in the 1/2 cup of peanut butter until it is fully incorporated
  5. Lower heat slightly and add the rolled oats and stir to combine
  6. Drop tablespoons of the mixture onto a baking sheet and sprinkle with hemp seeds (optional)
  7. Let cookies sit at room temperature until cooled and hardened (About 1 hour)*

Other options for garnish: golden flax meal, colorful sprinkles

*Speed up the process by letting them cool and set in the refrigerator

***


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. 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, also Our Hen House’s bearded Social Media Guy (far left). This podcast would not be possible without the genius of our bearded audio editor, Eric Milano, of Love Loft Studios (far right).

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!

The post Episode 5: Chef Laura Delhauer returns! And your Hostess, Jasmin Singer! appeared first on Our Hen House.

Mar 09 2016

1hr 5mins

Play

Rank #4: Episode 10: Savory, Sweet, Spicy, and S’mores with Chef Laura Delhauer and Your Hostess, Jasmin Singer!

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Hi everyone! It’s Jasmin Singer in Chef Laura Delhauer‘s Kitchen for Episode 10 of the Teaching Jasmin How to Cook Vegan Podcast

Chef Laura and I talk chocolate, mushrooms, pineapple, and quinoa in our quadruple S episode – Savory, Sweet, Spicy, and S’mores!

Follow along with Chef Laura’s recipes below, as we marinate, rinse, chop, and bake. As always, great banter and plenty of questions as we prepare this 4-S summer meal of Pineapple Teriyaki Portabello Steaks, Spicy Mexican Quinoa, and – yes, Vegan S’mores!

Let’s get cooking!

 

    Print This!    
Pineapple Teriyaki Portabello Steaks
Serves 3-4

by Chef Laura Delhauer

Ingredients:
4 portabello mushroom caps, washed
About 10 oz teriyaki sauce*
1.5 cups of fresh pineapple chunks

*We used one 10-oz bottle of Coconut Secret’s Coconut Aminos Teriyaki sauce, but you can also whip up your own real quick by whisking these ingredients together:

  • 1/2 cup soy sauce, tamari, coconut aminos or braggs liquid aminos
  • 1/4 cup water
  • 2 Tbsp maple syrup
  • 1 tsp fresh grated ginger
  • 1 Tbsp cornstarch)

Directions:
In a large rectangular baking dish, cover the mushroom caps with the teriyaki sauce. Be sure to brush the tops so that they’re completely covered. Add pineapple chunks in the marinade surrounding the mushrooms. Let everything marinade for at least 30 mins, then turn mushrooms over and let them marinade on the other side for at least another 30 mins. (The longer they marinade, the better.)

Pre-heat oven to 400 degrees. When oven is heated, bake for 25 mins. Turn mushrooms and bake for another 10 mins (until mushrooms are very tender).

Serve mushrooms with a few pieces of the pineapple and a generous drizzle of the warm teriyaki.

Note: This marinade is still totally good after you’ve cooked with it. So, if you’ve got more than you need for serving the mushrooms, drizzle that goodness onto a side of steamed or sautéed greens and you’re good to go.

    Print This!    
Spicy Mexican Quinoa
(can be made not spicy)
Makes about 4 cups

by Chef Laura Delhauer

Ingredients:
1 bunch of kale, washed, stemmed, and torn into large bite-sized pieces
A pinch or two of sea salt
A squeeze of lemon juice

Dressing
1 yellow onion, diced (or any kind, really)
Splash of canola or safflower oil (or 1/2 cup of broth)
1 cup quinoa (any color), rinsed
1 3/4 cups of veggie broth
1 can diced or crushed fire roasted tomatoes
1 jalapeño, diced (optional)

Directions:
In a medium pot, sauté diced onion in oil or broth over medium heat until it begins to brown. Add veggie broth, tomatoes, and jalapeño. Bring to a boil. Stir in quinoa, cover, lower heat and let simmer for 15 minutes, then check. If there’s still a lot of liquid or quinoa is not transparent yet, cover and cook for another 5 minutes. (Quinoa should be fluffy and there should not be much, if any liquid in the pot.) After it’s done cooking, remove from heat, but leave the lid on for a few minutes. (Unless quinoa seems dry, in which case just remove from heat and stir; don’t re-cover.)

Serve as a side or as a base for a bowl of your favorite beans, veggies, tofu,  or tempeh dish.

    Print This!    
Vegan S’mores
Recipe makes 2 S’mores. So double it, obviously

by Chef Laura Delhauer

Ingredients:
Two graham cracker sheets (4 squares)
2 vegan marshmallows (we used Dandies!)
1 badass vegan chocolate bar (we used Raaka)

Directions:
See Sandlot video, linked here: https://youtu.be/XlddDZkkxCc

Note: We roasted our marshmallows on the stove top, but these are great to make at a bonfire or bbq; pretty much anywhere you can find or make fire (safely).

Enjoy!

***

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. 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, also Our Hen House’s  Social Media Guy. 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.

The post Episode 10: Savory, Sweet, Spicy, and S’mores with Chef Laura Delhauer and Your Hostess, Jasmin Singer! appeared first on Our Hen House.

Aug 17 2016

1hr 17mins

Play

Rank #5: Episode 9: Everything’s Green with Chef Laura Delhauer and Your Hostess, Jasmin Singer!

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Hi everyone! It’s Jasmin Singer in Chef Laura Delhauer‘s Kitchen for Episode 9 the Teaching Jasmin How to Cook Vegan Podcast

As you know, Chef Laura has agreed to join me as my chief chef and kitchen tutor for this podcast. What’s more, we came up with some themes for this and for the episodes to come.

It’s summer, it’s hot, and Chef Laura always has lemons! So in Episode 9, we gave the green light to green and light! Follow along with Chef Laura’s recipes below, as we juice, massage, and do the pesto. As always, great banter and plenty of questions as we prepare this great summer meal of Green Lemonade, Massaged Kale with Tahini Dressing, and Pesto Pasta Salad. Let’s get cooking!

 

    Print This!    
Green Lemonade

by Chef Laura Delhauer

Ingredients:
2-3 green apples, washed and cut into slices small enough for your juicer
3-4 celery stalks, washed
2 lemons, peeled and quartered
5-7 large kale leaves (with stems), washed
About 1.5 inches fresh peeled ginger root (more or less to taste)

Directions:

  • Make sure your juicer is properly cleaned and assembled. (It’s good to run a glass of water through when you first turn it on, just to be sure.)
  • Place glass or pitcher at the juicer’s spout.
  • Slowly feed ingredients to the juicer.
  • Be sure to start with some of the more water-dense produce (apples and celery) and then alternate between more and less water-dense produce, (eg., celery, apple, kale, celery, ginger, apple, lemon, celery, lemon, kale, apple, lemon….) until it’s all gone through.
  • You can also run another quarter cup of water through to get out any remaining juice at the end. If your pulp is especially juicy, you can run that through again to get more bang for your buck.

Pour into fancy pants glasses (but not pants) and enjoy!

    Print This!    
Massaged Kale with Tahini Dressing

by Chef Laura Delhauer

Ingredients:
1 bunch of kale, washed, stemmed, and torn into large bite-sized pieces
A pinch or two of sea salt
A squeeze of lemon juice

Dressing
1/2 cup tahini
3 tablespoons fresh parsley leaves
1/2 tsp sea salt
1/2 cup of water
3 Tbs lemon juice
1 Tbs coconut aminos, Bragg’s Liquid Aminos or tamari
1 Tbs pure maple syrup (or agave syrup)

Directions:

  • Towel off washed kale and massage it into a medium salad bowl with lemon and salt. (Rubbing/massaging the lemon and salt into the kale helps break it down so it’s less tough and bitter.) Set kale aside.
  • Add all other ingredients to food processor, blender or vitamix. Blend until smooth. Add water, 1 Tbs at a time for thinner dressing, if preferred.
  • Toss the kale in salad bowl with dressing. Serve in individual salad bowls, or on the side of a main meal.

Garnish options: Nutritional Yeast (nooch), raw pumpkin seeds, or sunflower seeds.

*This also could be made into a hearty meal topped with tempeh or baked tofu.

    Print This!    
Pesto Pasta Salad

by Chef Laura Delhauer

Ingredients:
1 package whole grain fusilli pasta (or your pasta of choice)
2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/2 cup slivered, sliced, or whole soaked raw almonds (soaked for 15-30 mins)
2 garlic cloves
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1/2 cup nutritional yeast
1/3 cup olive oil
1/4 cup water

Directions:

  • Cook pasta as directed on package.
  • Drain into colander, rinse with cool water, and set aside.
  • Combine all other ingredients in a food processor, blender, or vitamix.
  • Puree until smooth. (Or a little chunky, if you like it like that.)
  • Add an extra Tbs or so of water as needed to thin, or if it isn’t getting as smooth as you’d like. (You may need to use a wooden spoon or silicone spatula to scrape down the sides a few times.)
  • Pour pesto over pasta and toss to combine.
  • Garnish with more nooch and serve.

*I enjoy having this in the fridge in case I need to throw together a quick meal at any point throughout the week.

Go for the Green!

***

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. 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, also Our Hen House’s  Social Media Guy. 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.

The post Episode 9: Everything’s Green with Chef Laura Delhauer and Your Hostess, Jasmin Singer! appeared first on Our Hen House.

Jul 13 2016

1hr 44mins

Play