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Teaching Jasmin How to Cook Vegan

10 episodes in the feed.


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. Jasmin also co-hosts the Our Hen House Podcast.

Episode 10: Savory, Sweet, Spicy, and S’mores with Chef Laura Delhauer and Your Hostess, Jasmin Singer!
17 Aug 2016 at 12:01am

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

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)

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

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

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)

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

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

See Sandlot video, linked here:

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).



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,

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