Teaching Jasmin How to Cook Vegan
About This Show
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.
Most Recent Episode
Episode 10: Savory, Sweet, Spicy, and S’mores with Chef Laura Delhauer and Your Hostess, Jasmin Singer!
Aug 17 16
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!
Pineapple Teriyaki Portabello Steaks
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 t