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

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.

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

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