Episode 2: Vegan Christmas (Jewish-Style) with Michael Suchman of Vegan Mos, Hosted by Jasmin Singer

Holly Berries Cocktail

Jasmin and Michael, drinky drinky.

by Vegan Mos

Ingredients:

3 cups Bacardi Limon
3 cups cranberry juice
3 cups Sweet & Sour mix
1 cup fresh mint leaves

Directions:

1. Pour Bacardi, cranberry juice and Sweet & Sour into a large pitcher.
2. Add mint to the pitcher and stir well.
3. Pour into chilled martini glasses, garnish with a sprig of mint and serve.

HAPPY HOLIDAYS!

Soba Noodle Stir Fry

Soba Noodle Stir-Fry by VeganMos — www.veganmos.com

by Vegan Mos

Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

8 oz. soba noodles, or linguine noodles
2 1/2 TBL canola oil, divided
2 tsp sesame oil
3 TBL soy sauce
1 TBL agave
1 tsp ground ginger
1 tsp rice vinegar
1 pinch red pepper flakes
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1/2 pound snow peas, sliced into strips
8 oz. shitake mushrooms, sliced into strips
2 cups broccoli florettes
2 scallions or green onions, sliced

Directions:

1.  Cook noodles according to package directions, drain and set aside.
2.  Whisk together 1 1/2 TBL canola oil, sesame oil, soy sauce, agave, ginger, vinegar and red pepper flakes.  Set aside.
3.  Heat remaining TBL canola oil in a large pan over med-high heat. Add the vegetables and saute until the broccoli is cooked through and the peppers are tender. About 5 minutes.
4.  Add noodles to the vegetable and toss to combine. Pour sauce over the noodles and vegetables. Toss to coat everything.
5.  Sprinkle with green onions and serve.

Cheesecake Bars

(note that this is doubled from the version you heard on the Teaching Jasmin How to Cook Vegan Podcast)

Cheesecake Bars by Vegan Mos — www.veganmos.com

by Vegan Mos

Prep Time: 15 minutes
Cooking Time: 30 minutes (+ 10 minutes to cool)
Servings: 10-12

Ingredients:

2 cans refrigerated crescent roll dough
2 8oz containers vegan cream cheese
1 1/2 tsp vanilla extract
1 1/4 cups + 2 TBL granulated sugar, divided
2 tsp cinnamon
2 TBL vegan butter, melted

Directions:

1. Preheat oven to 350F. Lightly grease the bottom of a 9X13 baking dish.
2. Unroll one can of dough and place in the prepared baking dish. Pinch all the perforations together to make sure there are no gaps or holes. Gently stretch the dough to completely cover the bottom of the dish.
3. In a medium bowl, or in a stand mixer, add the cream cheese and 1 1/4 cups of sugar. Beat until smooth. Add the vanilla extract and beat to fully incorporate.
4. Carefully spread the cream cheese mixture over the dough in the baking dish.
5. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Try to cover the cream cheese layer completely.
6. Pour melted butter evenly over top.7. In a small bowl, combine the remaining 2 TBL sugar and cinnamon. Mix well and sprinkle evenly over the butter.
7. Bake about 30 minutes or until center is set. Cool slightly, about 10 minutes. It will collapse as it cools, so don’t worry when it is suddenly less than half the height it was when it came out of the oven.
8. Slice and serve.