Episode 464.5: We’re Dreaming of a Vegan Jewish Christmas

It’s the fourth night of Hanukah and we at Our Hen House are not only busy unwrapping presents, but we’re also gearing up for a Jewish Christmas! Regardless of what holiday you’re celebrating this year, everyone loves (vegan) Chinese food and a movie, and that’s exactly what today’s special episode of the Our Hen House podcast is bringing your way. Back by popular demand, today’s super special bonus episode weaves in one of our favorite chats with the Vegan Mos‘ Michael Suchman, who joined Jasmin Singer to create the perfect Christmas meal (no matter what you celebrate). With Michael’s mentorship, we’ve whipped up some of his favorite original holiday recipes: Soba Noodle Stir-Fry, Cheesecake Bars, and Holly Berries Cocktail. Let’s get cooking!

What follows are the recipes we made on Episode 2 of the Teaching Jasmin How to Cook Vegan Podcast! All recipes are by the Vegan Mos! Visit their website for more yumminess.

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Holly Berries Cocktail

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!

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Soba Noodle Stir Fry

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.

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Please note that the version of the cheesecake bars recipe you’ll see below was halved on today’s podcast episode! In other words, this is double the recipe you heard on the show.

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Cheesecake Bars

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

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.

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As always, the award-winning weekly Our Hen House podcast is hosted by Mariann Sullivan and Jasmin Singer.



This episode is brought to you in part through the generosity of A Well-Fed World. A Well-Fed World provides the means for change by empowering individuals, social justice organizations, and political decision makers to embrace the benefits of plant-based foods and farming. Learn more at awfw.org.

You can listen to our podcast directly on our website, or subscribe on iTunes or your favorite podcatcher! Also, if you like what you hear, please rate it and leave us a comment on iTunes! Of course, we would be thrilled if you would also consider making a donation, or becoming a member of our flock (especially if you’re a regular listener). Any amount is hugely appreciated, and Our Hen House is a 501(c)(3) nonprofit organization, so it’s tax-deductible! Thank you for helping us create quality content, and for helping us bring you a new podcast episode each week!

The Our Hen House theme song is written and sung by the incredible Michael Harren, who is also OHH’s Director of Communications! Don’t forget to tune into Our Hen House’s other two podcasts: The Teaching Jasmin How to Cook Vegan Podcast, and The Animal Law Podcast.