Jen Keefe . Ultimate Vegan Veggie Lasagna
12/20/23 • 31 min
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
I hope you enjoyed last week’s recipe of ‘Giant Decorated Chocolate Chip Cookies’’ brought to you by Rhonda Phillips and her adorable 13 year old granddaughter, Miss Cady. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
Joining me in the kitchen today is a woman who is no stranger to the podcasting and VO space. Jen Keefe is a voiceover talent specializing in e-learning, explainer videos, and corporate narrations.
As a content creator, Jen is the producer and host of the podcast ‘Real Women’s Work’, a podcast all about how women work.
From stay-at-home moms to entrepreneurs, and execs at fortune 500 companies, if a woman is doing it, it’s featured on Real Women’s Work. She also creates and voices content for social media that beautifully highlights historic, unique, and popular tourist spots in her native state of New Hampshire.
Let’s open up the kitchen by welcoming Jen Keefe into The Voice Kitchen.
Ultimate Vegan Lasagna Ingredients
For the Filling- 1 can cannellini beans
- 1 cup raw cashews soaked in water for 30 mins
- 2 garlic cloves peeled
- 2 T lemon juice
- 1 tbsp Dijon mustard
- 1/4 cup vegetable broth or water
- 1 T basil
- 1/4 cup nutritional yeast
- 1/2 tsp salt or to taste + freshly ground black pepper
- 1/2 tsp onion powder
- 4 cups marinara {favorite homemade or jarred}
- 1 red bell pepper
- 1 cup baby spinach
- 1 pint mushrooms sliced
- Other veggies: zucchini, onion, etc.
- 1/4 cup almonds ground
- 1 lb lasagna noodles
- Italian seasoning
- Black pepper
- Prepare pasta according to package directions.
- Combine filling ingredients in a food processor and blend. Adjust seasonings to taste.
- Saute vegetables over medium high heat until lightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.
- Layer marinara, noodles, filling, and veggies in a 9 x 13 casserole dish. Alternate until all ingredients are used.
- Top with ground almonds & Italian seasoning or basil.
- Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for the last 5 minutes.
For more info or to contact Jen, visit her at:
Facebook & Twitter via Hire Jens Voice
Instagram @hirejensvoice
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Lasagna' by The hungry Food Band
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
I hope you enjoyed last week’s recipe of ‘Giant Decorated Chocolate Chip Cookies’’ brought to you by Rhonda Phillips and her adorable 13 year old granddaughter, Miss Cady. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
Joining me in the kitchen today is a woman who is no stranger to the podcasting and VO space. Jen Keefe is a voiceover talent specializing in e-learning, explainer videos, and corporate narrations.
As a content creator, Jen is the producer and host of the podcast ‘Real Women’s Work’, a podcast all about how women work.
From stay-at-home moms to entrepreneurs, and execs at fortune 500 companies, if a woman is doing it, it’s featured on Real Women’s Work. She also creates and voices content for social media that beautifully highlights historic, unique, and popular tourist spots in her native state of New Hampshire.
Let’s open up the kitchen by welcoming Jen Keefe into The Voice Kitchen.
Ultimate Vegan Lasagna Ingredients
For the Filling- 1 can cannellini beans
- 1 cup raw cashews soaked in water for 30 mins
- 2 garlic cloves peeled
- 2 T lemon juice
- 1 tbsp Dijon mustard
- 1/4 cup vegetable broth or water
- 1 T basil
- 1/4 cup nutritional yeast
- 1/2 tsp salt or to taste + freshly ground black pepper
- 1/2 tsp onion powder
- 4 cups marinara {favorite homemade or jarred}
- 1 red bell pepper
- 1 cup baby spinach
- 1 pint mushrooms sliced
- Other veggies: zucchini, onion, etc.
- 1/4 cup almonds ground
- 1 lb lasagna noodles
- Italian seasoning
- Black pepper
- Prepare pasta according to package directions.
- Combine filling ingredients in a food processor and blend. Adjust seasonings to taste.
- Saute vegetables over medium high heat until lightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.
- Layer marinara, noodles, filling, and veggies in a 9 x 13 casserole dish. Alternate until all ingredients are used.
- Top with ground almonds & Italian seasoning or basil.
- Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for the last 5 minutes.
For more info or to contact Jen, visit her at:
Facebook & Twitter via Hire Jens Voice
Instagram @hirejensvoice
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Lasagna' by The hungry Food Band
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
Previous Episode
Rhonda Phillips & Miss Cady . Giant Decorated Chocolate Chip Cookies
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite Joe and a seat at The Voice Kitchen !
I hope you enjoyed last week’s recipe of ‘Amish Friendship Bread’ brought to you by the Texas Sip of Sweet Tea Ms. Lorena Belcher. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
This week, you’re in for a sweet and tasty treat, as I not only have one Chef joining me, but her adorable little sous chef as well!
Our Grand Junction, CO based VO chef, Rhonda Phillips, began as a radio broadcaster and producer before transitioning into voicing thousands of radio and television commercials, e-Learning modules and corporate trainings. You may have welcomed her voice into your home, car, work or computer without even knowing it.
She’s also an acting coach and the creator of, "Straight Talk About Talking' which covers the basics of what it really takes to start a career in voiceover and the monthly webinar series, ‘Late Night Secrets’; a networking community of Actors Helping Actors. She also joined me on episode 18 of my other podcast ‘19Stories from fear to Hope’.
Her adorable sous chef is 13-year old Cady, who also happens to be Rhonda’s granddaughter, is joining the conversation from Charlotte, NC as she does on the regular with Rhonda so they can bond by baking through the use of a popular online connection tool.
Let’s open the Voice Kitchen by welcoming Rhonda Phillips and little Miss Cady into the mix...
Giant Decorated Chocolate Chip Cookies
2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 C packed brown sugar
1 C (2 sticks) butter, softened
1 tsp vanilla extract
1 egg
2 C Nestle Toll house Milk Chocolate morsels (or however many our little hearts desire)
1 C chopped nuts (optional)
1 C raisins (optional)
1 container of prepared frosting and decorations (optional)
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 1/2 cups of morsels, nuts and raisins. Drop 1/2 C dough onto an ungreased baking sheet. Spread to a 4-inch circle. Repeat with the remaining dough. Refrigerate dough until it's time to bake. Bake in a preheated 375 oven for 10 - 12 minutes until golden brown. Remove and place on a cooling rack. Decorate! Makes 10 large cookies or 2 dozen normal sized cookies.
Suggested alteration to the above recipe:
1, 1 lb Trader Joe’s Belgium Chocolate Bar with Almonds, or 1, 1 lb Trader Joe’s Belgian Dark Chocolate Bar
Chopped and/or broken into large chunks,measuring 1⁄2” in diameter
1⁄2 teaspoon cinnamon
1⁄2 teaspoon to 1 teaspoon orange zest (especially delicious when cookies are made with semi-sweet or dark chocolate)
You may contact Rhonda at:
Business email Address: [email protected]
Website(s): www.rhondasvoice.com
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro specific to this episode: 'Ch Ch Ch Chocolate Chip Cookies' by Kimbo Children's Music
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
Next Episode
Jim Cooper . Tavern Mousse Cake
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
If you’re tuning in for the first time, I invite you to listen to the pilot, or any of the previous episodes, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
I want to wish you all a very Happy and Delicious New Year! I’m so happy to be back with a new episode and sharing another epicurean delight with you.
My guest VO Chef today, is a veteran radio personality, voice actor, author, book publisher and drummer.
His voiceover credentials run the gamut from audiobooks, e-Learning Modules, Corporate Explainer videos, radio promos and phone messaging systems.
He’s also the creator, producer & host of ‘The Hydrant’, an Inside The Actors Studio-ish video chat with the movers and shakers of the Voiceover industry.
He’s also one of the welcoming voices in the Voice Kitchen intro and a former guest on episode 27 of my other podcast, ‘19 Stories: from fear to Hope. Which I highly encourage you to listen to.
Speaking of Hope, in 2023, he published ‘The Not So Little Book About Cancer Caregiving: Be a Caregiver Warrior and Keep Your Sanity!’, which is part memoir and caregiving advice that was born from his time as a caregiver to his wife during her battle with brain cancer.
Let’s open the kitchen by welcoming the “VO Big Dog” aka Jim Cooper to “The Voice Kitchen”...
"TAVERN" MOUSSE CAKE
Crust
2 cups ground vanilla cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons rum
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 cup toasted coconut
For crust:
1. Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom of8 or 9-inch-diameter springform pan.
For filling:
1. Lightly toast coconut either in oven or in skillet (easier to keep an eye on in skillet) in
1/2 TBSP butter and 1 tsp of sugar. (butter and sugar are optional)
2. Place rum in a bowl. Sprinkle gelatin over to soften.
3. Bring 1/2 cup cream to simmer in a heavy medium saucepan. Remove from heat. Add white chocolate and let stand for 30 seconds to soften chocolate, then stir until melted and smooth.
4. Stir in gelatin mixture. Cool slightly.
5. Using an electric mixer, beat cream cheese and sugar in large bowl to blend.
6. Slowly beat white chocolate mixture into cream cheese mixture.
7. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks.
8. Fold whipped cream and most of the toasted coconut into white chocolate mixture.
9. Pour filling into the prepared crust. Sprinkle top with remaining toasted coconut.
10. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
You may contact Jim via:
Business email Address: [email protected]
Business website: https://jimcoopervo.com
Host of the hydrant : https://jimcoopervo.com/the-hydrant
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Mousse Cake' by Hmm, That's Strange
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for li...
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