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The Ultimate Guide to a Vegan Kitchen

The Clever Cookstr is joined today by Jean-Christian Jury, a vegan and raw-food chef from Toulouse, France, and the author of Vegan: the Cookbook. 

By
Kara Rota,
June 27, 2017
Episode #157

Jean-Christian Jury is known for his delectable vegan dishes. His vegan restaurant La Mano Verde in Berlin became a destination for discerning diners. In Vegan: The Cookbook, filled with over 450 vegetable-focused recipes, he shares a world of rich and satisfying vegan dishes inspired by his extensive personal travels around the globe. The recipes in the book represent the cuisines of France, Greece, Italy, Vietnam, China, and India, to name just a few. Jean-Christian joins the Clever Cookstr in this week's episode to talk about:

* similarities and differences between veganism in different places and cuisines

* common misconceptions about vegan food

* advice for eaters and cooks who want to add more vegetables into their diets

* go-to meals to please vegans and omnivores alike

* and much more!

To hear the full interview with Jean-Christian, listen in the top right hand player, or on Apple Podcasts, Stitcher, and Spotify.

The following recipe is excerpted with permission from Vegan: the Cookbook, (c) 2017 by Jean-Christian Jury. All rights reserved.

MISO-GLAZED EGGPLANT

Country: Japan

Preparation time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

INGREDIENTS

For the glaze:

  • 4 tablespoons yellow miso

  • 4 tablespoons mirin

  • 4 tablespoons sake

  • 2 tablespoons superfine (caster) sugar

For the eggplant:

  • 2 large eggplants (aubergines)

  • 2 tablespoons vegetable oil

  • ½ cup (120 ml/4 fl oz) sake

  • ½ cup (120 ml/4 fl oz) vegetable stock (broth)

  • 2 scallions (spring onions), finely chopped, to garnish

  • 2 teaspoons grated fresh ginger, to garnish

INSTRUCTIONS

To make the glaze, use a whisk to mash the ingredients together in a saucepan, ensuring there are no lumps of miso remaining. Bring the sauce to a boil over medium heat, then immediately reduce the heat to heat and simmer, stirring constantly, for 8–9 minutes, until thick. Remove the pan from the stove, cover to keep warm, and set aside. To make the eggplant, halve the eggplants lengthwise, then cut a crosshatch pattern into the surface of the exposed flesh, ensuring the knife cuts about three-quarters of the way through the eggplant but does not cut through to the skin. (These cuts will help the glaze penetrate the eggplant during cooking.) Heat the oil in a large sauté pan over medium heat. Fry the eggplant halves with the cut surfaces facing down for 6–7 minutes, until golden brown. Flip the eggplant halves over,

then add the sake and immediately cover the pan to capture the steam. Cook, covered, for about 10 minutes, until the sake is reduced completely. Flip the eggplant halves back over, then add the stock. Cover with the lid and steam for about 15 minutes, until the tip of a

knife passes through the eggplant easily. If the eggplant is still too hard, add a little water and continue to steam. Remove the lid to allow any excess water to evaporate. Transfer the eggplant to a plate and brush with the glaze. Garnish with the chopped scallions and ginger and serve immediately.

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