Cheryl talks Vegan:

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Cheryl talks Vegan: With Cookbook author Jean-Christian Jury about plant-based cooking.

CHICKPEA CURRY BURRITOS WITH MINT AND CHILI SAUCE

Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury

(Phaidon, $49.95 US/$59.95 CAN, April 2017)

Country: Mexico

Preparation time: 35 minutes

Cooking Time: 50 minutes

Serves: 4

INGREDIENTS

For the mint and chili sauce:

2 tablespoons granulated sugar

1 teaspoon salt

1 tablespoon chopped fresh ginger

1 small serrano or jalapeno pepper, seeded and chopped

1 clove garlic, finely chopped

3 cups (75 g) mint, chopped

2 tablespoons rice vinegar or apple cider vinegar

For the burritos:

3 large cloves garlic, finely chopped

1 tablespoon finely chopped fresh ginger

1 jalapeno pepper, trimmed, seeded, and chopped

1 large onion, chopped

1 tablespoon canola (rapeseed) oil

1½ tablespoons curry powder

1 tablespoon ground cumin

1 lb 2 oz (500 g) potatoes, diced

½ cup (80 g) currants or raisins

Salt

2 cups (280 g) canned chickpeas, drained

1 cup (240 g) frozen peas, defrosted

½ cup (60 g) cilantro (coriander), chopped

8 flour tortillas

INSTRUCTIONS

To make the mint and chili sauce, first put the sugar and salt into the bowl of a high-speed blender or mini food processor. With the motor running, drop in the ginger, chili pepper, and garlic and process until finely chopped. Add the mint and vinegar. Pulse until everything is finely chopped, scraping down the sides of the bowl if needed. Transfer to a small serving bowl and refrigerate until ready to serve.

To make the burritos, use a food processor or high-speed blender to process the garlic, ginger, and jalapeno, pulsing until the mixture is reduced to a paste. Add the onion and pulse until it is coarsely chopped.

Heat the oil in a large nonstick skillet (frying pan). Add the onion mixture and stir-fry over medium heat, stirring constantly, for 5– 6 minutes, until light golden. Add the curry powder and cumin and cook, stirring constantly, for about 2 minutes, until fragrant. Add the potatoes, 1½ cups (350 ml/12 fl oz) water, and the currants or raisins and season to taste with salt. Bring to a simmer, then reduce the heat to low, cover the skillet with a lid, and simmer for about 30 minutes, until the potatoes are tender. Stir in the chickpeas, peas, and cilantro. Cook for about 3–4 minutes over medium heat and adjust the seasoning as necessary.

Meanwhile, gently heat the tortillas in a hot skillet. Wrap them in aluminum foil to keep them warm.

To serve, set out the warm tortillas on a plate, with the curry filling and the mint and chili sauce in separate bowls.

CARIBBEAN JERK CHILI

Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury

(Phaidon, $49.95 US/$59.95 CAN, April 2017)

Country: Dominican Republic

Preparation time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

INGREDIENTS

2 tablespoons olive oil

3 cloves garlic, finely chopped

2 celery stalks, diced

1 onion, diced

1 red bell pepper, diced

2 teaspoons Jamaican jerk seasoning or chili sauce

1 cup (240 ml/8 oz) coconut milk

3 tablespoons tomato purée (passata)

1 cup (240 g) canned red or kidney beans, drained

2 tablespoons fresh lime juice

1 mango, diced

½ cup (30 g) chopped cilantro (coriander)

Cooked basmati rice, to serve

INSTRUCTIONS

Heat the olive oil in a large saucepan over medium heat. Add the garlic, celery, onion, and bell pepper and sauté for 5–6 minutes, until the onion is translucent. Add the jerk seasoning or chili sauce and cook for 2–3 minutes. Stir in the coconut milk, tomato purée, beans, and fresh lime juice and season to taste with salt and freshly ground black pepper, if needed. Cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.

Stir in half of the mango and half of the cilantro, then cover the saucepan and simmer for another 10 minutes. Serve the chili over rice, garnished with the remaining mango and cilantro.

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