The Ultimate Guide to a Vegan Kitchen

Jean-Christian Jury is known for his delectable vegan dishes. His vegan restaurant La Mano Verde in Berlin have become a destination for discerning diners. In Vegan: The Cookbook, full of over 450 vegetable-centered recipes, he shares a global of rich and enjoyable vegan dishes stimulated via his extensive personal travels around the world. The recipes inside the e book represent the cuisines of France, Greece, Italy, Vietnam, China, and India, to call just a few. Jean-Christian joins the Clever Cookstr in this week’s episode to talk about:

* similarities and differences between veganism in special locations and cuisines

* not unusual misconceptions about vegan food

* recommendation for eaters and cooks who need to add greater veggies into their diets

* move-to meals to delight vegans and omnivores alike

* and plenty more!

To listen the total interview with Jean-Christian, listen within the pinnacle right hand player, or on Apple Podcasts, Stitcher, and Spotify.

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


Country: Japan

Preparation time: 20 minutes

Cooking Time: half-hour

Serves: four


For the glaze:

four tablespoons yellow miso

4 tablespoons mirin

four tablespoons sake

2 tablespoons superfine (caster) sugar

For the eggplant:

2 large eggplants (aubergines)

2 tablespoons vegetable oil

? Cup (a hundred and twenty ml/4 fl oz) sake

? Cup (120 ml/four fl ounces) vegetable stock (broth)

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

2 teaspoons grated clean ginger, to garnish


To make the glaze, use a whisk to mash the ingredients together in a saucepan, ensuring there are no lumps of miso last. Bring the sauce to a boil over medium warmth, then at once reduce the heat to warmness and simmer, stirring continuously, for eight?Nine mins, till thick. Remove the pan from the range, cowl to preserve warm, and set aside. To make the eggplant, halve the eggplants lengthwise, then cut a crosshatch sample into the floor of the uncovered flesh, ensuring the knife cuts about 3-quarters of the way through the eggplant but does now not cut through to the skin. (These cuts will assist the glaze penetrate the eggplant throughout cooking.) Heat the oil in a large saut? Pan over medium warmness. Fry the eggplant halves with the reduce surfaces facing down for six?7 minutes, until golden brown. Flip the eggplant halves over,

then add the sake and without delay cover the pan to seize the steam. Cook, blanketed, for about 10 minutes, till the sake is decreased absolutely. Flip the eggplant halves back over, then upload the stock. Cover with the lid and steam for about 15 minutes, until the tip of a

knife passes thru the eggplant effortlessly. If the eggplant remains too difficult, upload a bit water and keep to steam. Remove the lid to permit any extra water to evaporate. Transfer the eggplant to a plate and brush with the glaze. Garnish with the chopped scallions and ginger and serve right now.

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