This text is part of the special Pleasures notebook
Vegan chef Jean-Philippe Cyr is kicking off fall by launching his fourth recipe book, Jean-Philippe around the world. 100 vegan recipes for traveling. Inspired by his travels on all continents, the 100 recipes that the chef presents with humor are intended to be accessible, tasty, full of freshness and discoveries. He presents two of them here, colorful and refreshing, just to stretch out the sunny days a little longer.
Thai mango and apple salad
Here is a recipe that I brought back from Bangkok. This salad perfectly represents the fresh and spicy cuisine of Thailand. Plus, it’s really easy to prepare. Thai basil gives a typical taste to the dish, but regular basil also works.
Ingredients
Vinaigrette
Juice of 2 limes (¼ cup – 60 ml)
¼ cup (60 ml) maple syrup
2 tbsp. tbsp (30 ml) rice vinegar
½ tsp. teaspoon crushed red pepper
½ tsp. teaspoon of salt
8 fresh mint leaves, finely chopped
Pepper to taste
Salad
1 large ripe mango, or 2 small ones, cut into thin strips
1 large tomato cut into strips
2 sliced green onions
½ cucumber (195 g) cut into sticks
1 red apple cut into sticks
½ cup (50 g) coarsely chopped peanuts
15 to 20 fresh regular or Thai basil leaves, chopped
Preparation
Vinaigrette
Mix all ingredients well in a bowl. To book.
Salad
In a large bowl, mix all the salad ingredients, add the vinaigrette and toss. Leave to rest for around thirty minutes before serving.
BBQ tempeh bowl
Anyone who knows me knows that I have a love-hate relationship with tempeh: I love it when it’s properly prepared, but I hate it when it’s not. This is because tempeh is finicky. You can’t just put it in the oven and serve it as is, for example. It must be poached in a liquid, like here in a delicious seasoned broth, so that it loses a little bitterness and absorbs the flavor of the broth. Give tempeh a second chance with this recipe, you won’t regret it.
Ingredients
Tempeh BBQ
1 cup (250 ml) vegetable broth
¼ cup (60 ml) Heinz-style chili sauce
3 tbsp. tbsp (45 ml) soy sauce
2 tbsp. tbsp (30 ml) maple syrup
1 C. tablespoon (15 ml) vegetable oil
2 tbsp. tablespoon (8 g) nutritional yeast
1 C. teaspoon garlic powder
1 C. teaspoon liquid smoke
240 g tempeh, cut into small cubes of approximately 0.5 in (1 cm)
Cucumber vinaigrette
⅓ cup (80 ml) soy milk
4 tbsp. teaspoon (20 ml) Dijon mustard
2 tbsp. teaspoon lime juice
1 ½ tsp. teaspoon maple syrup
¼ tsp. 1/2 tsp Tabasco hot sauce
¾ tsp. teaspoon of salt
Pepper to taste
¾ cup (180 ml) vegetable oil
¼ cucumber (95 g) very finely chopped
Assembly
Brown rice (recipe suggested on page 170 of the book)
2 heads of romaine lettuce, chopped
1 cup (135 g) thawed frozen corn
1 or 2 carrots, grated or spiralized
About 20 cherry tomatoes
2 chopped green onions
¼ cup (40 g) toasted pumpkin or sunflower seeds
Preparation
Tempeh BBQ
In a pan, add all the ingredients, except the tempeh, and mix well. Add tempeh, bring to a boil, reduce heat, and simmer until all liquid is absorbed, 8 to 10 minutes. To book.
Cucumber vinaigrette
In a bowl, pour the soy milk and add the Dijon mustard, lime juice, maple syrup, hot sauce, salt and pepper. Blend using a hand blender, drizzling in the vegetable oil very slowly, until the vinaigrette sets. Stop mixing immediately. Add the cucumber and mix gently with a spoon. To book.
Assembly
In each bowl, add desired amount of rice, then add tempeh, lettuce, corn, carrots, cherry tomatoes, green onions and pumpkin (or sunflower) seeds. Drizzle with vinaigrette.
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