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Surprising Culinary Combination To Visit San Diego Sunday: A Vegan, French Chef

GUEST:

Jean-Christian Jury, author, Vegan - The Cookbook

Transcript

Courtesy photo

Chef Jean-Christian Jury is pictured in this undated photo.

A surprising culinary combination is coming to San Diego this weekend: a vegan, French chef. Jean-Christian Jury has cooked in restaurants and kitchens across the globe. A heart attack led him to embrace a vegan diet more than a decade ago. Now Jury has written "Vegan - The Cookbook" which he hopes will make plant-based foods accessible and appealing to more people.

A vegan diet includes only plant-derived foods such as grains, seeds, legumes, fruits, vegetables, and nuts. Vegans don not eat any animals or animal byproducts, including milk, eggs, or honey.

"Vegan - The Cookbook" features nearly 500 recipes adapting traditional dishes from around the world for a vegan diet.

"I try to veganize some recipes to bring them to the table of the vegan community." Jury said. "I try to cook with the least ingredients as possible so as not to struggle in your kitchen and I try also to always use international ingredients that you can find everywhere around the planet."

Jury will be presenting and signing copies of his book at Chino Farm in Rancho Santa Fe on Sunday, July 16, from 10:30 am - noon.

Credit: Vegan - The Cookbook

The raw lime cheesecake from the "Vegan - The Cookbook" shown in this undated photo.

A recipe for a raw lime cheesecake from "Vegan - The Cookbook":

Preparation time: 25 minutes, plus one hour freezing and two hours chilling.

Cooking time: none.

Makes one nine-inch cake

For the base:

vegetable oil, for greasing

2 cups raw cashews, soaked in water overnight and drained

1 cup coconut flakes

1/2 cup pitted dates

1/2 cup raw cacao nibs

a pinch of salt

For the filling:

1 large Hass avocado, peeled and pitted

1 1/2 cups cashews, soaked in water for at least 2 hours and drained

1/2 cup melted coconut oil

1/2 cup fresh lime juice

1/2 cup maple syrup or agave syrup

1 teaspoon vanilla extract

a pinch of salt

1 tablespoon finely grated lime zest

Grease a nine-inch springform pan with vegetable oil. To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs and salt a couple of times until they are mixed and broken down. Spoon the mixture evenly over the bottom of the prepared cake pan. Press with your fingers to make a firm base. Set aside in the refrigerator.

To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.

Chill the pie in the freezer for one hour, then transfer to the refrigerator for two hours before serving.

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