Alexis Gauthier’s Vegan Eats Two Classic North African and Middle Eastern Dishes – Recipes | food

WWhen I’m looking for a new dish, whether it’s for restaurants or Gauthier at Home boxes, I always look to create something as familiar as possible, but with animal products removed. The trick, which I find, is to replace it with an ingredient that gives the same protein and umami that you get from meat. These two dishes are two examples of that. Neither of them is intended to be very original, but rather a mild interpretation of the original with a suspicion From the added French, because, well, I’m French.

Briwat (pictured above)

These small, crisp North African parcels look a bit like samosas, and are the perfect side dish or garnish; They bring a particularly nice crunch when served alongside soup.

to equip 15 minutes
cook 35 minutes
serve 4 (i.e. 2 per person)

4 tablespoons olive oil
200 grams spinach
1 large potato
(300 g) peeled and coarsely chopped
2 medium ripe tomatoes
Chopped as finely as possible
1 tablespoon toasted harissa paste – Le Phare du Cap Bon from Tunisia is my favorite
30 gm vegetable cream cheese – I love Pot Island Cheese
30g vegan parmesan – I use Green Vie Parveggio
2 green onionfinely chopped, trimmed
1 bunch chives, finely chopped
1 bunch parsley
, finely chopped
Sea salt and black pepper
1 x 250gm packet
brick sheets, from Middle Eastern food stores and some supermarkets, or filo pastries

Heat a tablespoon of oil in a frying pan and add the spinach and sweat, stirring until wilted. Remove from heat and allow to cool, then chop finely and place in a medium-sized bowl.

Bring a medium saucepan of water to a boil, add the potatoes and boil for 10 minutes, until completely softened, then drain.

While the potatoes are cooking, put the tomatoes in a medium bowl along with the harissa and toss with a fork until well blended.

Place the drained potatoes in a bowl with the chopped spinach, add the cream cheese, Parmesan, and finely chopped green onions, and mash until combined. Add chives and parsley and season to taste.

Take one sheet of pastry (cover the rest so it doesn’t dry out) and cut it lengthwise into four 7cm x 20cm strips. Place a dessert spoon of the filling mixture at one end of one strip (be careful not to overfill the pastry and overfill the pastry or it will explode), then fold the bottom corner up and over the filling to make a triangle. Repeat on the other side, then continue zigzagging along the length of the pastry to completely cover and seal in a neat triangular package. Repeat the process with the rest of the pastry and filling, making eight triangular pieces in total.

Heat the remaining three tablespoons of oil in a skillet, then fry the parcels in batches if necessary, for about three minutes on each side, until golden and crispy. Drain on a kitchen towel and serve hot with tomato and harissa mixture for dipping.

Persian chickpea stew

Sunny Delight: Alexis Gautier’s Persian Chickpea Stew.

Lately I have been struck by the simplicity and sheer freshness of flavor found in Persian food. This is my opinion krill boatymehChickpea stew is very popular in Iran. It’s ’70s and retro, but I don’t care: The way the coconut milk balances the spices and delivers the hummus is exciting, while the freshness of the chopped tomatoes at the end, along with the nuts, coconut, and cilantro, is a real crowd pleaser.

to equip 15 minutes
cook 1 hour
serve 4

100 ml olive oil
2 large onions
Peeled and minced very fine
½ teaspoon turmeric
Half a teaspoon of ground cumin

½ teaspoon ground
Half a teaspoon of cinnamon powder
Half a teaspoon of ground ginger
½ teaspoon
garlic powder
2 x 400 ml of coconut milk
200 ml vegetable broth
1 large potato
(300 g), peeled and cut into cubes
175 grams SwedenPeeled and cut into cubes
1 x 400 g chickpeas cooked in water
50 grams raisins
1 large pinch of saffron threads
Salt and black pepper
1 good beef tomato
(400 grams)
50gm roasted almond flakes
100 grams desiccated coconut
1 big handful
fresh coriandercoarsely chopped,

Heat the oil in a heavy skillet, then add the onions, and sweat very slowly, stirring regularly, about 25 minutes, until translucent and caramelized, like a hot dog onion; Be careful not to take it away and burn it. Add all the spices except the saffron, and simmer for another 10 minutes. Add the coconut milk and vegetable broth, bring to a simmer, then add the potatoes, Sweden, chickpeas and their water (the starchy aquafaba will help give the soup a silky feel), raisins and saffron, season to taste and leave to simmer for 20 minutes until the potatoes are soft.

Peel and chop the tomatoes (cut a little of the cross to the base, then blanch them in boiling water for five seconds or so, and the peel should slide off easily), then chop the meat into small pieces. Taste the soup, adjust seasoning to taste, then ladle into a serving bowl and pour fresh tomato cubes over it. Sprinkle on almonds, desiccated coconut, and fresh cilantro and eat as is or with plain rice or couscous.

Alexis Gauthier is chef/patron of Gauthier Soho and 123 Vegan, both in London.

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