My Favorite people, My Favorite Recipes: Stefan Uch
Crackerman, aka Stefan Uch, is an artisanal baker, a Michelin-starred chef and my friend. When we get together — never as often as we’d like — we talk less about business than we do books and Buddhism. Neither of us is particularly Zen, but hey, it’s about the journey. And it’s about the food. Over the years, I like think I’ve brought a little Persian to Stefan’s table, he’s brought a little more Indian-Asian to mine.
We both go for dark humor, bold flavors and building community through real food. When I visit his crowded kiosk at South Florida farmers markets, his first question to me is, “Have you had breakfast?” He immediately hands me a sample of his multigrain loaf with a dollop of something amazingly good, from Persian bean dip to Indian hari chutney. We’re talking the stuff of rapture.
Stefan’s ambition isn’t for his products, though, it’s for his project. The Real Food Project. advocates for a just and transparent food system, providing real access to real food, to giving everyone a taste of what’s possible. Be part of it.
How can you support real food? Talk about it to friends and family, spread the advantages and importance on social media or engage in democratic activist groups.
Eat real food, which takes more engagement, and offers more benefits than you think. To wash, peel, cut and sometimes cook veggies takes time and commitment, but your body, your family plus your health insurance will thank you.
Hari ChutneyStefan’s hari chutney brightens everything, from simple steamed vegetables to your mood.
- 2 green bell peppers seeded
- 1 jalapeño green chili seeded
- 1 tablespoon fresh ginger grated
- 1 tablespoon fresh garlic grated
- 3 cups fresh mint leaves chopped
- 4 cups fresh cilantro leaves chopped (1-1/2 to 2 bunches cilantro)
- juice of 1 lime freshly squeezed
- 1 tablespoon brown sugar optional
- 2 teaspoons tamarind concentrate
- 3/4 teaspoon sea salt or regular salt
- ¼ cup water
- Broil green pepper, until blistered, about 8 to 10 minutes.
- Allow to cool slightly. In a blender or food processor, blitz together the chili ginger, garlic, cilantro, mint and tamarind until they become a bright green paste.
- Add the roasted peppers and water. Blend together again and season with sea salt and optional brown sugar. Taste again and add more salt, lime or chili to please your palate. Cover and refrigerate.
- Hari chutney keeps several days covered and refrigerated.
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