I am on my continued mission of cooking not only vegan cooking, but sustainable cooking, via zero-waste concepts. If there is anything you can do as a consumer to make the world a better place, it is to reduce food wastage. In the case of produce, you can usually eat almost all parts of it – peel, stems, leaves – and that is what I did with these beautiful radishes.

Radishes thrive in the springtime and it happens to be spring! So I wanted to create something simple, flavorful, and with minimal cooking. So these delicious Radish Jalapeño Toasty was born!

Also! Happy 1 Year Anniversary to “Cook With Chef Pri at 3!” And to celebrate I made this Radish Jalapeño Toasty with Garlic Coriander Compound Butter, Radish Leaves & Tempered Spices. It’s absolutely weird, bonkers in flavor. Perfect springtime lunch/brunch! I started this series 1 year ago during the pandemic to keep me busy, challenge my creativity and teach you all that vegan food can be absolutely delicious & sustainable. I can’t believe how far we’ve come! Are you enjoying this series? Let me know in the comments on this blog post below!

This recipe is the definition of spring – bright, spicy, zesty, sweet, minimal cooking and zero-waste! I hope you enjoy and it inspires you to eat and cook with veganism and zero-waste in mind!

Radish Jalapeño Toasty:
(serves 2)

Compound Butter:

• 4 tbsp unsalted vegan butter room temperature
• handful fresh coriander
• 1/2 tsp fresh lemon zest
• 1 garlic clove
• pinch of kosher salt
• pinch of freshly ground black pepper

Toasts:

• 4 slices peasant/sourdough bread
• 5-6 radishes sliced
• 1 jalapeño sliced
• 1 bunch radish leaves
• 1/2 tsp olive oil
• pinch of kosher salt
• pinch of freshly ground black pepper
• 1/4-1/2 tsp fresh lemon zest
• coriander leaves for garnishing

Tempered Spices:

• 1 tsp homemade vegan ghee (recipe coming soon) or neutral oil
• 1/4 tsp coriander seeds
• 1/4 tsp fennel seeds

Method:
1. Butter: Blend everything together in a food processor until combined with no large lumps. Place into a bowl & in the fridge until ready to eat.

2. Spread butter onto both sides of bread. Toast in a skillet until golden brown. Remove. In the same pan, add 1/2 tsp olive oil and sauté the radish leaves for 2 minutes until just wilted. Remove and wipe down pan.

3. In the same skillet, heat vegan ghee over medium flame until add. Add in the coriander and fennel seeds. Let them pop and cook for one minute. Remove from heat.

4. Layer toasts: First layer on radish leaves, then radishes and jalapeño slices. Drizzle on tempered spices, kosher salt, black pepper, lemon zest and coriander leaves. Serve immediately!