from Board Member, Bert Jackson
This was a favorite soup special at my vegetarian restaurant, the Sweet Life Café It’s vegan, gluten-free, soy-free and tastes great. It’s ready in under an hour but is even better the next day.
1 Lg onion, chopped
3 med carrots, chopped
1 head celery, chopped
1 green pepper, chopped
2 new potatoes, chopped
1 can (15 oz) chickpeas, slightly crushed
2T olive oil
1T curry powder
1 clove garlic, minced
6 C water
Half a 6 oz can tomato paste
2 t sea salt
2 T fresh or dried parsley
Sauté all vegetables in olive oil. When onions are translucent, add curry and garlic. Cook for a few more minutes until veggies are well coated with curry. Add the chickpeas, tomato paste and water. Bring to a boil and reduce to a simmer for 45 min. 10 min before finish add sea salt and parsley.
Q. Why did you choose to get involved with CCCI?
A. I actually was considering starting a food business when I first learned about Cape Cod Culinary Incubator, but put that project on hold. I later answered a request for instructors, and found myself attending monthly board meetings. I was impressed by the people I met and their genuine desire to get resources to people who need them and find a place to build a shared kitchen space.
Q. What advice would you give someone wanting to follow a similar path?
A. Focus on doing what you do best. Don’t try to be all things to all people.
Q. In your business, what has been your most proud moment?
A. I am proud to have been selected as the Vice President of the CCCI Board of Directors this year. I hope to be able to help move us closer to a kitchen space so we can better support our membership.
Q. How has the CCCI helped you get your business off the ground, or how would you have benefited from a similar organization when you were starting out?
A. Having a kitchen space to utilize will be a significant benefit to our members. Until that time, making connections and sharing resources with our members to help them grow and become successful.
Q. What keeps you busy outside work?
A. I often tell people that I like to play with my food. I didn’t grow up in a foodie household, so I’m not quite sure how I got to that point. I love to share food and try new ways to prepare food. These days, I ferment a lot of different things, so you’ll often find what my neighbors call mysterious jugs and jars, or science experiments in my kitchen.
Q. Describe your perfect day of eating?
A. I love breakfast, so I would have to start with some sort of eggs and probably potatoes, with whatever else you want to add (hold the mushrooms please). From there, I love fresh ingredients and dishes that are full of interesting flavors. I love trying new restaurants and exploring. I always look for places that are busy during off times or hours and make a point to check them out.