Month: October 2012

Jain Vegetable Frankie

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This was something I tried out this summer while I was home. It is a great filling meal, packed with nutrients and flavor! Best of all, you don’t need potatoes, because if it is on this blog, its obviously pure Jain 🙂 So the secret ingredient for potato substitution you ask? …Green Plantains! Plantains are perfect substitutes as they have very similar texture and look to potatoes, and even flavor according to my friends! When making this recipe, make sure you boil the cut plantains with the skin on until it is soft and tender. Be careful taking them out of the water, they are really hot and the skin is sticky! Jain Vegetable Frankie: makes about 4-5 frankies For the Filling: 1/2 cup shredded cucumber 1/2 cup Chopped Green Cabbage 1-2 tsp chaat masala Shredded Sharp Cheddar Cheese (optional, I used Tillamook) Green Chili Chutney Tomato-Chili Sauce for dipping on the side (Maggi makes one without onion or garlic!) For the Patty: 2 Green Plantains (Get the short, fat kind if you can) 1/2 …

Heirloom Tomato – Lemon Chutney Tofu Open Face Sandwich

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Thursday Physics lab cancelled…time to catch up on homework  try a new recipe! Heirloom Tomato – Lemon Chutney Tofu Open Face Sandwich  makes two slices Ingredients: 2 slices whole wheat bread, toasted 2 cups mixed greens with herbs 1 medium heirloom tomato, sliced 1/2 avocado, sliced drizzle of olive oil (on toast) Lemon-Chutney Tofu 8 rectangle pieces of extra-firm tofu Juice of 1/2 fresh lemon 1 heaping tbsp Green Chili Chutney 2 tsp agave syrup 1-2 tsp olive oil 2 tbsp Kholapuri Masala (or any indian masala spice mix of your choice!) fresh crushed black pepper to top Directions: 1. Dry sliced tofu between paper towel sheets. 2. Pour lemon juice into a shallow container. Add 1 tbsp green chili chutney, and mix well. 3. Coat tofu slices with chutney-lemon mixture. Meanwhile, heat olive oil in a shallow pan. Once warm, place the tofu slices in the pan. Sprinkle masala and a few twists of black pepper onto tofu slices. Drizzle agave nectar over the tofu; let cook for 5-8 minutes on medium heat. Cook …

Chunky-vegtable Pasta

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Never go grocery shopping when you are hungry…or you’ll end up spending $80 on a months worth of groceries like I did tonight. Whoops! Well at least that means its recipe time! Tonight’s dinner: 1 serving Heirloom Caprese with balsamic reduction 1/2 heirloom tomato of your choice 4 basil leaves 3 thin slices of fresh mozzarella cheese 1 tbsp Balsamic reduction Probably the simplest yet tastiest recipe ever. Just layer the 3 ingredients and drizzle on some balsamic reduction! Veggie rotini 1 cup cooked rotini pasta 1/2 can tomato sauce 1/2 cup chopped broccoli/zucchini/bell peppers (a mix of the three or one of your choice) 1 tsp salt, pepper, brown sugar, olive oil 3 tbsp oregano or Italian seasoning 1tbsp crushed red pepper Sauté veggies in olive oil, pepper, oregano/Italian seasoning, red pepper, and brown sugar. Pour in tomato sauce, let simmer for 10 min, stir occasionally. Pour over hot cooked pasta and stir. Herbed cucumber tofu spring salad I cup herb spring salad mix 1/4 cup chopped cucumber 1/4 cup diced extra firm tofu …