Year: 2019

5-Minute Pani Puri Hummus

Fresh, homemade hummus has become a staple in my fridge. But since traditional flavors can get a bit monotonous, I’ve been experimenting with different ways to spice up this versatile protein-packed dip. And what better way than a little fusion cuisine! ūüôā If you’ve never tried traditional pani puri, it is probably the most savory and addicting Indian street food snack, or¬†chaat¬†dish. You poke a small hole into a¬†puri (a¬†fried puffed cracker), stuff it with moong beans and brown chickpeas, dunk into¬†pani (spiced-mint-cilantro water), and top off with¬†a tangy tamarind-date chutney. The¬†pani is made with pani puri masala–a mixture of salt, black salt, dry mango, cumin, tamarind, lemon, mint leaves, dried ginger, chilies, black pepper, turmeric, and cloves. It is bursting with a distinct, mouth-watering flavor and it is nearly impossible to ‘just have one’! So of course, when I was experimenting with a new hummus flavor, I knew this was a combination I had to try. It absolutely hits the spot and any pani puri cravings you may be having by now ūüėČ 5-Minute …

The Easiest Vegan Fudge Brownies!

For a long time, baking felt like uncharted territory for me. A¬†d√©j√† vu of chemistry lab, it’s an art that requires strict measurements, temperatures, and titrations of ingredients in order to get the perfect rise, texture, and taste of a dish. Which, well, can take a few experiments–especially for a cook who is used to adding a bit of ‘this or that’ when creating recipes. ūüėā When I did the Young Jains of America Instagram takeover¬†last week, many of you requested I make brownies. So I set aside my baking fears and tried out a new recipe. The final result: incredibly fudgy and chewy¬†brownies, filled with wholesome¬†vegan and gluten-free ingredients.¬†And honestly, this recipe is SO simple…absolutely no baking expertise required! This recipe¬†is perfect for kids too, and a great way to sneak in some added fiber and protein. ūüėȬ†Nut allergy? Simply substitute the nuts for sunflower seeds! Also–this recipe can be made as a ‘no-bake’ option by freezing it for 4 hours before serving. You can choose to roll them into “brownie bites” for an …

Vegan Moringa Palak “Paneer”

A couple of months ago, I attended the San Francisco Fancy Food Fest where I had the opportunity to discover so many new food products. One of the special exhibits revolved around foods of the future, sharing¬†how sustainability and biodiversity trends in how we grow, produce and develop food will influence what is on store shelves and menus in the future. In today’s recipe, I’m sharing one special product that caught my eye: moringa. Moringa is one stunner of a superfood. It has¬†2x the protein, 3x more calcium and 4x more iron than kale! As one of the most nutritious greens on the planets, it provides a source of plant-based protein, essential amino acids, 27 vitamins, and 46 antioxidants. Because it can be grown cheaply and easily, moringa is an important food source for fighting malnutrition in parts of the world such as India and Africa. Even after drying, the leaves retain many of the vitamins and minerals. It is often used as a supplement for a variety of medical conditions such as anemia, arthritis, …

Cruciferous Superfood Slaw with Lemon-Tahini Dressing

Happy Saturday! Today I have a short and sweet post with the easiest, anti-oxidant packed salad to toss together that is popping with color and flavor. Even better, you can prepare it 2 ways: eat it raw as a salad or sautee it to serve over your favorite grain, like quinoa. Recently, I’ve started making my own dressings at home because I’ve realized that most ready-made dressings are filled with preservatives and added sugars, not to mention overpriced! Creating your dressings at home is super simple and can be done with things you already have in your kitchen. Here is my basic dressing recipe equation: something creamy (nut butter, mustard) + something acidic (lemon, vinegar) + [something savory (salt, pepper, herbs) or something sweet (fruit, juice, dates, agave)] + water to desired consistency The lemon-tahini dressing I’ve paired this salad with is so creamy and has become a staple that I batch make on the weekends. It’s a perfect addition to everything from salads, grains, as a dip, or even a spread for wraps or …

Harissa Couscous Stuffed Endive

Happy Saturday everyone! Weekends make for the perfect time to experiment with new recipes and plan your meals for the week. Today, I have a new recipe that is so simple (honestly, barely any cooking involved) but will totally wow your guests at your next dinner party. Seriously, how elegant do these look?! One of my goals for my recipes this year is to experiment with unique flavor profiles. A couple of months ago while traveling in the spice souk (market) in Dubai, I discovered harissa‚ÄĒan Arabic spice made with hot red chilis, aromatic spices, and earthy herbs. I‚Äôve always loved Middle Eastern cuisine because of how vegetarian/vegan-friendly, healthy, and flavorful it is. As a staple to North African and Middle Eastern cuisine, harissa pairs perfectly with couscous and truly makes this dish stand out! Harissa Couscous Stuffed Endive ‚Ėł Vegan, Jain, Vegetarian, raw, refined sugar-free Makes:¬†approx. 30-35 stuffed endive leaves Total Time:¬†15 min Fresh harissa seasoning: 1/2¬†cup¬†dried chiles¬†minced 2¬†tablespoons¬†smoked paprika 2¬†tablespoons¬†coriander seeds 2¬†tablespoons¬†cumin seeds 1¬†tablespoon¬†sea salt 1¬†tsp asafetida 1¬†teaspoon¬†caraway seeds To make, first toast …