All posts filed under: Appetizer

Save a turkey, stuff a pepper!

Thanksgiving! What an amazing time of year. The people are amazing, the food is incredible, and – everyone knows- no Thanksgiving dinner is complete without a delicious, home cooked, bountiful, well-stuffed…pepper. As many of you are preparing for family get-togethers and dinner parties, here is a simple vegan–but super fancy lookin’ recipe to woo your guests’ taste buds ūüôā This recipe is POPPING with holiday colors and flavors from creamy lentils, chewy wild rice, tangy pomegranate arils, juicy raisins, and hearty squash. For the stuffing: 8-10 mini or 4-6 regular sized bell peppers of various colors 2 cups cooked wild rice 1/2 cup green lentils, cooked 1/2 cup black lentils, cooked 1 cup chickpeas 1 cup roasted spaghetti squash 1/2 cup brussel sprouts, chopped 1/2 medium zucchini, chopped 1/2 cup broccoli pomegranate arils of 1 pomegranate handful of pine nuts handful of golden raisins (optional, but I think it adds a nice kick!) juice of half lemon olive oil green chili chutney¬†to serve with (optional) Spices: 1 tsp smoked paprika 1 sprig chopped fresh rosemary …

Diwali Week Recipe #2: Burrito Bowl Bhel + Mango-Peach Haba√Īero Salsa!

Whether you are wandering down a busy Mexico city street or catching a rickshaw to Bombay’s Chowpatti beach, there is nothing better than getting a taste of local “secret-recipe” street food! Here is a fun fusion of two of my favorite cuisines and street foods! Makes 2-3 servings Ingredients: 1 cup Bhel mix 1 handful tortilla chips, crushed 1/2 cup chopped bell pepper (I used the mini ones) Handful of lettuce, shredded 1/2 cup roasted corn 1/2 cup cooked beans (black, pinto, or kidney) 1 avocado, diced 1/3 cup chopped cilantro 1 tsp ground cumin lemon juice to taste Jain Salsa¬†(to turn it into mango-peach haba√Īero salsa: skip the corn and peppers, +add 1/2 peach diced + add 1/2 mango diced & sub jalape√Īo for 1/2 haba√Īero pepper for a real kick!) Directions: Just mix it all together! Top with mango-peach haba√Īero salsa. Serve immediately.

It’s Diwali Week! Tamarind Curried Cauliflower + Cucumber Raita

Hello beautiful friends! In honor of Diwali this Thursday, October 19th, I will be posting a new Indian recipe throughout the week! Today’s recipe is… Tamarind Curried Cauliflower + Cucumber Raita This recipe makes a PERFECT side dish or appetizer for any upcoming Diwali dinner, a quick, filling lunch, or even as a filling in a wrap (throw in some more salad veggies and avocado)! So, a little bit about Diwali: Diwali, also known as the Festival of Lights, is an Indian holiday celebrated by many faiths including Hindus, Sikhs, Buddhists, and Jains. While each religion has their own perspective behind the occassion, they all share the common commemoration of victory of good over evil, and start of a new year. On this day, we decorate our homes with many¬†deevos (lamps), create beautiful designs with¬†rangoli (basically, next level chalk art), dress up in traditional Indian attire, spend time with family, and eat a lot delicious food including¬†mithai (Indian sweets–here is a healthy version¬†mithai hack)! In Jainism, Diwali signifies the anniversary of Lord Mahavir’s (the 24th …

Asian Lettuce Wraps with Chili Peanut Sauce

Cool and crisp–lettuce wraps are a fantastic way to get your daily serving of veggies and more! These healthy wraps are high in protein and totally vegan. They are so simple to make and are perfect as a lunch or appetizer item. Ingredients you’ll need: Dice the following ingredients for the filling: 3/4 cup purple cabbage 1 medium red bell pepper 1 medium orange bell pepper 1/2 cup water chestnuts 1/2 cup bamboo shoots (optional) 1 bulb of fennel (sliced like in the picture above) 3/4 cup of baby corn 2-3 stems of celery handful of cilantro handful of pea sprouts or bean sprouts 1 block organic extra-firm tofu organic coconut oil Sambal Oelek Chili Paste low sodium soy sauce sesame oil rice vinegar juice of 1/2 lemon salt and pepper to taste chopped roasted peanuts (optional) For the Chili Peanut Sauce: 2 tablespoons Sambal Oelek Chili Paste (NOT the Garlic Chili Paste–make sure you read this correctly!) 2-3 tablespoons of creamy peanut butter 4 tablespoons low sodium soy sauce lemon juice to taste To …

Avocado Corn Salsa

Did you know avocados are a berry, not a vegetable? Here are some quick stats on the lovely fruit: Avocados are high in¬†healthy¬†monounsaturated fatty acids, unlike most fruits which are high in carbohydrates. They are low in saturated fats (unhealthy fat). They contain more potassium than a banana! Potassium is essential for blood pressure regulation. The¬†are abundant in¬†Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6, and Vitamin E A quick trick to know if your avocados are ripe: Gently peel off the stem and look for a bright green color like below. Then your avocado is ready to go! Ingredients: 2-3 ripe avocados, diced 2 diced medium roma tomatoes or 1 cup cherry tomatoes 1/2 cup diced green bell pepper 1/2 cup corn kernels fresh green chilli, diced (for spicier version) 1/2 cup black beans (optional, but adds a good source of protein!) handful of cilantro 1 tsp cumin juice of 1/2 lemon (or to taste) salt to taste 1-2 tsp paprika How to make: Simply toss all prepped ingredients into a bowl …

Roasted Baby Heirloom Bruschetta

Roasted Baby Heirloom Bruschetta A sweet symphony of baby heirloom tomatoes paired with a creamy avocado spread and a dash cayenne, this appetizer tastes as good as it sounds! What you will need: Yeast-free Sourdough bread, sliced (or other bruschetta bread) Olive oil Black pepper Cayenne pepper 1 tbsp raw tahini Hand-full of Baby heirloom tomatoes, halved or quartered Jain guacamole Drizzle olive oil on the bread slices and toast the sliced sourdough bread in a toaster oven (or regular oven) until lightly browned. Line a baking dish with foil and spray with olive oil. Place baby heirlooms in the dish, spritz with olive oil and top with ground black pepper. Roast tomatoes for 15 minutes at 400 F, until the skin begins to crinkle. Meanwhile, prepare the avocado spread by following the Jain Guacamole recipe, but make sure to add 1 tbsp of raw tahini and mix well so that the spread is smoother than regular guacamole. Spread the avocado over the toasted bread slices. Use a fork to place the roasted tomatoes on …

Sunflower Soba with Chili Baked Tofu

Sunflower Soba¬†with Chili¬†Baked Tofu Gluten-free? Trying to cut out starchy-processed pasta noodles? Or are you just tired of the same old stir fry? Try using raw “sunflower soba” to replaces regular noodles in stir fry dishes. This dish is a quick fix, totally unique, and nutrient packed! This recipe makes 2-3 servings. 2 cups raw sunflower sprouts 1, 14-oz block extra-firm organic tofu 1 tbsp toasted sesame oil or coconut oil 2 tbsp low sodium soy sauce 1 tbsp rice or apple cider vinegar 4 tbsp water 1/2 tsp dried ginger 1/2 tsp Sambal Oelek ground fresh chili paste lemon juice black pepper sesame seeds (black or white) cilantro (optional) jain stir-fry veggies (optional) Drain and rinse the tofu, wrap in in a couple paper towels, and press the tofu by placing a plate and a large can on top of the block so that the extra liquid drains out (20-30 minutes). Preheat the oven to 350 degrees. Cut the tofu into 1-inch cubes. In a separate bowl, whisk together soy sauce, oil, vinegar, ginger, …

Potato-less French Fries

[Jain] Potato-less French Fries Yeah, you read that right—these are potato-less fries.¬†Eating Jain doesn’t mean you have to miss out on fries!¬†In fact,¬†they taste identical, probably even better. Plantains make the best potato substitute for Jain recipes, even in dishes like Paav Bhaji!¬†Simple and quick, this recipe makes a great kick-back snack. I do not deep fry them in order to keep these fries as healthy as possible. You might also try baking them! 3-4 Plantains (the short, fat kind work best) 1-2 tbsp organic coconut oil salt ketchup 1. Remove plantain from skin and slice into strips about 3 inches long, 1/2 inch wide. Finely slice out any seeds or tough white membrane. 2. Heat coconut oil in pan. Toss in plantain slices and shallow-pan fry them for 5-7 minutes.¬† Make sure you toss them to ensure all sides are browning evenly. 3. Sprinkle salt over the fries and toss again.¬† 4. Serve with Jain-friendly ketchup! (I use the Maggi Tomato sauce)      

Solely Guacamole

Is there anything more satisfying than a bowl of fresh guac? Here is how to make¬†Jain guacamole, and a little bit about why you should incorporate more avocado into your diet. Avocados are full of nutrients, with 20 vitamins, minerals, and phytonutrients. They are dense in dietary fiber, folic acid, iron, magnesium, potassium, Vit B3, Vit B2, Vit B5, Vit B6, Vit B1, Vit E, Vit C, and Vit K. Although avocados are heavy in calories, these calories are super nutrient dense. So here is why you should eat them: They are good for the heart: The fats are heart healthy monounsaturated fats and omega-3’s. These help improve heart health, and lower blood pressure. The monounsaturated fats are proven to help lower LDL (low density lipoprotein- a.k.a. the bad cholesterol) and blood triglycerides, while increasing HDL (high density lipoprotein-a.k.a the good cholesterol). They are good for the eyes: Carotenoid leutein is an antioxidant found in avocados that is important for protecting eyes from oxidative stress which can cause poor vision, degeneration, and cataracts. They are …

Caramelized Butternut Arugula Pizza

A wise chef once said… the dough is your canvas Okay not really, but you get the picture: Artisan pizza is an imaginative, creative experience pairing seemingly random ingredients to create an earthy concoction of tastes. Tart, spicy, creamy, and sweet make this pizza absolutely delicious. Caramelized Butternut Arugula Pizza ingredients you will need: caramelized butternut squash (see recipe below) herbed thin crust (see recipe below) Jain pesto fresh arugula leaves creamy goat cheese pomegranate arils olive oil, herbs (italian seasoning, oregano, rosemary, parseley), salt, pepper First, caramelize the butternut squash: 2 cups chopped butternut squash 1/4 cup brown sugar 2 tsp salt fresh ground black pepper Preheat the oven to 400 degrees F. Peel the butternut squash, remove seeds, and dice into bite sized cubes. Place squash on a baking dish/sheet and drizzle with melted butter. Sprinkle over the brown sugar, salt, and pepper evenly. Toss the squash in the mixture and spread them out flat on the baking sheet. Roast the squash for about 50 minutes until tender and caramelized. Remember to occasionally …