All posts filed under: Appetizer

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—an Arabic spice made with hot red chilis, aromatic spices, and earthy herbs. I’ve 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 ▸ 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 …

Creamy, Dreamy, Garlic-free Hummus

Happy Holidays! I hope that those celebrating had a wonderful Christmas and are enjoying plenty of delicious, wholesome plant-based foods over the holidays. As these weeks are often packed with sweet treats and indulgent potlucks, keeping up with a balanced diet is tough! So over the next few posts, I wanted to share some recipes to make eating healthy during the holiday season a little bit easier. Hopefully, it also helps kickstart some of those 2019 resolutions! And hummust be honest, they are quite delicious 😉 Today’s recipe is for traditional hummus–a staple snack in my kitchen for several reasons: Chickpeas are loaded with nutrients! They are an excellent vegan source of protein and fiber–allowing you will stay fuller longer and hopefully, less likely to reach for unhealthy snacks. Making hummus from scratch is SO easy: gather your ingredients and toss it in a blender or food processor. Store it in the fridge in an air-tight container and it should stay good for 4-7 days. Alternatively, I’ve read that you can also freeze hummus for …

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 🙂 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 Habañero 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 habañero salsa: skip the corn and peppers, +add 1/2 peach diced + add 1/2 mango diced & sub jalapeño for 1/2 habañero pepper for a real kick!) Directions: Just mix it all together! Top with mango-peach habañero 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, …