All posts filed under: Dinner

Masala Cakes (“Uttapam”) + Coconut Cilantro Chutney | PA School!

Happy Sunday my beautiful friends! I hope that you have been enjoying the recipes from my YJA  webinar on Compassionate Cooking! If you haven’t tried them yet, check them out here and here. I know it has been awhile since I’ve updated the blog, and I’m sure many of you can understand why if you have been following my Instagram. Last summer, I committed myself entirely to my education as I began my masters degree program as a Physician Assistant (PA) student. A PA is a nationally certified and state-licensed medical professional who practices medicine on healthcare teams with physicians and other providers. PAs can practice and prescribe medication in all 50 states, the District of Columbia, U.S. territories, and the uniformed services. “With an education modeled on the medical school curriculum, PAs learn to make life saving diagnostic and therapeutic decisions while working autonomously or in collaboration with other members of the healthcare team. PAs are certified as medical generalists with a foundation in primary care. Over the course of their careers, many PAs practice in …

Vegan Tofu Scramble & 5-minute Roasted Corn Salsa | Breakfast Burritos!

Happy Memorial Day! So maybe you’re sleeping in on your extra day off, or getting ready for a lunch picnic with friends. Here is a super easy, quick, and protein-packed recipe from the live webinar I did with Young Jains of America on Compassionate Cooking (video tutorial coming soon on my YouTube channel, so subscribe here!) that will help you kickstart your day: Vegan Tofu Scramble with Roasted Corn Salsa Prep Time: 10 minutes & Cooking Time: 20 minutes Servings: 4 Tofu Scramble: 1 8-oz block tofu, extra firm- drained and crumbled olive oil ½ green chili or jalapeno ½ red/yellow/green bell pepper, sliced thin 2 cups greens (kale or spinach) ½ cup black beans 1 small zucchini chopped 2 stalks chopped celery A handful of cherry tomatoes, sliced in half ½ cup chopped cilantro (or parsley if you don’t like cilantro) Juice of 1/2 a lemon Hot sauce (Choluda and Tabasco are Jain-friendly!) Spice Paste ½ tsp cumin ½ tsp paprika ½ tsp turmeric ½ tsp sea salt Dash of Asafoetida powder (Hing) ~3 tbsp water to make sauce Sliced …

Mediterranean Bowl with Roasted Red Pepper Chutney

Oh, this bowl is HEAVENLY. Just close your eyes and imagine taking a bite into the cool cucumbers, tangy olives, smooth avocado, sweet cherry tomatoes, chewy couscous, herbed zucchini, crisp pita triangles, and roasted spicy opo squash. This bowl makes for an eclectic array of textures, flavors, and colors. But the most magical ingredient of them all is the incredibly flavorful and nutty, roasted red pepper chutney. It impeccably ties all the ingredients together to create the ultimate tastebud experience. You could even use the chutney as a spread on toast, or as a dip for savory crackers and veggies. Loaded with protein, healthy fats, complex carbs, and vitamins–could there be a more perfect way to eat a wholesome and delicious meal? This recipe makes enough for about 3 hearty bowls. I’ve broken up the ingredients and directions for each component of the bowl below. Feel free to add or substitute different types of salads or dips. Maybe try some pickled cabbage, labneh, dried fruit compote, or falafel? Mmmm. Mediterranean Bowl with Roasted Red Pepper Chutney: Roasted Red Pepper Chutney: Makes about 1.5 …

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 …

3-step Vegan Thai Coconut Curry

Vegan Thai Coconut Curry Behold the mighty coconut. Full of vitality, nutrition, and sustainable practices, coconuts are incredibly versatile from providing nutrition, to fuel and shelter. As the main ingredient of this recipe, coconut milk provides a savory and creamy base for vegan curries (also check out this recipe) and for those who are lactose intolerant. It makes for a great substitute for not only milk, but heavy whipping cream in many soups or Indian curries. You can also try adding a splash into smoothies, oatmeal, or to hydrate chia seeds into a pudding. With just 3 easy steps, create this savory curry in no time! Makes 5 servings Ingredients: 2 cups chopped mixed bell peppers (about 1 medium size pepper of each color: red, yellow, orange, green) 2 cups broccoli 2 cup yellow corn firm tofu cubes (optional) 1 can coconut milk 2 green chili’s (Serrano or Thai) juice from half of lemon freshly ground sea salt and black pepper green chili paste, optional handful of chopped fresh cilantro coconut oil Directions: 1. Heat 1-2 …

Almond Crusted Tofu with Roasted Red Pepper Fusilli

Almond Crusted Tofu with Roasted Red Pepper Fusilli Almond Crusted Tofu: Ingredients for Almond Crusted Tofu: 1 block extra-firm tofu 1 cup raw almonds ½ tsp salt ground black pepper, to taste ½ tsp paprika 1 tsp Italian seasoning 2 tsp soy sauce 1 tsp lemon juice ½ cup water olive oil oat flour, for dusting 2 tbsp flax meal + 4 tbsp water, mixed To make the Almond Crusted Tofu: Drain and press tofu. Slice extra firm tofu into 1/2 inch slices and then in half to form triangular pieces. Marinade tofu slices in a shallow dish with soy sauce, lemon juice, and water for 1 hour. Use a food processor to grind 1 cup of raw almonds into tiny crumbly, pieces. Fold in spices, seasonings, salt and freshly ground black pepper. Remove marinated tofu and dab off any excess marinade with a paper towel. Quickly dust in flour, dip in a dish of flax-meal water mixture, and coat with almond+salt+pepper crumbs. The flax-meal water mixture will help adhere the almond crust. Add each …

Coconut Curried Okra with Plantain Cutlets

Coconut Curried Okra Why eat okra? Okra, a.k.a lady finger/gumbo is high in Vit. C & K, folate, and fiber. The high dietary fiber content of okra supports colon health as a natural digestion aid. Okra also helps stabilize blood sugar, great for diabetes monitoring & prevention. High in folate, okra also can promote healthy pregnancy. Vitamin C rich food has been shown to help relieve respiratory issues like asthma and promote healthy skin. Ingredients: Makes 2 servings 2-3 cups chopped okra 1/2 cup sliced red bell pepper  1/4 cup chopped cashew pieces juice from 1/2 lemon 1 tsp of each: salt, mustard seeds, cumin seeds, zaatar Dash of pav bhaji masala (optional) 1-2 tsp of each: red chili powder, dhania-jeera powder, turmeric powder 3-4 cloves 1/2 can coconut milk 1-2 tbsp coconut oil 1-2 bay leaves Directions: Heat coconut oil in a large frying pan. Add mustard seeds, bay leaves, cumin seeds, cashew pieces, and cloves to hot oil and let sizzle for a few minutes. Add chopped okra and toss. Cook for 5 minutes on medium heat …