All posts filed under: Featured

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 ūüėČ 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 …

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 …

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 …

NOGO (No Onion-No Garlic) Pesto!

There are some commonly non-Jain items that I absolutely love like pesto, salsa, and guacamole… All of the following almost always contain onion and/or garlic. So, here is the Jain way to make them without root vegetables, while keeping them just as tasty, if not more! For this post, lets start with¬†Jain Pesto¬†and the many uses of this absolutely delicious dip-spread-sauce creation. Jain Pesto: I love pesto on anything: spread on sandwiches, as a dip, with pasta or even in quesadillas! There are so many ways to customize pesto sauces to enhance different flavors. Some of my favorite greens to make pesto with are: Basil Kale Cilantro Parsley Arugula Kale+¬†Parsley Kale+Basil+Cilantro Arugula+Basil Create your own mix! Some of my favorite nuts to toss in are: Walnuts Almonds Pine Nuts Macadamia Nuts Marcona Almonds You can literally experiment around with these nuts and greens to make a pesto of your choice. The rest follows this traditional recipe: Jain Pesto: Ingredients: 3 cups of your favorite greens, either one type or a mix of a few- chopped …