All posts tagged: appetizer

Mexican Masala Jackfruit

Happy #TacoTuesday! If you are following me on Instagram, you may have caught my Instagram Live tutorial on two delicious mains: Mexican Masala Jackfruit and Tempeh “Sofritas”. Both of these recipes take less than 30 minutes to make, and is a perfect addition to any dish like tacos, burritos, pizza, salads, grain bowls or even as a sabji! In this first of two blog posts, I’ve shared how to make Mexican Masala Jackfruit–a dish that is sure to send your tastebuds off into paradise, at a beach-front fiesta with waves of flavors in every bite. I’ve shared this dish with over 8 friends in the last 3 days and I am proud to say it has pleasantly surprised each and every one of them. Never tried jackfruit? Raw jackfruit has a neutral flavor, with some faint notes of apple, banana, lychee, mango, melon, and pineapple. But when you pair this funky fruit with the right spices, it takes on whatever flavors it’s cooked with and can surely fool non-vegans alike! *I highly recommend using canned …

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 …

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 …

A Romantic Parisian Meal: Clementine Goat Cheese Crostini

When I traveled to Paris last year, I decided to take a cooking class. I mean it was the capital of some of the most exquisite cuisine right? I was skeptic until I found a chef who taught organic-vegetarian cooking! With her, I customized a special Jain menu of French foods to learn. Over the next few posts, I will share  some great French dishes which are bound to impress a special someone on a candle-light dinner date 😉 This series of French cooking posts will go by course, so let us start with… The Appetizer: Clementine Goat Cheese Crostini: Already drooling. Goat cheese is the best thing ever. Ingredients: French Bread loaf, sliced Olive oil to brush Goat Cheese Clementine Preserves Rosemary sprigs How? Remove the goat cheese from wrapping and set out on the counter to soften. Meanwhile, slice the french bread loaf in about 1/4 inch thick slices. Slice the goat cheese into rectangular pieces about the size of your bread. Brush olive oil over the bread slices, and slightly toast them …