All posts tagged: Featured

The Easiest Vegan Fudge Brownies!

For a long time, baking felt like uncharted territory for me. A déjà vu of chemistry lab, it’s an art that requires strict measurements, temperatures, and titrations of ingredients in order to get the perfect rise, texture, and taste of a dish. Which, well, can take a few experiments–especially for a cook who is used to adding a bit of ‘this or that’ when creating recipes. 😂 When I did the Young Jains of America Instagram takeover last week, many of you requested I make brownies. So I set aside my baking fears and tried out a new recipe. The final result: incredibly fudgy and chewy brownies, filled with wholesome vegan and gluten-free ingredients. And honestly, this recipe is SO simple…absolutely no baking expertise required! This recipe is perfect for kids too, and a great way to sneak in some added fiber and protein. 😉 Nut allergy? Simply substitute the nuts for sunflower seeds! Also–this recipe can be made as a ‘no-bake’ option by freezing it for 4 hours before serving. You can choose to roll them into “brownie bites” for an …

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 …

Golden Vegan French Toast

Walking down the aisles of Whole Foods, I’ve noticed that so many products today are spiced up with some golden fairy dust: turmeric. You’ll find turmeric cereal, face masks, soap, popcorn, crackers, vitamins…and even toothpaste. We might as well say that turmeric is the new kale! Now, you’re probably thinking–isn’t turmeric a root? Yes, you’re right. Dried turmeric and dried ginger powder are two “root exceptions” in the Jain diet, which are permitted because they are used in small quantities, not as a flavor-enhancer, and primarily for health benefit. Turmeric is the superfood of ancient and modern-day India. Growing up, turmeric was a staple in the Indian food my mom made, and a first-line medication for any signs of sickness. With a sprinkle of turmeric, the aroma of curry fills the room. Sore throat? Take a shot of warm, salty water mixed with a heaping spoon of turmeric. While a not-so-tasty herbal concoction, it has consistently proved it’s miraculous healing power.  Now you can even find vegan turmeric vitamins to take daily! To note, it is important …

Raw Cardamom Cashew Cream Tartlets

Raw Cardamom Cashew Cream Tartlets During my last semester at Pepperdine, I had enrolled in a Regent and Seaver Scholars Colloquium course on Eastern and Western Philosophy and Science. We covered some awesome topics in ethics and philosophy from Confucius, Yoga and Meditation, Chuang Tzu, Desedimentation, Chinese Calligraphy, and Ikebana. When my professor, Dr. Thompson asked our class for topic suggestions that we were interested about, I quickly sent him an email regarding my interest in Ayurvedic Medicine. Just as quickly, I received a reply: “Would you be willing to teach us about Ayurvedic medicine on February 11?” What. I was about to teach my first university lecture. I was honored, excited, and also nervous. While I am no expert on Ayurvedic medicine, I have always been intrigued by herbal medicine, and how eating right depends on your body type. With some research, I composed a quick run down on Ayurveda (of course, including a simple Ayurvedic recipe 😛 ). After my lecture, I shared the part I find most interesting about Ayurvedic medicine–that is, how different foods react in certain ways with …

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, …

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 …