All posts tagged: Jain

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 …

Pink Pitaya Hummus

Hum-missed you all so here is a new recipe for a beautiful, super creamy, pink pitaya hummus! Okay, so I know it sounds a bit odd to add fruit in your hummus, but the neutral flavor of pitaya adds a pop of Spring colors and nutrient like vitamin C, betalains, carotenoids, prebiotic fiber, and magnesium to an already protein packed dish. So even though we are stuck indoors, let’s celebrate some spring colors with this hot pink hummus! Pink Pitaya Hummus ▸ Vegan, Jain, Vegetarian, Gluten-free Makes:10-12 servingsTotal Time: 10 minutes Ingredients: 2 cups cooked chickpeas 4 tbsp tahini 100 g pitaya puree (can substitute ½ cup frozen pitaya chunks or 1 tbsp pitaya powder) 1 tsp asafetida powder 1/2 cup lemon juice 2 tsp salt 1 tsp cayenne pepper 1-2 tsp red chili flakes 1 tsp smoked paprika 2 tsp ground cumin 2 tbsp olive oil 1/4 cup water Directions: Add all ingredients to a food processor and blend until creamy! Serve with some spring veggies and fruit, or as a spread on your …

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 …

Pinki’s Palate on BBC | Vegan Sheera

Happy Diwali and Sal Mubarak to all who celebrated this week! I hope that this year brings you much love, joy, and happiness. For those who don’t know, I wanted to recap a little about Diwali, aka the Festival of Lights. It is celebrated by many Indian faiths including Jains, Hindus, and Sikhs. While each religion has their own perspective behind the occasion, they all share the common commemoration of the victory of light over darkness, spiritual prosperity, and the start of a new year. In Jainism, Diwali signifies the anniversary of Lord Mahavir’s attainment of moksh (liberation from the cycle of reincarnation). Apart from the colorful celebrations, Jains use this day to reflect on Lord Mahavir’s teachings of ahimsa (nonviolence), aparigrah (non-posessiveness), and anekantvaad (non-absolutism) through prayer, charity, meditation, and fasting. Growing up in the US, I still have so many special memories of celebrating this day—decorating our home with deevos (lamps), my mom teaching Diwali crafts in my elementary school class, creating rangoli designs, doing choreographed dances at the temple, dressing up in …

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 …

LIVE Webinar + Cooking Demo: TODAY!

It’s a 3-day weekend and I’ve got something AWESOME in store for your afternoon today… Pinki’s Palate will be LIVE today for a free cooking webinar on Compassionate Cooking with Pinki’s Palate <<< RSVP here and head to the Young Jains of America site for the live stream at 3 pm EST on May 27th, 2017! This webinar is for anyone interested in pursuing a healthy, compassionate lifestyle through a plant-based diet. We’ll cover simple cooking tips, how to shop healthy and stock a Jain kitchen, demo some easy recipes, and answer your questions! We look forward to seeing you there. In the meantime, here is a little trailer to get you excited about cooking Thanks for all of the support and please subscribe to my YouTube channel!

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 …

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 …

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 …