All posts tagged: Jain

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 …

Solely Guacamole

Is there anything more satisfying than a bowl of fresh guac? Here is how to make Jain guacamole, and a little bit about why you should incorporate more avocado into your diet. Avocados are full of nutrients, with 20 vitamins, minerals, and phytonutrients. They are dense in dietary fiber, folic acid, iron, magnesium, potassium, Vit B3, Vit B2, Vit B5, Vit B6, Vit B1, Vit E, Vit C, and Vit K. Although avocados are heavy in calories, these calories are super nutrient dense. So here is why you should eat them: They are good for the heart: The fats are heart healthy monounsaturated fats and omega-3’s. These help improve heart health, and lower blood pressure. The monounsaturated fats are proven to help lower LDL (low density lipoprotein- a.k.a. the bad cholesterol) and blood triglycerides, while increasing HDL (high density lipoprotein-a.k.a the good cholesterol). They are good for the eyes: Carotenoid leutein is an antioxidant found in avocados that is important for protecting eyes from oxidative stress which can cause poor vision, degeneration, and cataracts. They are …

Chai-Spiced Cashew Custard Fruit Tarts

You know when you walk into a cute little cafe and see those pastries and desserts arranged perfectly in the glass cases? Now you can make a healthier and animal product free version yourself! Fortunately, they don’t run $6 a piece either 😛 Yup, this recipe is entirely raw, vegan, and Jain. No oven necessary. It’s all natural. Best of all, you’ll look like a professional pastry chef 😛 Chai-Spiced Cashew Custard Fruit Tarts makes 8-10 four inch tarts Ingredients: Crust: 2 cups oats (rolled oats work great since they are extra chewy) 2 cups chopped prunes, dried figs, or dates (I used prunes here. Maybe try a mixture? Or even throw in some raisins, dried apricots, or dried mango!) Creamy Custard Filling: 200 grams unsalted cashews, soaked for 30 minutes (maybe try other types of nuts too, like marcona almonds or macadamia nuts) 2 whole ripe bananas 1/2 cup agave nectar 1 tsp vanilla + vanilla pod seeds if you like 1/2 cup brewed chai tea (I used 2 tea chai tea bags) 2 …

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 …

Masala Cream Nachos

Craving the ooey-gooey warmth of those movie theater nachos? Well, give it a savory twist with half the calories! This recipe makes a savory afternoon snack, or party appetizer. Jain Masala Cream Nachos To make the nachos, begin by collecting the ingredients: For the Jain Taco Masala: Combine the following ingredients to taste: Salt, Cumin, Paprika, Oregano, Chili pepper powder, black pepper, black salt I mostly eye-balled the masala measurements, but feel free to try what tastes best to you, you can’t go wrong! The masala is totally versatile and up to your creativity! You can even use this masala for toppings on pizza, tacos, in burritos, etc. For the Masala Creamy Cheese Sauce: 1-1.5 Tbsp Butter/Ghee 1/2 Tablespoon Olive Oil 2 Tablespoons Dried Oregano 1/2 cup Heavy Whipping Cream 1/4 cup Milk (I used 2%) 1 tsp Salt 1 tsp Cracked Black Pepper 1 tbsp Red Pepper Flakes 1/4 cup Sharp Cheddar Cheese-Grated ( You can experiment with other types of cheeses–white, parmesan, goat cheese?) 1-2 tbsp Jain Taco Masala (depending on how you …