This might be my favorite Paryushan recipe yet, and one that I’ll probably make even after! It even had all my colleagues turning their heads when I brought this for lunch to work this weekend, commenting on the mouth watering aroma, “that smells absolutely incredible, where did you get that!?” It’s always a proud moment…Read More
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…Read More
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…Read More
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 & vegan way to make them without root vegetables, while keeping them just as tasty, if not more! For this post, lets start with Jain…Read More