All posts tagged: lunch

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 …

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 …

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 …