All posts tagged: vegan

5-Minute Pani Puri Hummus

Fresh, homemade hummus has become a staple in my fridge. But since traditional flavors can get a bit monotonous, I’ve been experimenting with different ways to spice up this versatile protein-packed dip. And what better way than a little fusion cuisine! ūüôā If you’ve never tried traditional pani puri, it is probably the most savory and addicting Indian street food snack, or¬†chaat¬†dish. You poke a small hole into a¬†puri (a¬†fried puffed cracker), stuff it with moong beans and brown chickpeas, dunk into¬†pani (spiced-mint-cilantro water), and top off with¬†a tangy tamarind-date chutney. The¬†pani is made with pani puri masala–a mixture of salt, black salt, dry mango, cumin, tamarind, lemon, mint leaves, dried ginger, chilies, black pepper, turmeric, and cloves. It is bursting with a distinct, mouth-watering flavor and it is nearly impossible to ‘just have one’! So of course, when I was experimenting with a new hummus flavor, I knew this was a combination I had to try. It absolutely hits the spot and any pani puri cravings you may be having by now ūüėČ 5-Minute …

The Easiest Vegan Fudge Brownies!

For a long time, baking felt like uncharted territory for me. A¬†d√©j√† 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. ūüėā 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. ūüėȬ†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 …

Vegan Moringa Palak “Paneer”

A couple of months ago, I attended the San Francisco Fancy Food Fest where I had the opportunity to discover so many new food products. One of the special exhibits revolved around foods of the future, sharing¬†how sustainability and biodiversity trends in how we grow, produce and develop food will influence what is on store shelves and menus in the future. In today’s recipe, I’m sharing one special product that caught my eye: moringa. Moringa is one stunner of a superfood. It has¬†2x the protein, 3x more calcium and 4x more iron than kale! As one of the most nutritious greens on the planets, it provides a source of plant-based protein, essential amino acids, 27 vitamins, and 46 antioxidants. Because it can be grown cheaply and easily, moringa is an important food source for fighting malnutrition in parts of the world such as India and Africa. Even after drying, the leaves retain many of the vitamins and minerals. It is often used as a supplement for a variety of medical conditions such as anemia, arthritis, …

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‚ÄĒan Arabic spice made with hot red chilis, aromatic spices, and earthy herbs. I‚Äôve 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 ‚Ėł 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 …

5 NON-ALCOHOLIC DRINKS FOR NEW YEAR’S EVE!

Happy NYE everyone! Being sober does not have to mean boring flavor. In the video above, I am sharing 5 new recipes for non-alcoholic drinks that are perfect for NYE celebrations and year-round! Please subscribe to my YouTube Channel, I really appreciate your support! I can’t wait to put out more recipe and compassionate living videos for all of you in 2019. Wishing you a happy and healthy 2019! Cheers, Priyanka  

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 ūüėČ 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‚Äôt 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‚Äôs attainment of moksh (liberation from the cycle of reincarnation). Apart from the colorful celebrations, Jains use this day to reflect on Lord Mahavir‚Äôs 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‚ÄĒdecorating 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 …

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 …

Save a turkey, stuff a pepper!

Thanksgiving! What an amazing time of year. The people are amazing, the food is incredible, and – everyone knows- no Thanksgiving dinner is complete without a delicious, home cooked, bountiful, well-stuffed…pepper. As many of you are preparing for family get-togethers and dinner parties, here is a simple vegan–but super fancy lookin’ recipe to woo your guests’ taste buds ūüôā This recipe is POPPING with holiday colors and flavors from creamy lentils, chewy wild rice, tangy pomegranate arils, juicy raisins, and hearty squash. For the stuffing: 8-10 mini or 4-6 regular sized bell peppers of various colors 2 cups cooked wild rice 1/2 cup green lentils, cooked 1/2 cup black lentils, cooked 1 cup chickpeas 1 cup roasted spaghetti squash 1/2 cup brussel sprouts, chopped 1/2 medium zucchini, chopped 1/2 cup broccoli pomegranate arils of 1 pomegranate handful of pine nuts handful of golden raisins (optional, but I think it adds a nice kick!) juice of half lemon olive oil green chili chutney¬†to serve with (optional) Spices: 1 tsp smoked paprika 1 sprig chopped fresh rosemary …

Diwali Week Recipe #2: Burrito Bowl Bhel + Mango-Peach Haba√Īero Salsa!

Whether you are wandering down a busy Mexico city street or catching a rickshaw to Bombay’s Chowpatti beach, there is nothing better than getting a taste of local “secret-recipe” street food! Here is a fun fusion of two of my favorite cuisines and street foods! Makes 2-3 servings Ingredients: 1 cup Bhel mix 1 handful tortilla chips, crushed 1/2 cup chopped bell pepper (I used the mini ones) Handful of lettuce, shredded 1/2 cup roasted corn 1/2 cup cooked beans (black, pinto, or kidney) 1 avocado, diced 1/3 cup chopped cilantro 1 tsp ground cumin lemon juice to taste Jain Salsa¬†(to turn it into mango-peach haba√Īero salsa: skip the corn and peppers, +add 1/2 peach diced + add 1/2 mango diced & sub jalape√Īo for 1/2 haba√Īero pepper for a real kick!) Directions: Just mix it all together! Top with mango-peach haba√Īero salsa. Serve immediately.