All posts tagged: Vegetarian

Tirokafteri Naanwich

Hercules meets Bollywood with this simple and quick Tirokafteri Naanwich. I first came across Tirokafteri at the Malibu Farmer’s Market last week. The best way to describe it is like a spicy Greek cream cheese made from feta, chillies, and greek yogurt. I also picked up some fresh Kalamata olives at the market, and put together this sandwich. Of course, you can vary what veggies you put in. If you like it warm, maybe try this panini-grilled with roasted zucchini and red peppers. You can’t go wrong with naan…or tirokafteri. Tirokafteri Naanwich Ingredients: 1 whole-wheat Naan (eggless), halved Tirokafteri Roma tomato slices Cucumber slices Kalamata olives, sliced Handful of organic arugula Bake the naan in the oven at 375 F for about 7-10 minutes. Meanwhile, prep all veggies and Tirokafteri Tirokafteri Ingredients: 250 g Greek feta cheese, cubed 1-2 tbsp Greek Yogurt (I use Fage) 1 tbsp Extra virgin olive oil 1/2 tsp dried oregano 1 small fresh green chilies, seeded and finely chopped Basil leaves (optional) Crushed red pepper flakes Black Pepper Blend all …

Caramelized Butternut Arugula Pizza

A wise chef once said… the dough is your canvas Okay not really, but you get the picture: Artisan pizza is an imaginative, creative experience pairing seemingly random ingredients to create an earthy concoction of tastes. Tart, spicy, creamy, and sweet make this pizza absolutely delicious. Caramelized Butternut Arugula Pizza ingredients you will need: caramelized butternut squash (see recipe below) herbed thin crust (see recipe below) Jain pesto fresh arugula leaves creamy goat cheese pomegranate arils olive oil, herbs (italian seasoning, oregano, rosemary, parseley), salt, pepper First, caramelize the butternut squash: 2 cups chopped butternut squash 1/4 cup brown sugar 2 tsp salt fresh ground black pepper Preheat the oven to 400 degrees F. Peel the butternut squash, remove seeds, and dice into bite sized cubes. Place squash on a baking dish/sheet and drizzle with melted butter. Sprinkle over the brown sugar, salt, and pepper evenly. Toss the squash in the mixture and spread them out flat on the baking sheet. Roast the squash for about 50 minutes until tender and caramelized. Remember to occasionally …

Roasted Acorn Squash Soup

The weather is chilly up North. So throw on some cozy socks and bundle up by the fireplace with this wholesome, earthy soup. With a kick of cayenne, it is guaranteed to warm your soul! Completely made from scratch, this recipe includes how to make a Jain vegetable broth that can be used as a base in any soup recipe or vegetarian gravy. Jain Vegetable Broth: 5 cups cold water fennel greens and stems 1 zucchini 1 cup chopped opo/calabash squash hand full of green beans 3 red Swiss chard (leaves and stems) 2 stems celery 1 Bay leaf 6 whole black peppercorns salt to taste 2 tablespoons olive oil Fresh Italian parsley Place 5 cups cold water, olive oil, fennel, celery, zucchini, Swiss Chard, green beans, and opo in a large pot. Bring to boil. Once boiling, add in bay leaf, peppercorns, salt, and parsley. Let boil for another 5-10 minutes. Reduce heat to a simmer, and cover the pot. Let the broth simmer for 45-60 minutes. The longer you let it simmer, the …

Cajun-Spiced Veggie Burgers

Ready made veggie burgers often contain eggs or root vegetables, so I love making my own from scratch. You can customize them with whatever you want and they are completely fresh, not like some pre-packed frozen mystery food. Here is a new type of veggie burger patty I tried making a couple days ago, and it turned out delicious! Cajun-Spiced Veggie Burgers Makes 8-12 patties, depending on the size Ingredients: 3/4 cup Calabaza (pumpkin or butternut squash) 1 ripe plantain, peeled and chopped into large chunks 1 green bellpepper, chopped finely 1 medium zuchhini, chopped finely 1 green chili picante- chopped finely 1/2 cup oats (you can use them whole or pulse them a few times in a food processor for a more fine oat binder) 1/2 bunch chopped cilantro 2 tbsp fresh lemon juice 3-4 Tbsp homemade Jain Cajun Spice mix, depending on how savory you want them  (quick cheat: use 1/2 packet of El Paso Mild Taco Seasoning + some extra red chilli powder, turmeric, and cumin) 2-3 tbsp dried or fresh parsely …

A Romantic Parisian Meal: Agave-Roasted Fennel with Goat Cheese

Now, here is the second course to your romantic Parisian meal: the salad. Agave-Roasted Fennel with Goat Cheese serves 6 Ingredients: 3 large or 6 small fresh fennel bulbs (the fronds should be bushy bright green) a generous handful arugula 1 ½ to 2 tsp fresh lemon juice 4 – 5 tbsp light agave nectar 1 handful roasted hazelnuts (walnuts work too) 1 – 2 sprigs fresh thyme 1 round fresh goat’s milk cheese Extra-virgin olive oil Sea salt and freshly ground pepper How: 1. Begin by roasting the hazelnuts in an oven preheated to 350 ˚F. You will know when they are ready when the skin begins to crack, in about 15 minutes. Wrap them in a hand towel and let cool. Rub the towel between your hands to remove the skin. Chop coarsely and keep aside. 2. Trim the bottom off each fennel bulb, keeping the petals together. Then slice off the top of the bulbs. Remove the outer petals if they seem tough, or peel the outer petals. Finely chop the featherlike …

Sautéed Za’atar Veggies with Soy “Sangria”

So you know how they say some of the greatest inventions were originally mistakes? Like silly putty, the vacuum cleaner, and Coca Cola. Today’s lunch recipe could possibly make that list. From a broken blender to accidental convection, what I thought would be a flop actually turned out pretty good! Sautéed Za’atar Veggies: 2 servings Ingredients: 1/2 to 3/4 cup Calabaza or pumpkin/squash, diced 10 Cherry Tomatoes, sliced Handful of Spinach Handful of Basil 1/4 Red Pepper, sliced 1/4 Zucchini, chopped 1/3 cup Tofu, chopped Salt and black pepper to taste Olive Oil 3 Tbsp Za’atar Crushed Red Pepper or chili powder, to taste Begin by sautéing or grilling the calabaza for 10 minutes. Then add the zucchini and red peppers. Add sliced cherry tomatoes Sprinkle in salt, crushed red pepper and Za’atar. Toss until all veggies are coated. Turn the heat down low, cover and let the veggies sit for another 5-7 minutes to absorb in the flavors. Separately pan-fry the tofu in olive oil. Remove from heat, combine with veggies, and cover. Wash and prep spinach …

A Romantic Parisian Meal: Clementine Goat Cheese Crostini

When I traveled to Paris last year, I decided to take a cooking class. I mean it was the capital of some of the most exquisite cuisine right? I was skeptic until I found a chef who taught organic-vegetarian cooking! With her, I customized a special Jain menu of French foods to learn. Over the next few posts, I will share  some great French dishes which are bound to impress a special someone on a candle-light dinner date 😉 This series of French cooking posts will go by course, so let us start with… The Appetizer: Clementine Goat Cheese Crostini: Already drooling. Goat cheese is the best thing ever. Ingredients: French Bread loaf, sliced Olive oil to brush Goat Cheese Clementine Preserves Rosemary sprigs How? Remove the goat cheese from wrapping and set out on the counter to soften. Meanwhile, slice the french bread loaf in about 1/4 inch thick slices. Slice the goat cheese into rectangular pieces about the size of your bread. Brush olive oil over the bread slices, and slightly toast them …

Rose Watermelon-Lychee Jello Parfait

    Rose Watermelon-Lychee Jello Parfait Parfaits are alwayssss delicious. Combining different flavors, and textures, they can please any palate. Jello is a fun ingredient, but often, vegetarians and vegans find it difficult to mimick the texture gelitan free. However, there is a secret ingredient for everything! I came up with this recipe for a healthy and refreshing dessert parfait.   Ingredients: Rose Watermelon-Lychee Jello Parfait: Scoops of Seedless Watermelon (use a melon baller) Rose Syrup (you can find this at Indian or Middle Eastern grocery stores) Sprigs of Fresh Mint Lychee Juice/Nectar Fresh Lychee (optional) Agar-Agar powder Lychee Jello: How to make jello using agar agar 10 minutes + setting time in fridge (~2 hours) ingredients: 1 1/2 tsp agar agar powder 2 Tbsp sugar or sweetener – I use agave 2 cups simmering fruit juice or nectar Directions: Finely chop fresh lychee if you would like to add it into the jello. You can use drained canned lychee too if you can’t find fresh ones. In a heavy-bottom pot, heat up juice until …

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 …