this all-purpose masala plus a vegetable or lentil and an Instant Pot/pressure cooker is all you need for a steaming hot easy Indian main dish for dinner. Just add a roti/naan or rice/dal and papad for a traditional, delicious meal. You can use this to make any bharelu shaak (filled vegetable) such as bhindi (okra), […]
here’s your inspo for a yummy weekend treat. I’ve adapted a banana bread recipe from @chefchloe for this recipe. These are perfect for breakfast, in the lunchbox, after school snack, or afternoon coffee break. Dry ingredients 2 cups all-purpose flour 3/4 cup sugar1 tsp baking powder1/2 tsp baking soda 1/2 tsp ground cinnamon1/2 tsp ground nutmeg 1
BANANA NUT CHOCOLATE CHIP MUFFINS Read More »
This Vietnamese sandwich is a staple in our house because it’s super flavorful, comes together easily, and can be customized with what you have in the fridge. It’s a perfect blend of crunch, fresh veggies, acidity, and spice. I like using a crusty sourdough roll for that perfect bite. The best part is that you
I dare you to find another salad that BEETS this one in terms of beauty, taste, and ease to pull together! My sister-in-law originally made this but make it vegan by replacing the Greek yogurt with vegan hung curd or a thick vegan yogurt. Spread the vegan yogurt in the serving bowl. Add roasted beets,
ROASTED BEET AND YOGURT SALAD Read More »
Here’s one of the foods that takes me back to my childhood. Growing up, fruit salad was always this yummy and healthy mixture of milk and fruit that tastes decadent. Feel free to add all of your favorite fruits and dry fruits and moderate the sugar to your liking. Some like to add custard powder
INDIAN FRUIT SALAD Read More »
this smokey dish is my aubergenius daughter’s very favorite! Actually, even the non-eggplant aficionados love this dish in our house. Normally, the eggplant is roasted over an open fire, but I roast them in the air fryer for a delicious char and easier approach to this curry. Use eggplants that seem light for their size –
BAINGAN KA BHARTA (FIRE ROASTED EGGPLANT CURRY) Read More »
Chili oil is a staple for Asian foods as an ingredient, drizzle, or dipping sauce but many are not vegetarian (contains fish oil) and most are not suitable for those following a Jain diet (contain garlic). But, wait no longer as I have perfected this chili herb oil that is un-be-LEAF-ably delicious and fresh tasting.
CHILI HERB OIL (Jain & vegan) Read More »
Here is a perfect recipe for Earth Day! This recipe makes me so happy because I’m using up ingredients from the fridge that would otherwise be thrown away. Being sustainable and minimizing waste is so important for our one and only Mother Earth (and it’s also a principle of Jainism). You can use this broth
NO WASTE JAIN VEGGIE BROTH Read More »
I fully realize this looks like a bowlful of nothing but trust me when I say this vegan tofu ricotta is SOY amazing! It’s super versatile and you can use it in any sweet or savory recipe that requires milk-based ricotta (for example, cannoli or stuffed shells or a base for your favorite yummy dips).
VEGAN TOFU RICOTTA Read More »
this sauce is absolutely MANGO-nificent! You can use this sauce as a topping for ice cream, a layer in yogurt parfaits, a mixer for mocktails, dipping sauce for spring rolls, or my favorite a salad dressing. It’s made with all fresh, whole ingredients and contains none of the additives and preservatives that are found in
MANGO JALAPENO SAUCE Read More »
