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 My sister-in-law originally made this but make it vegan by replacing the Greek yogurt with vegan hung curd or a thick vegan yogurt.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 »
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 »
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 »
Here’s a Greek version of my favorite cucumber raita. The addition of the dill really freshens up the flavor. Enjoy as a dip or as a spread for sandwiches – It’s a great healthy option for all your summer gatherings! INGREDIENTS 2 cups plain Greek yogurt 2 cups shredded or diced cucumber ½ cup minced fresh dill ¼ cup lemon juice 2 cloves grated garlic (optional)
I’ve shared this recipe before but given the plethora of peppers in my garden this summer, I thought you may want a way to use yours up too. These pickled peppers are super tasty but not spicy so a perfect accompaniment to any meal. My daughter loves these and was lucky enough to learn how
ATHELA MARCHA (PICKLED PEPPERS) Read More »
Spice up all your Mexican food with this amazing seasoning. Pre-make a batch in less than 10 min and use it year-round, but it’s definitely a game changer for Paryushan when we don’t use any green vegetables or even tomatoes. I’ve used this seasoning in tortilla soup, black beans and rice, and veggie burgers. It
JAIN MEXICAN SEASONING (Paryushan friendly) Read More »
This podi masala has a bold kick and will spice up all your South Indian meals during Paryushan. Just add a little water and oil and it becomes the perfect chutney for idli or instant dosas. We also sprinkle them on parathas to make masala parathas. The possibilities are really endless! INGREDIENTS ½ cup channa
JAIN PODI MASALA (Paryushan friendly) Read More »
Here’s a Greek version of my favorite cucumber raita. The addition of the dill really freshens up the flavor. Enjoy as a dip or as a spread for sandwiches – It’s a great healthy option for all your summer gatherings! INGREDIENTS 2 cups plain Greek yogurt 2 cups shredded or diced cucumber ½ cup minced fresh dill ¼ cup lemon juice 2 cloves grated garlic (optional)
This podi masala has a bold kick and will spice up all your South Indian meals during Paryushan. Just add a little water and oil and it becomes the perfect chutney for idli or instant dosas. We also sprinkle them on parathas to make masala parathas. The possibilities are really endless! INGREDIENTS ½ cup channa
JAIN PODI MASALA (Paryushan friendly) Read More »
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),
