Last week, I was inspired by a post on the Jain Vegans list serve and an invitation to a neighborhood Diwali party to try making a sweet. Normally, I don’t invest the energy in making sweets because I want to eat more healthy. However, this seemed like a good opportunity to try something new and share both the result and the process with others.
While my rolling skills resulted in hearts rather than round rolls, and our use of vegan brown sugar resulted in a different color than the green that i imagined for the pistachio layer, they turned out pretty well. I brought some to work and even my Scottish, Chinese and American co-workers seemed to enjoy them. Thanks to Jigna and Heena, who posted the recipe on plantshift.com!
Mahersh and Nishma started the group Jain Vegans based in the UK. They invite us to their home in London for breakfast to discuss their reasons for going vegan and show us the variety of plant milks and other tasty foods they enjoy. To make the shrikhand that Nishma tastes in the video:
Use unflavoured soya yoghurt (400g) and place a muslin (“cheese”) cloth over double fold bath towels and spread the soya yoghurt (left it for appx 2hrs). When the water has been absorbed, remove the yoghurt solid from the muslin cloth and place the lumps in a bowl. Mix in sweetener (tradtionally sugar, but find a vegan kind) to taste, powdered cardamom and a generous pinch of saffron. And garnish with almonds and pistachios.
Serves 2 people.
We’ve been making almond milk from scratch for a few years, soaking the almonds (1 cup), draining, blending with 3 cups water, straining out the pulp, sometimes sweetening with dates or adding vanilla or cardamom. It is always delicious but sometimes felt time consuming.The store bought almond milk seems to have a lot of filler and is not as good. So SURPRISE!
In the book Forks over Knives, companion to the movie that is such a great resource, we found the following: Add 1-2 teaspoons of raw almond butter to each 1 cup of water and blend until smooth. We happen to have roasted almond butter on hand and it tasted good but will try raw next, because it will surely be even better. What a find! No worries about wasting or saving the pulp and we can make a small amount at a time.
Interestingly the website detoxinista.com has detailed instructions on making your own almond butter using a food processor. Lately we have been using the food processor to make our own almond butter. Living in California we can go to the local farmer’s market and buy organic almonds straight from the farmer. So from almonds to almond butter to almond milk, no added filler!
Passed down from a nutritionally minded MD to patient, to friend, to cousin is the following healthy drink recipe
– 2 cups of Kale
– ¼ cup of Spinach
– ¼ cup of Coriander (Cilantro)
– ½ Beet
– 1 stalk Celery – optional
– ½ Carrot – optional
– 5 or 6 seeded Grapes – optional
– ½ Apple – optional
The juice below is red, because of the beets. She uses a Blendtech, but Christian is loyal to his Vitamix and I think you can use a lower-tech blender too. Continue reading
The Jain Vegans list serv had a chain of email in the last few days about a purported vegan menu at the Royal British wedding. Though some members were disappointed that it turned out to be an April Fool(d)’s joke, we have an example of a truly royal wedding menu, with yummy south Indian, Gujarati, and international savories, and an impressive variety of sweets. Darshana anti, who is vegan along with her recently wed son and daughter-in-law, (pictured here) provided this description of the items in their recent wedding menu , served in Chicago last year.
Idli sambhar, with chutney made with silken tofu and coconut
Kathi roll with tofu and vegetables
Mexican bean dip
Khaman made with lemon juice
Khandavi made with lemon juice
Nut sweets catered by BAPS (the spiritually inspired volunteer caterers that have provided much previous JAINA convention food)
Moong dal sheero- A sweet treet with protein rich moong dal
Puranpoori – A stuffed sweet rotli (my Dad’s favorite)
Mango pulp with tofutti sour cream, fruits, cardamom, vanilla, saffron, sugar
Middle eastern pastries catered from Detroit
From The Indian Vegan Kitchen, by Madhu Gadia
2 C plain soy yogurt
2 C cucumber, peeled and grated
4 T chopped cilantro
1 ½ t roasted cumin powder
¾ t of black pepper
¼ t black salt
Pinch of ground ginger
¾ t salt
½ t cayenne pepper
4 t lemon or lime juice
- In a small bowl, whip soy yogurt. Add the grated cucumber. Add everything else. Mix well, adjust seasonings to taste.
- Refrigerate until ready to serve.
Makes 8-12 servings
This turned our very well! Two other vegan Jains attended the Frugal Foodies session in which we made this raita and she said it tasted as good as she remembered from her dairy consuming days….
adapted from http://localfoods.about.com/od/fall/r/seedsquash.htm
1 medium butternut squash or 1 bag cubed squash (about 2 lbs)
1 T canola or other vegetable cooking oil
1 t brown mustard seeds
2-inch piece ginger, peeled and finely shredded
½ t salt
1 bunch collard greens, stemmed and chopped
¼ C chopped cilantro (optional)
- Halve squash lengthwise. Scoop out seeds, cut off and discard rind, and chop squash into bite-size pieces. Set aside.
- In a large frying pan or pot, heat oil over medium-high heat. Add mustard seeds, cover, and cook until you hear them “pop,” about 2 minutes. Add ginger and cook, stirring, until opaque and fragrant, about 2 minutes.
- Add squash, salt, and 1/2 cup water. Stir to combine, cover, and cook, stirring occasionally, until squash is tender, about 15 minutes. Add additional water if necessary to keep squash from sticking to the pan.
- Add collard greens in the final 5 minutes of cooking time.
- Add cilantro for garnish and stir to combine.