Vegan corn bread.
Vegan Strawberry + Cheerios Milkshake
- 10 strawberries, try not to pick tart ones. Like, what’s the point of tart strawberries? I don’t see one. Yes, some people like the mixture of sweet and sour. Well, I don’t. I think strawberries should be sugary sweet, which unfortunately they’re usually not, so that’s where our other ingredients below come in handy.
- 3/4 or 1 cup Almond Milk (homemade is better, but time consuming. Dude almonds are sweet naturally. I just ate like 8 almonds today and let me tell you, they were freaking SWEET. Chew on them for a minute and you’ll realize they’re packing sugar like mad.)
- As much freaking multi-grain Cheerios (cuz they’re sweet) as you want your sweet tooth seeking self to enjoy. The more cereal, the grottier the milkshake. Lesser cereal for a smoother one. Obviously. Duh!
- 1 to 3 teaspoons Maple Syrup because let’s face it just like cereal, maple syrup is great. I’m surprised I’ve not advocated the addition of my third favorite ingredient (peanut butter) in here. I’m controlling myself. Everything is under control.
- 3 ice cubes
A healthy vegan meal
Alright, no recipe, but these things are all fairly simple to cook and generally come with instructions when purchased at the supermarket.
1. Cooked brown rice with red kidney beans (sauté lightly in olive oil or even just let them cook inside a pressure cooker add salt)
2. Side of salad sliced tomatoes, chopped avocados on a bed of red lettuce.
3. Dessert = banana. I’d add a spoonful of organic pure peanut butter without any additives.
That’s a tough question to answer. But there are many non-practicing Jains who will consume onions/garlic/potatoes/root vegetables for convenience. Now, for the strict ones, milk is not seen as a violent or non-vegetarian substance. The cow is sacred and milk is treated as a boon. There are changes/trends occurring with young Jains who want to follow the tenets by changing their diet.
But, really, in the overall scheme of things, being Jain is getting rid of Raag (attachment) + Dvesh (aversion). So, in fact, while the eating habits do matter and do reflect upon your overall karmic balance, the major things to look out for are the conquest of anger, greed, deceit and ego in all forms.
Lying, cheating, stealing, criticizing others, talking about others, committing violence through the mind, body and speech are all seen as being negatives.
The food intake, especially of milk, is not yet seen as a direct violent act because of the lack of knowledge maybe - especially in India. And to be honest, some farms and a majority of the smaller villages still milk cows the old fashioned way and there is no violence present. In fact, a renowned cow shelter in Gujarat that I’m personally affiliated with milks its cows on a daily basis - because the animals require it. They, however, let the calves drink the milk first and then whatever is left gets sold or used in charity. So, it’s not always a clear cut answer.
The Jain faith demands awareness, in mind, peace and body. Awareness that I am the soul and NOT the body. And if being vegan helps you to achieve this realization then go ahead and be vegan. But, if being vegan somehow makes you feel superior over others who are not and incurs pride, then that causes a huge negative because it feeds the ego.
Thanks for this super intelligent question. I know what you mean by your initial question, but things in the spiritual realm are of a different order and they require a lot of introspection before making it a rule.
I hope somewhere in this long disorganized essay, I’ve helped you sort of understand a bit more about the beauty of Jainism.
Tofu Scramble on toasted English Muffin
- 200g tofu, crumbled
- 2 tsp soy sauce
- 1/2 green bell pepper chopped
- 1/2 tsp turmeric (or until color matches what you’re looking for)
- Chopped fresh parsley to garnish
- Freshly ground pepper
- Olive oil for frying
- Heat a little olive oil in a frying pan. Sauté tofu and green pepper for a minute or two.
- Add soy sauce, and turmeric and let it sizzle some more.
- Remove from heat and stir through the fresh herbs. Add cracked black pepper to taste. Toast an English muffin, hopefully not an entirely unhealthy one, add margarine to it and top it off with the tofu scramble. Or just eat tofu scramble on its own.
- Tofu scramble works as a great breakfast, lunch or dinner. Tofu scramble is perfect with a side of black coffee. If you have homemade almond milk, you could add that to the coffee. Mmmmm, coffee.
- Wait, where were we? Oh yes. Tofu scramble. You’ve not made it yet? Pfft. Such a lazy vegan you’ve become. For shame. JK. :) <3
- Have a fantastic day!
Photo courtesy veganeasy.org / Recipe based on past experiences of yummyvegan
Two bushels Parsley
2 c. Quinoa, cooked
1 c. Seedless cucumber, finely diced
16 oz Cherry tomatoes, quartered
13 Mint leaves put through the food processor, roughly 1 1/2 tsp.
1/3 c. Grapeseed oil
1/6 c. Unrefined apple cider vinegar
1 Lemon, juiced
1/2 tsp. Sea salt
1/4 tsp. Pepper
1 – 2 tsp. Black sesame seeds
In a medium pot or rice cooker, cook the two cups of dry quinoa by the instructions on the box.
When the quinoa is done, set aside to cool.
Wash the bushel of parsley and drain of excess water, then pull the leaves off the stems.
Add the remaining ingredients in with the parsley, and fold in the quinoa (this salad is quinoa-heavy, so if you want the focus to be on the veggies, use half of the quinoa).
This can be served immediately or made ahead of time and put it the fridge to chill.
Made Jain by Yummy Vegan, Original recipe via http://mealswithmorri.blogspot.in
Vegan pizza slice from the now permanently closed Cafe Viva pizzeria in the East Village. Their pesto slice was 100% Jain.
Vegan Peanut Butter Pie
by Rachel @ Simple Girl
1 pre-made vegan crust
8 ounces silken Tofu
1 cup powdered sugar
1 cup natural creamy peanut butter
2 teaspoons vanilla
pinch of salt
1 can coconut milk (not lite)
1/4 cup powdered sugar
chocolate chips, melted for drizzling.
Mix together tofu, peanut butter, sugar, vanilla and salt.
Chill a separate bowl in the freezer.
Pour 1 can of coconut milk into glass container and refrigerate until it separates. The “milk” will be white and rise to the top and the “water” will be clear and stay at the bottom.
Skim off the milk and put into chilled bowl, being careful not to add any of the water.
Add 1/4 cup powdered sugar and beat like you would whipped cream.
Fold whipped coconut milk into the peanut butter mixture and pour into a pre-made Oreo Crust. Drizzle with melted chocolate chips. Freeze or refrigerate until ready to serve.
Edited by YummyVegan
Vegan Caramel Goji Berry & Mulberry Ice Cream
- 1 frozen banana (I freeze my bananas already pre-cut in chunks as it makes it easier to use later)
- 1 handful goji berries
- 1 handful mulberries
- 1 TBSP raw date caramel (or 1 medjool date)
- Soak goji berries in room temperature water for 1-2 minutes, until softened.
- If goji berries are organic, drain and save the water – you can use it in smoothies. If they’re not organic, drain and discard the water.
- Add frozen banana chunks to the blender with the goji, mulberries and caramel/date.
- Blitz for few seconds until you get dreamy soft serve ice cream.
- Enjoy right away.
Vegan Pumpkin Spice Scones
makes 8 scones
1 cup + 1 Tbsp flour (white whole wheat used)
1/4 tsp salt
1 Tbsp vital wheat gluten*
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp baking soda
3/4 cup canned pumpkin, unsweetened - room temperature
1/3 cup sugar
1/2 tsp apple cider vinegar
1/3 cup vegan butter, softened
2 Tbsp grade B maple syrup
1/4 tsp vanilla extract (or 1/2 vanilla bean, seeded)
*1 Tbsp flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different.
Vanilla Bean Cream Cheese Frosting
1/3 cup vegan cream cheese - room temperature or slightly warmed.
1 1/2 Tbsp powdered sugar
1 Tbsp coconut oil, melted
1/2 vanilla bean, seeded
pinch of pink salt
Nutrition estimate: Calories: 229, fat: 11g, protein: 4g, carbs: 29g, vitamin A: 72% RDA, fiber: 2g, iron: 8% RDA
1. Preheat oven to 410 degrees.
2. Combine the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined in a soft, slightly sticky dough.
3. Place dough in the freezer (in bowl is fine if the bowl fits.)
4. After 10-20 minutes, pull dough from the freezer. It should be easier to handle now. Sprinkle about 2 Tbsp flour on a flat surface and press out your dough round into a thick circle about eight inches across and one inch thick.
5. Slice the round in half. Then into quarters. Then into eights. You should get eight triangles, about equal in size and shape.
6. Place the slices on a greased baking sheet. About an inch apart.
7. Bake at 410 for ten minutes, then reduce heat to 395 and bake for an additional 15 minutes, or until the tips of the scones begin to brown very slightly. The scones should puff up nicely, the vital wheat gluten and pumpkin really help with this even though this is a vegan, egg-free recipe.
8. Cool scones. Blend up your frosting. Place frosting in the fridge to firm up a bit. It should be soft yet firm when you transfer into a pastry bag for piping on top of scones in squiggly designs. The scones should be fully cooled or chilled when adding frosting. Serve cool or slightly warmed. Store covered in the fridge.
Recipe + photo courtesy http://kblog.lunchbox.com