Hi there! I’m Safura, the - JAX Vegan Couple · vegan and cook without oil. The recipes on my blog are made with everyday ingredients and even if they take time to cook, the preparation

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Hi there! I’m Safura, the

voice, chef and

photographer behind

Jax Vegan Couple

healthy tips & food blog.

I love to teach how to make simple, quick dishes that

are loaded with flavor. Fusion food is my specialty

mixing flavors from the East, West and around the

world. I take traditional Indian recipes and make them

vegan and cook without oil.

The recipes on my blog are made with everyday

ingredients and even if they take time to cook, the

preparation time is fast. I teach you how to meal-prep

and cook many different dishes with same ingredients,

for example lentils and chickpea variations.

This cookbook contains a selection of recipes from my

blog, Jax Vegan Couple, that are QUICK to prepare

and are BIG on flavor. And a few never-seen-before

ones too!

I hope you enjoy this free cook book!

- Safura

For more tips & recipes, please visit and subscribe to

our newsletter on JaxVeganCouple.com

Pineapple Fried Rice

2

3 to 4 cups cooked rice

3 tablespoons soy sauce

2 teaspoons curry powder

1 onion finely chopped

3 cloves garlic finely chopped

3/4 teaspoon dried crushed chili

flakes

1 cup frozen peas and carrots

1 small can pineapple chunks

drained

1/4 cup raisins

1/2 cup roasted unsalted whole

cashews

3 spring onions (finely sliced)

1/3 cup fresh cilantro leaves

1. Mix 1 tablespoon water with the rice, using your fingers to

separate any chunks into grains. Set the rice aside.

2. Drizzle 1 to 2 tablespoons water in a wok or large frying pan

over medium-high heat. Add onion, garlic and chili, stir-frying

until fragrant, about 1 minute.

3. Add the carrots and peas. Stir-fry 1 to 2 minutes.

4. Now add the rice, pineapple chunks, raisins, and cashews and

mix together.

5. Drizzle the soy sauce mixture over and gently stir-fry to

combine over medium-high to high heat for about 5 minutes.

6. To serve, scoop rice onto a serving platter or in a carved-out

pineapple. Garnish with spring onions and cilantro.

Heavenly Pineapple Thai Fried Rice This classic Thai pineapple fried rice with golden grains of rice jeweled with chunks of juicy pineapple, cashews, and raisins create a taste that will send you straight to heaven! Make it as the main course or as a beautiful side dish to any meal. You can serve it in a carved-out pineapple like they do in Thailand, which is quite easy and fun.

Thai Fusion Vegan Recipes – Jax Vegan Couple

Cauliflower Curry in a Hurry

3

2 Tbsp Thai Red Curry Paste

1/2 Cauliflower,chopped

1 can Coconut Milk

3 cloves garlic finely chopped

3/4 teaspoon red chili powder

½ teaspoon turmeric

1/3 cup fresh cilantro leaves

1. Heat a large soup pot or sauce pan over medium high heat.

2. Add curry paste and cauliflower to pot and mix well to coat

with curry paste.

3. Stir-fry for five minutes.

4. Add coconut milk and rest of ingredients stir well.

5. Bring to a boil and then turn down heat to let simmer for 15

minutes, stirring occasionally. Garnish with cilantro.

6. Enjoy with naan or rice.

Thai Fusion Vegan Recipes – Jax Vegan Couple

Citrusy Tangy Thai Salad

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For the Salad:

2 oranges

2 cups of fresh baby

spinach

1 cup cherry tomatoes

2 Scallions chopped

1 bunch fresh cilantro

For the Dressing:

1 Tbsp Brown sugar

1 Tbsp Rice vinegar

1 Tbsp soy sauce

1/2 tsp Chili flakes

1/3 cup dry roasted

crushed peanuts

rice vinegar

1. Peel the orange, and separate the slices

2. Slice the cherry tomatoes in half, slice the scallions and the whole

cilantro bunch.

3. Place spinach in a bowl and add tomatoes, scallion and cilantro

mix all ingredients.

4. Combine the ingredients for the dressing in a small bowl and pour

over the salad.

5. Sprinkle the roasted peanuts over the salad. Enjoy!

Thai Fusion Vegan Recipes – Jax Vegan Couple

Vegetable Stir-Fry

5

1 Sweet Red Bell

Pepper, julienne

1 Small Broccoli,

chopped

1 Small Zucchini,

julienne

1 cup of Bamboo

Shoots, julienne

4 tablespoons soy

sauce

4 tablespoons hoisin

sauce

2 tablespoons sweet

chili sauce

1 teaspoon rice vinegar

1. Chop all your vegetables, keeping them separate so you can add them at

different times. Set aside.

2. Combine stir-fry sauce ingredients (soy sauce, hoisin sauce, sweet chili sauce,

rice vinegar, brown sugar) together in a cup and set aside.

3. Heat a wok or large frying pan over high heat. Add 1 tablespoon water, then add

the broccoli. Stir-fry 1 minute, add 2 tablespoons stir-fry sauce. Stir-fry 1 more

minute, then add zucchini and stir-fry 1 minute.

4. Add red bell pepper and bamboo shoots, and all remaining stir-fry sauce, stirring

everything together until vegetables are bright and cooked but still retain some

crispness for 2 minutes. Remove from heat and taste-test.

5. To serve, transfer vegetables onto a serving plate or individual plates or bowls.

Serve with rice.

Thai Fusion Vegan Recipes – Jax Vegan Couple

Chickpea Lentil Burgers with Tomato Jam

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1 15-ounce can chickpeas,

drained and rinsed

1 cup yellow boiled lentils

3 tablespoons chickpea flour

1 tablespoon garam masala

1 1/2 cups small carrots

1/2 teaspoon cumin powder

1/2 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon ginger garlic powder

or paste

½ cup fresh basil or cilantro

1 jalapeno for spiciness optional

For the Tomato jam:

1 can of chopped tomatoes

2 teaspoons lemon juice

6 medjool dates for sweetness

remove pit

¼ teaspoon red chili powder

¼ teaspoon cumin powder

1. Preheat oven to 355°F.

2. Cook the lentils in water in a saucepan for 30 minutes or until soft. Once

cooked, strain out any remaining water and place lentils in a large mixing

bowl. This step can be done a day before as well.

3. In food processer add carrots and cilantro, jalapeno if using and pulse to

chop up in small pieces.

4. Next, add chickpeas and lentils, pulse a few times until combined.

5. Add all remaining lentil patty ingredients and pulse until combined,

remove the mixture and add to a mixing bowl.

6. Place baking paper on baking tray. Take a scoop full in your hand and

roll into a ball and press down gently onto baking paper. You can also add

some chopped onion cilantro lime juice mixture in the middle of the patty

before closing for extra crunch. This step is totally optional. Very traditional

step passed from my mom. Continue this step for the remaining mixture.

7. Place tray in the oven for 30 minutes, turn patties over in 15 minutes.

8. While the patties are in the oven you can make the tomato jam.

9. Add all ingredients into a sauce pan and cook on medium heat for 30

minutes until tomato is soft and dates are transparent. Add cilantro for

garnish.

10. Serve the chickpea patties on top of salad, in a burger, in Buddha bowl

with brown rice. They are perfect for snack time or anytime. You don’t have

to eat it with the tomato jam, you can add any sauce, hummus or chutney of

choice.

Chickpea Lentil Burgers with Tomato Jam So sweet, crunchy and delicious with so many tantalizing flavors. They are oil-free, healthy, nutritious, so filling, and packed with protein, sweet- spicy flavors. They are made with chickpeas, lentils, chickpea flour, carrot, herbs and spices. You can also add some chopped onion, cilantro, lime juice mixture in the middle of each patty before closing for extra crunch and ooomph!

Indian Fusion Vegan Recipes – Jax Vegan Couple

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Recipe Index

I HOPE YOU ENJOYED THIS FREE COOKBOOK!

This is just a small sample of recipes I have shared on my blog.

Please visit me at Jax Vegan Couple and subscribe for more free recipes!

http://www.jaxvegancouple.com/

- Safura