Skip to content
WhatToEat.Today
Login

Jain recipes: no onion, garlic or root vegetables

2,799

2799 Jain recipes with no onion, garlic, potato, carrot, fresh ginger or other root vegetables, and no mushrooms, eggs or honey. Hing, dry ginger and turmeric powder are fine. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 40 minutes.

Filter these by time, diet or cuisine · Make Jain your diet to see only these recipes everywhere on the site.

Tvorog so smetanoy (farmer's cheese with sour cream)

Across Russia, a bowl of soft tvorog with a spoon of smetana and a little sugar or jam is the breakfast grandmothers swear by and the supper students live on. The fresh, slightly sour curd and the cool cream make something like a rustic cheesecake you eat with a spoon, high in protein and ready in five minutes; add berries in summer. Tvorog, like quark and cottage cheese, is set with culture rather than rennet, so it suits vegetarians. The mistake is buying the driest block and serving it as it is, which feels chalky; break it up and loosen it with the smetana first. Chef's tip: mash the tvorog with the sugar and let it stand two minutes so the sugar dissolves before you add the cream.

5 minRussianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Surti jeera butter biscuitsCumin butter tea biscuits

Surat's old bakeries, some of them run by Parsi and Bohra families for a century, sell 'butter' by the kilo: round, crisp, flaky biscuits that crack into layers, and the jeera version is salted and freckled with cumin. Gujaratis eat them with morning tea, crushed into a saucer of chai or spread with a little butter. Unlike khari they start with a lightly yeasted dough that is spread with a ghee-and-flour paste and folded, then baked once until risen and again, low, until bone dry, which gives a crunch rather than a shatter. The mistake most people make is pulling them out after the first bake because they look done; they need the long, slow second bake or they turn chewy. Chef's tip: toast the cumin in a dry pan for a minute and crush half of it before it goes into the dough, so the flavour runs through every layer.

180 minIndianBaking
by KrazyBadal 0 views

Fideos con mantecaButtered noodles with cheese

Ask anyone from Buenos Aires to Córdoba what they ate when they came home late or felt poorly as a child, and the answer is often fideos con manteca: short pasta tossed with butter and a snowfall of grated queso rallado. It is the plainest dish in the Argentine home kitchen and the one people cook for themselves on a tired weeknight. The mistake that ruins it is draining the pasta bone-dry and adding cold cheese to a hot empty pan, which leaves greasy strands and clumps; a splash of cooking water makes a light, creamy coating instead. Argentine reggianito and Parmesan are made with animal rennet, so use a vegetarian hard cheese if needed. Chef's tip: grate the cheese very finely, like dust, so it melts on contact.

15 minArgentinianPasta & Noodles
by KrazyBadal 0 views

Ooty varkeyFlaky spiral tea biscuits

Up in the cool tea country of the Nilgiris, around Ooty and Coonoor, small bakeries turn out trays of varkey every morning, and tourists carry home bags of them alongside the estate tea. They are flat, golden and lightly sweet, with tight spiral layers that crunch and then melt, a texture the bakers get by rolling a sugared dough up around a fat paste and slicing it like a Swiss roll. Eat them with strong milky Nilgiri tea; locals also crumble them over hot milk. Bakeries traditionally use vanaspati for the paste; butter mixed with a little ghee gives a cleaner taste in this eggless home version. Watch the spiral: if you press the slices too hard when flattening, the layers fuse and the biscuit bakes dense. Chef's tip: chill the rolled log until it is firm enough to slice cleanly; a soft log squashes under the knife and you lose the swirl.

165 minIndianBaking
by KrazyBadal 0 views

Pasta con la ricotta

Sicilian mothers make pasta con la ricotta on busy evenings and for children home from school: fresh sheep's or cow's milk ricotta is loosened with hot pasta water into a soft, milky sauce, then seasoned with black pepper and a little grated cheese. It is mild, creamy and ready in a quarter of an hour. Ricotta is made without rennet, but parmesan or pecorino usually contain animal rennet, so use a vegetarian hard cheese if needed. The common mistake is spooning cold ricotta straight onto the pasta, where it stays in lumps; whisk it with hot water first. Chef's tip: a little lemon zest or a few mint leaves lifts the sauce without hiding the ricotta.

15 minItalianPasta & Noodles
by KrazyBadal 0 views

Mákos tészta (Hungarian poppy seed pasta)

Mákos tészta surprises people who meet it outside Hungary: hot wide noodles tossed in butter and finely ground poppy seeds with sugar, eaten as a main course, often on a Friday after a bowl of soup. Children across Hungary grow up on it, and grown-ups still order it in school-canteen-style restaurants in Budapest. The trick is grinding the seeds; whole poppy seeds just roll off the pasta, and the most common mistake is using them unground, which gives a gritty dish with little flavour. Chef's tip: a spice or coffee grinder turns poppy seeds into a fragrant, slightly oily powder in 20 seconds; grind them just before cooking.

17 minHungarianPasta & Noodles
by KrazyBadal 0 views

Arepa de chocloSweet corn griddle cakes with cheese

Along the mountain roads of Antioquia and Boyacá, roadside stalls cook arepas de choclo on wide griddles all day: thick, sweet cakes of blended fresh corn, golden outside and soft inside, folded or topped with a slab of fresh white cheese and a smear of butter. Colombians eat them for breakfast, as a mid-afternoon snack with hot chocolate, or as a quick supper. The usual mistake is a batter that is too wet, so the cakes tear when flipped; it should hold its shape on a spoon, and a little precooked cornmeal fixes a runny batch. Queso campesino and mozzarella are often made with animal rennet, so look for a vegetarian cheese if needed; check the cornmeal pack is gluten free if that matters. Chef's tip: cook them over a medium-low heat; the sugar in the corn burns before the middle sets if the pan is too hot.

25 minColombianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Kulche birinjiRice flour cardamom cookies

On the morning of Eid, or when Nowruz comes round in March, Afghan households set out a dish of kulche birinji next to the sugared almonds and dried fruit for every visitor. These small, snow-white rounds are made from rice flour, powdered sugar and ghee, scented with cardamom and sometimes rose water, and they dissolve on the tongue almost as soon as you bite. A pinch of ground pistachio pressed into the centre of each gives colour. Serve them with green tea, the way they are offered in Kabul. They are naturally gluten free and eggless. Browning is the common mistake: they should come out as pale as they went in, just firm on the base. Chef's tip: let the dough rest for 20 minutes after mixing so the rice flour drinks up the ghee; it becomes far easier to roll smooth, crack-free balls.

50 minAfghanBakingGluten free
by KrazyBadal 0 views

Hopia mungoMung bean pastries

Binondo, Manila's old Chinatown, is where Filipinos queue for hopia, flat little pastries with a paper-thin, flaky skin and a dense, sweet filling. Brought over by Hokkien bakers, they are now sold everywhere from provincial bus stations to convenience stores, and a box is a standard pasalubong (gift) after a trip. The classic is hopia mungo, filled with yellow mung bean paste; purple ube is the other favourite, and you can swap 300 g of sweetened ube halaya for the mung beans. Hopia pastry is traditionally made with lard; this version uses vegetable oil and shortening, so it is vegan. Chef's tip: dry the mung bean paste in the pan until a spoonful holds its shape when rolled; a soft paste is the commonest mistake, and it squeezes out of the seams as you flatten the pastries.

112 minFilipinoBakingVegan
by KrazyBadal 0 views

Khubz ragagPaper-thin batter flatbread

Khubz ragag is the tissue-thin bread of the UAE, traditionally spread by hand over a hot domed iron griddle by Emirati women at morning markets and cooked in seconds until crisp. At home it is breakfast drizzled with date syrup, or with eggs and cheese cooked on top, and in Ramadan it is torn into thareed stew. This plain version is egg-free and dairy-free, cooked in a non-stick frying pan. The common mistake is a dough that is too stiff: it should be loose and sticky so it can be smeared paper-thin. Toppings like egg or cheese can be added at the end if you are not keeping it vegan. Chef's tip: wipe the pan with a damp, folded cloth between breads to cool the surface slightly, so the next one spreads without tearing.

30 minGulf ArabianBreads & ParathasVegan
by KrazyBadal 0 views

MantecaditosAlmond shortbread with guava

During the long Puerto Rican Christmas season, which runs from Thanksgiving to the fiestas de la calle San Sebastián in mid-January, trays of mantecaditos appear at every parranda and family visit. They are small, eggless shortbread balls scented with almond extract, pressed with a thumb and filled with a cube of sticky, ruby guava paste. They crumble in one bite, rich with butter, and the tart guava cuts the sweetness. Serve them with a cafecito, or a glass of milk for the children. Warm dough is what makes them spread into flat puddles, so chill the shaped balls before they go in. Chef's tip: cut the guava paste with a knife dipped in hot water, and press it into the hollow only after chilling so it stays neatly in place.

45 minPuerto RicanBaking
by KrazyBadal 0 views

OkayuPlain rice porridge with pickled plum

Okayu is the porridge Japanese mothers make when someone is ill, tired or simply needs something gentle, and it is also eaten on 7 January as part of the new year with seven spring herbs. This weeknight version starts from cooked rice, simmered in water with a little salt until soft, white and spoonable, then served with a sour-salty umeboshi plum to stir in. The mistake is stirring it constantly, which breaks the grains and turns it gluey; stir only now and then. Chef's tip: for the full, silkier version, start with 100 g raw rice and 1 litre of water and simmer, lid ajar, for 40 minutes.

17 minJapaneseRice & GrainsVeganGluten free
by KrazyBadal 0 views

Currants rollSpiced currant pastry roll

In Trinidad and Tobago, currants roll is the thing in the bakery case next to the coconut drops and salara: flaky shortcrust rolled tightly around a dark, sticky mixture of currants, brown sugar, cinnamon and nutmeg, baked whole and cut into thick spiral slices. Schoolchildren buy a piece on the way home and it is a favourite at Christmas when the house is full of visitors. The pastry is crisp and short, the filling jammy and warmly spiced. Spooning the filling on hot and syrupy makes the roll leak and go soggy, so cool it until thick. Chef's tip: roll the pastry on baking paper and use the paper to lift and roll the log, keeping it tight and even.

75 minTrinidadianBaking
by KrazyBadal 0 views

Mauritian cassava biscuits

In Mahébourg, on the south-east coast of Mauritius, a family biscuit works has made thin cassava biscuits on hot iron plates for more than a century, and biscuit manioc has become the island's signature tea biscuit. They are pale, square and so crisp they snap cleanly, with a gentle sweetness and flavours such as plain, coconut, vanilla or cinnamon. Mauritians eat them with a cup of vanilla tea, spread them with butter, or crumble them over a bowl of fruit. Made with cassava flour, they are naturally gluten free. Chef's tip: mix the dough with very hot water, which partly cooks the starch and makes the dough pliable; cold water is the common mistake, and the dough cracks and crumbles as you roll it.

55 minMauritianBakingGluten free
by KrazyBadal 0 views

CampechanasFlaky sweet pastries with sugar top

Campechanas take their name from the port of Campeche, but now they shatter all over the coffee tables of Mexico City and Veracruz: oval, paper-thin layers of dough with a glossy, caramelised sugar crust that cracks as you bite. Mexicans buy them in the evening from the panadería, along with conchas, to dunk in café de olla or hot chocolate. They are traditionally made with lard; this version uses vegetable shortening, which gives the same light flakiness and keeps them vegan. Butter also works but browns faster. The trap is a timid oven: below full heat the sugar stays grainy and white instead of turning to glass. Chef's tip: press the sugar firmly into the top before baking so it melts into an even shiny layer.

180 minMexicanBakingVegan
by KrazyBadal 0 views

Stuvade makaronerCreamy macaroni

Stuvade makaroner is a Swedish childhood classic, cooked on weekday evenings all over the country: small macaroni simmered in milk with butter and a grating of nutmeg until thick and creamy, served beside meatballs, sausages or, for a vegetarian plate, fried halloumi or eggs and a spoonful of lingonberries. It is mild, comforting and made in one pan. The most common mistake is cooking on too high a heat, so the milk catches and burns on the bottom; keep it at a gentle simmer and stir often. Chef's tip: boil the macaroni in water for 3 minutes first, then finish in the milk, so it cooks evenly without the sauce turning gluey.

20 minScandinavianSides
by KrazyBadal 0 views

Ssal mieum (Korean first rice gruel)

In Korean homes the weaning journey, called iyusik, begins with ssal mieum, a gruel so thin it is almost a drink. The rice is soaked, blended raw with water and then stirred over a low flame, which gives a finer, silkier result than boiling whole grains. Families offer it at around six months, a spoonful in the morning, before moving on to thicker juk with vegetables a few weeks later. It contains none of the common allergens: no milk, egg, gluten, peanut, tree nuts, soya, sesame or fish. Chef's tip: grind the soaked rice with only part of the water first; a thick slurry blends smoother than a watery one.

80 minKoreanRice & GrainsVeganGluten free
by KrazyBadal 0 views

Rice atole for babies (atole de arroz)

Atole is the warm, thick drink Mexicans have sipped since before the conquest, and in many homes the first version a baby tastes is atole de arroz, ground rice cooked with a stick of true cinnamon. For grown-ups it is sweetened with piloncillo and drunk at breakfast or on cold evenings around Día de Muertos; for babies the sugar stays out and it is thickened enough to eat from a spoon. It contains milk; there is no egg, gluten, nuts, soya, sesame or fish. Chef's tip: grind the rice yourself in a spice grinder; shop-bought rice flour works, but freshly ground rice tastes sweeter.

25 minMexicanDrinksGluten free
by KrazyBadal 0 views

Fruit and cereal mash (Obst-Getreide-Brei)

German weaning follows a well-known plan: a vegetable lunch first, then a milk and cereal evening meal, and finally an afternoon Obst-Getreide-Brei, a dairy-free mash of cooked cereal flakes and fruit, usually from around seven months. Fine oat or millet flakes are simmered in water, then stirred into stewed apple or pear with a spoon of rapeseed oil, which German paediatric advice recommends for healthy fats. It is fruity, smooth and naturally sweet. It contains gluten if made with oats (use millet flakes for gluten free); there is no milk, egg, nuts, soya, sesame or fish. Chef's tip: stew the fruit in a little water rather than using juice, which adds sugar.

20 minGermanBreakfast & BrunchVegan
by KrazyBadal 0 views

Välling (Swedish oat and milk drink)

Välling, a thin gruel of cereal and milk, has been the Swedish child's bedtime drink for generations, and many families still make their own for toddlers once they move on to cow's milk at around a year old. It is smooth, warm and lightly oaty, with no added sugar or honey. It contains milk and gluten (oats are often processed with wheat; use certified gluten-free oats if needed); there is no egg, nuts, soya, sesame or fish. Chef's tip: blend the oats to a fine flour first, so the drink is silky and flows easily from a beaker.

10 minScandinavianDrinks
by KrazyBadal 0 views

Bouillie (French baby cereal porridge)

In France, la bouillie is the warm cereal porridge that joins a baby's morning or evening milk at around six months. It is simply the baby's usual milk, breast milk or formula, thickened with plain infant cereal or fine oat or rice flour, and given from a spoon, or thinner from a bottle as many French families do at bedtime. It is creamy and mild. It contains milk from the formula, and gluten if you use oat or wheat cereal; there is no egg, nuts, soya, sesame or fish. Chef's tip: choose a cereal with no added sugar or flavourings; you can add a spoon of fruit purée for sweetness later.

7 minFrenchBreakfast & Brunch
by KrazyBadal 0 views

Indian bakery cream roll

Cream rolls are a sweet memory for children across India, from the Irani cafés of Mumbai to Kerala's small-town bakeries: spirals of flaky puff pastry baked around a cone, glazed with sugar and piped with soft vanilla cream. They turn up on birthday party plates and in after-school bakery treats. This version uses whipped cream rather than the shortening icing of many shops. It contains gluten and milk. Chef's tip: fill them only an hour or two before serving so the pastry stays crisp.

50 minIndianBaking
by KrazyBadal 0 views

Kisiel (Polish fruit jelly drink)

Kisiel is a Polish childhood staple served in school canteens and at home after school, warm in winter and chilled in summer, somewhere between a thick drink and a soft jelly. Home-made versions use fruit or juice thickened with potato starch, without the bright colours of packet mixes. This one uses mixed berries and only a little sugar. None of the common allergens are in it. Chef's tip: always mix the starch with cold water first and pour it into the boiling fruit while stirring; added dry, it forms lumps that never dissolve.

15 minPolishDessertsVeganGluten free
by KrazyBadal 0 views

Bubur merah putih (red and white porridge)

In Java, bubur merah putih is cooked for a baby's naming day, a child's birthday or a new house: a red-brown porridge sweetened with palm sugar and a white one rich with coconut milk, spooned side by side into one bowl. The red is said to stand for courage and the white for purity, and the bowls are shared with neighbours as thanks. The family and older children eat the sweetened red half; it is not for babies under one because of the sugar. Free of milk, egg, gluten, nuts and soya. Chef's tip: tie a pandan leaf in a knot and simmer it in both pots for a gentle vanilla-like scent.

50 minIndonesianDessertsVeganGluten free
by KrazyBadal 0 views

Showing 24 of 2,799 recipes

Show more recipes

Page 21 of 117

More Jain ideas

Other diets