With each Eid comes a very festive time of prayer, parties, gifts, food, buffets and more ~ these are all part of the gatherings each and every Muslim family and home will participate in around the world. Eid al-Fitr marks the end of Ramadan, the Islamic holy month of fasting. Ramadan began on April 2 and will end on May 1. A month of fasting, prayers, reflections and giving to charity have come to an end.
Eid Mubarak!
Friends and family are given hugs and greeted by saying, “Eid Mubarak”! Eid means celebration and Mubarak means blessed.
Now we get to have fun with all the festivities and with EID CELEBRATIONS!
That said, it’s healthy vegan recipe time from Jax Vegan Couple’s kitchen, will you join us? Watch our YouTube video below where we show you how to make some of our favorite Eid dishes.
Here are some of our childhood favorite recipes that my mom used to make on Eid day:
Sheer Khorma, literally means “milk with dates” in India. On special occasions such as Ramadan Eid, this dessert is made with vermicelli, non-dairy milk, nuts, raisins and dates.
The recipe below is a much healthier version than the rich, sugary, buttery recipe you will find on the web. Enjoy this guilt-free, healthier version I made with no-oil, non-dairy milk, nuts of choice, some honey and dates for sweetness!
Ingredients
3-4 Cloves
10-12 Almonds Crushed
10-12 Cashew Nuts Crushed
10-12 Raisins
2 tbsp Pistachios Crushed
2 tbsp Chironji
1 cup Fine Vermicelli
1 quart Almond, Cashew, or Soy Milk
12 Medjool Dates Chopped
15-20 strands saffron Soaked in 2 tbsp milk
1/2 tsp Cardamom Powder
Instructions
In a pan add cloves, almonds, cashew nuts, raisins, pistachios and Chironji and saute till they are slightly browned.
Add vermicelli and saute till slightly browned.
Next add milk of choice, almond, soy or cashew milk and add the dates and cook for 10-12 minutes till vermicelli is softened.
Add saffron soaked in milk and cardamom powder and cook for another minute.
Garnish with almonds, more sliced medjool dates and pistachio slivers.
Serve warm. Enjoy!
This is a very special exotic, dessert called Sheer Khorma. It is my FAVORITE dessert! I could eat bowls of this sweet, warm, soft vermicilli, the taste of this sweet still lingers in my mouth.
I’ve made all these dishes with no oil and much healthier whole food plant based ingredients.
Ingredients
2 cups Basmati rice
1 teaspoon Shahjeera
3 pieces Cardamom
1 Cinnamon stick
4 Cloves
2 Green chillies
1 tablespoon Ginger garlic paste
2 Bay leafs
1 cup Chopped mint leaves
1 cup Chopped coriander leaves
1 pinch of Coriander powder
1 Tablespoon Red chilly powder
1 cup Chana dal
Salt To Taste
1/2 Tablespoon Turmeric powder
2 Tablespoon Lime juice
1 pinch saffron
Instructions
Boil chana dal with little turmeric powder, red chilly powder, salt, and water.
Take a pan and add water, basmati rice to cook until rice is 95% done.
Take another pan then add cinnamon stick, cardamom, cloves, shahjeera, bay leaf and brown it.
Then add green chillies, ginger garlic paste, mint leaves, coriander leaves, coriander powder, red chilly powder, and mix it thoroughly.
Now add boiled channa dal and mix it well.
Then on top of it add basmati rice and sprinkle mint leaves.
Then again add a layer of rice, and pour lime juice.
Add foil to cover the top of pot and bake in oven on 350 degrees for 30 minutes.
Remove from oven add to a plate with tomato chutney and enjoy.
When we became vegan, Eid was a bit hard because we still craved comfort celebration food and struggled with missing meat and traditional Indian flavors and rich dishes. I said enough of that and created many of my own healthier versions and never looked back.
It’s especially great for people who are looking to get all the flavors from the traditional dishes without all the fat and calories in a much healthier recipe with wholesome ingredients and no oil. These delicious dishes are a classic in our house, and our family loves them!
The roasted vegetables are so great for a crowd, and a busy cook. Gather all the veggies and rub spices in a large pan that you’ll put into the oven and you can even make this the night before then put into the oven the next morning after Eid prayer. It’s almost like prepping for Turkey Day with lots of your favorite veggies instead like cauliflower, beets, carrots, sweet potato, broccoli and whatever else you like.
There’s plenty more recipes on our website, YouTube videos and Instagram so please browse around. I’d love to know what you decide to make, so please share in the comments below!
