Dr. Sheil Shukla is a board-certified internal medicine physician with Northwestern Medicine in Illinois. He is also the creative force behind @plantbasedartist on Instagram and the author of the acclaimed vegan cookbook Plant-Based India, which has garnered recognition in The New York Times and received a nomination for a James Beard Foundation Book Award. In a recent conversation with Dr. Shukla, we delved into his passion for food, traditional Indian culture, and his thoughts on Asian American and Pacific Islander Month.
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Embracing Plant-Based Nutrition: Dr. Shukla emphasized the importance of promoting a plant-based diet in the medical community to encourage healthier eating habits. By educating both patients and healthcare providers about the benefits of plant-based nutrition, he believes we can combat the rampant misinformation surrounding diets and nutrition in today’s society. Power of Nutrition in Public Health: Highlighting the pivotal role of nutrition in public health, Dr. Shukla advocates for increased access to healthful foods and addressing food deserts. He envisions a future where medical practitioners are just as equipped to provide nutritional counseling as they are in prescribing medications. Celebrating Indian Cuisine: Dr. Shukla’s rich cultural heritage is reflected in the vibrant array of spices and legumes that define traditional Indian cuisine. From cumin and coriander to mung beans and red lentils, these ingredients form the backbone of plant-based Indian dishes, showcasing the diversity and flavors of his culinary traditions. AAPI Month Reflections: Asian American and Pacific Islander Month holds special significance for Dr. Shukla as it celebrates the diversity and vibrancy of the AAPI community. He views it as an opportunity to learn from others, share his heritage, and promote cultural understanding and unity. |
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Explore the World of Plant-Based India:
In his cookbook, Plant-Based India, Dr. Shukla shares a culinary journey through his family’s traditional recipes. This collection of over 100 hearty Indian and Indian-inspired dishes showcases the richness of Indian cuisine in a way that is accessible to all kitchens. From aromatic spices to nutritious legumes, each recipe reflects the essence of his cultural heritage.
Try the Gājjar No Halvo Baked Oatmeal Recipe:
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Serves 2 to 4 Indulge in the warmth of Gājjar no halvo baked oatmeal, a carrot-based dessert that offers a nutritious twist to your breakfast routine. This dish, rich in anti-inflammatory compounds and fiber, provides a comforting start to your day. With a blend of oats, flax, chia, carrots, and spices, this baked oatmeal is a wholesome treat that delights the senses. |
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Ingredients:
- 1 cup (100 g) old-fashioned rolled oats
- 2 tablespoons ground flax seeds
- 1 tablespoon chia seeds
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- Pinch of grated nutmeg
- 1½ cups (360 ml) unsweetened soy milk or other nondairy milk
- 2 ripe bananas, mashed (about ¾ cup/180 g)
- 2 carrots, grated (about ¾ cup/75 g)
- 5 Medjool dates, finely chopped (about ½ cup/75 g)
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅓ cup (40 g) chopped raw nuts, such as almonds, pistachios, or walnuts
- Unsweetened soy milk, warmed
- Pinch of ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C).
- Mix together the oats, flax, chia, cinnamon, ginger, cardamom, and nutmeg in a large bowl.
- Add the soy milk, bananas, carrots, dates, vanilla, and nuts, and combine thoroughly.
- Transfer the mixture to a baking dish and bake for 30 minutes.
- Enjoy warm with a splash of soy milk and cinnamon on top.
This delightful recipe is a preview of the culinary wonders you’ll find in Plant-Based India, a testament to Dr. Shukla’s dedication to his cultural roots and the power of plant-based nutrition. Explore more recipes and insights from Dr. Shukla on his website and @plantbasedartist on Instagram.
