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Blog - ayurvedic recipe

Vegetable-Rice Casserole

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4 cups cooked brown or white basmati rice

1 ½ cups broccoli flowerets

1 medium carrot, sliced

1 medium parsnip, sliced

1/3 cup cashews

1 bunch spinach or kale, chopped

2-3 medium tomatoes, cut in eighths

¼ cup olive oil

¼ cup bread crumbs

1 ½ cups grated cheddar cheese **

½ cup parmesan cheese **

1 tsp. salt

¼-½ tsp. hing (asaoefetida) *

2 Tbsp. fresh basil, chopped fine

¼ tsp black pepper

*Hing is an Indian spice that is used in place of garlic in Vedic cooking.

Preheat oven to 350 degrees. Heat the oil in a frying pan. Add the tomatoes and sauté for 5 minutes. Add the carrots, parsnips and spices, cook another few minutes. Combine all ingredients (except ½ cups grated cheese) in a large bowl and stir gently. Transfer to a 2 quart (minimum) casserole dish. Top with remaining cheese. Cover and bake for 15 minutes. Remove lid and bake another 10 minutes. Best when served immediately.

** What Many of Us Don’t Know About Cheese **

Rennet is a complex of enzymes produced in any mammalian stomach, and is often used in the production of cheese. Calf rennet is extracted from the inner mucosa of the fourth stomach chamber of slaughtered young, un-weaned calves.

There are non-animal sources for rennet that are suitable for consumption by vegetarians. There are many sources of enzymes, ranging from plants, fungi, and microbial sources, that can substitute for animal rennet. Cheeses produced from any of these varieties of rennet are suitable for lacto-vegetarians to consume. Since more and more people have become aware of this fact, many cheeses are labeled whether the enzymes are from animal, vegetable, or microbial sources.

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Summertime Recipe Tips

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Green Beans Side Dish

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Ayurvedic Recipe of the Day – Mung Burgers

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