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Blog - ayurvedic recipe

Vegetable-Rice Casserole


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.

Sesame – Ginger Salad Dressing

Summertime, with the weather hot, and full with Nature’s bounty of fresh vegetables and herbs lends itself well to eating more salads. There are so many different combinations of greens and other locally grown vegetables, the possibilities are almost endless, depending on where you live. The following recipe is delicious on a wide variety of [...]

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Cilantro Chutney – Refreshing and Great for Digestion

1 bunch cilantro, washed and the hard stems cut off¼ cup lime juice¼ cup grated coconut, unsweetened1 inch piece of ginger root, finely chopped½ tsp hing (asaoefetida)1 tbs. toasted sesame seeds or a handful of roasted peanuts for Vata constitutions.Can use toasted sunflower or pumpkin seeds for Pitta and Kapha types.1 tsp. raw sugar or [...]

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Summertime Recipe Tips

According to Ayurveda, as the days lengthen, we enter into a cycle dominated by the energy of the fiery pitta dosha. Pitta translates as ‘that which cooks’ and is associated with the body’s metabolic system and the energy of transformation.Ayurveda provides us with simple & effective practices for keeping the fire stoked, without letting [...]

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Ghee Recipe

Ghee (clarified butter), essential in any Ayurvedic KitchenGhee is one of the lightest oils, very flavorful and ideal for cooking, as it doesn’t burn easily. In Ayurveda ghee is recognized as a digestive, improving absorption and assimilation of the foods you are cooking. Ghee nourishes and lubricates, helping to keep the body flexible. It helps [...]

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Gujarati tridoshic Beans

Serves 6 – 8Ingredients:1 3/4 cups split green peas or whole green beans6 1/2 cups of water1 tablespoon sunflower oil, coconut oil or ghee1/2 teaspoon mustard seeds1/2 teaspoon turmeric1/8 to 1/4 teaspoon asafoetida1 teaspoon sea salt1 1/2 teaspoon barley malt or brown rice syrup1 1/2 teaspoon lime or lemon juice1 teaspoon coriander powder1/2 teaspoon cinnamon1/2 [...]

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Green Beans Side Dish

Green Beans Side Dish* 2 cups chopped green beans* 2 tablespoon olive oil or ghee* 2 tsp brown or black mustard seeds* 1/2 tsp hing (asafetida) (optional)* A few red pepper flakes* 2 tsp lemon juice* 1/2 tsp turmeric* 1 tsp minced ginger* 1 tsp black pepper* Rock or sea salt to taste* 2 tbsp [...]

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Ayurvedic Recipe of the Day – Mung Burgers

Mung BurgersPreperation time: 1.5 hours with a pressure cooker, 2 hours without-Vata, -Pitta, moderately -KaphaServes: 5-6From The Ayurvedic Cookbook, written by Amadea Morningstar with Urmila DesaiIngredients:1 cup whole mung beans4-5 cups of water2 tablespoons brown or wild rice1 stick kombu1/16 teaspoon hing1 teaspoon sunflower oil1/2 medium onion, finely chopped1/2 teaspoon cumin seeds1/2 teaspoon dry oregano2 [...]

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    Seattle, WA 98115

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