Vegetarian feast recipe

Hello! 

I know, I know, I'm not updating as frequently as I would like to on here...
 
This week I've started making some changes getting myself organized. 
My goal is to have an empty mail inbox, clear out old messages, file, trash and organize.
Schedule blog posts, set goals and work conciously towards them. 
Yes! I'll keep you posted on how this is going... 
Maybe you want to do it with me? 

Anyways, what I really wanted to share with you is this recipe
that went up on instagram last night. If you make it share pictures with me! 
I would love to hear about how it goes for you, enjoy!

Areyouvedic_vegetarian_feast.jpg

Serves 3-4 people

Vegetarian feast


Mung dal:

  • 1/2 cup of split mung dhal (1 dl)
  • 2 tsp of ghee 
  • A few curry leaves 
  • 1 tsp of cumin seeds
  • Fresh ginger (1/2 cm) and turmeric (1/2 cm) grated 
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 1/2 cup of water (3 dl)

Add all ingredients in together and cook in pot or pressure cooker until the beans are soft. Around 16 min in a pressure cooker, more like 45 min in a normal pot. If you cook in a pot, add the salt towards the end or the beans won't soften. 


Coconut rice

  • 1 cup of rice (2 dl)
  • 1 tbs of coconut oil
  • 1/2 tsp salt
  • 2 cups of water (4 dl)

Add all ingredients and cook in rice cooker or pot until the water is absorbed and the rice is soft. 


Oven baked pumpkin

  • 4 handfuls of pumpkin cubes 
  • 1/2 tsp salt 
  • 1/2 tsp of black pepper
  • 1 tsp of cinnamon
  • 1 tsp of cummin (seeds or ground)
  • 1 cm of fresh turmeric 
  • 2 tbs of Ghee

Preheat the oven to 65 ' F (150 ' C).
Cube the pumpkin and place in an over safe tray. No need to remove the peel if the pumpkin is organic, just wash it.
Sauté the spices in the ghee in a pot, until the aroma comes up.
Poor the spice mixture over the pumpkin in the tray.
Add water to about 1/3 of the hight of the pumpkin.
Cook in the middle of the oven until the pumpkin is soft, stir every 15 min. 


Cabbage with paneer

  • 4 handfuls of thinly chopped cabbage
  • 1/2 tsp of salt
  • 1/2 tsp of pepper 
  • 1 cm of grated ginger 
  • 1 tsp of coriander seeds 
  • 2 tbs of ghee 
  • 4 small handfuls of cubed paneer. ( I bought mine in an Indian shop, but it's easy make yourself. I will share how in the future)  

Add the ghee and spices in a pot and let simmer until the aroma comes up.
Put the cabbage in and stir well until it's covered in the spices.
Add water to about 1/3 of the height of the cabbage. Let simmer with a lid on. Stir only if you make a large batch, otherwise let it do it's thing.
Towards the end add in the paneer to the cabbage and let it take flavor. 


Top of with a sprinkle of parsley, a chutney is optional. A slice of lime is also a delicious addition. 
Eat in your favorite bowl with the juicy liquids. That's where all the goodness is! 

Much love,

Lisa

Pssst, share your email with me to stay up to date on coming workshops and classes! I also offer consultations and yoga sessions online. Or you can schedule a consultation with me here in Hamburg. 

I look forward to working with you! 
BOOK HERE