Festive Vegetable Side Dishes – The Ayurveda Way
GHEE AND CUMIN ROASTED POTATOES
2 tablespoons organic ghee
6 medium sized potatoes peeled and cubed
1 tspn cumin seed
Your pinch of organic rock salt
Bring a pan of water to the boil and place the cubed potatoes in the water. Boil for 5 minutes. Place the ghee in a roasting dish and place in a pre-heated oven gas mark 6. Strain the par-boiled potatoes in a metal colander and shake around a little to fluff up the edges. Then leave in the colander for a few minutes to dry out.
Take the ghee out of the oven and put the cumin seeds and salt in and let the cumin seeds steep for a few minutes. Then please add the potatoes to the ghee and cumin, turning them to make sure all potatoes are fully coated with fat. Cook for 15 minutes and then turn the potatoes and cook for a further 15 minutes.
Serve piping hot!
STEAMED KALE WITH FRESH THYME, DRESSED WITH TOASTED SEED AND NORI MIX
1 bunch kale
1 tspn fresh thyme leaves
1 tspn each of nori flakes, sesame seeds, pumpkin seeds, and sunflower seeds
Take the bunch of Kale and wash the leaves. Discard the thicker lower parts of the stems then stack the leaves up to 12 high and make a tight roll around the central spine of the leaves. Take a knife and cut the roll at an angle into slender pieces along the veins of the leaves.Place aside in a colander. Next please take a cast iron skillet and warm it (not too hot or the seeds will burn). Add each type of seed one by one and gentle toast until the seeds start popping. Then place in a small dish. Finally toast the nori flakes until they become a slightly lighter shade of green. Mix all the seeds and nori in a bowl and set aside. Please place the kale and fresh thyme leaves in a steamer and cook until the leaves are just tender (maybe 7 – 10 minutes depending on the thickness of the leaves). When the kale is cooked and ready to serve, sprinkle with the nori and seed mix.
GHEE AND ANISEED CARROTS:
2 tablespons of organic ghee
150gms raw cane sugar
4 star anise
pinch of salt
Begin by peeling and cutting carrots into logs. Place in a steamer and cook for about 5 minutes or until fork tender.
Place the ghee in a saucepan and melt on a low heat. Add the 4 star anise and sugar and simmer for a minute or so. Then please add the carrots and stir to coat them in the ghee and anise mix. Add a pinch of salt. Cover the pan and cook until the carrots are tender (approx 15 minutes).
BEETROOT AND COCONUT CHUTNEY:
This chutney makes a great accompaniment to your vegan main course. It gives a lovely bright colour to your plate and has a nice kick to it.
1 large beetroot, cut into small pieces
2 tbsp olive oil
2 tspn black mustard seeds
1 tspn cumin seeds
4 tablespoons finely grated fresh coconut
3 garlic cloves, finely grated
1 tspn finely grated root ginger
1 fresh red chilli grated or finely chopped
Pinch dried chilli flakes
Juice of ½ lemon
Salt to taste
Fresh coriander for garnish.
In a cast iron skillet add 1 tbsp of the olive oil and warm, then add the mustard seeds. When mustard seeds start to pop add the cumin seeds and gently heat for a minute or two longer, being careful not to burn the seeds. Take the seeds off the stove and remove from the skillet, placing the mixture in a medium sized bowl. Add the remaining tablespoon of olive oil to the same iron skillet and warm, then add the chopped beetroot and cook until the beetroot is soft.
Add the prepared fresh garlic, chilli and lemon juice to the cumin and mustard seeds mix. Add the chilli flakes, squeeze the juice of the grated ginger into the spice mixture and add salt to taste. Take out a little of the spice mix and reserve it for garnishing the chutney. Then please mix in the cooked beetroot and grated fresh coconut (reserve a little coconut for garnishing). Once the mixture is cool please blend in your mixer. To serve, dress with the reserved grated coconut, spice mix and fresh coriander. Enjoy this with my Puy Lentil, Parsnip Roast and Portobello Roast.
I’d love to have your feedback on these recipes. 🙂
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