Pitta Dosha REcipes
BUTTERNUT SQUASH & CARROT SOUP
- 2 sweet onions chopped
- 1tbsp sunflower oil
- 1 butternut squash, peeled and diced
- 4 carrots, peeled and sliced
- 1 tsp ground cumin (or more to taste)
- 1/2 -1 tsp freshly grated ginger
- 1.5 liters homemade sodium-free vegetable stock – heated
- Parsley for garnishing
In a large pan, sauté the onions in oil until translucent and soft.
Add squash and carrots and stir, cooking for a further 5 minutes.
Add seasoning and blend with stock and bring to boil. Simmer on low for 30 minutes, or until vegetables are cooked through.
Remove from heat and cool slightly.
Transfer to food processor and blend until smooth. If too thick, add a little more stock until desired consistency is achieved.
Divide soup into bowls and garnish with freshly chopped parsley.
Adapted by Janice from http://www.goodtoknow.co.uk/recipes/536447/carrot-and-butternut-squash-soup
VEGGIE & BEAN BURGER(garlic free)
- 400g can organic chickpeas or adzuki beans, drained and rinsed
- 300g/10½ oz cooked, mashed squash, potato, sweet potato or parsnip
- 1 small sweet onion finely chopped
- 1 tbsp olive oil
- ¼- ½ tsp ground cumin, coriander
- 1 tbsp tahini (sesame paste)
- 4 tbsp sesame seeds
- oats or 100 % whole wheat breadcrumbs for coating
1 Preheat the oven to 200C
2 Mash the beans or chickpeas in the food processor
3 Add the mashed vegetables, onions, herbs, spices and tahini and mix well.
4 Shape into 4 burger-sized balls with wet hands, or make 12 smaller "falafels"
5 Flatten the balls slightly and coat with sesame seeds, and oats or breadcrumbs.
6 Grease baking sheet and place the burgers on top. Turn them over so that they have a coating of a little oil on each side.
7 Place tray in oven and cook for 20-30 minutes, turning the burgers over midway through cooking.
8 Cool a little before serving.
Burgers can be frozen uncooked and then baked from frozen. This will take about 45 minutes for baking at 200C. Variations depending on Dosha: carrots or sweet potato with chickpeas, cumin and sesame seeds; carrot with butterbeans and chopped parsley; squash with kidney beans, chopped coriander and ground cumin; parsnips and borlotti beans with chives and paprika.
Adapted by Janice Amirault from http://www.bbc.co.uk/food/recipes/veggie_bean_burgers_for_53280
ALL-DRESSED KALE CHIPS (Vegan, gluten/grain/nut/sugar/soy-free)
Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.
Yield: 1-2 servings - Prep Time-15 Minutes - Cook time-25 Minutes
Ingredients per baking sheet:
- approx. 1/2 bunch kale leaves
- 1/2 tablespoon extra virgin olive oil or melted coconut oil
- 1.5 tablespoons nutritional yeast (can be purchased at health food store or Superstore)
- 1 teaspoon garlic powder
- 3/4 teaspoon cumin powder
- 1/2 teaspoon onion powder
- Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
- Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems.
- Wash and spin the leaves until thoroughly dry.
- Place kale leaves into a large bowl.
- Massage in the oil until all the nooks and crannies are coated in oil.
- Sprinkle on the spices/seasonings and toss to combine.
- Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
- Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal.
- Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.
- Repeat this process for the other half of the bunch.
Adapted by Janice Amirault from: http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-recipe/