Ayurveda Vegetarian Winter Dinner

Chickpea Quinoa Pilaf

2T. ghee or vegetable oil

1 onion, chopped

2 cloves garlic, minced

1T. ground coriander

3/4 tsp. ground cumin

1 T. tomato paste 

1/2 tsp. salt

1/4 tsp. ground pepper 

1 c. quinoa

2 c. chickpeas (drain and rinse if using canned chickpeas)

2 c. vegetable broth

Heat the oil over medium heat in a pot. Add the onion and saute for about 8 minutes. Add the garlic and cook for 2 more minutes. Bloom the spices - add coriander, cumin, tomato paste, salt and pepper - to garlic onion mixture. Cook until spices become fragrant, about 3 minutes. Add the uncooked quinoa, stirring to coat the grains. Cook for another 2 minutes. Add the chickpeas and broth, and stir. Cover the pot and bring to a boil, then lower heat to a simmer and cover. Cook for 15-20 minutes. You want the quinoa to have absorbed all of the liquid. Remove from heat, and fluff with a fork before serving. 

Masala mashed sweet potatoes

3 lbs. sweet potatoes

For the masala (spice mixture)

     1/2 tsp. cinnamon

     1/4 tsp. ground nutmeg

     1/4 tsp. ground ginger

     pinch ground allspice

     1/2 tsp. salt

2 T. pure Grade A maple syrup

1 T. ghee or vegetable oil

Preheat oven to 400F. Place sweet potatoes directly onto baking racks (or on a baking sheet if you prefer - but either way, don't poke holes in the potatoes) and bake for 45 minutes. If you have large sweet potatoes, they may take longer. Test the potatoes by piercing with a fork. You want to be able to get to the center with the fork. At this point they're done. Remove from oven and allow to cool. When you're able to handle them, slide the skins off. Put potatoes in a large mixing bowl and mash. Add masala and ghee, continue to mash until you reach your desired consistency. 

Cornmeal crusted roasted brussels

1 1/2 lbs. brussel sprouts, trimmed and quartered

8 T. vegetable oil (separated - you'll need 2 + 6)

2/3 c. cornmeal

3 T. chickpea (basan) flour (separated - you'll need 1 + 2)

1 tsp. salt

1 tsp. garam masala

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1/4 tsp. cinnamon

dash of cayenne

Preheat oven to 400F. Put brussels in a large mixing bowl and sprinkle 1 T. of the chickpea flour over them to coat. In a separate bowl make your masala (spice mixture): combine the chickpea flour, cornmeal, salt, garam masala, coriander, cumin, cinnamon, and cayenne. Coat a roasting pan with 2 T. of the oil. Coat the brussels with the rest of the oil and sprinkle the dry ingredients over them, tossing to completely cover the brussels. Transfer to the roasting pan. Bake for about 30 minutes. Every 10 minutes, stir the brussels until tender.