Winter vegetable pie

Balances all doshas.

Pie dough: 250 g flour
4 tbs of sesame oil or 100 g of butter
½ tsp of salt
1 cup water (approximately)

3 leeks, sliced
3 carrots sliced thin
2 eggs (optional)
1 tbs of tahini
½ tbs ghi or sesame oil
½ tsp of ground coriander
½ tsp of ground fennel
½ tsp of ground fenugreek
1 pinch of pepper

Mix together the flour and butter, gradually add the water and salt. Knead to get a uniform paste (but not too long). Let the dough sit for about 20 minutes.
Preheat oven to 210 ° (thermostat 7 or 410°F).

Sauté the spices in ghee or sesame oil and add chopped vegetables to cook for 15 minutes on medium heat; while stirring often. Brush the pie dish with ghee and sprinkle a tiny bit of flour over it to prevent sticking. Remove the excess flour by shaking. Spread the dough in the pie dish. Prick with a fork on the bottom and edges. Brush the bottom of the pie dough with a layer of tahini. In a bowl, beat the two eggs (optional). Add the vegetables to the pan and distribute them evenly, then pour the beaten eggs (optional) over the vegetables. If no eggs are used then more tahini can be used on the bottom of the pie.
Bake in the oven for 25 minutes.

Summer vegetable pie

Best for Vata and Kapha

3 Zucchini
1 onion
1 red pepper
2 Eggs (optional)
1 to 2 tbs of mashed black olives or pitted black olives
½ tbs ghee or sesame oil
1 tsp of ‘herbs de Provence’

Preheat oven to 210 ° (thermostat 7 or 410°F).

Proceed in the same way as for the pie ‘winter vegetables’.
Chop the vegetables, sauté in ghee or sesame oil. Spread the dough.
Brush the bottom of the pie with a little puree of black olives or even add some black olives (pitted) on the vegetables. Add the vegetables and eggs (optional) and herbes de Provence.
Bake in preheated oven for 25 minutes.

Summer quinoa salad

Balances all doshas.

2 cups of quinoa
3 cups water
2 stalks of celery
1 fennel
1 carrot
½ red pepper (optional)
1 tbs of black olives
fresh coriander leaves
goat cheese (optional)

Cook quinoa and allow to cool.
Cut the vegetables into very small pieces and mix them into the slightly warm quinoa. Add black olives pitted and cut into small pieces. Mix everything together. Pour olive oil and a little balsamic vinegar over the salad and mix well before serving. Add a bit of cut fresh coriander and goat cheese to taste.

Spinach in coconut milk

Balances all doshas.

2 cups of spinach cut end
1 tsp of ghi
½ tsp of turmeric
½ tsp of ground cumin
½ tsp of ground coriander
½ tsp of grated ginger
1 bay leaf
1 tbs of rice flour (or mung bean flour)
1 cup coconut milk
1 pinch of salt
Fresh coriander leaves

Cook the spinach in the water a few minutes and drain (or steam if preferred). Mix the flour and coconut milk and set aside. Sauté the ghee and spices together. Slowly add cooked cut spinach with the mixture of coconut milk and flour together with the ghee and spices. Simmer for 5 to 10 minutes until the sauce thickens. Add salt and cilantro to taste.

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