One of the many ways we can take our Yoga off the mat and into our everyday lives is through the practice of Dhāna, which can be translated as "food preparation".
Each month, we will be featuring on our blog one free recipe from our app, SAṄGHA which has been hand-crafted by our in-house cook, Rainer. These recipes have been specifically made with the principles of Ayurveda in mind and heart. Eating according to the traditional medicinal principles of Ayurveda can bring balance and harmony to our mind, body, and soul, ultimately aiding us in our path of Awakening.
This month, we want to share with you a holiday favourite: Festive Vegan Lentil Stuffing Balls & Miso Gravy!
Ginger is used in this recipe as a substitute for garlic, adding a warming element to aid in digestion. Instead of onion, we have included celery which brings an extractive quality, helping to detoxify the body. Carrots are used as they are in season and provide an augmenting (building, nourishing) effect on the body.
During the cold winter months, vata dosha is predominant which means a higher dose of coldness, dryness, and lightness in the environment. Parsley is added as it is slightly heating and provides beneficial minerals. Oat flour and flaxseed are particularly balancing for vata as they are very grounding ingredients which soothe the body and aid in healthy elimination.
Green lentils are used as they are sattvic (light and balancing), however whole or split mung beans would be excellent alternatives as they are the easiest to digest of all legumes.
Total Time: 45 min.
Lentil Stuffing Balls (14-15)
1 Tablespoon extra virgin olive oil
1/2 Cup rolled oats
1.5 Cups cooked green lentils
1 Cup sunflower seeds
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried oregano
1 tsp dried rosemary
1/3 Cup dried cranberries, chopped
1 tablespoon ground flaxseed
2 tablespoons water
2.5 tsp apple cider vinegar
1 tsp fine sea salt salt, or to taste
freshly ground black pepper, to taste
1 bunch fresh parsley leaves chopped
2 carrots shredded
2 stalks celery, finely diced
2 inch piece of fresh ginger, finely shredded
3 Cups water
1 Tablespoon miso
1 Tablespoon tamari or soy sauce
1/4 Cup cornstarch
1 inch piece of fresh ginger, finely shredded
1. Preheat the oven to 400F and prepare a baking sheet.
2. Heat the oil in a frying pan and once hot, add celery. Sauté until tender and then add the ginger and cook for 30 seconds, then turn off the heat.
3. In a food processor or high powered blender, add the oats and process into a coarse flour.
4. Add the lentils and sunflower seeds to the oat flour in the blender and pulse until it is coarsely chopped - not a paste.
5. Stir the flax and water together in a cup (no need to let sit), then add all of the ingredients (food processor, pan, flax, spices/herbs) into a large bowl to mix. The dough should be heavy and dense. If too sticky add more oat flour.
6. With slightly wet hands, shape and roll 14-15 balls and place them on a baking sheet 2 inches apart.
7. Bake for 22-25 minutes, until golden on the bottom and firm to touch.
8. Meanwhile, add all gravy ingredients to a pot and whisk. Turn the heat to med-high and simmer until thickened to desired consistency. Add equal amounts of cornstarch and water together in a separate cup if more is needed.
Serve with mashed sweet potato & ghee, roasted brussel sprouts or wild rice.
For optimal digestion and energy levels, larger meals such as this one are recommended to eat as your main meal around mid-day.