Savory Legume Simmer Pot: A Fiber-Packed Thanksgiving Addition
Looking to add a warm, comforting dish to your Thanksgiving menu that nourishes your body and delights your guests? The SavoryLegume Simmer Pot is the ultimate plant-based side dish, bringing rich flavors, wholesome ingredients, and a fiber boost that supports your health and digestion. It’s so versatile because you can easily cook it in the oven while making other dishes.
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Dr. Siri Chand Khalsa’s 5-week Plant-based Cooking Course for Stanford’s Division of Immunology & Rheumatology was a spectacular addition to our wellness program. Dr. Siri Chand created an inspired line up of unique yet easy recipes which she beautifully rendered into a recipe booklet, replete with her own eye-popping food photography. She masterfully taught us to cook delicious and visually appealing dishes including sheet-pan veggies with quinoa tabouli with cilantro chutney, and root vegetable purée soup with kale sauerkraut salad. Each lesson was made even more delightful with unapologetically delicious desserts like fruit crisp and chia pudding. Dr. Sir Chand’s profound knowledge of Ayurvedic cooking, combined with her allopathic training and additional expertise in Lifestyle Medicine, offers a unique perspective on eating for vitality. She radiates passion and compassions in every session, making the experience truly enriching. Don’t miss the opportunity to learn from this culinary medicine master!
Neha S. Shah, MD
Neha S. Shah, MD (she/her/hers) Clinical Assistant Professor of Medicine Fellowship Program Director – Adult Rheumatology Division of Immunology & Rheumatology Department of Medicine Stanford University Hospital & Clinics
Why Fiber is the Real MVP This Thanksgiving
Fiber is essential for: Improved Digestion: Helps keep things moving smoothly, even after a big holiday meal. Blood Sugar Balance: Slows down sugar absorption, keeping post-dinner energy crashes at bay. Heart Health: Supports cholesterol management, making those mashed potatoes and gravy guilt-free. Long-Lasting Fullness: Keeps you satisfied, reducing the urge for an extra helping.
Legumes like kidney beans, cannellini beans, and lentils are fiber powerhouses. Paired with warming spices like ginger, coriander, and a touch of asafoetida (hing), this simmer pot is as flavorful as nourishing.
Aromatic Comfort in Every Bite
The beauty of the Legume Simmer Pot lies in its simplicity and versatility. As it slowly cooks, your kitchen fills with the warm, inviting aroma of spices like cardamom, black pepper, and ginger. Kombu, a nutrient-rich seaweed, enhances flavor and makes the legumes more straightforward to digest, minimizing bloating—a holiday lifesaver!
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This dish embodies comfort, connection, and nourishment, making it a perfect addition to your Thanksgiving table. Serve it as a side, or enjoy it as a cozy main for plant-based eaters. Plus, it stores beautifully for leftovers—if you have any!
Explore new flavors and colors
Warm up your Thanksgiving table with a fiber-rich Legume Simmer Pot. Packed with nourishing legumes, gut-friendly kombu, and aromatic spices, this plant-based dish is as delicious as it is wholesome. Perfect for a healthy, cozy holiday feast!
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Making this fills the kitchen with a warm, inviting aroma. The combination of herbs and spices dance in the air, mingling with the earthy scent of the legumes. As it cooks, the pot releases layers of flavors that promises a comforting and nutritious meal.
Rinse legumes (if you have time, presoak dried ones with 1 tsp salt) for several hours and rinse – this helps the cooking process. – if not, can add salt at the end of cooking as salt can slow the softening for dry beans cooking.
Combine all ingredients in an oven-safe container. Cover with water to about 2 inches over.Simmer until the legumes are tender. Depending on the temperature of the other things you are making, it can take several hours. You could also do this in your slow cooker.
🔍 Why These Ingredients?
* Kombu: This seaweed is a nutrient powerhouse and contains the alpha-galactosidase enzyme. This enzyme helps break down complex sugars in legumes, making them more digestible and reducing gas and bloating.
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Learning about Plant-Based Eating
Having the right resources to learn about plant-based vegan principles is important for everyone.
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Looking to make a positive change in your life and community clincially? Dr. SiriChand is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. She has dedicated her career to promoting long-term vitality through the choices we make every day and is an expert in Ayurveda and plant-based nutrition.
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Thanks for checking out this week’s post to the end!
If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. Save this Recipe for later to your favorite place. I like using PINTEREST, but you could also clip it elsewhere.
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May your life be nourished and vital!
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