Over the summer, I taught a course in Ayurveda to physicians. It was one of the most rewarding times of my professional career as I shared something I am enormously excited about. For instance, each week we did a cooking class exploring the flavors and principles found in Ayurvedic cooking. If you are interested, my favorite cookbook can be found here; it is called Ayurvedic Cooking for Self-Healing. One of the weeks, we had a guest chef, Dr. Neha Shaw. Dr. Shaw is a Rheumatologist who also completed a fellowship in Integrative Medicine. She shared a recipe from her family that I loved, and subsequently with her permission, I am sharing it here. The following is her recipe for Masala Roast Vegetable Spice Blend.
I hope you enjoy it!
“The rose is a rose from the time it is a seed to the time it dies. Within it, at all times, it contains its whole potential. It seems to be constantly in the process of change: Yet at each state, at each moment, it is perfectly all right as it is.”
Each time we enter the kitchen, it is a chance to start anew. There is a possibility to discover the combination of where we are and where we might like to go without judgment. For example, there is an abundance of information on the web with regard to information about nutritional choices and not all of it is helpful. However, it is also important to find a passage to feeling peaceful when we are cooking.
Roasting Fresh Vegetables
The amazing, flavorful spices in the Masala Roast Vegetable Spice blend combine in the most magical ways! Moreover, there is a lot of flexibility in how you create the spice blend. I do like to keep the oven temps below 350 to help keep the fats in the seeds as stable as possible.
Right before the COVID outbreak, I was planning to partner with a local group to start sharing culinary medicine principles here in Phoenix at an educational center. Therefore, I had to put those plans on hold like so many of us. However, it did create time for me to pivot online and then share with a wider group of people who are interested in learning more about the HOW of creating a plant-based kitchen.
This year, I will be hosting a “thanksliving” cook along celebration the week of thanksgiving. This event was created for people looking for something new to bring into their life this year and help with streamlining the process.
When learning Ayurvedic or Indian cooking, there are terms and concepts that need more definition. In the same vein, the term masala essentially means a blend of ground spices that can be used for flavoring food. Garam masala is one that is well known.
Masala Roast Vegetables Facebook live cooking demo
Join me each week on Facebook lives to ask questions in real-time. Tune in below to review the recipe after the fact. Hop on YouTube and let me know. Please share this post with a friend who is interested in learning more plant-based recipes.
After you have had a chance to learn more about how to make the dish from the video above, please find below a print out of the recipe. You can print the recipe for your own records. Sample them overtime or share this to your Pinterest board. Check out last week’s recipe, Vegan Mac-n-Cheese.
Tag me if you make this at home with your own variation and process. There are so many ways to cook this dish. Therefore, I would like to encourage you to be in the kitchen and experiment. Thanks, Neha for this great recipe!
1cuproughly ground roasted peanutscan sub roasted sunflower seeds, pepitas, soy nuts, or other even crushed dry cereal like bran flakes or corn flakes if peanut allergy
1/2cupfinely shredded dry coconut
2tbspground flax seed
2tbspfennel seedsadjust to taste-
1-2tbsptava fry masalaFind Tava Fry Masala. You can sub garam masala or chat masala.
4tbspfinely chopped/minced cilantro
1-2inchgrated fresh ginger
1-2inchdiced piece jalapeño
pinchof ENO or baking soda
salt – adjust to persona taste
1.5cupsweet potato cubes (diced into 1.5 inch cubes)
1.5cuppotato cubes, diced into 1.5 inch cubes, or 1.5 cup fingerling or pearl potatoes
1cuppurple yam, diced in 1 inch cubes (can buy these fresh or frozen at Indian grocery store – Ratalu (link)
1cup Indian broad beans, strung and halved (can buy these fresh or frozen at Indian grocery store – Surti Papdi (link)
1-2medium eggplant, cut to 2 inch cubes or 4 small Indian eggplant, quartered with stem intact
1slightly green small banana – cut into quarters with skin still on1/2 cup pearl onions (optional)
Place all vegetables in a large baking tray or can layer in a dutch oven
Drizzle olive oil generously over all the vegetables (can omit if fat free)
Add enough of the masala to cover/coat all the vegetables
Gently pour water into all 4 corners of the tray/dutch oven (about 1-1.5 cup)
Cover the tray tightly with silicone cover or if using Dutch oven, fit lid tightly
Bake at 350 degrees for 50-60 minutes – turn vegetables gently half way through and add a bit more water/olive oil if needed
Garnish with chopped cilantro and a sprinkling of shredded coconut
Can serve with rotis, chapatis, puris (all types of Indian flat breads)
Variations:- use whichever vegetables you have on hand noting that this seasonal food is typically made in Gujarate in the Fall/Winter. Can add fresh or frozen broad beans (link)
My favorite slow cooker is definitely the instapot. It is an invaluable resource to help you in the kitchen to make this recipe as well as many other great soup options. Hop over to the RESOURCE PAGE to find all my favorite options. #ad
Blog Posts with Focus On Local, Seasonal Food in Phoenix
Listed below are all recent blog entries with video tutorials. These entries use the freshest of ingredients from your local farmer’s market or garden.
*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use.
This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.