The Ayurvedic Vegan Kitchen by Talya Lutzker

Author:Talya Lutzker
Language: eng
Format: epub
Publisher: Book Publishing Company
Published: 2012-03-25T16:00:00+00:00

Vegetable-Root Bake

decreases vata, pitta, and kapha

Preparation Time: 45 minutes

Yield: 4 to 6 servings

Simple, versatile, and flavorful, even the leftovers taste great. It’s a nice alternative to roasting vegetables in oil.

½ cup water

4 large Jerusalem artichokes (sunchokes) or red potatoes, cut into ¼-inch-thick slices

1 large sweet potato, cut into ½-inch cubes

1 parsnip, cut into ¼-inch-thick slices

1 bulb fennel, or carrot, sliced thin

1 small leek, cut in half lengthwise, then cut into 1-inch pieces

1 (2-inch) piece fresh ginger, peeled and minced (use 1 teaspoon ground ginger for pitta)

¼ cup toasted sea palm (optional)

1 teaspoon salt, plus more to taste

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon dried rosemary or 3 tablespoons fresh rosemary leaves

Salt

Freshly ground pepper

¼ cup flaxseed oil, hempseed oil, or olive oil, for garnish

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