Vegan Murg Saagwala
12 small red potatoes, quartered
1 yellow bell pepper, coarsely chopped
1/2 small Spanish onion, chopped
2 handfuls yellow beans, halved
2 cloves garlic, finely chopped
1 pkg soy strips (vegan, glutenfree)
1 tsp porcini mushroom oil
Cook veggies however you prefer. I usually boil the potatoes and then add them to the roasted or grilled veggies and garlic. El dente the heck out of everything.
1 lb chopped spinach
1/3 cup water
1 tsp truffle oil
2 tbsp minced ginger
1/4 tsp kosher sea salt
Pinch of cayenne pepper
1 tsp coriander
1/4 tsp turmeric
1/4 tsp basil
Cook down in a skillet, then hand blend until smooth-ish. You can add vegan yogurt or even coconut cream if you’re feeling
Ayurvedic support ( added to saag)
1 tsp triphala
1 tsp maca
1 tsp ashwagandha
15 drops holy basil elixir
"what did you have for dinner?"
Vegan Maca Murg Saagwala!
Now that’s a healthy mouthful.
P.s. this recipe pacifies kapha dosha and vata dosha, but increases pitta dosha.
Wait, you mean you have no idea what that means?
Guess you’ll just have to keep visiting my blog (soon to be a full blown website) as I explain Ayurveda further.