vata dinner recipes – find calm in the chaos with these dosha balancing meals..by Khushboo Aulakh-Bhatt November 8, 2012
If you liked the breakfast and lunch posts for the vata dosha, you’re going to love this edition of vata dinner recipes! Evening hours signal the end of a tiring day with most of us wanting to order in, but nothing beats the goodness of a home cooked meal, right?
This week we have three really simple recipes that can be made ahead, frozen, and reheated to serve up at dinner.
One of bowl chickpea salad
- 1 can of chickpeas (alternatively, you can also soak and boil uncooked chickpeas), drained and washed with cold water
- 1 large tomato, chopped
- 1 large cucumber, chopped
- 1 mango, chopped (substitute with peaches, apples, or avocado)
- ¼ tsp salt
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp dried mixed herbs
In a large salad bowl, whisk honey, apple cider vinegar, olive oil, salt, and herbs. Add chickpeas and all the chopped vegetables.
Mix everything together. Serve with pita bread or enjoy as is.
Spaghetti with roasted tomatoes and garlic
Prepare spaghetti per directions on packet.
- 2 cups cherry or grape tomatoes
- 4-5 cloves of garlic
- ½ tsp salt
- 1 tsp oregano, fresh or dried
- 4 tbsp olive oil
- 1-2 tbsp shaved parmesan cheese
Preheat oven to 400F. Line a baking tray with aluminum foil or baking paper. Place the tomatoes and garlic cloves on the tray. Brush the tomatoes and garlic cloves generously with olive oil.
Roast in the oven for 15-20 minutes. Smash the roasted garlic cloves.
Plate the pasta and layer with roasted tomatoes, and garlic. Sprinkle with salt, oregano, and parmesan cheese before serving.
Oat crusted chicken with grilled asparagus
- 2 chicken breasts, thinned out with a meat pallet
- ½ cup quick cooking oats
- ½ cup bread crumbs, panko or regular
- 1 tbsp mixed dried herbs (you can also use a couple leaves of fresh basil instead)
- ½ tsp salt
- 1 egg, whisked in a soup plate or a large bowl
- ¼ cup flour
- 3-4 tbsp olive oil
- Bunch of asparagus, as much or as little as you like
- 3 garlic cloves, smashed
Mix oats, breadcrumbs, and herbs in a plate. Place the whisked egg alongside and the flour in another plate. Heat oil in a nonstick fry pan on medium heat.
Coat the chicken breast with flour, dip in egg, and coat with the oats and breadcrumb mixture. Place in hot pan and cook for about five minutes on each side, until the outside is golden and crisp.
Brush a nonstick grill pan with olive oil. Add the crushed garlic cloves and asparagus. Cook for five minutes on medium heat. Place the asparagus in such a way that distinctive grill marks appear.
We hope you have fun trying these recipes! Stay tuned for next week’s post.