vata lunch recipes – Balance your dosha with these easy to make and take to-go meals.by Khushboo Aulakh-Bhatt July 3, 2012
I hope you enjoyed the vata dosha breakfast recipes that were posted earlier. This week I’m sharing easy-to-put together and some make-ahead lunch recipes that keep the vata balanced, increase your productivity, and keep you happy.
Stir-fried green beans in garlic
- 100 gm green beans, with their ends chopped off
- 5 cloves of garlic, roughly chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp crushed black pepper
- Herbs of your choice – oregano or thyme work great
- 1 tsp grated parmesan cheese
Blanch the green beans in a pot of boiling water for about five minutes. Immediately strain them in a bowl of ice cold water.
In a non stick fry pan, heat the olive oil so it’s warm. Add the chopped garlic and let it brown. Add the green beans, along with salt, pepper and herbs. Stir fry for 2-3 minutes.
Put the grated cheese on top before serving. Serve with pasta or noodles.
Spaghetti with Basil Pesto and Roasted Vegetables
Recipe makes enough for two people. Use 100 gm spaghetti per person and prepare per directions on pack. Drain and set aside.
To make the pesto:
- 2 cups fresh basil
- 4 cloves garlic
- ¼ cup pine nuts/walnuts/almonds
- 2/3 cup olive oil
- Salt to taste
Pulse all the ingredients in a food processor until smooth. Remove and set aside.
For the roasted vegetables:
- 1 red bell pepper, sliced into rounds
- 1 yellow bell pepper, sliced into rounds
- 1 zucchini, sliced into inch long pieces
- 3 tomatoes, sliced into rounds
- 1 medium eggplant, sliced anyway you like
Preheat oven to 400F.
Cover a baking tray with aluminum foil. Brush it generously with olive oil. Place the vegetables on the tray, and sprinkle salt and pepper on the vegetables. If you like, throw in some cloves of garlic too.
Roast the vegetables for one hour.
Place the spaghetti on a plate. Add a couple of tablespoons of pesto on top and a generous helping of the roasted vegetables. Grate some parmesan cheese on top and serve hot.
Tip: You can use the leftover pesto as a sandwich spread.
Chicken in Coconut Milk with Veggies
- 2 chicken breasts, cut into thick pieces
- 1 cup coconut milk
- 1 large carrot, diced
- 1 large onion, diced
- 4 cloves garlic, chopped
- 1 one inch slice of ginger, chopped
- ¼ cup chicken stock or any other stock of your choice
- 1 tsp paprika
- 2 tsp salt
- 1 tsp crushed black pepper
- 3 tsp olive oil
Warm the olive oil in a 3-quart pan. Add the chopped garlic and ginger. Once the garlic becomes slightly translucent, add the onions, and cook till the onions turn light brown in color. Add in the carrots, and cook till the carrots are soft. Add all the spices, coconut milk, and chicken stock. Stir everything together. Mix in the sliced chicken breasts.
Cover and cook on low heat for ten minutes, or until the chicken is cooked. If the sauce looks too thick, add a bit of water. Stir in chopped parsley or chives before serving. Serve with rice or bread.
Stay tuned for my next post – we’ll be sharing recipes for the pitta dosha.