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Simple Vegan Recipe Inspired by Ayurveda!
Our Rosemary kitchen places importance on sourcing food locally as much as possible so that we can live in harmony with our environment. We like to take our time cooking with love and intention, sharing food together as a community. We’ve put together this simple vegan recipe for you to try at home wherever you are in the world!
Cooking for Optimal Nutrition with Ayurveda
We all face different needs, desires and preferences between our diets and lifestyle. The Rosemary Nutrition Philosophy is based on this understanding, implementing knowledge from our backgrounds, diets, nutrition and physiology to choose the best for our bodies.
We realise how relevant it is to keep our bodies connected with nature, understanding our real needs, which is why we turned to Ayurveda to guide our optimal nutrition philosophy. You can read our introduction to Ayurveda here.
Vegan Lentil Dhal & Roast Veg (serves 4 – 6)
2 sweet potatoes
A butternut squash
1 tbsp nutmeg
1 tbsp coriander
2 cups of brown rice & 4 cups water
2 cups of red lentils & 5 cups water
1 tbsp turmeric
1 tbsp cumin
¼ tbsp black pepper
1 sliced small chilli
1 teaspoon salt
Preheat the oven to 200°C. Cut the vegetables into chunks. Put a splash of olive oil on a large baking tray, add
the chopped veg and the nutmeg and coriander. Cook for around 50 mins.
Add the rice and water to a pan, bring to the boil then leave to simmer for around 30 minutes or until the rice is soft with no water. Bring the water for the lentils to boil in a big pan. Add the lentils and cook for about 10
mins, occasionally stirring.
Stir in all the remaining ingredients and keep simmering on the stove until you have a slightly thick, less watery texture and the lentils are soft.