The Greatest Yogic Recipes for August 2020 • Yoga Fundamentals
The end of summer is an important time to prepare your body for fall by making some small changes in your diet. As the summer fades and the weather changes, the energy of the year begins to move from pitta towards the vata season. Vata is the Ayurvedic Dosha (bio-elemental energy), which contains the properties of the elements ether and air. It regulates all movements in the body and mind. You can reduce the excess vata dryness that occurs this time of year by adding cooling and light proteins like yogurt, beans, nuts, and quinoa to your diet. Also consume more peaches, tomatoes, grapes, yellow pumpkins, juicy cucumbers, jicama and carrots.
We've compiled thirteen fantastic vegetarian recipes that are best for your August diet. While not all of these Ayurvedic principles are in place, they are all delicious and super healthy!
Caramelized Zucchini Frittata– A frittata makes a great vegetarian meal because of its ease of preparation and the ability to modify it with what's most common in your fridge. This recipe takes advantage of the abundance of zucchini at the end of summer and the author suggests adding sweet corn, peppers, cherry tomatoes, loads of herbs and / or vegetables too. Serve a great brunch or dinner in late summer with hearty bread and fresh salad.
Thai cucumber salad– Late summer also brings an abundance of fresh, crispy cucumbers. This Thai cucumber salad consists of “a mixture of cucumbers, spring onions and coriander, which is rounded off with a hearty and slightly hot vinegar and sesame oil dressing”. It's vegan and gluten-free, so pretty much anyone can enjoy this cooling salad. The shredded paprika flakes give it a slight warming that you can easily adjust to your liking.
Colorful vegetarian sesame noodles– This side dish can be served at room temperature or chilled and can be easily upgraded to a one-bowl meal by adding edamame, tofu or fried egg. The abundance of crispy raw vegetables in this recipe is cooling, which is offset by fresh ginger, garlic, and chilli flakes. This recipe stays well in the refrigerator, so you can prep it beforehand and easily wrap it up for a picnic or cookout.
Vegan chickpea salad puree with grapes– You can prepare yourself for several days of quick lunch by whipping up a batch of this aromatic chickpea salad. This filling is quick to make and very versatile. The author suggests using it "scooped over a pile of vegetables, stacked on whole grain bread, stuffed in a pita or wrap, or with crackers on the side for dipping".
Mediterranean Layered Hummus Dip– When you're tired of the regular old hummus dip, try this quick and easy way to spice it up with color and flavor. The mix of pine nuts, tomatoes, cucumber, peppers, olives and feta cheese sounds like an amazing compliment of flavors. I could see this as a great filling for pita sandwiches or wraps too!
Vietnamese crepes with fresh corn salsa– pancakes for dinner? Yes, please! These California-inspired Vietnamese crepes with vegan rice flour are served with lots of fresh herbs, vegetables, and a sweet sesame tamari dip sauce. This recipe fills the crepes with fresh corn salsa, avocado, cabbage, spinach, and cucumber, but you can certainly improvise with your own fillings.
Vegan zucchini fritters– If you're suffering from a zucchini overload in late summer, check out this delicious vegan zucchini fritters recipe. Since the chickpea flour is essential in this recipe, you may need to take a special trip to the health or grocery store. Otherwise, the ingredients are simple and the donuts are easy to make!
Grilled mini peppers with a flavored walnut and lentil crumble– These sweet red peppers stuffed with French lentils, walnuts, olives, herbs and spices sound wonderful. Top with the optional vegan cashew-based parmesan for a nice end to summer dinner.
Greek salad– This vegetarian salad is super quick and easy to make. The cucumbers and tomatoes make this recipe super cooling, moisturizing, and refreshing for a warm summer day.
Tomato and basil bruschetta with balsamic drizzle– If you've got plenty of fresh ripe tomatoes, check out this bruschetta starter. The fresh basil and drizzle of the balsamic reduction are a must for this delicious recipe.
Bulgur cucumber salad with basil and chili oil– This light and chilling vegan recipe was inspired by the author who “only had a small piece of grain left over from dinner the night before”. If you want to reduce your Vata dosha further, consider swapping out the bulgur for quinoa.
Zucchini Involtini With Almond Ricotta– With just two large zucchini you can quickly make this grain-free and vegan recipe. The presentation is absolutely stunning, but you do need enough space in your kitchen to set up an assembly line where everything can be put together.
Strawberry rhubarb hemp breakfast bites– These adorable little breakfast bites are high in protein because they're made from hemp seed meal. The author of this recipe recommends using the fresh fruits such as peaches, raspberries, blueberries, blackberries, apricots and cherries instead of the strawberries and rhubarb.
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