Vata season is here and I am feeling it ! Hence the need to eat even warmer, moist nourishing foods to keep us grounded through the season.
As some of you know, I live by the principles of Ayurveda and my diet follows most of the basis of this ancient healing science and today I wanted to share a recipe that aims to pacify Vata =) I will soon write a post about Ayurveda for those of you who are not familiar with it ;-)
-150 g unsalted cashews
- juice of 1/2 lemon
- 2 tsp vegan yeast
-Salt & pepper to taste
- 1 or 2 cloves of garlic
Mix all in blender and done!
Ingredients: (4 people)
-250 grams of cooked polenta sliced width ways into approx 1cm. (can buy pre-packed, pre-cooked)
- Organic passata sauce
- 100 g sun-dried tomatoes (soaked for 30 mins)
- 2 small courgettes (grated)
- A few chestnut mushrooms cut into quarters to top up.
-Fresh basil leaves torn
- Olive oil, Salt & pepper
Once sun-dried tomatoes have been soaked, drain them and place on blender along with passata, basil, add pepper and salt (if needed) and a tiny bit of water. Blend until all ingredients have formed a nice sauce.
Pour olive oil on a rectangular tray, then add a layer of polenta.
(I cooked the polenta myself, following the instructions of the package and then sliced it in big thin pieces, but if you buy a pre-cooked one, you can add slices side by side.)
Then a layer of red sauce, sprinkle some of the shredded courgette and drizzle the nut sauce in any pattern you like.
Repeat process and finalise with a saucy layer on top along with some mushrooms and bake on moderate heat (180º) for approx 45 minutes.
I normally cover it with aluminium foil for approx 35 minutes and uncover for the last 10 minutes, just make sure that the courgettes don't burn so keep an eye on them
To serve, you can add a handful of torn basil over it or some mixed herbs.
I had some extra cashew sauce to which I added spinach and basil and pour over boiled potatoes as a side.
Hope you can give this a go and enjoy it as much as I did!